This delicious, easy Sweet and Smoky Rub recipe! (2024)

FAQs

Can you use liquid smoke in a dry rub? ›

Instructions. Cut pork into 5 or 6 chunks — about the size of your fist. Combine dry rub ingredients, and press on to every side of the pork. Put water and liquid smoke into crockpot, set pork in (so rub is not washed off), cover, and cook on low for 8-10 hours.

Next spread the rub all over the cut of meat on all sides, using your hands to help it stick. If you did it right, the entire surface should be covered. Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking.

Memphis rubs are traditionally slightly sweet with a great savory and earthy flavor profile. Most have brown sugar, paprika, salt, and pepper.

In a small bowl, mix together brown sugar, ground black pepper, paprika, chili powder, ground white pepper, crushed red pepper, salt, and garlic powder.

Tips. Add ¼ to ½ teaspoon Wright's® Hickory Liquid Smoke per pound of ground beef when making hamburgers. If using premade patties, combine ½ teaspoon Wright's® Hickory Liquid Smoke, 1 tablespoon Worcestershire and 1 tablespoon water and brush on burgers before cooking.

Brush Wright's^® Liquid Smoke on meat, pork or chicken before cooking. Add Wright's^® Liquid Smoke to your favorite slow cooker recipes for an added layer of flavor. Brush Wright's^® Liquid Smoke on bread or tortillas when making grilled cheese or quesadillas.

As we stated earlier, most dry rubs contain salt, which has a dehydrating effect, so prolonging the seasoning may work against you if you keep it on too long.

A dry rub overnight will allow it to have a stronger taste of the rub the next day. What you use as a rub has a lot to do with it. Any salts will affect the meat overnight. Your just going to have to try it both ways and see which you like better.

Meats benefit from even a half-hour of being dry rubbed prior to cooking. Generally, six or more hours is preferable. A dry brine is a dry rub (salt, spices, and herbs) with sugar added. It is meant to be left on the meat for at least a day, and up to three days, and then wiped or rinsed off prior to cooking.

Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster's arsenal. They're great in a pork rub or on chicken to accelerate the browning of the skin.

What rubs do pitmasters use? ›

The Swine Life BBQ Competition Team really brings it home with Mississippi Grind. INGREDIENTS: Sugar, Sea Salt, Cane Juice, Dehydrated honey, dehydrated garlic, dehydrated onion, spices, paprika, natural flavors, dehydrated lemon peel, citric acid dehydrated red bell pepper and oleoresin paprika.

Arizona Dreaming is simply a delicious all-purpose coming together of spices. The flavors of South of the Border combined in the ways that Americans love so much. Great for just about everything, use frequently to season: vegetables, rice, beans, beef, pork, scrambled huevos, ground turkey, cheese, salad dressings.

Here are five spices that belong in every Southern pantry. Cajun spice blends typically include a combination of ingredients like paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano. The result is a spicy, aromatic seasoning that adds depth to dishes like jambalaya, gumbo, and blackened fish.

Liquid smoke adds great flavour to roasted or grilled veggies. Give your eggplants and capsic*ms a new twist by brushing some liquid smoke over them before grilling. You can even try making vegetarian hot dogs with this awesome Carrot Hot Dog Recipe for something a bit different!

2. Marinades: Make a quick marinade for cuts of pork, chicken, or beef using liquid smoke, paprika, chipotle, soy sauce, and maple syrup. Toss in your favorite protein and refrigerate overnight for a deliciously smoky main that will be ready for the grill or oven the next day.

You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.

Because it contains real smoke, liquid smoke also contains carcinogens. Modern manufacturers reportedly filter most of these out, and it's generally considered safe to use in moderation. Indeed, such is the intensity of its flavor that you should only want to use it in moderation!