Southern Spice Dry Rub

Chicken QuartersThis dry rub has zing to it without setting your mouth afire. My favorite spicy chicken uses this rub and mesquite smoke for an unbelievably flavorful dish. Highly recommended for pork shoulder, ribs, or BBQ / smoked chicken.

Ingredients

  • ¼ C firmly packed brown sugar
  • ¼ C Spanish paprika
  • 2 T kosher salt (note: the size of salt crystals affects measurements)
  • 3 T ground cumin
  • 2 T freshly cracked black pepper
  • 1½T cayenne
  • 2 t garlic powder
  • 1 t onion powder
  • 1 t oregano

Directions For Use

  1. Simply mix the ingredients well.
  2. Rinse meat and dry thoroughly.
  3. Rub a teaspoon or two of oil on meat to cover entire surface. Apply dry rub generously to all parts of meat.
  4. Allow to sit for 30-45 minutes before cooking low and slow with the indirect method.
  5. DO NOT BASTE or apply mop sauce! Dry rub will form dark “bark” of unbelievable flavor.
Advertisements
This entry was posted in American, Dry Rubs & Spice Blends, Recipes and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Southern Spice Dry Rub

  1. Pingback: 4th of July Cookout | MeatFireGood.com

Mouth watering? Question? Join the conversation!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s