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Resort-Ashamed t1_j5poyjz wrote

Do you have a rub recipe? It looks amazing!

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yellowjacquet OP t1_j5pq2kj wrote

I sure do! I use this on pulled pork and chicken breast as well (I use the chicken breast for meal prep, it’s in my post history if you’re curious!)

Brown Sugar Dry Rub

  • ½ cup dark brown sugar
  • ¼ cup kosher salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp paprika (use smoked paprika if not smoking the meat)
  • 1 tbsp chili powder, add more for extra spice

For the ribs I coated them in Dijon mustard then the dry rub, smoked at 225 F for 3 hours, brushed with bbq sauce and wrapped in foil then back on the smoker for two hours, then removed from foil, brushed on a little more sauce, and finished with another hour in the smoker. (This is sometimes called the 3-2-1 method)

For the mac I use half & half instead of milk :)

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ArtistWhoStarves t1_j5q42we wrote

I like putting a little garlic powder, pepper, and Sriracha in the blue box. But sometimes doing it the classic way is just the way.

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yellowjacquet OP t1_j5q5qyt wrote

It’s a very nostalgic food for me so I don’t usually mess with the flavor, sriracha sounds great though

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