Cheater Smoked Rub Recipes

Steps:

• COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Steps:

• Submerge the wood chips, if using, in a bowl of water and set aside to soak.
• Combine the sugar, paprika, salt, pepper and cumin in a small bowl, then rub all over the brisket, coating it entirely. Set aside at room temperature. (You may apply the rub the night before cooking and allow it to season, wrapped, in the refrigerator.)
• Build a fire on one side of a charcoal grill, or set one of the burners on a gas grill to high. When all coals are covered with gray ash or the gas grill is hot, place the brisket, fat side up, on the cooler side of the grill, add a handful of the soaked wood chips to the hot side and put the cover down. Cook for 15 or 20 minutes. Flip the brisket over, add the second handful of wood chips to the hot side and cook an additional 20 minutes or so. Remove brisket and wrap tightly in foil, fat side up.
• Heat oven to 225. Put the brisket packet in a large roasting pan, and place in the oven to cook, unattended, for the next 9 to 10 hours, until extremely tender. (The internal temperature of the meat will be around 165 degrees.) Unwrap the meat carefully, still in the roasting pan, and save the accumulated juices. Slice against the grain and pour the juice on top of the result. Consider serving with baked beans. Use your own recipe or one from nytimes.com.

Steps:

• Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
• Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Steps:

• Mix paprika, salt, garlic powder, onion powder, black pepper, chile powder, cumin, coriander, oregano, and cayenne pepper together in a bowl until well blended.

Steps:

• Combine all ingredients; transfer to a jar with a tight-fitting lid.
• Will keep for about 1 year.

Steps:

• HEAT the oven to 350°F.
• MAKE two 3-drum foil packs for easy handling. For each pack, place three drumsticks on a sheet of heavy-duty aluminum foil large enough to seal tightly.
• DRIZZLE 1 tablespoon of the oil over each pack of drumsticks, coating the skin until it's shiny. Sprinkle all sides of the drums with 2 teaspoons of the dry rub per foil pack.
• SEAL the two packs and place them on a large rimmed baking sheet. Roast the turkey for 1 1/2 hours, or until tender. Unwrap the packs and discard the juice.
• HEAT the broiler. If saucing, brush the drumsticks with barbecue sauce before broiling. To crisp the skin, broil the drumsticks 4 inches from the heat source for about 5 minutes per side.