Dry Rub for BBQ’d Meat RULES, Here’s My Recipe
I had ribs from a local place in Waterbury last night, and they were too saucy.
I prefer to have my ribs served without sauce, this place slathers the ribs, and serves them covered in the brown goo. I prefer a dry rub on my ribs, and here's a simple recipe that will make any rib or chicken BBQ meat sing!
3 Tablespoons of brown sugar
1 1/2 Tablespoons of Paprika (I prefer Penzey's Spice brand--Click HERE for the website
1 1/2 Tablespoons of salt - (Again...Penzey's)
1 1/2 Tablespoons of ground Black Pepper (Yep...Penzey's!)
1 Teaspoon Garlic Powder (Do I even have to link Penzey's again?..OK)
Mix the ingredients together, and generously rub it into the surface of your ribs or chicken. I let it marinate in the rub for a couple of hours at least, some let it sit overnight in the fridge, whatever your time constraint is. Smoke or grill up the meat, and enjoy.
There will be plenty of vendors serving up dry-rubbed BBQ meats at our second annual Brews and BBQ Festival on Saturday May 16th at the Ives Concert Park in Danbury. In addition to delicious local barbecue, we'll have lots of craft beer, vendors and live music from Nashville Drive and Robert Randolph and the Family Band.
Tickets are $15 online, with your first beer on us, or $20 at the door. For tickets or more info, click HERE
Listen to Large "Dry-Rub" Dave weeknights on i95 by clicking HERE