Do I have to use an exact recipe or a commercial rub for doing good BBQ?]
Billy Maynard aka ‘Belly’– There are as many ways of doing barbecue as there are people–there are no two going to do it just alike. I use both salt and brown sugar in my rubs and sauces and anything else I can find. I don’t think I ever make a rub or BBQ sauce the same two times in a row. I may try but there is always something that is a little different. So just play with your sauces and rubs and get them to where you like them. Editor–I saw a post some months back (can’t find it again for inclusion here) where the poster said that he kept a jar for combining left-over rubs, a little of this recipe, a little of that. He said one day he used his left-over jar for the rub on his barbecue meat and this ‘special blend’ produced the best barbecue he’d ever made. ================= Kit Anderson– Chris Schlesinger’s BBQ Rub Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 1/4 cup paprika 1/4 cup cumin seed, toasted and ground 1/4 cup c
