BBQ Rubs and Ideas

Author: Killis Haraway

Ingredients:

Onion powder
Garlic powder
Tony's Cajun seasoning
Black pepper
Paprika
Brown sugar
Corky's seasoning
Rondevoux seasoning
Meat tenderizer
Cayenne pepper (red pepper)
Lemon pepper
Seasoned pepper
Meat tenderizer

Basics:

Notice that I did not list out specific measurements for the spices listed above. Everyone has their own taste and will use a variety of measurements for spices per their taste. Typically I will use the following...

Chicken - I typically lean heavy on paprika, cayenne pepper, black pepper, salt and Tony's. Usually 2 Tbs of each spice results in a good combination for chicken. Please feel free to go more spicey, less spicey, more salty, or less salty depending on your particular taste!

Beef - I usually use a combination of garlic powder, black pepper, cayenne pepper, onion powder, lemmon pepper, seasoned pepper, and sometimes meat tenderizer with salt. Usually Worstershire sauce is involved as well.

Pork - With pork shoulders, ribs, pork chops, pork loins, etc. I tend to use all the spices listed above using approximately 2 Tbs of each spice for the rub.

Sausage - Typically I do not put a lot of spices on sausage. I usually tend to go with salt, pepper, and Tony's seasoning.

More information may be added later as I recall other ideas!