Dry Rub

Yesterday, I blogged about the ribs I had on the grill and I mentioned that I was trying a new dry rub I had concocted. The results were excellent. I BBQ using indirect low heat (225 degrees) and use a combination of hickory and mesquite wood for smoke. Here is the recipe for my dry rub.

Dry Rub

• 1/4 cup brown sugar
• 2 tablespoons sweet paprika
• 3 tablespoons smoked black pepper
• 3 tablespoons Kosher salt
• 2 tablespoons cocoa powder
• 2 teaspoons garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon celery seeds
• 1 teaspoon cayenne pepper

Mix all this together and rub it into ribs, pork shoulder, or whatever else you are putting on the grill. After applying the rub, let the meat cure for at least an hour. Overnight is even better. Note, the smoked black pepper is not a necessity. Regular pepper will do, but the smoked stuff really adds a layer of flavor. It is available online from Adriana's Caravan.