This is my first time around using a dry rub. I came up with my own rub recipe which I affectionately call "Aye, that's the rub" (gotta love SCA humor). I also added a nice sweet bbq sauce so I got the sweet first, then the spicy. Oh yeahhhhhhhhhh!!
Aye thats the Rub dry rub:
1to 2 tablespoons of the following:
Black pepper
dried minced onions
garlic powder or drained minced garlic
cajun spice
coriander
cumin
tumeric
chili powder
curry powder
salt or adobo seasoning - 1Tbsp
crushed red pepper
Mango/Apricot BBQ Sauce:
1 whole mango
apricot preserves
1 bottle bbq sauce
black pepper
cajun spice
soy sauce
hot sauce
1-2 shots of Jack Daniels
Slice the mango and dice as fine as you can get it. Mix in with all other ingredients. Refridgerate until ready to use.
Directions:
Rub the rub into the brisket or whatever meat you're using. Place on a baking pan and into the oven at about 225 degrees. If using a grill, keep it on med. low to low heat. Cook for several hours, only turning once. Once it is at to the desired doneness, start basting with BBQ sauce. Turn every 15 minutes until you get the desired glaze or crust on it. Slice diagonally and plate, keeping some extra BBQ sauce for dipping.
