The Pioneer Woman Tasty Kitchen
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Spicy Smoking Rub

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Level: Easy

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Description

I use this blend for everything from baby back ribs, beef ribs, and pork butts. It’s great on basically, any beef or pork we are throwing on the smoker that we want to have a little zing. I have even used it on venison roasts with excellent results. The intense heat comes out more in the beef ribs versus the pork, which I find to be counter intuitive, but it is how it is.

Ingredients

  • 3 Tablespoons Salt
  • 1 Tablespoon Garlic Powder
  • 2 teaspoons Cayenne Pepper
  • 1 teaspoon Black Pepper
  • 2 teaspoons Paprika
  • ¼ cups Packed Light Brown Sugar
  • 2 teaspoons Ground Mustard Powder
  • 1 Tablespoon Red Pepper Flakes

Preparation

1. Place all spices in a bowl.
2. Whisk until thoroughly combined.
3. To use, simply sprinkle over all sides of your meat before smoking. Use your hands to massage the spice into the meat.
4. Store leftover seasoning in an airtight container.

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