The Rub – Nuances of Barbecue
wpedon id=8560

About the Author

author photo

Ohg Rea Tone is all or nothing. He is educated and opinionated, more clever than smart, sarcastic and forthright. He writes intuitively - often disregarding rules of composition. Comment on his posts - he will likely respond with characteristic humor or genuine empathy. He is the real-deal.

See All Posts by This Author

The Rub – Nuances of Barbecue

Marinade, butter and baste, and rub it in – barbecuing is raised to the level of fine dining. Smoking ribs, turkey, chicken, and pork shoulder or butt has become one of my favorite cooking methods this summer. Today I am trying my own recipe for a rub. The test subject on my smoker is a five pound chicken.

Let’s get right to it – here is my new recipe:

2 Ounces of Paprika

2 Tbls of Brown Sugar

2 Tbls Granulated Sugar

3 Tsp salt

1 Tsp ground black pepper

1 Tsp Garlic powder

1 Tsp Onion powder

My strategy was simply to place all ingredients in a mixing bowl and use my hands to stir, crumbling the brown sugar into fine granules. The rub is ready.

As noted, a five pound chicken will be thoroughly rubbed and allowed to rest for an hour or two while the smoker heats to the desired temperature.

Here I go – wish me luck.

There Is 1 Response So Far. »

  1. How did the Rub turn out? I am interested in trying this recipe. Please post how this was and if there were any changes you would have made. Thanks

%d bloggers like this: