The Giant Noodle
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If so Im wondering what you generally use. I prefer dry rubs because the flavor seems to be stronger. Here are my 3 favorote:
Dry Barbeque Rub
4 T Brown sugar
2 T Chili Powder
1 T Sea Salt
2 T Paprika
1 T Oregano
1 T Onion Powder
1 T Cumin
2 T Mustard, Dry
2 T Garlic Powder
1/4 t Cayenne
Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork
chops, or whatever. Let the meat 'marinate' for an hour, then toss on the
grill for a slow cooking.
Dry Rub #12
2 ts Sea Salt
2 ts Chili Powder
2 ts Sugar
1 ts Cayenne Pepper
2 ts Brown Sugar
1/4 c Paprika
2 ts Cumin
Dry Brisket Rub
1/2 cup chili powder
1/2 cup Sea Salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 tbs dry mustard
2 bay leaves
Combine seasoning ingredients in food processor until evenly distributed
Here is a great article on Dry Rubs: Thoughts on dry rubs | Food Embrace
Dry Barbeque Rub
4 T Brown sugar
2 T Chili Powder
1 T Sea Salt
2 T Paprika
1 T Oregano
1 T Onion Powder
1 T Cumin
2 T Mustard, Dry
2 T Garlic Powder
1/4 t Cayenne
Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork
chops, or whatever. Let the meat 'marinate' for an hour, then toss on the
grill for a slow cooking.
Dry Rub #12
2 ts Sea Salt
2 ts Chili Powder
2 ts Sugar
1 ts Cayenne Pepper
2 ts Brown Sugar
1/4 c Paprika
2 ts Cumin
Dry Brisket Rub
1/2 cup chili powder
1/2 cup Sea Salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 tbs dry mustard
2 bay leaves
Combine seasoning ingredients in food processor until evenly distributed
Here is a great article on Dry Rubs: Thoughts on dry rubs | Food Embrace
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