BBQ is the epitome of American cuisine. It is the most widespread. The most varied and it is also the most controversial.
No part of BBQ is without controversy.
The greatest Pit Masters (coolest name ever!) still argue over what the greatest cut of meat is, how it should be cooked, what fuel is ideal & what seasonings should be used. Every region from St. Louis to North Carolina to Texas, has its particular way of doing things and they all claim to be the best. I can't say who has the best BBQ. The only thing I know for sure is that I love cooking with fire and BBQ has always been close to my heart.
One of the childhood memories I am most fond of was a Rib Cook Off between my dad & uncles during a summer vacation in northern Michigan. Let me tell you, they spent the entire day loving on those ribs. Choosing the best slab. Making the perfect marinade. Paying close attention to every conceivable detail, from flavors to fuels. I learned something special about cooking that day & it has stuck with me ever since. I learned the importance of mastering your technique. Everyone's flavors were wildly different but their techniques were perfected and every slab of ribs was beyond delicious. I also learned the importance of layering flavors. Building the flavors throughout the cooking process means a deeper more developed flavor.
Only after you master the grill, can you truly master the human heart.
This is the first recipe I remember creating. It was a long time ago & I've used it countless times. Make a big batch & store it in an airtight container. The spices will stay fresh for 3-6 months. It is excellent on roasted or grilled chicken, pork or steak. It is also amazing on mushrooms, potatoes, beans and tofu. I've tried it on just about everything.
The brown sugar in it blackens, creating an amazing crust. With a touch of heat from the cayenne, add some red pepper flakes to increase the depth of heat, if you want to feel the burn.
SWEET & SPICY BBQ DRY RUB
2 tbsp dark brown sugar
1 tsp course sea salt
1 tsp black pepper
1 tsp cayenne
1 tsp garlic powder
1 tsp dry mustard
1 tsp cinnamon
½ tsp dark chili powder
1. Mix together.
2. Press onto dried meat liberally.
3. Do your thing.