Recipes

one tablespoon light brown sugar

one tablespoon white sugar

two teaspoons salt

one teaspoon celery salt

one teaspoon ground black pepper

¼ teaspoon cayenne pepper

one teaspoon garlic powder

one teaspoon dry mustard

one teaspoon onion powder

Try this on ribs, pork shoulders, pork chops, or pork tenderloin. #Barbecue

¼ cup salt

two tablespoons garlic powder

two tablespoons onion powder

two tablespoons thyme

two tablespoons oregano

two tablespoons paprika

one tablespoon ground white pepper

one tablespoon ground black pepper

one to three teaspoons cayenne pepper

Try it on seafood, veggies, or poultry. The cayenne pepper makes this blend hot, so be careful .

The Beef Rub I used to win an episode on All Star BBQ Showdown

This is unbelievably simple, but it works. Sometimes you just don’t have to over think things. Refer back to the pic on this site where I am holding a big check wearing a blue shirt and a blue hat. This recipe won the Kansas City episode of All Star BBQ Showdown.

1/2 Half cup cracked black pepper

½  Half cup Kosher Salt

1/2 tablespoon Garlic powder

The salt and pepper are the heroes of this recipe. The garlic gives it just enough edge to make it a little unique.

1 Cup Apple Cider Vinegar

1 Quart Water

4 Tablespoons Black Pepper

1 Tablespoon Paprika

1 ounce Soy Sauce

¼ cup Salt

1 Teaspoon Granulated Garlic

When using this marinade with Salmon or Shrimp, only let it sit on the Salmon or Shrimp  for about 25 to 30 minutes. If it sits longer, the vinegar will start chemically cooking the seafood and give it a tough texture.  Smoke the seafood on indirect heat.  When it turns pink, it is ready to eat. This marinade can be used overnight on pork, beef or chicken.