Anonymous Tue May 23 19:50:22 2006

1 teaspoon kosher salt

1 teaspoon ground hot red chile pepper

1 teaspoon whole peppercorns

1 teaspoon whole black [or yellow] mustard seeds

3 whole juniper berries -- (3 to 4)

1 tablespoon peanut oil

1 tablespoon apple cider vinegar

1 tablespoon dark brown sugar

1 large clov garlic -- crushed

Pound all this for a few minutes in a mortar (or pulse-process in a food processor) until the

blend is a thick paste. Then thin it, if necessary, with a dribble of hot water until it is the

consistency of bottled grainy mustard. Work the resulting rub evenly into the meat with the

fingers and let it sit for about 30 minutes before putting it into the cooker. For beef ribs, omit

the mustard seed and juniper berries. Recipe by Cathy Loup on

Mar 15, 1998.