Universal Rub
This is a simple rub that we have used on beef roast, pork ribs, pork loin and salmon
Combine 1 part steak spice with 4 parts brown sugar and combine ... that is it. If you want a little heat, add a little Cayenne pepper
Apply the rub to the meat, cover with plastic wrap and refrigerate for 24 hours (more or less as desired)
You may choose to rinse the rub off of the meat as it can be quite salty depending on how liberal you were with the rub. Generally if you apply a light coat, it is not necessary to rinse it off.
If you rinsed the meat, pat it dry with a paper towel and place on the smoker
This is a simple rub that we have used on beef roast, pork ribs, pork loin and salmon
Combine 1 part steak spice with 4 parts brown sugar and combine ... that is it. If you want a little heat, add a little Cayenne pepper
Apply the rub to the meat, cover with plastic wrap and refrigerate for 24 hours (more or less as desired)
You may choose to rinse the rub off of the meat as it can be quite salty depending on how liberal you were with the rub. Generally if you apply a light coat, it is not necessary to rinse it off.
If you rinsed the meat, pat it dry with a paper towel and place on the smoker
Pork Ribs
Using the Universal Rub or other rub of your choice, put the ribs on the grill at between 225 and 250 degrees F. Start with the bone side down. After 1 hour, flip the ribs to bone side up and cook for 1 hour. Repeat until the ribs have cooked for 4 hours. Check the meat between the ribs to make sure it is at least 205 degrees F. If you like to sauce the ribs, you can apply the sauce while cooking for another 30 minutes, sauce both sides and cook for 10 minutes to set the sauce then re-apply the sauce and flip the ribs for the next 10 minutes.
For those that like ribs with a little tug and hang onto the bone a little, just wrap the ribs in aluminum foil and let them rest for 30 minutes. For those that like the rib meat to slide off the bone, place the ribs in foil, sprinkle a liberal layer of brown sugar on the ribs and a couple of dollops of butter, then seal the foil and put back on the grill at 250 degrees F for 1 more hour. Remove from the heat. Let the ribs rest in the foil packet for 30 minutes then serve.
Using the Universal Rub or other rub of your choice, put the ribs on the grill at between 225 and 250 degrees F. Start with the bone side down. After 1 hour, flip the ribs to bone side up and cook for 1 hour. Repeat until the ribs have cooked for 4 hours. Check the meat between the ribs to make sure it is at least 205 degrees F. If you like to sauce the ribs, you can apply the sauce while cooking for another 30 minutes, sauce both sides and cook for 10 minutes to set the sauce then re-apply the sauce and flip the ribs for the next 10 minutes.
For those that like ribs with a little tug and hang onto the bone a little, just wrap the ribs in aluminum foil and let them rest for 30 minutes. For those that like the rib meat to slide off the bone, place the ribs in foil, sprinkle a liberal layer of brown sugar on the ribs and a couple of dollops of butter, then seal the foil and put back on the grill at 250 degrees F for 1 more hour. Remove from the heat. Let the ribs rest in the foil packet for 30 minutes then serve.
Smoked Candied Salmon
Using the Universal Rub or other rub of your choice, coat the salmon filet on both sides. Be generous and if you have more than one filet. Put a layer of rub in a glass dish with sides (don't use a metal container), place the salmon skin side down on the rub. Apply a layer of rub onto the flesh side of the salmon. Place the next piece of salmon flesh side down on the filet with the rub applied and then another generous layer of rub on the skin side of the top piece of salmon. Cover with plastic wrap and refrigerate for 6 to 12 hours. I usually do it over night. If your salmon does not have skin, just follow the same sequence.
The longer the salmon sits in the rub, the more it cures and the saltier it will be. There will be fluid in the bottom of the glass dish. At least 2 hours before you start the smoke process, rinse the salmon in cold water to remove residual rub because the rub is very salty. If the rub you are using is not very salty, you can skip the rinse step.
Pat the salmon dry with a paper towel. This step is important even if you did not rinse off the rub. Set the salmon on a cooling rack placed in a cookie sheet. Allow the salmon to air dry for 2 to 3 hours. If the salmon is not drying in this step you can set up a small circulating fan to help. The thin clear coating that forms on the salmon is important, don't wipe it off.
Start up the smoker and set the temperature to 150 degrees F. Put the salmon on the smoker for 4 hours. I recommend turning it over every 1/2 to 1 hour or so to get rid of the fluids that accumulate on the top surface. After 4 hours start brushing the salmon with your glaze every 1/2 hour. If your salmon does not have the skin on, I suggest turning the filet over each time, just before applying the glaze. Smoking time will depend on the thickness of the salmon fillet. A 1 inch thick fillet will probably take 7 to 8 hours to complete, depending on how dry you like the salmon. When the salmon is done remove it from the smoker and enjoy it hot or let it cool and then refrigerate.
Glaze
Keep it simple or use your imagination. Here are some suggestions:
Using the Universal Rub or other rub of your choice, coat the salmon filet on both sides. Be generous and if you have more than one filet. Put a layer of rub in a glass dish with sides (don't use a metal container), place the salmon skin side down on the rub. Apply a layer of rub onto the flesh side of the salmon. Place the next piece of salmon flesh side down on the filet with the rub applied and then another generous layer of rub on the skin side of the top piece of salmon. Cover with plastic wrap and refrigerate for 6 to 12 hours. I usually do it over night. If your salmon does not have skin, just follow the same sequence.
The longer the salmon sits in the rub, the more it cures and the saltier it will be. There will be fluid in the bottom of the glass dish. At least 2 hours before you start the smoke process, rinse the salmon in cold water to remove residual rub because the rub is very salty. If the rub you are using is not very salty, you can skip the rinse step.
Pat the salmon dry with a paper towel. This step is important even if you did not rinse off the rub. Set the salmon on a cooling rack placed in a cookie sheet. Allow the salmon to air dry for 2 to 3 hours. If the salmon is not drying in this step you can set up a small circulating fan to help. The thin clear coating that forms on the salmon is important, don't wipe it off.
Start up the smoker and set the temperature to 150 degrees F. Put the salmon on the smoker for 4 hours. I recommend turning it over every 1/2 to 1 hour or so to get rid of the fluids that accumulate on the top surface. After 4 hours start brushing the salmon with your glaze every 1/2 hour. If your salmon does not have the skin on, I suggest turning the filet over each time, just before applying the glaze. Smoking time will depend on the thickness of the salmon fillet. A 1 inch thick fillet will probably take 7 to 8 hours to complete, depending on how dry you like the salmon. When the salmon is done remove it from the smoker and enjoy it hot or let it cool and then refrigerate.
Glaze
Keep it simple or use your imagination. Here are some suggestions:
- Pancake syrup - Maple Syrup works great
- Honey - straight up or diluted a little with warm water
- Honey with Maple flavored whiskey
All Purpose Easy BBQSauce
Keep it simple is how I roll when I don't have time to create a BBQ sauce. Try using 1 part Bulls Eye BBQ sauce to 1 part soda pop. I recommend using Cola, Root Beer, Dr. Pepper or Ginger Ale. For those that think it is not quite enough, add a little Jack Daniels to the mix. Just brush or mop on to the meat near the end of the cook. The sugars in the sauce should not get really hot as they will start to burn. Another option is to add a little maple syrup as well. Be adventurous and use you imagination.
Keep it simple is how I roll when I don't have time to create a BBQ sauce. Try using 1 part Bulls Eye BBQ sauce to 1 part soda pop. I recommend using Cola, Root Beer, Dr. Pepper or Ginger Ale. For those that think it is not quite enough, add a little Jack Daniels to the mix. Just brush or mop on to the meat near the end of the cook. The sugars in the sauce should not get really hot as they will start to burn. Another option is to add a little maple syrup as well. Be adventurous and use you imagination.
All Purpose Dry Rub
Ingredients:
Optional: 1 tsp cumin
TIP: If you can, dry the brown sugar out so that it does not form clumps in the mix
Ingredients:
- 2 cups brown sugar
- 1/4 cup paprika
- 2 tbsp course salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1/2 tsp dry mustard
- 1/2 tsp cayenne pepper (more if you want a little more heat)
Optional: 1 tsp cumin
TIP: If you can, dry the brown sugar out so that it does not form clumps in the mix