2 pounds chicken wings split at first joint. *remove wing tip if desired
¼ cup packed brown sugar
1 ½ tsp sea salt
1 ½ tsp granulated onion
1 ½ tsp granulated garlic
1 ½ tsp chili powder
1 ½ tsp smoked paprika
1 ½ tsp ground cumin
½ tsp black pepper
DRY RUB Instructions
Measure all ingredients into a small mixing bowl and thoroughly mix to fully incorporate spices.
Rub the chicken wings on all sides with a generous amount of the dry rub.
Preheat the grill to medium high heat (350º-400ºF)
Place dry-rubbed wings on the grill allowing to cook for 6-8 minutes. Turn wings occasionally to crisp them all over. They can cook longer if they don’t look crisp enough.
Move the chicken wings to indirect heat and continue to cook with the lid closed for another 8-10 minutes. Cool. Enjoy the GRILLED DRY RUB CHICKEN WINGS RECIPE !!!
Take you Ribeye out of the refrigerator at least an hour before grilling to bring it as close to room tempature as you can. Immediantly put the Barbeque Dry Rub Recipes Favorite Rub on both sides of the steaks. Cover the steaks with plastic wrap. After the steaks have reached room tempature and your grill has reach about 300-350 degrees, place your steaks on the grill. Personally, I like to put some butter on each steak to help carmalize the brown sugar and add flavor while they are on the grill. After 2-4 minutes flip the steak to the opposite side to grill it evenly. Once the steaks reach about 130 degrees remove it from the heat. Let your perfectly grilled steaks set for 10-15 minutes. Enjoy the best steaks ever and tell your friends to join the Barbeque Dry Rub Recipes Site!
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor. This rub can be stored for several months in an air tight container, in a dark, cool place. Enjoy the Barbecue Brisket Rub recipe !!!
In a small bowl, stir together the spices. Rub spice mixture evenly over pork, coating the entire surface. Cook pork as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.
Rubs combine with the juices drawn from the meat and work like a dry marinade.
Grill or cook the roast according to the proper cooking preparation tips.
