Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker.  I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!).  I’ll link this to that recipe…but here’s this if it’s all you need!

1/4 cup of each of the following

  • Paprika
  • Seasoned Salt
  • Raw Sugar

2 Tablespoons

  • Crushed Red Pepper Flakes

1 tablespoon of

  • Nutmeg
  • Sage
  • Black Pepper
  • Cayenne
  • Ranch Dressing Mix

Mix all ingredients in a coffee grinder and add one broken up Bay Leaf.  Pulse ingredients until it is blended well – but not until it is powdery.  Careful!  It’s a fine line!!!

Store in an air tight container until ready for use.  This is great on chicken…and I’m sure on ribs as well.  I’ll post my findings if I ever try it on ribs.

Here’s the finished product:

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