K Kruger
TVWBB 1-Star Olympian
This rub incorporates fenugreek seed, one of my favorite spices. It is usually found whole though some distributors sell a ground product. It will last much longer whole. Fenugreek seed should be toasted lightly before grinding. Do not over-toast or it will become bitter. It is best used in blends (it is a primary component of curry powders); it is a rather unique flavor.
1/4 c light Muscovado sugar
1/4 c pure ground Ancho chili powder
1/4 c pure ground hot New Mexico chili powder
1/3 c onion powder
1/3 c dried thyme
2 tsp ground ginger
1 tsp ground cumin
12-15 whole allspice
1 Tbls whole fenugreek seeds
Toast the allspice and fenugreek in a dry pan that's been heating on med-high while you've been assembling the other ingredients. Toast 45-60 secs, stirring constantly. Grind immediately.
Blend everything.
As always, I do not include salt in my rub mixtures.
I prefer to apply a nice even amount of Kosher salt to my ribs, wait a few minutes for the surface of the meat to become moist, then apply the rub generously.
This recipe covered 3 racks of spares well.
1/4 c light Muscovado sugar
1/4 c pure ground Ancho chili powder
1/4 c pure ground hot New Mexico chili powder
1/3 c onion powder
1/3 c dried thyme
2 tsp ground ginger
1 tsp ground cumin
12-15 whole allspice
1 Tbls whole fenugreek seeds
Toast the allspice and fenugreek in a dry pan that's been heating on med-high while you've been assembling the other ingredients. Toast 45-60 secs, stirring constantly. Grind immediately.
Blend everything.
As always, I do not include salt in my rub mixtures.
I prefer to apply a nice even amount of Kosher salt to my ribs, wait a few minutes for the surface of the meat to become moist, then apply the rub generously.
This recipe covered 3 racks of spares well.