12-08-2019, 02:24 PM
(11-13-2019, 08:00 PM)Guest Wrote: I'd also been wanting to experiment with a dry rub I threw together from things on hand a few days ago when I smoked baby back ribs. So this evening, I made glazed baked chicken with a rub made of sugar, Tony Chachere's Cajun seasoning, black pepper, onion powder, garlic powder, and smoke-flavored Montreal steak rub. It turned out pretty good.
Here's my latest variant of this. Take just these items...
(11-13-2019, 08:00 PM)Guest Wrote: Tony Chachere's Cajun seasoning, black pepper, onion powder, garlic powder, and smoke-flavored Montreal steak rub
... and add paprika, chili powder, and hot sauce to half a jar of concord grape jelly and mix it all up real good. Put yo' baby back ribs in a foil pan and slather them with it on both sides. Smoke 'em over a low oak fire for 5 or 6 hours. Die and go to heaven. Bye.
