Rushville Republican

Recipes

May 21, 2012

Cooks Corner: Barbeque tips and techniques

(Continued)

RUSHVILLE — As a rule use indirect heat when cooking on a grill. When using charcoal start your coals and when they get a white outer coating separate in half pushing coals to each side. If you are using a gas grill use only the outside burners.

You can place a pan with soaked wood chips of your choice on coals or over 1 burner. This will give you a smokey flavor added to the meat. Never get in a hurry, 250 to 275 degree heat will work just fine and cook until an inside temperature of 165 degrees. Turn and baste meat often as the internal moistness of the meat will rise to the top and evaporate leaving your meat dry on the inside. By often I suggest about every 15 to 20 minutes. When using charcoal you may need to replenish the coals while cooking to maintain heat. Some people brush the sauce on the meat and others immerse the meat in sauce. Either way works and is the cooks preference.

My Absolute Best Pork Rub

serves 8

I wish I could take credit for this rub but I found it

written on a sheet of paper in a cookbook I bought

at Goodwill. I made a couple of changes which I think

works better. For ribs, butts and pork sirloin to me it is

the best I have ever found

10 tablespoons dark brown sugar

4 tablespoons paprika

2 tablespoons maple pepper

2 tablespoons lemon pepper

2 tablespoons chili powder

2 tablespoons dried summer savory

4 teaspoons garlic powder

4 teaspoons seasoned salt

2 teaspoons onion powder

3/4teaspoon red pepper flakes

1/2teaspoon ground nutmeg

1/2teaspoon ground cloves

BASTING LIQUID:

6 cups apple juice

1 cup apple brandy

combine all dry ingredients mixing well

rub well over all sides of meat

tightly wrap with plactic wrap

refrigerate at least 24 hours

allow meat to come to room temperature before cooking

cook low and slow over indirect heat

butts need 7 to 9 hours

ribs need 4 to 6 hours

sirloins about 5 to 7 hours

combine apple juice and brandy

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