BBQ dry rub chaotic: This is best used on Chicken or Baby Backs cooked over indirect heat on a charcoal grill
2 tbsp kosher salt
4 tbsp brown sugar
2 tbsp old bay
1 tbsp chili powder
1 tsp garlic powder (not garlic salt)
1 tsp onion powder
1 tsp celery seed
1 tsp - 1 tbsp chipotle pepper (depending on heat level you prefer)
1 tsp ground mustard
Add other spices you find in your cupboard. You really cant screw this up.
Mix in bowl (double everything if you are making alot). Rub into meat and let stand at room temp for 30 minutes or while charcoal is heating up
Place coals on side of grill and place meat in center. Let chicken cook for 2 hours ribs should cook for 2.5 hours over indirect heat. The sugar will carmelize nicely, so no sauce should be needed. If you want you can baste with your favorite sauce.
It is really important not to use direct heat since the sugar will burn easily.
Re: BBQ dry rub C-Note: Gonna try this with Salmon steaks soon as I get a chance. Summer's here and the man's backyard kitchen is getting fired up.
Re: BBQ dry rub chaotic: If you go with salmon, cut the salt in half or more even drop the salt completely.
For some reason some meats can take more salt without becoming salty (especially beef). Pork and chicken arnt to bad, but fish will get really salty. Whereas on the above meats, no salt leaves it missing something.
Re: BBQ dry rub C-Note: Seeing as how most fish swim around in the salty sea I guess I can understand why they don't need much salt added.. ;D
Re: BBQ dry rub ATLGIRL777: Gotta try this!!!
