BBQ (Barbecue) Wet Rub

Submitted by Dave Dallas

"This is a great rub for any thick cut of meat! All of the ingredients are easily found wherever you live (and that's important to me in recipe-ingredient-challenged northwestern Pennsylvania). If you are like me and enjoy watching those BBQ cook-offs and festivals on TV, this an easy way to get into the act using your basic backyard grill. I use a standard dual burner gas model; if you have a "Weber" charcoal kettle, so much the better!"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 1 roast
• Serves: 2-4

ingredients

• 1⁄2 cup raw sugar (raw, not brown sugar)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon coriander powder
• 1 teaspoon cracked black pepper
• 1 teaspoon sea salt
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup sour mash whiskey
• hickory wood chunks, soaked in water

directions

1. Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.
2. Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's").
3. Rub mixture into meat, cover and marinate overnight.
4. Grill meat over low/medium coals until done to taste.
5. Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side) of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.
6. *raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined) does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.