I didn't go back thru all the posts n this topic to check, but I want to share an easy dry "rub" for those who would like to try doing this stuff. Perhaps someone already mentioned this recipe, But will offer it for those who would like to try something with a "rub", & usually many of the ingredients are in their spice racks anyway. Or.. they are not too expensive to buy to try this stuff. You can add to, or take away from it all ya like. I suggest ya do....
I do , but this is a basic one for anyone to try. It s mostly for chicken/poultry , pork, beef & wild game(venison), but you can use it for fish, lamb, etc f ya like... Add or take away.. the good part is. it's one of those recipes that if ya use the basics... it can't hurt.
So here it is, makes enuff to do about 50 pounds of meat in this ratio, reducing is easy, just cut in half or quarters to reduce to smaller amounts if needed, but if ya like it, having it around won't hurt & it won't last too long f ya like it...:
This amount is for a good bunch of meats as I said:
1/2 cup paprika
1/2 cup black or white pepper ( suggest fresh ground from peppercorns)
1/2 cup chili powder
1/2 cup cumin
1/3 to 1/2 cup Non iodized salt ( Kosher or Sea salt is best. Iodized can be used in a pinch, but is not recommended)
2-3 Tblspns garlic Powder ( not salt)
2-3 Tblspns onion Powder ( not salt)
2/3rd cup granulated sugar
1/3rd cup Brown sugar ( light or dark... no matter)
{ You can substitute the White granulated for an equal amount of Brown if ya like... }
Mix well together & store in a seal able container like Tupperware, Ziplok, or even a recycled cottage cheese/sour cream container or the like. Fits pretty close into a Kraft/whatever-type Parmesan cheese container too...
Keep in a dry place, like any spices. You can apply it before hand & refrigerate, or just apply it as ya put the meat on the cooker. Doesn't matter. Rub it in, or sprinkle.. Good both ways..
If anyone wants me to reduce the ratio down for them, if they just want to try it one time...let me know & I will do it for ya. I also have suggestions for other ingredients to add, f wanted..
I have Brine/Marinade recipes & BBQ sauce recipes, & whatever that I been using for many years, & they are not all "secrets". I just wanted to share an easy one for folks to try..
As said, you can add to, or take away from this one.. But it works pretty darn good just as I wrote it.. YMMV fya make changes. Your responsibility if ya mess something up...LOL
It's YOUR meat..
Hope I didn't repeat someone elses stuff.. Ddn't mean to. I am using ths rub to do 20 pounds of pork sirloin roasts on the smoker tomorrow or the next day.. Only reason I mentioned it here tonite.
Have fun & Enjoy! Give it a try! I "guarantee"... good eats...