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Joined: Jul 2003
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Vannie Offline OP
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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?

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Joined: Feb 2005
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Shark
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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)

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Vannie Offline OP
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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.

Joined: May 2005
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T
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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.

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Vannie Offline OP
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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.


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