One of the best barbeque dry rub recipes is one that my grandfather taught me. We used to spend the summers at my grand parents house in Alabama, and even though they had out houses and lived in a little old house, it was always worth it because of the barbeque. It was not until I was older that he actually gave me the recipe for his barbecue dry rub recipe, and now I want to share the spicy one with you.
For starters, he would always use fresh ingredients, or as fresh as he could get them.These would be mixed in a bag, and tossed around for a good 15 minutes. He would actually make me and my little sister do this. Then he would run down meat and place it in the refrigerator overnight. He always did this overnight and never tried to cut corners and only do 2-3 hours.
We normally had ribs or chicken on the grill with this dry rub, but you could probably use any meat you wanted.
The actual recipe for the dry rub is as follows:
8 teaspoons of onion powder
3 teaspoons of white pepper
4 teaspoons of ground cumin
2 teaspoons of garlic powder (not garlic salt)
2 tablespoons of dry mustard powder
4 tablespoons of crushed savory
1/2 teaspoon of cayenne pepper
This should make somewhere around a cup of seasoning, which will be enough for about 3 big slabs of ribs or about 1 whole chicken.
The grilling part is completely up to you. Just grill them like you normally would, but do not add anything else to the meat. For the best results, you should rotate the meat often at a lower temperature. This will help keep the juices in the meat and keep it moist.
We I grilled with my grandfather, it was an experience. It was not a chore. We looked forward to this, and took pride in the food we prepared for everyone. He has since passed, but his recipe still remains. And trust me when I say this: Once you try this, you will not try any of the other barbecue dry rub recipes out there.
No comments:
Post a Comment