Rub
===

Use "rub" program to calculate amounts (uses the most current recipe)
    someday, finish the (CGI?) page with amounts per type of meat, etc.


17-May-2026, St. Louis spare ribs for Opal's studio birthday party
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    - calculated spice rub @ 150g per rack, made 500g to be safe;
      using the shaker lid on a mason jar means 1) a LOT less waste,
      and 2) a light-to-medium coating used more like 30g per rack
      (front only)

    - in the future, calculate at 50g per rack and maybe use a heavier
      coating; could even calculate @ 75g per rack, and consider rub
      on both sides

    - for the (Franklin) S&P rub (50/50), made 1 cup total but
      used almost nothing; I think I went with a MUCH lighter coating
      because I wanted it to be light enough for Opal

    - in the future, could probably calculate @ 2 Tblsp per rack
      (that is, 1 Tblsp salt + 1 Tblsp pepper)

    - also, because you get more rub in each bite, grind the pepper
      AND the salt until fine; grind, sift, then a second grind of
      what didn't make it through the sifter
      

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==> OLD STUFF <==

    *** USE RECIPES ON THE WEB ***


    Per thigh
    ---------
	1 T	back only, light cover
	2 T	back only, medium cover
	4 T	front + back

	default should be 2 T per thigh (one batch = 4 thighs)

    Per brisket
    -----------
	xT	one side, medium cover
	xT	both sides, medium cover


    Per rack of St. Louis spare ribs
    --------------------------------




# Mild (makes 10 Tblsp = 0.5+ cups)
# ---------------------------------
# 3	T	cumin
# 2	T	kosher salt
# 2	T	white sugar
# 2	T	light brown sugar
# 1	t	chili powder
# 1	t	black pepper
# 1	t	sweet paprika
#
# Not Mild (makes 11- Tblsp = 0.75- cups)
# ---------------------------------------
# 3	T	cumin
# 2	T	kosher salt
# 2	T	white sugar
# 2	T	dark brown sugar
# 1	T	sweet paprika
# 1 1/2	t	black pepper
# 1	t	chili powder