Paul Kirk’s Master Dry Rub Recipe | SAVEUR

Paul Kirk’s Dry Rub

Even though it& called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor.

Paul Kirk’s Dry Rub Recipe -  Even though it's called a rub, this spice mixture is meant to be used more gingerly-just sprinkle onto the meat for instant flavor. -Saveur.com

Paul Kirk’s Dry Rub

Even though it& called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor.

Paul Kirk’s Dry Rub Recipe | SAVEUR

Paul Kirk’s Dry Rub

Even though it’s called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor.

Paul Kirk’s Dry Rub Recipe | SAVEUR

Paul Kirk’s Dry Rub

Even though it’s called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor.

Paul Kirk’s Dry Rub Recipe | SAVEUR

Paul Kirk’s Dry Rub

Even though it’s called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor.

Paul Kirk’s Master Dry Rub Recipe | SAVEUR

Paul Kirk’s Dry Rub

Paul Kirk’s Dry Rub Recipe | SAVEUR

Paul Kirk’s Dry Rub

This all-purpose spice rub is essential to Texas-style barbecued beef brisket, but we also like it on chicken, fish, and pork.

Smoked Barbecue Ribs   This recipe is from Paul Kirk, seven time world BBQ champion.  He is known as the Baron of BBQ.

Smoked Barbecue Ribs

This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine.

Paul Kirk's Basic Kansas City Barbecue Seasoning

Paul Kirk's Basic Kansas City Barbecue Seasoning

To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas

The Paperback of the Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas by Paul Kirk at

Paul Kirk's 89-year-old mother taught him this recipe for soft red-brown beans in a brothy liquid. At New York City's RUB, co-owned by a Kirk acolyte,...

Grandma Kirk's Baked Beans

This recipe for Barbecued Brisket and Burnt Ends yields intensely smoky meat and the crispy bits known as burnt ends, served with Kansas City-style BBQ sauce.

Grandma Kirk's Baked Beans - Chef Paul Kirk's mother taught him this recipe for soft red-brown beans in a brothy liquid. The beans are cooked in the same smokers as the briskets, in pans placed underneath the meat to catch the drippings. http://www.foodandwine.com/recipes/grandma-kirks-baked-beans

Grandma Kirk's Baked Beans

At New York City's RUB, the beans are cooked in the same smokers as the briskets, in pans placed underneath the meat to catch the drippings.

America's Best BBQ Homestyle by Ardie Davis and Paul Kirk

America's Best BBQ Homestyle by Ardie Davis and Paul Kirk

Paul Kirk, Bbq Store, Best Bbq, Kansas City, Outdoor Cooking, Backyard, Grilling, America, Image

Take your Grill Skills to the next level with these two ways of smoking pork belly. The flavor profiles are insane and the possible variations are endless.

Smoked Pork Belly: Two Ways to get INSANE Flavor

Take your Grill Skills to the next level with these two ways of smoking pork belly. The flavor profiles are insane and the possible variations are endless.

Paul Kirk's 89-year-old mother taught him this recipe for soft red-brown beans in a brothy liquid. At New York City's RUB, co-owned by a Kirk acolyte,...

Grandma Kirk's Baked Beans

Paul Kirk's mother taught him this recipe for soft red-brown beans in a brothy liquid. At New York City's RUB, co-owned by a Kirk acolyte,.

Chef Paul Kirk's all-purpose rub is loaded with herbs, spices and flavor, and offers a sweet component too.

Chef Paul's Chikky Rub

Champion BBQ pitmaster and restauranteur Mike Mills' Magic Dust spice recipe.

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