Chicken Dry Rub recipes

Chicken Dry Rub: A great rub for chicken, plus one more that is pure "KC"

The recipe below for chicken dry rub can be used on any meat, but is really good with chicken. And if you are doing "on the grill chicken" the bird will need even more flavor enhancing than if you were to smoke it, so this rub is ideal.

If you have the time, I highly recommend using a brine and then the seasoning. Be careful, however: since this rub contains sugar, you will need to use indirect or low heat.

Typically, I like to smoke chickens at about 235 degrees- a bit hotter than say brisket or pulled pork. For the grill, gas or charcoal, I have grown to like the heat nice and low to prevent flareups and to help render the fat and make the skin crispy.

Recipe:

2 Tb. Sugar

2 Tb. Salt

2 Tb. Lemon Pepper

1 tsp. cayenne pepper

2 Tb. Chili Powder

2 Tb. Garlic Powder

Mix all ingredients and store in an airtight container.

Next, here is a great Kansas City inspired dry rub. Use it on all of your favorite KC inspired meats- especially brisket, pork shoulder and pork ribs.

Recipe: KC Dry Rub

4 Tb. paprika (smoked even better!)

4 Tb. Brown Sugar

2 Tb. garlic powder

1 Tb. cayenne

4 Tb. salt

4 Tb. medium grind black pepper

Mix all ingredients and store in an airtight container.

BBQ rub for pork

BBQ rub for pork: the starting point for great bbq pork...

Pulled pork. BBQ pork loin. Spareribs. To make them great, you've got to start with great bbq pork rub.

Pork, being a mild meat, lends itself to many a rub recipe. And since, the humble pig is the 'cue of choice for many parts of the U.S. as well as Mexico and the Caribbean, there are many seasoning mixes to choose from. Carolina style? Jerk-influenced seasoning from Jamaica? Achiote spiked paste from the Yucatan?

Below you will find two American styles, both great.

As with any recipe rub should be made from the freshest ingredients!

Recipe #1

2 Tb. garlic powder

2 Tb. paprika

2 Tb. brown sugar

2 Tb. salt

2 Tb. coarse grind black pepper

1 tsp. cumin

1 tsp. cayenne

1 tsp. sage

1 tsp. allspice

1 tsp. dry mustard

Mix all ingredients well.

If you are making pork butt, rub a considerable amount of rub into the pork. You really cannot use too much! When the pork is to be pulled the spice will mix in with the meat. Taste. If necessary add more rub.

If you are making bbq pork loin, I would advise that you first brine the pork for at least 24 hours.

Next, rub the pork loin with the seasoning, prepare your smoker or grill, and go for it!

Recipe #2: Carolina Pork Rub

1/4 cup brown sugar

1/4 cup salt

1/4 cup coarse grind black pepper

1/4 cup paprika

1 TB. cayenne

1 Tb. Dry mustard

The ingredients are listed above in cups at it is assumed you will be using this for pork shoulder! As stated above, be generous with the seasoning, and after smoking or grilling, and pulling (!) taste the meat. You can add more rub if you wish.

2 Killer Pork Chop Boneless Recipe

Pork chop boneless: recipes for boneless pork chops!

Pork chop boneless. If that’s what you typed, then you found the page of bbq recipes for foodies that deals with boneless pork chops.Cut from the loin, these chops are tender and lean. And, since they are lean, and boneless, this will mean a few things for you:

• The cooking time will be a bit less than chops with a bone. While I prefer most meats, fish included to include a bone since they are juicier, this will not matter if you:

• Use some sort of brine or marinade. Not mandatory, but with today’s lean pork it helps. And it adds flavor. Whichever you do, brine, marinade or none, please:

• Do not overcook the pork. Trichinosis is a thing of the past, so no need to turn your meat to ash. If you pull the meat at 155-160 degrees Fahrenheit, it will continue to cook (how much depending on the thickness) and yield a nice rosy center.

Pork Chop boneless recipe #1: Chipotle chops

These can be either smoked using a conventional smoker, grilled using either charcoal or gas/propane/ or baked. Depending on the thickness of the chops, I would marinate these 4-8 hours as the marinade is quite strong.

Marinade:

2 cups soy sauce

2 tb. Liquid smoke

½ cup Worcestershire sauce

1 cup pineapple juice (you can sub apple juice if you’d like)

4-6 cloves garlic chopped

1 Tb. Pureed chipotles with adobo sauce

In a smoker set to 225 degrees, these chops should take 2 hours or so. Otherwise grill/cook to 155-160 internal temperature.

Pork Chops boneless recipe #2: Brine marinated chops grilled with sage pesto

Brine the chops overnight using this brine recipe (it says brine for chicken, but can be used quite well with pork) to which you add about 2 tsp dried thyme leaves, or a few sprigs of fresh thyme.

These can be either smoked using a conventional smoker, grilled using either charcoal or gas/propane/ or baked.

In a smoker set to 225 degrees, these chops should take 2 hours or so. Otherwise grill/cook to 155-160 internal temperature. Serve with a simple pesto made with sage leaves wilted in warm olive oil; garlic; kosher salt; parmesan, grana or romano cheese and the classic pine nuts, or even macademia or walnuts.

This sauce can be made in a cuisinart, or chopped by hand or a mortar & pestle. Drizzle over hot boneless chops, and serve with white beans and sautedd spinach, or maybe soft polenta.