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Ingredientes
- 1/2 c. Granulated brown sugar ( I substitute raw cane sugar)
- 1/2 c. Coarsely grnd pepper
- 1/2 c. Paprika
- 1/4 c. Chili pwdr
- 1/2 c. Packed brown sugar
- 2 Tbsp. Garlic pwdr (granulated)
Direcciones
- I have rubbed ribs, shoulders and venison with this rub and love it. I don't baste or possibly use sauce, just wrap them in foil an hour or possibly so before they are done.
- I rub anything for the smoker at least 2 days in advance, but generally 3 or possibly 4 days.
- The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I do not know what it means, just thought which I would add in it in.
- I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (which's what happens after weeks of snow and cool and no que.)
- I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq!
- BTW, I use a Weber Genesis which I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was
- "Hill.")
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 363g | |
| Calories 1245 | |
| Calories from Fat 117 | 9% |
| Total Fat 13.97g | 17% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 379mg | 16% |
| Potassium 2847mg | 81% |
| Total Carbs 300.44g | 80% |
| Dietary Fiber 46.1g | 154% |
| Sugars 218.91g | 146% |
| Protein 20.39g | 33% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
