Yondering wrote:
Only seasoning I used was some good southern dry rub my buddy made; he won't tell me what's in it and he moved so I can't get more, but it's really good stuff and I need to find more of something similar.
This thread reminds me I should have used the old Weber that's sitting right next to the big charcoal grill. Duh.
I would bet it is something like this one....
https://www.thespruceeats.com/magic-dus ... rub-335886I'm starting to branch out into different rubs/dry brines right now.... I need to pick up some cumin and mustard that can easily be added to the Memphis rub that I'm currently using --- it seems like all the 'better' rub recipes call for them... I'm a big believer in that a rub should have sugar in it - so many people say 'no sugar, it will burn' but I have never found that to be a problem. The sugar helps offset the salt if you are dry brining (especially for long times) or if you go too heavy with it.