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Barbeque Dry Rubs Recipe

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This recipe for Barbeque Dry Rubs is from Chef Anna's 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:  
***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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