Craig's Dry Rub for a Smoker

Name: Craig's Dry Rub for a Smoker
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6-10 serving(s)
Ingredients: 2 tablespoons brown sugar; 1 tablespoon kosher salt; 1 teaspoon tsps Coleman's dry mustard (powder); 1 teaspoon fresh ground black pepper; 1 teaspoon paprika; 1/2 teaspoon hot chili powder (or to taste); 1/2 teaspoon non spicy chili powder; 1 tablespoon garlic powder; 1 pinch cinnamon; 1 teaspoon celery seed; 1/2 tablespoon cumin

Submitted by Chef Craigster

"This is a great recipe which combines for a complex and unique flavor. Used in a smoker, you won't want to try new rubs anymore. This made enough for 5 pounds of ribs and 1 whole chicken, which fits fine in my smoker."

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Ready In:: 5hrs 30mins
Ingredients:: 11
Serves:: 6-10

ingredients

2 tablespoons brown sugar
1 tablespoon kosher salt
1 teaspoon tsps Coleman's dry mustard (powder)
1 teaspoon fresh ground black pepper
1 teaspoon paprika
¹⁄₂ teaspoon hot chili powder (or to taste)
¹⁄₂ teaspoon non spicy chili powder
1 tablespoon garlic powder
1 pinch cinnamon
1 teaspoon celery seed
¹⁄₂ tablespoon cumin

directions

1. Mix all ingredients well.
2. Remove the membrane from the ribs. If i'm lazy, I'll just slash it up with a smal paring knife.
3. Spread a thin layer on ribs and pre-marinated chicken and rub in well. For the chicken, we apply it under the skin on top and bottom and in the cavity. Get intimate with the meat and don't be afraid to get dirty.
4. Place in plastic bags and remove as much air as you can and leave in the fridge overnight.
5. Heat your smoker to 200-225 and smoke for 3.5 hours, adding wood chunks as needed. I soak them first but I don't think it makes much difference.
6. Brush on your favorite sauce (or not) and wrap in foil and smoke for another 1.5 hours. (Try a spicy raspberry sauce for a nice change.).