Bam's All Purpose BBQ Rub

BamsBBQ said:

1/4 cup coarse salt (I recommend Kosher salt or sea salt)
1/4 cup dark brown sugar
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary (crushed a bit)
1 tsp garlic powder
1 Tbsp dry mustard powder
2 Tbsp chili powder
1 Tbsp hot smoked paprika (not sweet paprika)
2 Tbsp fresh coarsely grated black pepper

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Derek said:

Can I use my Dr Pepper Sauce as the rub?

And you want to rub it all over before it goes in the oven right?

I just want to make sure.

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Keltin said:

Technically, linguistically speaking, a rub is dry. Just spice and herbs you press into the flesh with your hands…..you RUB it into the meat.

A sauce is liquid and can be poured over the meat.

A mop is a sauce you use for basting during the cooking process.

And yes, you can pour your sauce on the meat, cover it, and then oven roast it (covered!) at 225 for 8 or so hours (internal temp of 195) and it will be great.

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Adillo303 said:

Thank You Keltin - I knew the sauce and the run. I didn't know the mop.


Wana tackle injecting flavor? What to inject where to inject, need & poultry.


Andy

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