Ric's Basic BBQ Brine and Rub

Ric’s Basic BBQ Brine and Rub


Brining and rubbing is the best way to achieve succulent BBQ where the flavor delivers from the crust to the core of your meat.
There a lot of variations on both but these are basics. I urge you not to use pricey things like exotic salts in the brine. Save that for your rub.
You shouldn’t brine things like a good steak that you may cook medium rare. Brining is best applied to slowly cooked meats like pork, beef ribs, turkey, game and chicken. You don’t so some much taste everything in the brine out front as much as feel it in the meats juices.
The special stuff is best used in rubs.


Basic Brine Recipe
1 cup salt
1 gallon water
¼ cup sugar
Other things to enhance?
Bay leaves, rosemary or fresh thyme for aroma.
Chopped onions
Peppercorns
Allspice berries
Cumin seeds
Red wine ( for game)
Citrus slices (not juice)


FInd a vessel to brine in. You want to submerge your neat for at least 4 hours but not longer than 24 hours.
I find a small cooler lined with a garbage bag works great. The garbage bag makes clean up easy.
Mix your brine.
Submerge your meat and tie the top of the bag. If you don;t have enough room in the fridge just top with the bagged meat withice to keep it cool while brining.


My classic BBQ Rub.
Yes there a million variations on this but the essence is salt, pepper and sugar.
Those three components, combined with the fat of the meat and the tanginess of your sauce will hit ALL of your tastebuds!


Basic BBQ Rub
1/4 cup kosher salt
1/4 cup sugar
1/4 cups brown sugar
1/2 cup cumin
1/4 cup ancho chile powder
1/4 cup smoked paprika
1/2 cup ground black pepper
1 tbls  cayenne
1/4 cup chipotle powder
1 cups paprika
2 tbls celery seed
Rub this into your meat all over well before cooking.
after 10 hours at 190 degrees you''l have this!


No comments: