#Rub July 2

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In 2020 some Coach4aday posts will feature lessons learned by completing, planning, and experiencing 30 day challenges. The challenges include physical, mental, spiritual, and emotional.

Rub

Saturday is the 4th of July. I will go out on a limb and say a good number of people in this country will be cooking on the grill. Some of the people doing the barbecuing will be my friends and neighbors.

They will be cooking anything and everything over fire. The list will include burgers, hot dogs, brats, chicken, ribs, steaks, veggies, kabobs, Boston butt, and pork chops.

I have discovered by watching my fair share of episodes of Diners. Drive-Ins, and Dives that one of the magic skills a backyard barbecue chef needs to have is a go to dry RUB.

The dilemma is not everybody wants to share their RUB recipes. This country is a bad place in 2020. Why I say that is, we still have the hoarding of toilet paper and RUB recipes are still a closely guarded secret. I will just offer my opinion that America is better than that.

A dry RUB is a mix of coarsely ground spices. It’s purpose is to add flavor to meats by forming a coating on the food. That coating gives anything coming off the grill the wow factor. What goes into a dry RUB can contain many different permutations. Two ingredients that appear to be stables are kosher salt and some form of pepper.

The list of people I know that swear by dry RUBS include John Tanner, Newy Scruggs, Jeff Frederick, Gary Strickland, and Pat Dial both from Big Boys Kitchen.

For the record many of the ingredients in the RUB recipes of my friends remains a carefully guarded secret that not even a congressional subpoena would get them to reveal.

That is where I come in. I am a peasant, a lowly retiree, not one of those big shot, backyard cooking wizard friends of mine. With the exception of John Tanner I am the only one that write a blog post. I want to use my platform to bring the secrets of dry RUBS out into the open.

I wish others would use their platforms but I have to be realistic. John Tanner has a blog but he can’t produce regular daily content because he is prone to weekly banana pudding comas. Jeff Frederick has hosted a podcast called 30 Brave Minutes but he never had an episode dedicated to helping the backyard barbecue chef.

So in honor of our country’s 244th birthday I have decided that help is needed. I want to set the rest of the backyard barbecue world free by giving them my (4) ingredient dry RUB recipe. No secret, no big deal, just a RUB recipe that will elevate the status of all backyard barbecue chefs. When you pull something off the grill that can make your families and friends happy we all live in a better place.

Here you go:

3 Parts Kosher Salt

3 Parts Brown Sugar

2 Parts Paprika

1 Part Cayenne Pepper

I am challenging all backyard barbecue chefs to share your RUB recipes. What this country needs is RUB transparency. Join the movement and leave your RUB recipe in the comments.

 

 

 

 

Tags: Backyard Barbecue, Big Boys Kitchen, Diners Drive Ins Dives, Dry Rub, Gary Strickland, Grilling, Jeff Frederick, John Tanner, John Tanner Barbecue Blog, Newy Scruggs, Pat Dial, Rub Recipes, Share, Transparency