jotch wrote:Google is your friend in these circumstances...and of course personal taste, but a quick search returned a nice basic rub...you could add some cayenne pepper for a bit of heat.
1/8 cup salt
1/8 cup black pepper
1/8 cup paprika 1 TBSP granulated garlic
1 tsp dry mustard
1 tsp Accent (MSG)
No real timing on the rub, but overnight would be sufficient.
This was ok until the MSG bit,
![Evil or Very Mad :evil:](./images/smilies/icon_evil.gif)
sorry am not in fav of this stuff as it is a food taste enhancer not a meat enhancer, i firmly belive that the cuts of meat used for low n slow have masses of flavour without enhancers, spices yes to give the meat a twist in taste, it's like using preservatives in food 'why' just to make it last longer, ok it's a pain to do bits but when something takes hours and hours to cook you need to do something else to do, i know
![Idea :idea:](./images/smilies/icon_idea.gif)
make fresh relish or sauses n stuff.
Sorry but i have been cooking for many years and not used MSG, try the above without it, you prob will not taste any dif.
These are just my thoughts.
![Smile :)](./images/smilies/icon_e_smile.gif)