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Barbeque Dry Rubs Recipe

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This recipe for Barbeque Dry Rubs, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
***INCOMPLETE***

2 tbs Kosher salt DO NOT use iodized salt!
4 tbs dark brown sugar
2 tbs cumin seed ground
2 tbs chile powder New Mexican is best
2 tbs black pepper fresh cracked
1 tbs cayenne pepper
4 tbs Hungarian paprika
2 tbs ground sage

Makes about one cup, enough for a good pork butt.
Also known as Butt Rub, this should be generously rubbed all over your pork butt or shoulder a minimum of a few hours or, preferably, the day before your pig meat is smoked.

Directions:
Directions:
***alternative***

1/4 cup paprika
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon kosher salt
1 1/2 tablespoons dry basil, finely ground
2 tablespoons dry mustard
1 tablespoon cayenne pepper
2 teaspoons course ground black pepper

Mix all ingredients together. Rub on spareribs the day before smoking. Smoke/cook them at 190 to 200 degrees F for about 3 1/2 hours, until the meat is soft but not falling off the bone. Use hickory or mesquite chips or both.

Number Of Servings:
Number Of Servings:
Makes about one cup, enough for a good pork butt.

 

 

 

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