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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

BBQ Dry Rub Recipe

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This recipe for BBQ Dry Rub is from The Miller/Cole Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon Red Peppers (2 tsp. for Hot version)
1 ½ Tablespoon Dry Mustard
2 teaspoons Chili Powder
2 teaspoons Cayenne Pepper (4 tsp. for Hot version)
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Sugar
1 Tablespoon Celery Salt
1 Tablespoon Brown Sugar
3 Tablespoons Paprika
1 Tablespoon Black Pepper
2 teaspoons Salt
Directions:
Directions:
Rub and wrap meat in foil, refrigerate overnight. Remove from refrigerator and let stand until they reach room temperature before cooking. I use mainly on pork spare ribs and BBQ at 250º on indirect heat for about 3 1/2 to 4 hours. I spray with a mixture of 1 to 1 water and apple juice to keep moist. Ribs should be done if you hold them up with tongs in the middle and they bend down to nearly a 90º angle. I also place wood chips (cherry, mesquite, or hickory) in foil and punch holes for smoke to escape into the meat.

 

 

 

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