This is a print preview of "Rich Davis Rub (Maker Of Kc Masterpiece Sauce)" recipe.

Rich Davis Rub (Maker Of Kc Masterpiece Sauce) Recipe
by Global Cookbook

Rich Davis Rub (Maker Of Kc Masterpiece Sauce)
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  Servings: 1

Ingredients

  • 1/2 c. Granulated brown sugar ( I substitute raw cane sugar)
  • 1/2 c. Coarsely grnd pepper
  • 1/2 c. Paprika
  • 1/4 c. Chili pwdr
  • 1/2 c. Packed brown sugar
  • 2 Tbsp. Garlic pwdr (granulated)

Directions

  1. I have rubbed ribs, shoulders and venison with this rub and love it. I don't baste or possibly use sauce, just wrap them in foil an hour or possibly so before they are done.
  2. I rub anything for the smoker at least 2 days in advance, but generally 3 or possibly 4 days.
  3. The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I do not know what it means, just thought which I would add in it in.
  4. I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (which's what happens after weeks of snow and cool and no que.)
  5. I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq!
  6. BTW, I use a Weber Genesis which I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was
  7. "Hill.")