ALL SOUTH BARBEQUE RUB

      Title: ALL SOUTH BARBEQUE RUB
  Categories: Sauces, Rubs
       Yield: 1 Servings
  
       2 tb Salt
       2 tb Sugar
       2 tb Brown sugar
       2 tb Ground cumin
       2 tb Chile powder
       2 tb Freshly cracked black
            Pepper
       1 tb Cayenne pepper
       4 tb Paprika
  
   The rub is the second most important part of the BBQ process, next to
   the smoking technique. There are two main concepts to keep in mind
   when formulating your rub. The proportion of salt should be great
   enough to trigger osmosis and begin to draw the moisture from the
   surface of the meat, and (some may disagree with this) the proportion
   of sugar should not be excessive because it will caramelize and burn
   during smoking leaving a bitter taste.  However, since sugar
   contributes to osmosis, it is an important component and shouldn't be
   eliminated.
   
   Beyond that, your rub should only be limited by your imagination.
   Other ingredients to consider can include paprika, cumin, garlic
   powder, onion powder, black pepper, cayenne pepper, chile powder,
   oregano, sage or whatever sounds good to you.
   
   I like to keep my rub in a shaker for easy application. Rub should be
   applied at least the night before smoking. Anything longer, up to
   three days, is better. Shake the rub over the entire surface of the
   meat to be smoked.  Use a generous amount at first and then, as it
   starts to get moist and adhere, add more. I don't think it's
   necessary to "rub" it in. I find that that only results in uneven
   distribution, and besides, it stains your hands.  Wrap the meat
   loosely in butcher paper and leave in the fridge until a couple of
   hours before smoking.
   
   I find rubs to be far more useful than marinades especially for large
   pieces of meat such as briskets and pork butts. For cuts such as
   these, the internal and external fat melt through the meat during
   cooking to keep it moist.  I believe that the texture of the meat is
   improved by drawing out excess moisture, before cooking, through
   osmosis. The dry surface of the meat and the rub itself combine to
   produce a flavorful and attractive crust on the finished product.
   Unless it is thoroughly blotted dry on the surface, marinated meat
   won't color properly.
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