How to make BBQ Rub | DIY BBQ Rub | BBQ Dry Rub Recipe
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- Опубликовано: 7 фев 2025
- If you've ever wondered how to make BBQ rub you came to the right place. This isnt just a DIY BBQ rub recipe, we talk about some of the different things to consider when making your own BBQ dry rub.
We cover sugar for BBQ rub and how to make the best BBQ rub for the meat you are cooking.
Rub Recipe (SPG)
¼ cup Coarse Kosher Salt
¼ Ground Black Pepper
1 tablespoon granulated garlic
Rub Recipe
¼ cup Coarse Kosher Salt
¼ Ground Black Pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons cumin
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon paprika
¼ cup turbinado sugar (but you could use other sugars too)
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I have A LOT of rub ideas - subscribe today!
Thanks for the tips and I learned something about the salt content of my rubs. It's never dawned on me about cutting back the salt on ribs. Also looks like I missed the video of the red, white, and blue wings. I'll go back and watch it.
👍🇺🇸👍🇺🇸
Nice looking rub.....Are we just going to ignore the wallpaper and table cloth?
Looks like a good rub. You will need to video the cook you are using it on. As always thanks for the insight
Thanks Guy!!
I have a question my girlfriend is a diabetic and loves Ribs and other smoked meats so how or what do I use for a sweet rub that's not a sugar based rub ,,, thanks
I had just recently subscribed and then ran across this particular video of yours. Great topic and well presented...thanks! I do have to ask, where did you get your batch of spices - all the same brand and perfect size containers? I absolutely hate my spice shelf, as I have containers of all different shapes, sizes and brands. I would love to get the assortment you showed here in this video.
Thanks Charley! I picked them up at Sams Club. Its a warehouse store like BJs.
New to this channel and new to having a smoker. Have you don't a video on when to have the flame broiler open and when to have it closed. That is the one question I keep running into when I making things on my PitBoss Lexington
Thats a good question. I open the flame broiler for two different reasons.
1. When I want to cook over direct fire, lile you would on a grill. Typically I do this when I am reverse searing a steak - a process where you first smoke the steak low and slow, and then finish it off over the fire to get a good sear.
2. When I want short periods of high heat. Typically I do this when finishing off chicken. I'll open the flame broiler towards the end of the cook (maybe 30-45 minutes) to help crisp up the skin. I dont put it right over the fire, cause that could lead to the skin pealing back.
I hope that helps. If you have more questions just ask. Thanks for watching!!!
@@1526BBQ thank you so very much!! I was getting a little frustrated when looking at recipes as no recipes told me when and if to open it! I appreciate the quick response and im on to watch more of your videos so I can better understand my smoker
Thank you Sarah!
No cinnamon? Great tips thanks Bro!”
Im not big on cinnamon. Thanks brother!!!
Give me a pork rub please