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Rib rub

J AppledogJ Appledog Posts: 1,046
edited 2:47PM in EggHead Forum
As I mentioned in an earlier post, we oversaw the grilling of a case of baby backs yesterday using different types of grills & fuel. My personal favorite of all of the rubs consisted of a combination of maple sugar, herbes de Provence & Kosher salt (grilled indirect over medium heat). Splendid!
BONE appétit. JCA

Comments

  • Nature BoyNature Boy Posts: 8,507
    J Appledog,
    Sounds simple and delicious.
    Please tell me more about herbes de Provence.
    I know nothing![p]Thanks. It is always nice to have simple things that work well.[p]NB

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  • Nature BoyNature Boy Posts: 8,507
    J Appledog,
    Looked in Penzey's, and now I see it consists of Savory, Rosemary, Cracked Fennel, Thyme, Basil, Tarragon, Lavender and Marjoram. [p]Also says "Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel, demonstrating the historical influence of the Romans."[p]Of course that is Penzey's mix....not sure what kind you used. Thanks again.
    NB

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  • JimWJimW Posts: 450
    Nature Boy,
    You can use 2 tbsp of each and you've got it. My recipe leaves out the lavender though.
    JimW

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