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Weber Grill & Rib Rub

April 6, 2011

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Broke out the old Weber Kettle Grill to smoke some pork chops, a pork shoulder roast & a ham roast. Normally I would use hickory chips or a fruit wood chip, but today I used the Jack Daniels Smoking Pellets that I purchased on the Girls Weekend Away way back in February to flavor the smoke while indirect-heat grilling.

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There are recipes on so many websites for grilling & smoking meats & veggies, take a look, gather your ingredients & fire it up! Once the meat is on, it will take a while for the smoke & heat to work their magic. Find something soothing to drink, appetizers to nibble & settle back with friends & family for next hour & a half, or 2 or 4 until the fall-off-the-bone tender main course is ready to serve.

For today’s smoking, having not prepared in advance because I didn’t know what we were going to receive from our meat CSA, I threw Rib Rub on the chops & shoulder roast & spread whole grain mustard on the ham roast then sprinkled brown sugar over it. They should all be pretty tasty because when you start with great ingredients you will have delicious food.

T’s Rib Rub

I love the flavor this dry rub imparts to the meats when mixed with smoke & heat. Mix up a batch to keep around since it is officially grilling season down South!

Ingredients:

  • 1 cup Chili Powder (I use half Chipotle Chili Powder)
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cumin
  • 1 1/2 teaspoons Sea Salt
  • 2 Tablespoons T’s House Seasoning

Instructions:

  • In a jar combine all ingredients well; Store in a dry place, covered, until ready to use.
  • PS I wrote this on Saturday, just received a call from Carole & we’re off to a wine fire next door…if the roasts will ever finish smoking!

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