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Step 3Preparing the Meat (Dry Rub & Marinade)
Take them out of the brine after 24 hours and place tem on towels to air dry. I completely brush with Larouex's Memphis Styled BBQ Sauce (to provide the stickiness) and coat with my BBQ Meat Rub Down. I then wrap them in foil, put them back in the bucket and let them marry flavors for another 48 hours. Store in a cool place!
Use the "Rendezvous Seasoning Rub Recipe" for your dry rub!
Ingredients
1/2 cup salt (I do coarse Sea Salt here)
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder
Use the "Rendezvous Seasoning Rub Recipe" for your dry rub!
Ingredients
1/2 cup salt (I do coarse Sea Salt here)
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder
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