The way Deep South BBQ cooking is different from other BBQ recipes is that the dishes are usually well-seasoned and yield lots of flavor. Deep South barbecue is for the most part is pork. That can mean pork ribs or chopped or sliced pork, which is usually the pork shoulder, cut from the bone and served on a plate with the usual accoutrements. It also means crispy links where the juice squirts out when you take a bite.
Southern barbeque method also means cooking the meat over indirect heat for a number of hours. When using bbq rubs you will see that lightly scoring meat, poultry and fish will allow the rub flavors to penetrate deeper into the meats.
We generally recommend using 1 tablespoon of dry rub per pound of meat. Sprinkle the seasoning on your meat and then rub it in. Be sure to coat both sides and then wash your hands thoroughly. Place the rubbed meat in a resealable bag (we prefer to use large zip lock bags) and then place in the refrigerator for at least two hours. For best results we recommend keeping it in the fridge for 24 hours before cooking.
And if you want to use the rub to become a sauce just mix in 2 tablespoons of the rub into 1 ½ cup ketchup. It’s delicious!
Our Deep South Rub has a bit of a sweet taste to it in addition to the subtle heat and is hand blended from sea salt, sugar, brown sugar, cumin, chili powder, cracked black pepper, cayenne pepper and paprika.
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