My Favorite Rub

As noted on my last post, I'm finally caving to pressure and posting some stuff on cooking. Due to repeated recipe requests, I'm going to start with Jamaican Jolt.

Jamaican Jolt
From the Barbecue! Bible: Sauces, Rubs & Marinades by Steve Raichlen

• 2/3 cup (packed) dark brown sugar
• 1/2 cup coarse salt
• 1/4 cup freeze-dried chives
• 2 tablespoons freshly ground black pepper
• 2 tablespoons onion powder I actually use onion flakes
• 2 tablespoons garlic powder
• 1 to 4 teaspoons chili powder
• 1 tablespoon dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 2 teaspoon dried ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Just mix this stuff up and put it into a small container. Sprinkle a little on your chicken or pork before grilling. It works best if you put it on 20-30 minutes before cooking, but I've tossed it on moments before cooking with great success.

A note about salt and sugar: Both are really central to the rub. But fear not! This is a fairly large batch of rub. The actual amount of used in an actual meal isn't much. Still, I've found that the salt can be reduced (use 1/4 cup instead) without ruining the meal.

Here's a 30 minute meal for you. It's one of Slick's favorite meals.

Grilled Pork with Rice & Spinach Salad

• Boneless Pork - cubed
• Skewers (metal or wooden)
  
• Jolt seasoning
• Rice
• Spinach Salad
  

Spinach Salad

• Spinach
• Red Onions
• Mixed Peppers
• Carrots
• Dried Cranberries
• Feta Cheese
• Olive Oil
• Balsamic Vinegar

Start rice & fire up the gas grill. Take some boneless pork chops, cube them, sprinkle the seasoning on them and skewer them. (Note: if you use wooden skewers, make sure to pre-soak them in water so they don't burn.) Set those aside. Chop veggies for salad. When rice is mostly done, cook the pork-kabobs on high heat turning often. It should only take 5-10 minutes. Toss the salad w/ oil & vinegar. Serve the pork right on top of the rice and salad on side. It's quick, easy & a surprisingly healthy meal.

A note about the collective works of Steven Raichlen: Raichlen's Barbecue Bible series is a must read for grill & BBQ enthusiasts. He also has a PBS show called "BBQ-U" which has taught me a lot about how to manage grill-heat both from my gas & charcoal grills. Almost all of my best BBQ recipes are either inspired by or directly from his books. I don't care if you've been grilling for years or are brand-new to it. You will learn something from him.