Nonnymus wrote:
pops wrote:
I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington


NONNY'S DRY RIB RUB

This is my current rendition of a darned good dry rib rub and technique.
It’s kind of a universal rub that I use on chicken and pork. This
current version gives the thicker baby back ribs the same “buttery”
flavor we get with some of the best pulled pork.

Wipe meat with a thin layer of CYM before sprinkling on the rub.

2-3 Cayenne Pepper (to taste)
4 good Paprika
3 cracked black pepper
2 garlic salt- not powder
2 onion powder
1 chili powder
3 cumin
2 thyme
2 oregano
4 Lawry’s Season Salt
5 celery salt- VERY IMPORTANT INGREDIENT
2 allspice


but, but, but, isn't the idea of a rub to actually rub it into the meats
surface? If adding after CYM, then you can't do that??

I "assume" you mean tsp by each ingredient or is it just x parts, etc?

That's a LOT of celery salt isn't it? doesn't it overpower?

--
Steve