BellaOnline Forums Food and Wine Hot & Spicy Food BBQ - Do You Prefer Sauce or Dry Rub

Many years ago I had BBQ that was served without sauce. It was incredibly tender and moist. It was the best BBQ I ever had. I was told that it was slow cooked (or roasted) over heat all day. Is anyone familiar with this method? I think this is what I remember as a child. Any ideas?? or recipes for a BBQ dry rub??

Or do you prefer sauced BBQ?

I prefer dry rub, hubby loves his sauces. However he slow cooks everything and I am learning to do the same. So much better!

Just lower the oven temp and cook longer, crock pot, whatever.

AM~ (not a cook)

I will search out or do some experimenting with dry rubs for barbeque. Hopefully, I can recapture that delicious flavor for long ago.

Or maybe someone can share one with us.

Hello, new to the forums and eager to get acquainted. We are always testing and creating recipes for dry rubs, marinades, and pastes for grilling, smoking, and oven cooking. Here's a good basic dry rub recipe that you can add to and experiment with. We prefer it for ribs.
1 TBS garlic powder
1 TBS onion powder
1 TBS black pepper
1 teaspoon salt
1 TBS chile powder
1 TBS cumin
2 TBS paprika
1 teaspoon cayenne
Add 1 TBS brown sugar for a sweeter rub. Mix and rub on meat about 3-4 hours before grilling. It's tasty! Keep leftover mix in fridge or freezer.

Thanks so much. This recipe really looks goods. I think I will try it first without the brown sugar. Although there is nothing quite like licking the slightly sweet stickiness of BBQ sauce from your fingers <img src="/images/graemlins/wink.gif" alt="" /> It's heavenly <img src="/images/graemlins/beamedup.gif" alt="" />

Thanks for sharing.