The most important thing in rubs, as with all of
cooking is getting the best freshest ingredients
you can get. The problem with spices is they
lose there flavor pretty quickly. You want to
avoid buying more of one spice then your
going to use in the next couple months. The
best way to tell how fresh your spices are is
taste them! Taste them when they are fresh
and you taste an intensity that is just not there
after they sit for months. You can use spices
that are older, you may just have to use more.
This is one of the reasons I don't mix my rub
ingredients together. I am not against using
mixed rubs, how ever some of them can be on
the costly side and I have bought rubs that
were not to my taste. Buying individual spices
will allow you to develop a taste for each one
and allow you to get just the taste you want. Here is how I apply the spices to my Pork
Ribs. Start by sprinkling them with Kosher Salt.
After a few minutes the meat starts to give off
moisture. Perfect!, something for the rest of my
spices to stick to. Next I grind fresh black
pepper over the meat. I sprinkle 2 kinds of
Hungarian Paprika on, one is sweet the other
is hot. I use more sweet Paprika for color and
a smaller amount of hot Paprika for heat. I tried
using all hot once and the color was good but it
was to HOT. Last I sprinkle a good amount of
raw sugar on. I find that when I put my rub on
ingredient by ingredient without mixing them
together first I have better control over exactly
how much of each ingredient is applied.
Spice's on right in order of application.
