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  • AWARD WINNING BBQ DRY RUB

    1 vote
    AWARD WINNING BBQ DRY RUB
    Servings: 1
    by Bluezman
    2 recipes
    >
    Hi all, I'm new to the site, but hope to be a regular. I love BBQ and am looking forward to opening my BBQ shack in Rockford AL. I have traveled the US looking for BBQ joints and have eaten some great BBQ from NC, TN, KY, TEXAS, KANSAS and even in California where I found a place on I-40 owned by a native American called Red House BBQ. Good ribs! This rub recipe won Best Rub in the last contest I entered in IN. It's great on pork, chicken and beef. I add extra garlic powder when using on beef!

    Ingredients

    • 1 cup raw sugar-coarse not fine (use Dark Brown for that Molasses taste)
    • 2 Tablespoons of the following:
    • Smoked Spanish Paprika
    • Cumin
    • Coriander
    • Garlic Powder
    • Onion Powder
    • Minced Onion Flakes
    • 1 Tablespoon of the following:
    • Sea Salt (Smoked Applewood Sea Salt is better)
    • Cayenne Pepper
    • Ginger
    • Crushed Red Pepper Flakes

    Directions

    1. Start with the sugar then add each ingredient, no particular order. I like to put it in a food processor and run it for a few seconds to get a good blend of the spices. If you do this, hold out the onion flakes and red pepper flakes so they don't turn into dust!
    2. I usually coat my meat with olive oil then put a good coating all over. You should let it sit for 5 minutes or so before putting on grill.
    3. Beef Only: Add extra garlic powder directly to meat after coating with rub.
    4. Remember the heat and coals will burn off a lot of your rub so the rub needs to be over the top taste wise and it will be perfect when done!!! Enjoy, I do!

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