Brisket Rub, Naked Chicks Rub, Apple RBP Chicken Rub and RBP Pork Ribs are included...
This basic rub is so simple, yet the flavors are a mildly-spicy and sweet combination. I've used mesquite, hickory, cherry, apple and pecan smoke with it so far...great flavors all the way. This just might be the all-around basic blend I've been looking for...if I could only have one dry rub, this is probably the one.
Red Bell Pepper Rub
½ T Black Peppercorn, rough ground
4 T dried Red Bell Pepper, rough ground
2 T Kosher Salt
1 T dried chopped Onion, rough ground
1 T dried minced Garlic
Pre-grind ingredients of a double batch (from top left in C/W orientation): dried 3/8" red bell pepper; kosher salt; minced garlic; dried/chopped onion; black peppercorn:
After a rough grind of the red bell pepper, onion and peppercorn:
Tossed together and ready for some meat:
RED BELL PEPPER BRISKET RUB
4 Tbls dried diced red bell pepper, coarse ground
3 Tbls dried chopped onion, coarse ground
2 Tbls dried minced garlic, medium ground
2 Tbls black peppercorn, medium ground
2 tsp thyme, med/fine ground
2 Tbls rosemary, med/fine ground
1 tsp oregano, med/fine ground
1/2 tsp ground cinnamon
2 tsp ground cumin
2 tsp chili powder
2 Tbls kosher salt
***all measures pre-grind
(a couple hours into the smoke):
NAKED CHICKS DRY RUB
4 Tbls coarse ground red bell pepper
4 Tbls powdered light brown sugar (ground)
1 Tbls ground rosemary
1.5 tsp ground thyme
1 tsp cumin
1/2 tsp ground oregano
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1 Tbls ground black peppercorn
1/2 Tbls ground garlic
1.5 Tbls paprika
1/2 Tbls chili powder
2 Tbls kosher salt
Apply a light to moderate coat of olive oil to the skinned/prepared bird, then apply dry rub.
***measures pre-grind



APPLE & RBP CHICKEN RUB
1/2 cup ground apple
2 Tbls ground red bell pepper
1/2 tsp ground sage
2 tsp ground rosemary
1-1/2 tsp ground oregano
1/2 Tbls ground garlic
1/2 Tbls ground black peppercorn
1/2 tsp cumin
1 Tbls parsley flakes, ground
1 Tbls paprika
2 Tbls kosker salt




RBP PORK RIBS
4 Tbsp ground red bell pepper, from dried 3/8" diced
1 Tbsp ground garlic, from dried minced
1/2 Tbsp medium ground rosemary, from dried leaves
1 tsp medium ground thyme, from dried leaves
1 tsp medium ground oregano, from dried leaves
1 tsp chili powder
1/2 tsp ground cumin
2 Tbsp freshly ground black peppercorn
1 Tbsp kosher salt
2.5 hours into the smoke @ 210-215* with wet smoke chamber:
View media item 773149
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View media item 773154
4.25 hours into the smoke...switched to dry smoke chamber @ 3 hours in and raised chamber temp to 240-250*:
View media item 773199
View media item 773201
View media item 773203
5.5 hours and ready for dining:
View media item 773399
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Here's my source for the Red Bell Peppers:
alisonspantry.com
You can also go through their local reps...check their site for where they are and who to contact.
Thanks, and ENJOY!
Eric
This basic rub is so simple, yet the flavors are a mildly-spicy and sweet combination. I've used mesquite, hickory, cherry, apple and pecan smoke with it so far...great flavors all the way. This just might be the all-around basic blend I've been looking for...if I could only have one dry rub, this is probably the one.
Red Bell Pepper Rub
½ T Black Peppercorn, rough ground
4 T dried Red Bell Pepper, rough ground
2 T Kosher Salt
1 T dried chopped Onion, rough ground
1 T dried minced Garlic
Pre-grind ingredients of a double batch (from top left in C/W orientation): dried 3/8" red bell pepper; kosher salt; minced garlic; dried/chopped onion; black peppercorn:
After a rough grind of the red bell pepper, onion and peppercorn:
Tossed together and ready for some meat:
RED BELL PEPPER BRISKET RUB
4 Tbls dried diced red bell pepper, coarse ground
3 Tbls dried chopped onion, coarse ground
2 Tbls dried minced garlic, medium ground
2 Tbls black peppercorn, medium ground
2 tsp thyme, med/fine ground
2 Tbls rosemary, med/fine ground
1 tsp oregano, med/fine ground
1/2 tsp ground cinnamon
2 tsp ground cumin
2 tsp chili powder
2 Tbls kosher salt
***all measures pre-grind
(a couple hours into the smoke):
NAKED CHICKS DRY RUB
4 Tbls coarse ground red bell pepper
4 Tbls powdered light brown sugar (ground)
1 Tbls ground rosemary
1.5 tsp ground thyme
1 tsp cumin
1/2 tsp ground oregano
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1 Tbls ground black peppercorn
1/2 Tbls ground garlic
1.5 Tbls paprika
1/2 Tbls chili powder
2 Tbls kosher salt
Apply a light to moderate coat of olive oil to the skinned/prepared bird, then apply dry rub.
***measures pre-grind
APPLE & RBP CHICKEN RUB
1/2 cup ground apple
2 Tbls ground red bell pepper
1/2 tsp ground sage
2 tsp ground rosemary
1-1/2 tsp ground oregano
1/2 Tbls ground garlic
1/2 Tbls ground black peppercorn
1/2 tsp cumin
1 Tbls parsley flakes, ground
1 Tbls paprika
2 Tbls kosker salt
RBP PORK RIBS
4 Tbsp ground red bell pepper, from dried 3/8" diced
1 Tbsp ground garlic, from dried minced
1/2 Tbsp medium ground rosemary, from dried leaves
1 tsp medium ground thyme, from dried leaves
1 tsp medium ground oregano, from dried leaves
1 tsp chili powder
1/2 tsp ground cumin
2 Tbsp freshly ground black peppercorn
1 Tbsp kosher salt
2.5 hours into the smoke @ 210-215* with wet smoke chamber:
View media item 773149
View media item 773152
View media item 773154
4.25 hours into the smoke...switched to dry smoke chamber @ 3 hours in and raised chamber temp to 240-250*:
View media item 773199
View media item 773201
View media item 773203
5.5 hours and ready for dining:
View media item 773399
View media item 773404
View media item 773406
View media item 773408
Here's my source for the Red Bell Peppers:
alisonspantry.com
You can also go through their local reps...check their site for where they are and who to contact.
Thanks, and ENJOY!
Eric