Mandeville, LA – The Brotherhood has 6 top ten finishes in major, certified competitions using this rub on our ribs, pork shoulders and whole hogs. The recipe was developed over 6 years of trial and error and is handmade by Southern Spices in NOLA for us. You’ll love the front of the palette spicy finish this rub produces alongside a rich, sweet, molasses like sweetness.
1/4 cup yellow mustard
1/4 cup creole mustard
1/4 cip olive oil
4 cups Barbacoa Brotherhood Rib and Butt Rub
(Optional recipe for sweeter finish: 2 cups dark brown sugar, 2 cups BB Rib and Butt Rub)
Combine the mustards and oil and rub liberally over the entire surface of the meat. Let stand 5 minutes. Completely coat all sides of the meat, so no mustard can be seen, with the rub or rub mix. Let stand at least 10 minutes. Check for areas where mustard can be seen and touch up with rub. Cook as you normally would but bear in mind you’ll need a minimum temp of 250 for at least an hour for the rub’s sugar to dissolve and form bark.
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