Even though it& called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor.
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
This all-purpose spice rub is essential to Texas-style barbecued beef brisket, but we also like it on chicken, fish, and pork.
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.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
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.
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.
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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 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,.
Champion BBQ pitmaster and restauranteur Mike Mills' Magic Dust spice recipe.