rub, sauce, and injection recipe

[THEFERMANATOR]

1 TBSP onion powder
2 TSP cumin
2 TSP garlic powder(I use lawrys, cheap garlic powder will give it a bitter after taste).
1 TBSP salt(you can vary the salt to your taste)
1 1/2 TSP black pepper
1 TSP prudhomes meat magic
1 TSP lemon pepper
2 TSP ground mustard
1/2-1 TSP chilli powder(this is optional, but makes for a nice kick if you like that) or you could use red pepper to get more kick
Mix the above together first, then add
1/3 cup paprika
And lastly add
1/3 cup dark brown sugar

Mix it this way to allow all the ingredients to mix without clumping. The brown sugar tends to make everything stick togetehe unless you add it last. I use this as my sweet rub, and also on most anything I cook on the grill. It is a sweet rub which isn't for everybody, but if you have an ulcer(like me) it won't flare it up if you leave out the chilli powder.

For my injection it is fairly basic.

2 1/2 cups 100% apple juice(the REAL stuff, not the from concentrate)
1/2 cup pineapple juice
1-2 TBSP of honey(do this to taste)
2 TBSP of your prefferred BBQ sauce
1 TBSP of the rub
2 TBSP butter(MUST be butter, not margerine)
1 TSP of brown sugar
Heat it on the stove in a saucepan on medium heat until all the ingredients have melted together stirring occasionally. Make sure not to let it boil as it will give it a burnt taste.

My prefferred BBQ sauce is SONNYS sweet, but I cut it to about 4:1 with JACK DANIELS, 1-2 TBSP of honey, and my secret ingredient is lemon juice. Lemon juice gives the sauce a nice penetrating power to it, without making it bitter like vinegar does. The honey helps to counter any bitterness from the lemon juice, and sweetens it up since I like a sweet sauce since I can't eat a spicy one.

I normally just wing it with the making it and do it by taste, so the amounts in the sauce and injection may need some minor tweeking to get to your individual taste.

[GREYWOLF]

Thanks for the recipe , I will most certenly use it this spring when I can get to my smoker and grills , Now they are under a tarp with 18" of snow on them (winter sucks) thanks again

[Blue_Runner]

Sounds great Ferm. Thanks man!

[cfelton]

Looks Good Ferm, I'm gonna try that soon as the weather breaks! Thanks Ferm!!

[cfelton]

Hey Ferm, forgot ta tell ya about the mayonaise trick. A good friend won many times at pig cookoffs, he swears by it. When you're cooking a whole hog split it down the back, rub a whole big jar of mayo all over the inside and skinside befofe cookin. It seals the meat and keeps it from burning and loosing the outer layer of meat. I've used it many times and it works great. Dosen't change the taste any.

[THEFERMANATOR]

All the whole hogs I ever did were wild. So it was liberal coats of vinegar and butter mix slapped on with a mop when I did them. I'm new to the whole rub and injections, I've always just used sauce and a light coat of seasoning in the past. With my stomach I have started using the rubs because I can get a nice candy coating instead of the smoke crust on the outside, and it doesn't bother my stomach that way.

And I just edited the recipe for the rub some. I have had problems in the past with the rub clumping and not mixing well if you add the brown sugar first, and the paprika can make it difficult to get the other ingredients mixed thoroughly.

[THEFERMANATOR]

Had some of the injection and rub left over from the pork buts, so I used it tonight on a chicken(stuffed with just plain stove top seasoned herb stuffing) in the oven with potatos, carrots, celery, and corn on the cob. Baked it for an hour and 45 minutes at 375, and it came out AWESOME! I also drained off some of the juices and made chicken gravy out of it(I cheated and used a low sodium chicken gravy mix). I can't remember the last time I saw my son eat food that fast. He ate as much chicken as my wife did at dinner, and still managed to eat a pile of stuffing. It was shocking how much he put away for 17 months old. So this stuff aint just for smoking, it's just GOOD stuff.

[reelapeelin]

Here's what we used


1 pound salt
4 ounces chili powder
3 ounces black pepper, coarsely ground
3 ounces black pepper, finely ground
2 ounces hot paprika
2 ounces garlic powder

[THEFERMANATOR]

Originally Posted by reelapeelin

Here's what we used


1 pound salt
4 ounces chili powder
3 ounces black pepper, coarsely ground
3 ounces black pepper, finely ground
2 ounces hot paprika
2 ounces garlic powder

Salt makes it good, but with my high blood pressure I can't have it. So I have had to find alternative ways of seasoning.

[reelapeelin]

Originally Posted by THEFERMANATOR

Salt makes it good, but with my high blood pressure I can't have it. So I have had to find alternative ways of seasoning.

You could try Morton's Nature Seasons...you might have to adjust the mixture...but it sure sounds like you got your rub under control...