Ingredients:
Four habanero peppers, seeds removed, minced
Three tablespoons onion powder
One tablespoon kosher salt
One tablespoon sugar
One tablespoon ground black pepper
Directions:
Combine the ingredients and store in an airtight container (preferably glass) for several days. The heat from the peppers will migrate throughout the dry ingredients during this time.
Season the brisket on all sides, rubbing the dry rub in well. I suggest using disposable rubber gloves for this task. Wrap the brisket in plastic and let it rest overnight in the fridge before smoking.
After processing the peppers, clean cutting boards, knives, and anything else that contacted the habaneros thoroughly. Getting habanero juice in the eye is not a pleasurable experience.
Ingredients:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
Directions:
1/4 cup paprika Combine ingredients in bowl and mix well; use on beef, chicken, lamb or pork
Ingredients:
This is a good general rub for any kind of pork, but specifically for large pork cuts. It can be used on a whole hog or pork shoulders to make great Carolina Style Pulled Pork.
Ingredients:
1 cup cane sugar
1/3 cup paprika
1/4 cup seasoned salt
1/4 cup garlic salt
1/4 cup celery salt
2 tablespoons onion salt
2 tablespoons barbecue seasoning
2 tablespoons chili seasoning
2 tablespoons black pepper
1 tablespoon lemon pepper
2 teaspoons ground ginger
1/2 teaspoon thyme
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
Directions:
Combine all ingredients in a bowl and mix well. Place the rub in an airtight container and store in a cool place.
To use, spread the rub liberally over ribs. Let the ribs stand at room temperature for up to 15 minutes before cooking as desired.
Ingredients:
Ingredients:
1 1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
1 dash cumin
Directions:
Combine all ingredients in a small bowl. Store in a covered container.
Sprinkle on any poultry to taste.
INGREDIENTS:
One quarter cup dark brown sugar
Three tablespoons paprika
Two tablespoons ground black pepper
One tablespoon celery salt
One tablespoon onion powder
Two teaspoons garlic powder
Two teaspoons mustard powder
One teaspoon ground cumin
One teaspoon ground cayenne
Mix the above ingredients well, and remember that you can reduce or delete the ground cayenne pepper if you like.
Chicken Dry Rub
Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.
Preheat a grill to medium heat.
Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
To use, rub into meat before putting on grill or in smoker.
Mix all ingredients together well.
Pour into a clean dry mason jar and store tightly sealed until ready to use.
Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight.
This rub is great as-is for Pork. For Chicken or Beef you may add 1 tsp. crushed red pepper for an extra kick.
