Try this Home-Grown Patent Rub recipe, or contribute your own.
Suggest a better description(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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (50g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 185 | ||
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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.