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06/23/2003 Archived Entry: "The Basic Barbecue Rub"

THE BASIC BARBECUE RUB

Yesterday I smoked three slabs of baby back ribs and a fat hen by using the basic barbecue rub recipe that is way down below. Scroll a long way. We all liked it a lot. I made the recipe x 4 and sometimes that doesn't work too well when making a big batch of something, but it seemed okay in this case. I packed a lot of it on the ribs (both sides) and outside the chicken with a couple spoonsful inside. Then I let it just stand there for about 2 hours before putting it in the smoker. The meat smoked most of the day and when it was done, I slathered it with the Extra Innings barbecue sauce that I prefer since it is thin and very flavorful. I put the whole mess on a large jelly roll pan, put about 1/3 cup of water in the pan, covered it tightly with heavy duty foil and let it remain in the smoker. The fire was low and perfect. The ribs and chicken were perfect...moist and tender. Cooked to perfection. You might want to give the rub a try as it's surprisingly good.