4 Fantastic BBQ Rubs
~Chef Perry Perkins~
Dry seasoning blends, known as “rubs”, are often used on grilled or barbequed meats.
Dry rubbed ribs are a well-known, and popular dish, but steaks, burgers or pork chops are also given flavor through a spice rub.
Most typical BBQ spice rubs include chili and cayenne pepper, garlic and onion powder, salt and black pepper, paprika and dry mustard. Although the quantities of hot ingredients can be adjusted, rubs are often an extremely spicy mix that add a powerful kick to meat.
Chef Perry’s Pork Rub
This is my top-secret pork shoulder rub. Apply it generously to the inside of a butterflied shoulder, roll it, tie it, and apply more rub to the outside. You MUST allow the rubbed shoulder to rest in the fridge at least overnight so that the rub will help form that wonderful "bark" while roasting.
Finally, after it’s done cooking and you've pulled, chopped, or shredded the meat, give it one last
sprinkle for an intense, spicy flavor.
¼ C coarse sea salt
2 Tbs garlic powder
2 Tbs Italian seasonings
2 Tbs coarse black pepper
1 tsp cayenne powder
¼ C light brown sugar
2 Tbs onion powder
4 Tbs smoked paprika
1 Tbs hickory salt
Good for 6-8lbs of pork.
Amazing Brisket Rub
For 4 full briskets (7-8lbs each):
1 C fine sea salt
1 C granulated garlic
1 C coarse pepper
1/4 C smoked paprika
Rub briskets and refrigerate 12-24 hours.
Allow briskets to come to room temp before smoking.
Smoke brisket(s) with a combination of oak and pecan wood chips or pellets, at a temp between 200-225.
Smokey Beef Rib Rub
2 Tbs brown sugar
2 Tbs smoked paprika
2 tsp onion salt
2 tsp celery salt
2 Tbs black pepper
2 Tbs chili powder
2 tsp garlic powder
2 tsp seasoning salt
Mix well and rub both sides of ribs, wrap tightly in plastic wrap, and refrigerate overnight.
Bring ribs to room temperature before cooking.
Hellfire Cajun Rub
Dry rubs can be applied to meat, fish, or poultry or added to pasta, jambalaya, or any dish that you want to spice up. This rub makes a great seasoning for fried, baked, or grilled chicken, as well.
8 Tbs smoked paprika
4 Tbs dried parsley
2 Tbs garlic powder
2 Tbs ground cumin
1 tsp ghost chili powder (to taste)
4 Tbs cayenne powder
4 Tbs black pepper
6 Tbs fine sea salt
4 Tbs dried oregano
Combine all the ingredients, mix well an store 24-48 hours, in an airtight container, before using.
Wear gloves, and use extreme caution, when handling ghost chili powder, even breathing the tiniest amount will be painful. This chili has been measured at over 1 million Scoville units (by comparison, Jalapeno peppers are about 4500 Scoville units.)
This is the hottest chili powder available anywhere. Start with just a teaspoon...trust me.
As a third-generation chef, Perry P. Perkins focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.
Perry runs the non-profit organization, MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes for at risk youth.
His cookbooks include La Caja China Cooking, La Caja China World, La Caja China Party, and the NEW “La Caja China Grill.”
You can follow the rest of Chef Perry’s cooking adventures at ChefPerryPerkins.com