Makes
About 1/4 cup/37.9 gramsIngredients
Method
- Prep. Mix everything together in a bowl.
- Storing the rub. If you are not using immediately, store in a jar for use later or proceed to the next step if you plan to use it now.
- To use. Dry brine the meat hours in advance. When it is time to use the rub, you can use it straight, or mix 1 part of the dry rub with 1 part water to make a paste. (Note: You can use oil, but the herbs dissolve better in water).
- Pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away.
Notes
About the rosemary. You can leave the leaves whole or break them a bit with your hands. I throw them into a mortar and pestle and crush them just a bit to release their flavors.
About the chipotle. Don't be a wuss. This is only 1/2 teaspoon for 10 pounds/4.5 kilograms of meat, and it is all on the surface, not the interior. Like a viola, you don't notice it, but take it out of the orchestra and something is missing.
Optional. Add 1 tablespoon ancho chile powder to the rub and/or 2 tablespoons prepared horseradish to the paste.