(from John Thornes "Serious Pig") - coats 3 or 4 racks baby backs "Pound all this for a few minutes in a mortar (or pulse-process in a food processor) until the blend is a thick paste. Then thin it, if necessary, with a dribble of hot water until it is the consistency of bottled grainy mustard. Work the resulting rub evenly into the meat with the fingers and let it sit for about 30 minutes before putting it into the cooker. For beef ribs, omit the mustard seed and juniper berries." Posted to bbq-digest by Cathy Loup
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 1168.8mg||40 %|
|Potassium 68.2mg||2 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.6g|
|Protein 0.4g||1 %|
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Calories per serving: 185
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