Smokey’s Pig powder BBQ rub
This pig rub takes care of all your porky needs. They call it a rub because that’s what you need to do: rub it in there. When using a rub be mindful of the sugar. It’s in there because it gives an amazing bark with low & slow BBQ.
However: sugar turns bitter when it burns, so these rubs aren’t as well suited to direct grilling at high temperatures. In an airtight container they keep for at least 3 months.
The ingredients:
(about 11 oz)
- 2 oz (50 g) paprika powder
- 2 oz (50 g) smoked paprika powder
- 2 oz (50 g) salt
- 2 oz (50 g) granulated sugar
- 1 oz (25 g) brown sugar
- ⅘ oz (20 g) granulated garlic
- 1 oz (25 g) granulated garlic
- 1 tbsp black pepper, ground
- 1 tsp chili powder
- 1 tsp mustard powder
- 2 tsp dried basil
- 2 tsp dried thyme
- 2 tsp fennel powder
- ½ tsp cinnamon
Gear:
- mixing tray
How to make:
Thoroughly mix the ingredients and divide evenly over chicken for a uniquely awesome flavor experience.
Bart Lambert
Is there an error in the ingredients list?
I read halfway:
“….
⅘ oz (20 g) granulated garlic
1 oz (25 g) granulated garlic
….”
So in total 45 gr of granulaated garlic?
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