Dry Rub Link: bbq.about.com which was also added to our website.
I used the following recipe yesterday:
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder (homemade)
1 tablespoon garlic powder
1 tablespoon onion powder
and rubbed into a pork shoulder with was long in the tooth in the bottom of my fridge. Plopped it into ye olde crockpot on high 4 hours, fat side down, and then flipped it over, added a cup of water, some commercial bbq sauce over the top of the pork (KC Masterpiece Original) and then sprinkled some more rub on top of the BBQ sauce. Turned crockpot to low and cooked another 4 hours.
Pulled the shoulder out and cut into small pieces a la "pulled pork" size. Put back into crockpot with more sauce and cooked another 2 hours. Added 1/2 cup ketchup, 1 tablespoon balsamic vinegar and mixed well. Served on barely toasted bread with cole slaw per tradition.
Even my wife and my grandson said it was delicious... almost all gone now. You notice there is no cayenne pepper so the only heat was from the homemade chili powder:
Bills Best Homemade Chili (Chile) Powder
(c) - 2008 William H. Huebl Annapolis, Maryland 21403
10 ea dried chilies, various
2 tablespoons cumin seeds, toasted and ground
2 tablespoons garlic powder
1 tablespoon ground oregano (preferably mexican)
3 tbsp paprika
1 tbsp salt
1 tbsp chile pwdr, mexican
1. Preheat convection oven
2. Break the stems from all chiles, and remove the seeds.
3 Cut or break them into small pieces
4. Transfer chiles to a 9x9 pan single layer.
5. Place pan in heated oven.
6. Bake only 2-4 minutes, until they are well starting to smoke..
7. When cool enough to handle, break them into 2 or 3 pieces each.
8. Transfer pieces to a blender, and pulverize briefly, until you have
powder.
9. Add remaining ingredients, and blend just until combined.
10. Store chili powder in a jar with a lid, for up to 3 months. |
