Eater just posted the rub recipe below which is from Rodney Scott's book which will be published next year. The recipe looks pretty familiar except for the MSG. I am curious enough that I might pick up a bottle of Accent seasoning next trip to the market.
From Eater:
Rodney’s Rib Rub
This rub can be used as an all purpose seasoning for many things. In the restaurant it is used on meats, in the potato salad, and on the pork rinds we fry. Rodney unapologetically uses MSG — it is a flavor maker.
Makes 2 cups
1â„2 cup Kosher salt
1â„4 cup MSG
1â„4 cup ground black pepper
1â„4 cup sweet paprika
1â„4 cup chili powder
1â„4 cup packed light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
Mix all of the ingredients in a large bowl and place in an airtight container. Cover and store in a cool, dry place until ready to use.
From Eater:
Rodney’s Rib Rub
This rub can be used as an all purpose seasoning for many things. In the restaurant it is used on meats, in the potato salad, and on the pork rinds we fry. Rodney unapologetically uses MSG — it is a flavor maker.
Makes 2 cups
1â„2 cup Kosher salt
1â„4 cup MSG
1â„4 cup ground black pepper
1â„4 cup sweet paprika
1â„4 cup chili powder
1â„4 cup packed light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
Mix all of the ingredients in a large bowl and place in an airtight container. Cover and store in a cool, dry place until ready to use.
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