New Rub...

Trying a dry rub from the BBQ book that Christine gave me for graduation.

I was asked earlier what exactly a "dry rub" is. A dry rub is another way to add flavor to meat, sort of like marinading, but no liquid is involved, just dry ingredients. It usually consists of a mixture of spices, which are "rubbed" into the meat to force the flavor in, break down the muscle fibers to make it softer and tenderize it. You then let it sit in the refrigerator for a couple hours or overnight. Then throw it on the grill. The dry rub will turn into a nice crust, locking in all of the meat's juices as well.

Heres the recipie I'm trying out, we'll see how it turns out:

Jamacian Jolt

• 1/2 cup packed brown sugar
• 1/2 cup coarse salt (sea or kosher)
• 1/4 cup freeze-dried chives
• 2 Tbsp ground black pepper
• 2 TBsp Onion powder
• 2 TBps Garlic powder
• 1-4 ts Chilli powder
• 1 Tbsp tyme
• 2 ts allspice
• 2 ts coriander
• 1 ts cinnamon
• 2 ts dried ginger
• 1/2 ts ground cloves
• 1/2 ts ground nutmeg