Sugar and Spice Makes Everything NICE!

This summer I really got into BBQ'ing and I wanted to create a unique dry rub that would go good on all kinds of grillin' meats such as but not limited to: chicken, pork chops, ribs, etc. After a couple of tries I stumbled upon my RUB FOR ALL:

2 heaping tbsp Paprika
2 tbsp Brown sugar
1 leveled tbsp Garlic powder
1 tsp Ginger powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Red Chili powder
1/2 tsp Cayenne (decrease this amount or eliminate altogether if you're not too big on spice)
1/3 tsp Clove powder
1/4 tsp Nutmeg

Makes enough dry rub for about 4-5 lbs of chicken/ribs. It's a real time saver if you just make this dry rub in advance and save it in a jar. Rub your leg/thigh quarters with this and pop them in the oven on 350 for 1 hour. Slather some Hickory Smoke BBQ sauce or any other flavor sauce you like about 45 minutes into cook time, and you can have savory, sweet, BBQ chicken anytime of the year!

Ribs are easy too... heavily coat the ribs with the dry rub. Set them in a deep rectangular baking pan that has 2 cans worth of beer and 1 tbsp of Worcestershire sauce on the bottom. Seal the rib pan with foil so that the meat can braise nicely. Bake in the oven on 250 for 2.5 hrs. This is a great slow cook option so you can be free to do whatever else you need to for the next 2.5 hours! Come back to slap some BBQ sauce on them and set the oven to broil for another 15-20 minutes until they get a crisp caramelized crust. MMmmmm finger lickin' good!