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Juancho's Mustard Rub 2

Since I really like the combination of grilled pork and mustard, the development of the recipe for Juancho's Mustard Dry Rub No. 1 was just a matter of time. And that original mustard dry rub recipe proved to be fantastic for barbecue chicken and lamb as well.

Meanwhile back at the ranch, we take no rest and light the fire just about every weekend (sometimes even twice) so developments continue. The spices mix for barbecue pork presented on this page is the result of trying something else for five or six times in a row until the Hot Smoke BBQ test panel agreed that this is it! (Of course this trying and testing was only bearable because of a good supply of cold beer and a few dangerously good Margaritas... )


Juancho's Mustard Dry Rub #2 by Hot Smoke BBQ Juancho's Mustard Dry Rub #2



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Ingredients


Juancho's Mustard Dry Rub Recipe No. 2 contains the following ingredients:


2 tablespoons
2 tablespoons
4 tablespoons
2 tablespoons
6 tablespoons
Sea Salt, no iodine, ground medium coarse
Black Peppercorns (ground medium-coarse)
Brown Sugar (packed tight)
Garlic Powder
Mustard Seed, yellow or brown, ground coarse to medium coarse


Juancho's Mustard Dry Rub #2 by Hot Smoke BBQ The ingredients of Juancho's Mustard Dry Rub #2:
freshly ground mustard seed, brown sugar, ground seasalt, garlic powder, freshly ground black pepper corns;


Photo of Black Pepper Corns by Hot Smoke BBQ.


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Preparation


Grind the individual ingredients using a mortar and pestle, but don't overdo it. The mustard should stay coarse; as soon as all seeds are broken it should be good enough.

Put all ingredients in a non-reactive bowl and mix everything thoroughly. Break any lumps of brown sugar using the back of a spoon, or use your fingers.

Use about 2 to 3 tablespoons of rub for every 2 pounds (about 1 kilo) of ribs. (for thicker meat use an extra tablespoon of rub for every 2 pounds)

The above will yield about one cup of dry rub. Put the remaining rub, if any, in an airtight jar or zip-lock bag. Stored in a cool and dark place it will keep for at least a couple of months.




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The PitMaster Suggests


Photo of Hot Smoke Honey Mustard Pork Ribs, treated to Juancho's Mustard Rub Number 2. On the grate (left): Hot Smoke Honey Mustard Pork Ribs treated to "Juancho's Mustard Rub Number 2" as described on this page.



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Other Hot Smoke Barbecue Dry Rubs


Juancho's Mustard Rub Number 1

Photo of Juancho's Mustard Dry Rub No. 1 for Grilled Chicken, Lamb or Barbecue Pork Spare Ribs by Blue Smoke BBQ. "Juancho's Mustard Rub #1" is one of our favourites for grilled chicken, Guinea fowl, barbecue lamb or hot smoked pork!

And as you might have thought, this mustard rub combines very well with Juancho's Honey Mustard Glazing.

Amarillo Dry Rub

Amarillo Dry Rub The name of this yellow dry rub recipe refers to Amarillo, the town in the Texas Panhandle, along the famous Route 66. Cowboy country, and a very good place for barbecue beef!

Juanita's Dry Rub USA #1

Photo of Juanita's Dry Rub USA #1 Surprise friend and foe with a true American taste. This rub is suitable for all kinds of meat such as pork or lamb, but is especially tasty on chicken and Guinea fowl.

Brazos Beef Rub

Brazos Dry Rub The Brazos Beef Rub recipe is quite easy to make: salt and pepper, and a hint of Tex-Mex: garlic, paprika, rosemary and cummin.
While it was designed for beef, it is also great on lamb or mutton!


Black Pepper Corns







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At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !