*  Exported from  MasterCook  *
                   All South Barbeque Rub-Richard Thread
 Recipe By     : Richard Thead
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   salt
    2      tablespoons   sugar
    2      tablespoons   brown sugar
    2      tablespoons   ground cumin
    2      tablespoons   chile powder
    2      tablespoons   freshly cracked black pepper
    1      tablespoon    cayenne pepper
    4      tablespoons   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.
 Samer recipe in system as by : The Thrill of the Grill by Chris Schlesinger
 From: Ladies Home Journal- August 1991
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 NOTES : Simply mix together.  I usually double or quadruple the recipe since
 it is used liberally.