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US Flag Juanita's Dry Rub Recipe USA #1

Surprise friend and foe with a true American taste. We have been using this smoked meat barbecue rub recipe once or twice a month for three years now, and it is an absolute winner. This dry spice mix is suitable for all kinds of hot smoked meat like pork or lamb, but is especially tasty on grilled chicken and Guinea fowl.

My wife Juanita developed this Juanita's Dry Rub USA #1 using a barbecue dry rub recipe from one of Steven Raichlen's wonderful barbecue cookbooks as a starting point.

Juanita's Dry Rub USA #1

Juanita's Dry Rub USA #1

Save time and make an extra large quantity of this spicy meat rub because you will want to use it again soon!


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Ingredients

For this dry rub recipe you will need the following ingredients:

4 Tablespoons
3 Tablespoons
4 Tablespoons
4 Tablespoons
1 Teaspoon
2 Teaspoons
2 Teaspoons
Sea Salt (no iodine), ground medium-fine
Black Peppercorns, ground medium-coarse
Brown Sugar (compacted)
Sweet Paprika Powder
Cayenne Pepper
Garlic Powder
Onion Powder


The above quantities will yield about 1 cup of barbeque dry rub.

We usually grind our own seasalt whereby we try to produce a mix of fine salt and quite a bit of larger crystals (say 1/32 - 1/16 inch). The idea of those larger salt crystals is to cause sort of taste explosions in your mouth during eating. Don't leave the salt crystals too coarse though. You definitely don't want to taste salt lumps!

Use about 1.5 to 2 tablespoons of rub for every two pounds (about 1 kilo) of meat. You could use be a bit more, but you don't want the meat to get too salty.


Black Pepper Corns


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Preparation

This chicken has had a good rubbing with Juanita's Dry Rub USA #1 Put all dry rub ingredients in a non-reactive bowl and mix thoroughly. Break any lumps of brown sugar using the back of a spoon.

Use about 1.5 to 2 tablespoons of rub for every two pounds (about 1 kilo) of meat. You could use be a bit more, but you don't want the meat to get too salty.

Put your meat on a clean and dry surface or a large bowl, and sprinkle the rub on the meat, turning the meat to get all sides covered.

This Boston Butt receives a special massage from Ricardo... Like my friend Ricardo, I prefer to use my bare hands to work the rub into all corners and crevices of the meat until the meat is nicely covered.

The above quantities will yield about 1 cup of dry rub. Put the remaining rub, if any, in an airtight jar or zip-lock bag. Stored in a cool and dark place it will keep for months.


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The PitBoss Suggests:

Juanita's Dry Rub USA #1 goes very well together with chicken:

Hot Smoke Grilled Chicken

One chicken ready! Barbecue grilled chicken at its best.

When prepared in this way - by hot smoking and indirect grilling - even the cheapest chicken will taste fantastic!


Other Hot Smoke Barbecue Dry Rubs


Amarillo Dry Rub

Amarillo Dry Rub The name of this yellow dry rub recipe refers to Amarillo, the town in the Texas Panhandle, along the famous Route 66. Cowboy country, and a very good place for barbecue beef!

Brazos Beef Rub

Brazos Dry Rub The Brazos Beef Rub recipe is quite easy to make: salt and pepper, and a hint of Tex-Mex:

Garlic, Paprika, Rosemary and Cummin.

Juancho's Mustard Rub

Photo of Juancho's Mustard Rub for Grilled Chicken or Barbecue Pork Spare Ribs "Juancho's Mustard Rub" is not just a tasty pork spare ribs dry rub, it also works very well on grilled chicken or barbecue lamb!

And as you might have thought, this mustard rub combines very well with Juancho's Honey Mustard Glazing.






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