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Thread: Gumps are coming to town

  1. #11
    Join Date
    May 2011
    Location
    Citrus Heights CA
    Posts
    590

    Default

    This my go to dry rub for beef and pork.
    For poultry I add an equal amount of Tones lemon pepper (1/2 rub and 1/2 lemon pepper)
    This makes a lot; for a smaller batch cut the recipe by 8.
    The smoke ring link has lots of dry rubsGranddad'sGeneral-Purpose Dry Rub

    AmountMeasureIngredient --Preparation Method
    ----------------------------------------------------
    1 cup & 4 tablespoonsdark brownsugar
    3 tablespoons & 1 teaspoondried sweet basil
    1-teaspoonground cumin
    2-tablespoonground coriander
    2-tablespoonground savory
    2 tablespoondried thyme
    2-tablespoonblack pepper
    2-tablespoonwhite pepper
    1-cuppaprika
    1/3 cupdry mustard
    1/3-cuponion powder
    1/3-cupgarlic powder
    cupsalt

    Mixall ingredients thoroughly and store in a tightly sealed jar in a cool darkplace.


  2. #12
    Join Date
    May 2011
    Location
    Citrus Heights CA
    Posts
    590

    Default

    Here is a link to a "way back" original BBQ site.
    It includes rubs, sauces, how to modify your off the shelf smoker to make it better, and lots more.
    I consider it a great site for both old hands and newbies too.
    http://www.eaglequest.com/~bbq/faq-acro.pdf

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