Smokey Bar-B-Que Rub

5m
Prep Time

0m
Cook Time

5m
Ready In

Recipe: #4529

February 06, 2012

Categories: Ribs - Pork, Salmon, 5-Minute Prep, Grilling (Outdoor), Smoker, Fat Free Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, Beef Dinner, Salmon Dinner, more

recipe by:
NiftyDeb

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recipe by:
NiftyDeb

"Don't have a smoker or not enough time to smoke your entree'? Those rubs in the small tins are wonderful and all the flavors just work together, but they're pricey. Try this cost effective method on salmon, beef, pork or chicken."

Original is 20 servings

Metric US

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Ingredients

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1/2 cup brown sugar
1/4 cup Spanish (or smoky) paprika
1 tablespoons lemon pepper
1 tablespoon salt

1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon cayenne powder

Nutritional

Serving Size: 1 (9.4 g)
Calories 33.5
Total Fat - 1 g
Saturated Fat - 0.2 g
Cholesterol - 0 mg
Sodium - 357 mg
Total Carbohydrate - 6 g
Dietary Fiber - 0.4 g
Sugars - 5.1 g
Protein - 0.6 g
Calcium - 4.1 mg
Iron - 0.2 mg
Vitamin C - 0.4 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

Place all ingredients into a coffee/spice grinder or food processor and pulse several times. Place in an airtight container and store on shelf.

Step 2

Rinse and pat dry beef, fish or poultry pieces. Rub with olive oil and then the dry rub, cover with plastic wrap and let it rest 15-30 minutes at room temp or chill several hours. Remove from refrigerator about 30 minutes prior to grilling.

Step 3

Beef roast/Tri-Tip: Roast over med-low heat until 165' internal temperature is reached.

Step 4

Salmon: This rub stands alone for salmon, especially if using an untreated cedar plank over direct flame.

Step 5

Chicken: using indirect heat to grill pieces, baste chicken pieces every time it's turned for about 45 minutes baste with diluted Italian salad dressing or Pop's Bar-B-Que Baste (found on this site).

Step 6

Ribs: Parboil or par bake whole or cut up racks of ribs. For the sauce, dilute down a bit, a homemade or a bottled bar-b-que sauce so it's more of baste. Heat ribs over indirect flame to avoid flareups for 5-7 minutes. Baste ribs for last 10-15 minutes, 3-4 turns.