While barbecue may be a southern tradition, Chicago has its fair share of pitmasters and fanatics. This robust blend makes for exceptional smoked ribs, pork shoulder, and chicken. Use three tablespoons of this barbecue rub for every pound of meat. For best results, coat meat in yellow mustard before applying the spice rub. This blend was previously called 'Gary Wiviott's Barbecue Rub.' Ingredients: Spices, paprika, garlic, Maldon sea salt, onion, kosher salt.
I didn't eat pork for about 20 years after raising our own pigs. The meat at grocery stores was mush after being frozen or smoked was over salted. I discovered the local butcher had fresh pork and started getting lions, ribs and even shoulder roasts. We also like it on BBQ'd chicken and goose.
I have found this to be a great addition to my spice cabinet. Not just for BBQ…I love it on cheeseburgers. Also great to add into long cooking meats in the crock pot. Oh, and it’s great on pork chops as well
I start most rib cooks ( smoker) with a base cost of Chicago Fire Rub and then a dusting of some type of coffee rub that has sugar included for balance. It’s actually exceptional on most things you put in your smoker to give your BBQ the perfect Zing without going overboard.
Not only is this the tastiest BBQ rub I've ever used, it is surprisingly good in punching up an omlette, or even scrambled eggs!
Used this run on baby back ribs before smoking. Absolutely delicious. Our new favorite for the best homemade ribs.
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