Tuesday, October 1, 2013

Spicy Smoking Rub

This is not a recipe but a seasoning blend formula. I use this blend for everything from baby back ribs, beef ribs, and pork butts. Basically, any beef or pork we are throwing on the smoker that we want to have a little zing. I have even used it on venison roasts with excellent results. The intense heat comes out more in the beef ribs versus the pork, which I find to be counterintuitive, but it is how it is. I am thinking it is because there is more surface area with less unseasoned meat in the middle. No matter what the reason, this is a spice blend that is good to just have in the cabinet for a quick go-to flavor addition.

3 Tablespoons Salt
1 Tablespoon Garlic Powder
2 teaspoons Cayenne Pepper
1 teaspoon Black Pepper
2 teaspoons Paprika
1/4 Cup Packed Light Brown Sugar
2 teaspoons Ground Mustard Powder
1 Tablespoons Red Pepper Flakes

1. Place all spices in a bowl.
2. Whisk until thoroughly combined.
3. To use, simply sprinkle over all sides. Use your hands to massage the spice into the meat.
4. Store leftover seasoning in an airtight container.

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