Yield: 1 Servings
|½ cup||Granulated brown sugar ( I substitute raw cane sugar)|
|½ cup||Coarsely ground pepper|
|¼ cup||Chili powder|
|½ cup||Packed brown sugar|
|2 tablespoons||Garlic powder (granulated)|
I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done.
I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days.
The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I don't know what it means, just thought that I would add it in.
I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (that's what happens after weeks of snow and cold and no que.) I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq! BTW, I use a Weber Genesis that I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was "Hill.") Posted to bbq-digest Digest V97 #036 by Tom Bernhardt <barnyard@...> on Mar 18, 1997