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Discussion Starter · #1 ·
This is probably my favorite BBQ Rub, I have used this on Pork, Chicken and Beef.

This is a great thing to take along on the trail, but should probably be prepared at home.

These ingredients will make about 2-1/2 cups of Rub. I usually double this and store in a couple of containers, but I use it quite a bit.

2/3 Cup packed brown sugar

2/3 Cup granulated sugar

1/2 Cup Paprika

1/4 Cup Seasoning Salt - I use Lawry's

1/4 Cup Hickory Smoked Salt - It's in the stores, but may have to look a little harder for it.

1/4 Cup Onion Salt

1/4 Cup Celery Salt

2 Tablespoons Kosher Salt

2 Tablespoons Black Pepper

2 Tablespoons Celery Seed

2 Tablespoons Chili Powder/Seasoning

2 Teaspoons Mustard Powder

1 Teaspoon Poultry Seasoning ( I omit this if I don't have any on hand....sometimes I just use a rotissere Chicken seasoning)

1/2 Teaspoon Ground Allspice

1/2 Teaspoon to 1 Tablespoon cayenne pepper (depends how spicy you like the rub)

I ususally dump everything in a bowl and use an electric mixer to mix all of the ingredients. The brown sugar tends to clump, therefore it is sometimes necessary to break the clumps up. If I really feel ambitious, I will do a "rough" blend with a mixer, then transfer small amounts at a time to a blender and blend in batches. I think it bonds the spice/seasoning mix together better, but it is a Mess so I don't do it very often.
 

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I have to stay out of this section, it just makes me hungry.
 

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Sounds like a good tasting rub, went do we eat!! :)
 

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I'm so into BBQ, Smoking, and Grilling that we've got a smoker at work that us managers use all the time. We put a thermocouple in the smoker with remote readouts throughout the offices so we can all keep an eye on the temperature without much effort at all.

I'll try the rub the next time we smoke. I think we're scheduled to do a brisket, some ribs, and a pork butt this week.

Gees, my mouth is watering right now...

Thanks for sharing.
 

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Discussion Starter · #5 ·
teamhog said:
I'm so into BBQ, Smoking, and Grilling that we've got a smoker at work that us managers use all the time. We put a thermocouple in the smoker with remote readouts throughout the offices so we can all keep an eye on the temperature without much effort at all.

I'll try the rub the next time we smoke. I think we're scheduled to do a brisket, some ribs, and a pork butt this week.

Gees, my mouth is watering right now...

Thanks for sharing.
Geez, I would love to have a smoker at the office :mrgreen: The Remote read thermocouples are great.....We would have some happy employees if we could have a smoker going at work.
 

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Dang, wouldn't it be nice indeed to have a smoker at work!!! Great sounding rub recipe Steve. It sure does have a lot of ingredients!!!
 

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That sounds good, I made a big batch of my rub and forgot to leave out the cumin. The cumin just makes the rub smell like butt, I try yours next time.
 
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