Nothing special,just a simple dry rub that I use most of the time,smoked over a mix of Black Cherry,Apple & White Oak. Black Cherry soda too!
I saw the word Brinkmann and I knew I had to take a look. The food threads are incredible here, and Thistle did not disappoint....looking good. Now, whats in the bottle??
Just one that's in a Kansas City BBQ Society Cookbook that's over 25 yrs old.... Have used/thought up others but this is the one I seem to go back to every time Just a basic dry rub,nice thing you can vary the quantities to make a double batch,it stores well in a glass jar with threaded lid.Just give it a shake when you want to use it,the sugar will stick a bit over time. Once in a while I use other rubs,add various herbs etc its a good base to start with. 2 cups sugar 1/4 cup mild paprika 2 teaspoons mild chile powder (the no salt variety) 1/2 teaspoon cayenne pepper powder 1/2 cup salt 2 teaspoons fine ground black pepper 1 teaspoon garlic powder Combine all ingredients in a glass jar with threaded lid.Roll it around,give it several shakes until well mixed. Yields about 3 cups.
That's pretty much exactly what I do aside from adding a bit of Slap Ya Mama Cajun seasoning, good basic tried and true rub!
