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I almost always use a dry rub over a sauce. I keep a batch of this on hand. I mostly use if for Pork Butts and Chicken.
2TBs Kosher salt
2TBs Black Pepper
2tsp Cayenne pepper
3 TBS of Brown sugar
1 Tbs of Ground Cumin
2 sp Ground Allspice
2 TBS Chili powder
3 TBS of Paprika
2 sp garlic...
Hey everyone,
I'm obviously new to the forum. I'm looking forward to reading through the threads, seeing what equipment, cooking techniques, ect....that everyone is using.
I'm from Ypsilanti, MI. 10 miles east of Ann Arbor, about 30 miles west of Detroit. 47 ish, several adult kids and a...
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