Pork and Poultry rub.

[squish]

Here's a good one for Pork and Poultry.

Ingredients:

1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic salt**
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt**
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne

** can be exchanged to onion and garlic powder for those who are salt conscious.

Directions:

Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.

[why_me]

I will be trying this very soon. I believe ribs may be on the menu for this weekend.

[squish]

Pull the membrane off the backs of them before you rub them, Then rub, wrap, and let rest in the fridge for 24 hours prior to smoking. One last tip......take them out of the fridge about an hour or more before they hit the heat.

[y2kflhr]

My rub last night was
Chipotle pepper
Black pepper
Mustard powder
Cumin
Garlic powder
Cinammon
Kosher salt
Ancho pepper
Thyme
In no specific amount, mixed in a bowl to taste

[Fe Butte]

No salt peter?

[squish]

Originally Posted by Fe Butte

No salt peter?

I'm trying to quit thanks.

[y2kflhr]

Let Peter make his own damn rub

[BigTOE]

I saw one of the top competition teams say leaving the membrane on til after they cook makes for a juicier rib. Not sure juicier is what I'm going for in ribs and I've always pulled it but may try it next time.


Sent from my iPhone using Tapatalk

[y2kflhr]

I used tk leave it on but now I pull it, not that much of a difference in my opinion