Dry Meat Rub And Sauce
From lanthanaas 14 years ago
- 5 minutes to make
- Serves N/A
This is my standard rub to start out with for pretty much any meat I'm planning to barbecue, smoke, bake, etc. I usually serve the meat with a sauce of some kind, but eating something with this rub on it is great on it's own, too.
Ingredients
- 2 C brown sugar shopping list
- 1-2 Tbsp salt shopping list
- 1-2 Tbsp granulated garlic shopping list
- 1-2 Tbsp chili powder shopping list
- Meat of your choice shopping list
How to make it
- All of the ingredient amounts are approximate and can be adjusted to taste.
- Mix all ingredients (except the meat) in a large bag. Freezer bags work very well for this.
- Stir the mixture with your hand until it's uniform in color and texture.
- Put whatever meat you are making into the mixture (raw). One or two pieces at a time for meat that is in several pieces, such as chicken breasts.
- Toss the meat until it's well coated and then massage the rub firmly into the meat.
- Cook the meat by whatever method you wish, but it works best with baking, smoking, and barbecuing so that the rub dries out and glazes a bit.
- The remaining mixture in the bag should be pasty or even watery from the meat juices and can be cooked and turned into a decent sauce to pour over the meat. Simply heat it in a pan until it is at least 160 degrees and hold there, stirring, for about 5 minutes.
- I primarily use this on pork chops and chicken breast, but I've used it on just about everything, including Cornish game hens, pork loin roast, and even a bear meat pot roast.
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