Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Rich Davis' Rub

none

1/2 cup granulated brown sugar
1/2 cup coarsely ground black pepper
1/2 cup paprika
1/4 cup chili powder
1/2 cup packed brown sugar
2 tablespoons granulated garlic powder

Mix ingredients well. I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done. I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster