Try this Rich Davis Rub (Maker of Kc Masterpiece Sauce) recipe, or contribute your own.
Suggest a better descriptionI have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done. I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days. The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I dont know what it means, just thought that I would add it in. 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 (thats what happens after weeks of snow and cold and no que.) 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! BTW, I use a Weber Genesis that 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 "Hill.") Posted to bbq-digest Digest V97 #036 by Tom Bernhardt
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1501 | ||
Calories from Fat: 238 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 450.7mg | 16 % | |
Potassium 5079.1mg | 134 % | |
Total Carbohydrate 350.3g | 103 % | |
Dietary Fiber 80.8g | 323 % | |
Sugars, other 269.5g | ||
Protein 32g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1501
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