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.
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.
