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
- Seasoned Salt
- Raw Sugar
- Crushed Red Pepper Flakes
1 tablespoon of
- Black Pepper
- 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: