Easy BBQ meat rub

It's grilling season and let's mix it up with some great dry meat rub that works great for pork ribs, brisket and steaks.

Also, some rub tips ( I learned these while tailgating as a student at the University of Georgia....BBQ and football on saturdays make me a happy person) and I believe that a great dry rub negates all reason for drowning your meat in sauce. Why, if your rub is great do you need sauce?

Many die-hard barbecuers (is this a word?) consider the rub more important than the cut of meat. And a far better option that a bbq marinade. Why? Because rubs penetrate the meat better, and create a nice crust of flavor on the outside. Want the best barbecue rub? Here are some things you should look for in a BBQ rub recipe:

A rub recipe should have a sufficient amount of salt-- this affects texture and tenderness.

A bbq dry rub should have a moderate amount of sugar. Too much and it may over-carmaelize and burn. Too little, and the texture won't be right.

A dry rub is especially good for larger pieces of meat, such as briskets or roasts. As fat within the meat helps to keep it moist while cooking, a dry rub that draws some moisture away from the surface of the meat tends to improve its texture.

I like things a touch spicy so you can adjust to your taste any of the ingredients below:

1 tbsp salt
1 tsp sugar
1 tsp chile powder
1 tbsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne powder
1 tsp ground sage
1/2 tsp brown sugar
1 tsp dry oregano

I add just a touch of olive oil over the meat and massage in the rub about 3-6 hours before cooking (slow smoked of course with hickory, for ribs) For shoulders and brisket I smoke until the meat shows signs of falling off the bone or apart, usually 5-8 hours. You have to get up early on Saturdays in Athens for a 1 pm kickoff!

enjoy.