BBQ Girl

BBQ Girl

Tuesday, June 7, 2011

Chicken or Pork Dry Rub

I use this chicken dry rub on wings, thighs, drumsticks, and even pork shoulder. I like the unique flavor of this rub because it contains cocoa. The cocoa adds a deep flavor to the chicken or pork.

Chicken or Pork Dry Rub:


1/8 c. Cocoa Powder

1 tbsp. Sea Salt

1 tbsp. Black Pepper

3 tbsp. Garlic Powder

3 tbsp. Onion Powder

1 tsp. Chili Powder

2 tsp. Seasoned Salt

2 tsp. Celery Salt

1 tbsp. Paprika

Mix ingredients together. Sprinkle the rub generously on your meat. Let the flavors absorb the meat for a minimum of 30 min. prior to smoking. I typically season the meat with the dry rub and let it marinate in the refrigerator for about 8-12 hrs. Store the remaining dry rub in a tight container and store in a cool place. Safety warning: do not dip a hand that has already touched raw meat back into container. It will contaminate the rub. Always season with one hand, and keep another hand dry and untainted.

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