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1/2 c Granulated brown sugar ( I
-substitute raw cane sugar)
1/2 c Coarsely ground pepper
1/2 c Paprika
1/4 c Chili powder
1/2 c Packed brown sugar
2 tb 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.”)
Yields
1 Servings
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