The Ultimate BBQ & Smoking Collection
$80.00
Ingredients
Carolina High Country BBQ Rub: Sugar, salt, California paprika, ancho chile powder, granulated garlic, Mexican oregano, black pepper, cumin, cayenne
Georgia Boys BBQ Rub: Brown sugar, white sugar, Alderwood smoked sea salt, kosher salt, onion, smoked Spanish sweet paprika, black pepper, mustard powder, chiles, garlic, Mild Chili Powder, French thyme, celery seeds
Memphis Rib Rub: Brown and white sugar, paprika, kosher salt, garlic, onion, cumin, black pepper, chiles, coriander, ginger, thyme, rosemary, Mexican oregano
Kansas City BBQ Rub: Brown and white sugars, salt, California paprika, hickory smoke salt, black pepper, mustard, onion, celery, ginger allspice, cayenne, garlic, turmeric, red bell pepper, spices
Sweet Heat BBQ Chicken Rub: Sea salt, garlic, brown sugar, onion, California paprika, mustard, cayenne, savory
Red Rocks Hickory Smoke Seasoning: Hickory smoke salt, Hungarian and California paprika, roasted garlic, toasted onion, black pepper, hickory smoke flavoring, Greek oregano
Pearl St. Salmon Rub: Maple sugar, smoked Spanish sweet paprika, salt, chiles, garlic, yellow mustard powder
Memphis Rib Rub: Brown and white sugar, paprika, kosher salt, garlic, onion, cumin, black pepper, chiles, coriander, ginger, thyme, rosemary, Mexican oregano
California Prop 65 Warning
Consuming this product can expose you to Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. Find more information at www.p65warnings.ca.gov/food.
How to Use
About this Spice
The Ultimate BBQ & Smoking Collection FAQ
What spices are good for smoking meat?
Any sort of dry rub, all-purpose, BBQ seasoning, smoked seasoning or seasoning pepper will work great for smoked meats.
What rubs to pitmasters use?
Pitmasters typically use dry rubs, which could contain any combination of coarse salt, pepper, sugar, herbs and aromatics. They use many different things!
INGREDIENTS:
1/2 cup brown sugar, packed
1/3 cup Mayan Sea Salt
2 cups water
2 cups ice
4 bone-in, skin-on chicken leg quarters
1/4 cup vegetable oil
1/4 cup seasoning of choice:
Pearl St. Plank Salmon Rub
TSM BBQ Chicken Rub
Gold Coast Tropical Poultry Rub
DIRECTIONS:
In a medium pot, dissolve brown sugar and salt in water. Bring to a simmer over medium-high heat, stirring until dissolved. Remove from heat and add ice, stirring until melted. Pour mixture into a medium bowl and add chicken leg quarters, submerging them in the brine. Chill for 2 to 3 hours up to overnight. Preheat smoker to 300 degrees. Remove chicken from brine and pat dry. Rub chicken all over with oil and coat with seasoning of choice. Smoke chicken for 40 to 50 min. until internal temperature reaches at least 165 degrees.
YIELD: 4 servings
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