*  Exported from  MasterCook  *
 
                          All-Purpose Rub (Moore)
 
 Recipe By     : Mike Moore, Aguanga, California
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grilling
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   salt
                         OR seasoned salt
    2      tablespoons   brown sugar
    1      tablespoon    black pepper -- freshly ground
    1      tablespoon    powdered citric acid
    1 1/2  teaspoons     lemon pepper
    1 1/2  teaspoons     garlic salt
    1      teaspoon      white pepper
    1      teaspoon      chili powder
      1/2  teaspoon      onion salt
      1/2  teaspoon      mustard powder
 
 Combine all ingredients. Good for all meats.
 
 COOKsNOTEs: Moore says that rubs are just dry marinades, and that the
 secret to a good rub is balance.
 
 “Start with a unit of sugar and balance it with a unit of salt,” he says.
 “Once you got the balance, then put in the barbecue seasonings like celery
 salt, onion salt and signature spices -- allspice, cinnamon, thyme or
 basil.”
 
 Moore doesn't “rub” the spices into the meat. He allows the meat to come to
 room temperature then coats it, making sure to cover both sides with the
 rub mixture. The spices adhere because the cold meat sweats as it comes to
 room temperature.
 
 The rub is important because it serves dual purposes. One is to flavor the
 meat. The other is to keep the meat juicy.
 
 “Cooking at a low temperature, before you break down the fat, you get a
 layer of crust that keeps all the natural juices in there,” says Moore.
 
 Texas Grilling; Story about “Texas” Mike Moore of Aguanga: “Moore is
 talking about the kind of barbecue that takes at least 12 hours to make a
 brisket 'so good you don't need sauce.' Born in Laredo, Texas, Moore had
 his own barbecue restaurant in Austin, Texas, before moving to Oceanside
 nine years ago and eventually settling in Aguanga. He caters parties and
 takes part in barbecue cook-offs, often winning awards for his efforts.”
 SOURCE: 7/15/1998 By Orlando Ramirez, Riverside: The Press-Enterprise.
 McRecipe by pHannema@wizard.ucr.edu
 
 
 
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