Best Classic Bbq Rub Recipes

CLASSIC CAROLINA BBQ RUB

Steps:

• Combine all ingredients in a small bowl, mix well.
• Use as a dry rub on beef, chicken, lamb or pork.
• If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.

CLASSIC BBQ RUB

Steps:

• Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
• Extra rub can be stored in an airtight container for up to six months.

SODA CAN CHICKEN WITH CLASSIC BBQ RUB

Steps:

• 1. prepare grill. Brush grill grate with oil
• 2. Mix paprika, salt, garlic, Brown sugar, chili powder, and black pepper in a small bowl for the rub. Rinse chicken and Pat dry. Remove excess fat in skin from the chicken.
• 3. Sprinkle 2 teaspoons of the rub inside the chicken cavity. Brush outside of chicken with 1 tablespoon oil, then sprinkle with the remaining rub, pressing to adhere.
• 4. Pour 3/4 cup Dr Pepper into a measuring cup and set aside for the sauce, recipe follows Poke 2 to 3 additional holes into the top of the can. Arrange chicken cavity on can. Pull the chicken legs forward to form a tripod with the can serving as the rear leg.
• 5. Place chicken over unlit portion of the grill. Cover and cook until skin is Golden and crisp, juices run clear, and an instant read thermometer inserted into the thickest part of the thigh registers 180°, 1 to 1 1/4 hours, rotating the chicken halfway through grilling. Remove chicken from grill and place on baking sheet. Let rest 15 minutes.
• 6. Dr Pepper chipotle BBQ sauce: 1 cup diced onion 2 tablespoons minced garlic 2 tablespoons olive oil 12 ounces +3/4 cup Dr Pepper, 2 1/4 cups total one bottle chili sauce, such as Heinz, 12 ounces 1 cup cherry preserves 1/3 cup cider vinegar 1/4 cup packed light Brown sugar 3 tablespoons molasses 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 2 tablespoons minced chipotle in adobo sauce salt and black pepper to taste sweat onion and garlic in oil in a medium pan over medium heat, 5 to 7 minutes. Add Dr Pepper, chili sauce, preserves, vinegar, Brown sugar, molasses, Worcestershire, lemon juice, and chipotle. Cook until thick and reduced to 4 cups, about 30 minutes. Season sauce with salt and pepper.