As I’ve delved deeper into using the smoker, my wife picked up a highly recommended cook book for smoking meats and knocking out various soul foods out of the park. The author’s name is Kevin Bludso, and I’ve enjoyed everything I’ve gotten out of his book Bludso’s BBQ Cookbook.
For my pork ribs, pork shoulder, and brisket, I wanted to up my game, so I used Bludso’s rub recipe but modified it just a bit. That modified recipe is below, and it’s pretty much my favorite rub to date.
Ingredients
- 1 cup generic seasoning salt or preferably Badia Pink Hymalayan Seasoning Salt
- 1/2 cup packed dark or light brown sugar
- 1/2 cup raw granulated sugar
- 1/2 cup finely ground black pepper
- 1/2 cup ground cumin
- 1/2 cup dark chili powder
- 1/2 cup granulated (not minced) onion
- 1/2 cup granulated garlic (not minced)
- 1 to 2 TBSP chipotle powder
- 1 to 2 TBSP jalapeno powder
Preparation
This is an easy one.
- Simply mix everything together (yes, it makes a lot) in a gigantic mixing bowl and do your best to get rid of all brown sugar balls and chunks.
Application
The mix in any quantity can be put up in mason jars and in sealed containers that will store for years – not that mine has ever stayed in the jars that long. I usually double the recipe above and keep stored in my pantry. Keep in mind that in humid climates the brown sugar may solidify a bit, so be careful. Prior to using you will need to break it up a little by shaking it some if it has been sitting for a while.
In use I recommend that you apply the rub in a uniform layer to your de-thawed meat the night before you grill or bake. Simply shake on and press in a thin to thick layer of the rub (apply to taste and experiment a little) and allow the juices of the meat to soak into the rub and the flavor of the rub to absorb into the meat. I generally wrap the meat in plastic wrap or aluminum foil and press it into the surface as tightly as possible. If using aluminum foil, you can do your cooking in that, and I consider this to be the preferred method.
NOTE: If you keep it in a pint mason jar, you’ll find that the lids to regular size parmesean cheese with the flip top and holes fits perfectly. You’ll see pictures of mine in the Spare Ribs recipe on this site. Also, if using larger mason jars, I suggest you use a double-lid where the inside one has holes drilled it for shaking the mix out while the outer lid keeps it sealed. It works out pretty well.
