When we make a spice rub there is usually more than is needed for a particular application. That is when I proceed with BBQ spice rubbing everything in sight. Tonight shrimp got that treatment. The rub with the rub is the inclusion of sugar. If there is sugar in the mix it can throw the balance off, particularly in seafood and crustaceans. I learned this through experience, making a slightly too sweet BBQ shrimp preparation, that was enjoyed but not necessarily loved. I will certainly return to blending BBQ spices and coating them on shrimp. Next time I will refrain from the inclusion of sugar so that the rub is a little more universal in its applications.
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March 13, 2009
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