- Jun 2, 2015
- 7
- 10
Check out Jeffs rubs they are worth the cost and it helps the site stay on line.Hi guys
I'm looking for easy but affective recipes for dry rubs.
Thanks
It depends on how far in advance I'm rubbing the meat down. If it's getting wrapped and thrown back in the fridge overnight before cooking, I don't really do anything, just rub it, wrap it, and let it rest.
I'm curious as to what you all do after you apply the dry rub. I currently have some chicken soaking in Pops brine that I plan to smoke tomorrow. Do you immediately put it in the smoker after applying the dry rub? Or do you rub it with olive oil after you apply the dry rub to help the rub to stick to the meat better and then put it in the smoker?
Joe I have been using Mayo on Turkeys for years, it not only helps crisp the skin,but makes it almost impossible to over cook.Left my daughter watching one time come home 195* IT still moist.Ditto on Jeff's rub and sauce for pork. A good rub for beef is SPOG (salt, pepper, onion and garlic). As a binder, I use mustard for pork, EVOO for beef and for chicken I put butter under the skin with rub and a light coat of mayonaise on the skin to crisp it up. There are just as many rubs and sauces as there are people smoking. Keep searching the sites and experimenting. Everything is subject to taste. My wife and I even have different tastes where pork is concerned. Good luck and keep smoking, Joe