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Categories:
brown sugar kosher salt tsps fresh ground black pepper paprika hot chili powder chili powder garlic cinnamon celery cumin
Viewed: 74 - Published at: 6 years agoIngredients
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon tsps Coleman's dry mustard (powder)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- 12 teaspoon hot chili powder (or to taste)
- 12 teaspoon non spicy chili powder
- 1 tablespoon garlic powder
- 1 pinch cinnamon
- 1 teaspoon celery seed
- 12 tablespoon cumin
Method
- 1.
- Mix all ingredients well.
- 2.
- Remove the membrane from the ribs.
- If i'm lazy, I'll just slash it up with a smal paring knife.
- 3.
- Spread a thin layer on ribs and pre-marinated chicken and rub in well.
- For the chicken, we apply it under the skin on top and bottom and in the cavity.
- Get intimate with the meat and don't be afraid to get dirty.
- 4.
- Place in plastic bags and remove as much air as you can and leave in the fridge overnight.
- 5.
- Heat your smoker to 200-225 and smoke for 3.5 hours, adding wood chunks as needed.
- I soak them first but I don't think it makes much difference.
- 6.
- Brush on your favorite sauce (or not) and wrap in foil and smoke for another 1.5 hours.
- (Try a spicy raspberry sauce for a nice change.
- ).
