rub me the right way

Last weekend may have been the unofficial start of Summer, but in my mind it actually began a few weeks ago. You see for me the early days of Summer have less to do with the calendar and more to do with rediscovering life outdoors. It’s little things like; starting each day off with coffee on the deck, my vegetable garden being fully planted and prospering, the remaining school year being counted in weeks rather than months and the grill and smoker working overtime churning out something delicious nearly everyday of the week. Yeah, it’s definitely the little things that best tell the story of the season for me.

My husband received an offset smoker as a birthday gift about a year ago and has been on a mission to become the ultimate backyard smokin’ guru ever since. He spent last summer perfecting smoked chicken and ribs— he modified the firebox, researched optimal fuel types and temps, watched countless hours of BBQ Pit Masters and collaborated with yours truly on marinades, rubs and sauces. We spent a considerable amount of time developing a wet rub that was initially our go to recipe for ribs, but after giving it a try on chicken it ended up our go to recipe for just about everything. Shrimp, ribs, chicken, pork roast… it’s a winner every time.

Basically all a rub consists of is ground spices, sugar and salt, pretty simple. Rubs are typically massaged into the meat and then allowed to sit for a few hours so that the flavors can permeate. Our recipe starts out pretty much the same as all the others but then we add a twist— apple cider vinegar. You see we wanted to develop a rub recipe that would ensure the meat would stay moist during its long cook on the smoker, would provide plenty of flavor and would work to tenderize and “flavorize” the meat rather quickly. (While we always plan our smoking adventures well in advance we’re not always so quick on the fire building prep and execution!) In the past I’ve used balsamic vinegar as a quick marinade for grilled pork chops— the acids in the vinegar help to tenderize the meat in a very short amount of time and keep it moist while it cooks. Balsamic is a pretty strong flavor, but I thought apple cider vinegar would achieve the same results with a much more appealing profile. We mixed together our spices, added brown sugar and kosher salt, poured in the vinegar, blended until it was a watery paste and schmeared it all over the meat. Holy moly it was amazing!

And as they say… the rest is history.

Best Ever BBQ Wet Rub
This rub works well on everything. Seriously, everything.

rib rub2

1 tsp. smoked paprika
1-2 tsp. chipotle chili powder
1 tsp. chili powder
1 tsp. Chinese Five Spice
2 tsp. ground cumin
3 tsp. kosher salt
3 tsp. garlic powder
5 tsp. brown sugar
5 tbsp. raw apple cider vinegar

  1. Mix all the ingredients together in a medium bowl. Schmear all over the meat and allow to sit for a few hours before smoking or grilling*.

*Because of the brown sugar in the rub be sure to grill the meat slowly over a medium-low flame to avoid charing.

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