Newbie Question - Making a Paste from Cow Crust Rub

[MtView]

I'm thinking of trying the Cow Crust Rub on a roast and the directions say to use 1 part rub and 1 part water to make a paste. I'm not sure how to quantify that. Do I just mix until it looks like a paste? Any suggestions for an injection?

Thanks!

[RonB]

In most recipes, I think 1 to 1 means by volume. I can't say for sure though.

[au4stree]

Depending on the size (pounds?) of your roast, I'd start with a tablespoon. If you need more, mix another tablespoon. That way, going forward, you can gauge how much to use.

[Rod]

Haven't done it with the cow crust, but I have with S&G. I start off by putting a little less rub than I think I need in a spice bowl. Then add just a little water and mix. If it gets too clumpy I then add a little more water. If it gets too soupy I then add a little more rub to thicken it up. Rinse and repeat until I get it where I want it.

[Oakgrovebacon]

Welcome to the Pit from Southern Illinois! I have just rubbed cow crust on a roast and the moisture in the meat was enough to make it stick well.

[JGo37]

Welcome to the PIT! One thing you can do when working with different compounds that call for ratios is use a digital kitchen scale. I have a few that were < $ 20.00.

Put the amount of rub you will be using on the scale and weigh. Now put a vessel for liquids on the scale and tare. (bring the scale to zero) Now add enough liquid to the vessel to weigh the same amount as the rub.

1:1

I've recently picked up some 'mini' silicon-tipped egg whiskers for ~ a dollar or two at the grocers. They are about 6" long. I bought 4 and love them for stuff like this.

If you have problems creating a thick liquefied suspension into a paste - colloidal - similar to how salad dressing starts out, also get a mortar and pestle and grind the rub down a bit. Sublime...

[MtView]

Thanks all for the great advice!

[Keiferr]

Welcome from southeast Michigan!