No 'low and slow' BBQ is complete without a fantastic dry rub!
This is my pork and beef dry rub BBQ recipe. It has a little kick and a little sweetness, and a whole lotta flavor!
Try it on Pulled Pork BBQ Sandwiches
8 tablespoons light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme (crushed)
1/2 teaspoon coriander
1. Mix your spices well. I do this by putting them into a recycled glass herb jar and shaking the heck out of it.
2. Apply liberally to a thawed, moist cut of meat. I think you get the best flavor from doing this 24 hours before letting the meat touch the grill, but try to do it a minimum of 2 hours beforehand.
3. Wrap the meat in plastic wrap and put it back into the refrigerator. Pull out our meat of choice about an hour prior to cooking (room temperature). No point in wasting fuel! :)