Shhhhh…Here’s The Recipe For My Favorite Dry Rub
Well, I guess it's pretty much not a secret anymore if I blast it here. Without going into specifics, this recipe is one used by a famous local BBQ place.
In case you didn't already know, dry rub is the keystone to most smoked meats, especially ribs, pork butt, brisket, chicken, and much more. I made some ribs this past weekend using this recipe and about 6 hours of smoke, and they turned out amazing!
For sweetest flavor, I use either cherry or apple wood chips when smoking meat with this rub. So here's the recipe that will cover about 10 pounds of ribs. I usually double this recipe and keep it in a shaker or air-tight bowl so I will have some ready to go for next time.
1/2 cup paprika
1/4 cup kosher salt finely ground
1/4 cup sugar
2 tbls mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tbls ground black pepper
1/4 cup granulated garlic
2 tlbs cayenne
There ya have it folks. Happy smoking....meat that is.