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Does it get any better?

I love to grill and barbecue and bbq dry rubs are an important part of turning out great food.  Barbecue  is one of the things in life that makes me truly happy.  I believe the world would be a better place if we all slowed down and spent a little more time tending our fires and cooking great barbecue.

I am hoping that by sharing as much information as I can about dry rubs and barbecue in general that I can make your day just a little bit better.

The first step to barbecue nirvana!

This site offers the following information:

• Dry rub recipes for barbecuing
  • These are good solid basic rubs for brisket, ribs and chicken.  They all contain a fair amount of sugar so you’ll need to be sure you’re going “Low and slow” when you use these.

• Dry rub recipes for grilling
  • These are for anything you want to cook hot and fast.  We’re talking about things like pork tenderloins, vegetables, steaks, etc.

• Interviews on how to use dry rubs
  • This is the section that I am most excited about.  It is a collection of guest posts from some real barbecue pros.  These folks know what they are talking about and have the passion to prove it.

• Resources to “up your game”
  • A collection of barbecue resources to browse through.  It’s got my favorite barbecue books, information on some classes, a few e-books, links to some excellent hardware and recommendations on some great forums to join.

Why a site specific about bbq dry rubs?   Because dry rubs are a fundamental aspect of barbecue; if you start talking about dry rubs there is no way to avoid the rest of the barbecue world.  Understanding dry rubs is a just a step on the barbecue learning curve.  Making a great rub is not hard; there is some killer ’cue made every day where the rub is simply salt and pepper. A great rub does not guarantee you will end up with great barbecue as the rub is just a single piece of the overall barbecue equation.  The “secret” to great barbecue is to understand how all of the different pieces of the equation (the meat, smoke, temperature, rubs, mops, sauces, etc) interact and play off of each other.  I’ll try to share some of the insights I have picked up over the years from reading some great barbecue books, taking a Paul Kirk class, visiting with the pros and practicing in my backyard.  I am not promising the gospel or the Holy Grail; just my experiences in my little world.

I hope you find this site about bbq dry rubs to be useful.  Let me know if there is something missing that you would like to see covered.  In the mean time, keep your wood dry and your coals hot.

Chicken legs with BBQ Beef Rub & Grill

If you want to go read other stuff then check out some of the links from the Smoke Ring below or head on over and visit with the folks at The BBQ Brethren.

You can send me a note at BbqDryRubs@yahoo.com.

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