#savoryrub

This delicious BBQ recipe will help you get better at grilling. It has a savory rub, wood smoke, and a sweet BBQ glaze that will make your mouth water.

Ingredients: 4 lbs of your favorite meat e.g., ribs, chicken, or beef. 1 cup BBQ sauce. 2 tbsp olive oil. 1 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. Salt and pepper to taste. Wood chips for smoking.

Instructions: Preheat your grill to medium-high heat. In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper to create a flavorful rub. Rub the mixture generously over the meat, ensuring an even coating on all sides. Soak wood chips in water for 30 minutes to infuse a smoky flavor during grilling. Place the soaked wood chips in a smoker box or aluminum foil pouch, and set it on the hot grill grates. Lay the seasoned meat on the grill and sear each side for 3-5 minutes to lock in juices. Reduce heat to medium, close the grill lid, and let the meat cook indirectly for the recommended time based on its type. Baste the meat with BBQ sauce during the last 10 minutes of cooking, allowing it to caramelize and create a delicious glaze. Use a meat thermometer to ensure the internal temperature reaches the desired doneness. Remove the BBQ masterpiece from the grill, let it rest for a few minutes, then slice and serve with your favorite sides.

Prep Time: 20 minutes

Cook Time: 60 minutes

Elevate your spare ribs with this sweet and savory rub, featuring a perfect blend of brown sugar, paprika, and aromatic spices. The slow smoking process enhances the flavors, resulting in tender, flavorful ribs that will impress your guests.

Ingredients: 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 teaspoon dried thyme. 1 teaspoon dried oregano.

Instructions: In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Mix the ingredients thoroughly until well combined. Prepare your spare ribs by removing the membrane from the back and patting them dry with paper towels. Generously rub the spice mixture over the spare ribs, ensuring an even coating on all sides. Cover the ribs with plastic wrap and let them marinate in the refrigerator for at least 2 hours, or preferably overnight for more flavor infusion. Preheat your smoker to 225F 107C and set up for indirect cooking. Place the marinated spare ribs in the smoker and cook for approximately 4-5 hours, or until the internal temperature reaches 190F 88C. Once cooked, remove the ribs from the smoker and let them rest for 10-15 minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 300 minutes

Indulge in the rich, smoky flavors of a perfectly smoked prime rib. This easy recipe combines a savory rub with slow smoking for a mouthwatering dining experience.

Ingredients: 1 5-6 lb prime rib roast. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 teaspoons kosher salt. 1 teaspoon black pepper. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1 teaspoon onion powder. 1 teaspoon garlic powder. Wood chips for smoking.

Instructions: Preheat the smoker to 225F 107C. In a small bowl, mix together olive oil, minced garlic, kosher salt, black pepper, smoked paprika, dried thyme, onion powder, and garlic powder to create a rub. Rub the prime rib roast with the prepared seasoning mix, ensuring even coverage. Place the seasoned prime rib on the smoker rack, fat side up. Add wood chips to the smoker box for a rich smoky flavor. Smoke the prime rib at 225F 107C for 4-5 hours or until the internal temperature reaches your desired doneness 135F/57C for medium-rare. Remove the smoked prime rib from the smoker and let it rest for 15-20 minutes before slicing. Slice and serve the delicious smoked prime rib. Enjoy your easy smoked prime rib dinner!

Prep Time: 15 minutes

Cook Time: 300 minutes

The rich, smoky flavor of Traeger Pulled Pork comes from a pork butt that has been smoked just right. A savory rub, a mustard slather, and slow smoking on your Traeger grill make pulled pork that is tender and full of flavor. It's great for tacos, sandwiches, or any dish that calls for pulled pork.

Ingredients: 1 whole bone-in pork butt approximately 8-10 pounds. 1/4 cup yellow mustard. 1/4 cup apple cider vinegar. 1/4 cup Traeger Pork & Poultry Rub or your favorite barbecue rub. Wood pellets hickory or applewood recommended.

Instructions: To add more flavor, heat your Traeger smoker to 225F 107C using hickory or applewood pellets. To make a sauce for the pork butt, mix yellow mustard and apple cider vinegar in a small bowl. Spread the mustard slather all over the pork butt and place it on a clean surface. Spread the Traeger Pork & Poultry Rub or your favorite rub out on top of the pork and pat it down so it sticks better. When the smoker is ready, put the pork butt right on the grates with the fat side facing up. The pork should be smoked for about 1.5 hours per pound, or until the internal temperature reaches 200F 93C and the meat is soft enough to shred. Take the pork butt off the Traeger and set it aside for 30 minutes to cool down. Using two forks, shred the pulled pork, getting rid of any bones or extra fat. You can put the Traeger Pulled Pork on buns, tacos, or any other way you like. Eat your Traeger-smoked pulled pork and enjoy the smokey, tasty goodness!

Prep Time: 20 minutes

Cook Time: 12 minutes

Elevate your BBQ game with these competition-style ribs, featuring a savory rub, a sweet and tangy basting liquid, and a perfectly smoky finish. Guaranteed to impress judges and fellow competitors alike!

Ingredients: 2 racks of St. Louis-style pork ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup yellow mustard. 1/4 cup apple cider vinegar. 1/2 cup honey. 1/4 cup apple juice. Wood chips for smoking apple or cherry.

Instructions: The membrane behind the ribs should be removed. To make the rub, combine the brown sugar, cayenne pepper, paprika, kosher salt, black pepper, onion powder, and garlic powder in a bowl. Apply a thin layer of yellow mustard to the ribs. Make sure the mustard-coated ribs are evenly covered by applying a generous amount of rub. To ensure the rub sticks, let the ribs rest at room temperature for half an hour. Adjust the smoker's temperature to 225F 107C and add some apple or cherry wood chips for flavor. After the ribs are in the smoker, make sure the temperature stays constant. To make a basting liquid, combine apple cider vinegar, honey, and apple juice. Use the liquid mixture to baste the ribs every 30 minutes after the first two hours. The ribs should be smoked for a total of five to six hours, or until they are 195F 90C inside. For the final hour of cooking, cover the ribs with foil to increase their tenderness. Let the ribs settle for half an hour prior to slicing and serving.

Prep Time: 20 minutes

Cook Time: 360 minutes