All-South barbeque rub

[Tenuvil]

2 Tbsp salt
2 Tbsp sugar
2 Tbsp brown sugar
2 Tbsp ground cumin
2 Tbsp chili powder
2 Tbsp black pepper - freshly cracked
1 Tbsp cayenne pepper
4 Tbsp paprika

Mix all ingredients together well. Yields about one cup.

Apply rub to meats about 6 hours before grilling or (preferably) smoking. Boneless pork "country ribs" or pork shoulder taste yummy with this rub.

As with all things, adjust to taste, some people don't like so much cayenne in the rub.

[Laliana]

Oh, more rubs and mops please!
My bf inherited his mom's smoker when she moved. Unfortunately, she took all her recipes with her.

[Tyarra]

Actually ... he inherited ONE of our smokers. The electric one. My sister got the firepit, and the Webber kettle. We took the propane powered one with us, along with the 'afterburner''' -- also propane powered, we use it for frying turkeys, hope to use it for crawfish boils come the spring (now that we're in Texas, I'm hoping I don't need to special-order the mudbugs), and used it also for frying catfish and hushpuppies -- a mixed success -- unless cooking for a mob, it's still easier to cook that indoors...


Wild Willie's Wonder Rub (A modified rub from 'Smoke and Spice' by Cheryl and Bill Alters)

This particular rub is good for most Beef and Poultry dishes.

3/4 cup paprika
1/4 cup salt
1/4 cup sugar
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Makes about 1 3/4 cups.

Use liberally on briskets (tri-tips make a lovely 'mini' brisket), rub thoroughly over every bit of the meat the night before, and refrigerate. Let the meat sit outside the refrigerator for about 1/2 hour to 45 minutes before cooking. (BTW ... barbeque /is/ smoking. Grilling, which some people call BBQ, isn't. Okay ... stepping off the Barbeque Evangelist's soapbox, now.) Cook for an hour and a quarter per pound, between 180 and 220 degrees. When done properly, when you slice the meat, it will bear a pink 'smoke ring' just below the surface of the meat. It's a beautiful thing to behold.

[Pherr the Dorf]

You realize there are Yankees that know might be able to make real BBQ. I don't think that's legal

[Tenuvil]

You realize there are Yankees that know might be able to make real BBQ. I don't think that's legal

LOL...the first time I used this rub and a smoker with some country ribs, I lived in Connecticut. The neighbors were drawn over by the massive quantities of smoke and the yummy smell. Many of them had never had proper barbecue before.

[Tyarra]

Laliana ... tell Pyrella that a book is coming his way. Unless he's reading this, and he can find out for his own damn self.

It's a wee bit different than the original (which I left with my sister), but it has all the old favorites.

... just not where I remember them being.

Enjoy.

[pyrella]

Hurrah!

[Laliana]

Cheer!!!!