Friday, August 2, 2013


A few weeks back the husband and I decided to take a stroll with Danny. On our adventure, we stumbled upon a massive garage sale. (They call them "rummage sales" here in Milwaukee, but I just can't get used to that.) The entire neighborhood was peddling their wares on driveways and in garages. Lemonade stands sprung up like weeds. Cars lined the streets as bargain hunters haggled over prices. Some enterprising and talented youths were even playing violins for tips.

The husband and I didn't think we needed anything...until we came upon a smoker for $10. We needed that smoker. The folks selling it were donating the proceeds to the Ronald McDonald House, plus they threw in some wood to get us started and a jar of their favorite seasoning for the meat. How could we pass up a deal like that?

We couldn't. We didn't.

Perfecting smoked pork shoulder has turned into our summer challenge. Since we're still nailing down the technique, I won't share that with you quite yet. What I can share is this delicious BBQ Rub.

It takes about 3 minutes to pull the spices from the cupboard, measure them out, and stir together this simple, flavorful seasoning. And it's incredibly versatile; we have used this BBQ Rub with delicious results when smoking pork shoulder as well as grilling steak.

If you're looking to try something new next time you fire up the barbecue, give it a whirl. I think you'll like it.


6 tablespoons dark brown sugar
3 tablespoons paprika
3 tablespoons salt
1/2 tablespoon pepper
2 tablespoons chili powder
1 teaspoon dry mustard

Stir together ingredients and store in a jar until you're ready to use. I've heard varying opinions on when to apply the rub to the meat, but I've had success seasoning the meat right before cooking or seasoning a few hours before. So, if you think of it and have time a few hours before you want to cook, apply the rub then. If not, don't sweat it. Just rub the seasoning all over the meat right before you cook. Use this rub for smoking or grilling beef, pork, or poultry.

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