Smoke'n Dudes BBQ Blog

About Dry Rubs

A dry rub is a combination of spices that is applied to meat before cooking. The difference between a rub and a seasoning is this – a seasoning is added in moderation solely to flavor the meat, a rub is applied liberally not only for flavor but also to make a crusty coating on the meat.

A good rub will be well balanced with salts and sugars. Too much salt will dry out your meat regardless of cooking temperature; too much sugar will burn.

You can apply your rub anytime from 1 to 24 hours prior to cooking.

Basic Rub Recipe
1/4 cup sugar
1/4 cup pepper
1/4 cup Kosher Salt*
1/4 Paprika

Mix all ingredients well and apply liberally to meat of your choice.

One cup of rub is generally enough to cover 8-10 racks of ribs or 8-10 lbs of roast, pork butt or brisket.

*always use kosher salt; table salt will ruin your rub

Try adding different spices to find what you like best.

Some popular choices are:
Brown Sugar
Cinnamon
Thyme
Dry Mustard
Garlic Powder
Onion Powder

If you just can’t seem to get it right. Smoke’n Dudes Rib Rub goes great on just about everything and is available any time at either store.

This one has never been served in the restaurant(It’s a bit too pricy for our menu), but it is tasty none the less. It is a different flavor than BBQ enthusiasts are used to so it will add some variety to your repertoire. Recently Bobby Flay prepared something very similar on Iron Chef(if I’m not mistaken he used either Buffalo or Bison instead of Beef)

Chocolate Spiced Beef Tenderloin w/Red Wine & Chocolate Chili Steak Sauce

All of the spices can be adjusted to taste.

Spice Rub:
2tbs Unsweetened Cocoa Powder
2tbs Brown Sugar
1tbs Kosher Salt
1tbs Garlic Salt
2tsp Red Pepper Flakes
1tsp Cumin
1/2tsp Ground Mustard
1/2tsp Chili Powder
1/2tsp Allspice

Mix All Ingredients Well

Sauce:

1 Celery Stalk (finely chopped)
1 Small Carrot (finely chopped)
1-2 Clove(s) Garlic (minced)
1/2 Cup Chopped Shallots
2 Cups Red Wine
2 Cups Beef Broth
2 tbs Tomato Paste
1 Bay Leaf
1 sprig thyme(optional)
1 tbs Unsweetened Cocoa Powder
1/2tsp Chili Powder
2tsp Olive Oil

Make sauce at least a day in advance.

Heat the olive oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and chili powder. Let sit over night and slowly bring it up to temperature when ready to use.

Liberally smother 1 1/2 – 2 lb tenderloin roast with chocolate spice rub. Grill on all sides just until browned. Remove from grill and wrap roast in tin foil. Return to grill and roast until desired doneness. Medium Rare = 140 degrees F.

We call it a soup but it’s more like a bisque, but either way it’s a tasty winter treat and is very popular at Smoke’n Dudes.
With the holidays coming up prepare it yourself and impress your family.

Bill’s Famous Butternut Squash Soup

2 Butternut Squash
2 Acorn Squash
Peeled, seeded and small diced
2 oz. Butter
½ c Brown Sugar
1 Roasted Peppers (small diced)
2.5 quarts Chicken Stock
3 cups Heavy Cream
¼ Cup Sherry
Salt & Pepper to taste
3 tbs Corn Starch

Sautee squash in butter. Add 2 cups of chicken stock. Cook until squash is tender. Add brown sugar, and roasted pepper. Mash squash and add remained of chicken stock. Bring to boil and thicken with cornstarch. Add cream and sherry. Bring to boil. Add salt and pepper to taste.

Serves 10-12