Craig's Dry Rub for a Smoker – a delicious recipe with brown sugar, kosher salt, tsps, fresh ground black pepper, paprika, hot chili powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1.
2
Mix all ingredients well.
3
2.
4
Remove the membrane from the ribs.
5
If i'm lazy, I'll just slash it up with a smal paring knife.
6
3.
7
Spread a thin layer on ribs and pre-marinated chicken and rub in well.
8
For the chicken, we apply it under the skin on top and bottom and in the cavity.
9
Get intimate with the meat and don't be afraid to get dirty.
10
4.
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Place in plastic bags and remove as much air as you can and leave in the fridge overnight.
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5.
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Heat your smoker to 200-225 and smoke for 3.5 hours, adding wood chunks as needed.
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I soak them first but I don't think it makes much difference.
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6.
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Brush on your favorite sauce (or not) and wrap in foil and smoke for another 1.5 hours.
17
(Try a spicy raspberry sauce for a nice change.
18
).
108
kcal
Calories
1
g
Fat
31
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 teaspoon tsps Coleman's dry mustard (powder), 1 teaspoon fresh ground black pepper, and more.
Yes, Craig's Dry Rub for a Smoker falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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