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Midyett BBQ Rub

Tuesday, June 20, 2017
tags: ,

This rub made great spareribs, with a crunchy crust and really good flavor. I usually let seasonings sit on the meat for awhile, but I only dusted them to sit while the fire got up to temp. Five hours in the Weber Kettle at 240° untended (using my Slow n Sear). Perfect.

INGREDIENTS:
2 parts good sea salt
1 part black pepper
1/4-1/2 part sumac
1/3-1/2 part ground coffee
1/4-1/2 part garlic powder
1/4-1/2 part cocoa powder

[Note: I used the larger quantities of each ingredient.] 

Special equipment: Spice grinder.

Ingredient info: Sumac is widely available at Middle Eastern grocery stores and spice specialty stores. For the pepper, Midyett tries to use freshly ground Tellicherry; for the coffee, he recommends a darker roast.

PREPARATION:

Combine ingredients and grind as fine as possible. “Try not to inhale the mixture when you open the grinder, or you will pay a price,” Midyett warns. Coat the meat entirely with the resulting blend before cooking.

from: The Steve Albini-approved Midyett Rub Will Change How You Cook Meat

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2 Comments leave one →
  1. Vito Mazzarino permalink
    Saturday, September 16, 2017 3:35 am

    It’s called “SlownSear” NOT “Smoke n Sear”

    • Saturday, September 16, 2017 4:10 am

      Thanks. Corrected (that was an autocorrect that I missed – I certainly know what it’s called).

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