Monthly Archives: August 2012

Rub You Right BBQ Rub

I teased with a question on my Facebook  wall, “Who wants my BBQ rub recipe? I actually measured it out tonight and I’ll share if anyone is interested.”

Same day cousin Rikka replied “ummm yeah share please!”, to which I replied “Okie Dokie. I’ll get it typed up tomorrow and post it.” That was four weeks ago.

Forgot it was there, and that I’d said I’d provide the recipe until Judy responded today “Yep – would love to have it!”

Luckily the note pad with the recipe is sitting right here beside me, so the question, that was heartily responded to is finally being answered.

***UPDATE: After many pork roasts and ribs, I’ve determined the heat level of the original rub was too much for Blossom, so in order to tone it down a bit there is the original Rub which is now given the title Spicy Rub and below will be Just Right Rub. 

 
Spicy Rub

  • 3/4 cup Brown Sugar
  • 1/2 cup AP Flour
  • 1/3 cup Chili Powder
  • 2 Tablespoons Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Celery Salt
  • 1 teaspoon Dried Dill
  • 1 teaspoon Dried Thyme 1 teaspoon Ground Ginger
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Cayenne Pepper

          ********************* 

Just Right Rub

  • 1 cup Brown Sugar
  • 1/2 cup AP Flour
  • 2 Tablespoons Chili powder
  • 1/4 cup Paprika
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoon Onion Powder
  • 1 Tablespoon Black Pepper
  • 3 Tablespoon Celery Salt
  • 1 teaspoon Dried Dill
  • 1 teaspoon Dried Thyme 
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Cayenne Pepper

Combine all ingredients into a storage container with a tight fitting lid.

Now shakeshakeshake!  shakeshakeshake! Shake your booty, shake your booty!

It’s more fun if you dance while your shaking things up.

Rub You Right container of choice

Spread this liberally over ribs, Boston Butt Pork roast or chicken before smoking, barbecuing or roasting in the oven. You can let it dry marinade (in a suitable covered pan, ziploc container or wrapped in foil) up to 24 hours ahead, but even a short 30 minute room temp marinade will add plenty of flavor if you follow the rule “low and slow” for cooking.

You might as well cook up a batch of my Super Mad BBQ Sauce while you’re waiting. Go ahead. Click. Cook. Enjoy

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