It’s only recently that I have realized the simplicity and remarkable flavor of dry rubs. While I was in Gatlinburg recently I picked up Bad Byron’s Butt Rub from the Pepper Palace (go there if in Gatlinburg or Myrtle Beach or St. Augustine or online at www.pepperpalace.com), back home I had already received the Penzey’s Spices (what I don’t grow I get from these guys, they have some amazing stuff) BBQ 3000.
As fate would have it I have a couple of country style pork ribs in the freezer and a good day to grill/smoke out tomorrow. I will be attempting to smoke these fine specimens of meat on my Weber charcoal grill. Should be interesting. That said I prepared the meat by rubbing it a day ahead. And here is what I have come up with.
After rubbing both of these rubs into the meat I must say they both have a very pleasant aroma but the Butt Rub rubs much better into the meat where as the BBQ 3000 has a tendancy to clump and not want to rub well. I guess tomorrow is the day we find out what these rubs are made of. Off to bed for some grilling sleep!
Smoking with what you got, grill smoked baby back ribs
Bacon, the candy of meats
Chipotle Pork Tacos with Grilled Pineapple Salsa
Cooking like a caveman, Dutch oven BBQ Spareribs