Quote:
Originally Posted by berettafan
it's a pellet grill (Yoder 480) using apple pellets. The goose breasts with rub were dry cured for 36hrs and now have a pastrami rub which includes coriander, black pepper, brown sugar and a couple other things.
The ribs have 3 different rubs. My homemade rub (always the best) on one and some store bought on the other two. ran out of time today and only had enough homemade rub done up for one rib. This is the recipe I found at the spruce for the best ever rib rub-
1/2 cup/120 mL brown sugar
1/4 cup/60 mL paprika
1 tablespoon/15 mL black pepper
1 tablespoon/15 mL salt
1 tablespoon/15 mL chili powder
1 tablespoon/15 mL garlic powder
1 tablespoon/15 mL onion powder
1 teaspoon/5 mL cayenne
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Your rub mix is MISSING>>>>>>
Cumin powder
a touch of Celery Seed
or a variation instead of Cumin.....
Chinese 5 Spices..for that oriental flavor profile.
You can run a Soy, Chinese Michu or Sherry and Honey glaze...
On the poultry a bit of Orange or Lemon vest in the rub and in the glaze would be tasty...