Today I'm firing up the weber again and will be smoking some pork. Slow-cooking meat over low heat is the best way to cook beef, pork, or chicken. Since I forgot to apply marinate/rub to the meat last night, I'm using a dry rub recipe that I found online:
INGREDIENTS:
One quarter cup dark brown sugar
Three tablespoons paprika
Two tablespoons ground black pepper
One tablespoon celery salt*
One tablespoon onion powder
Two teaspoons garlic powder
Two teaspoons mustard powder
One teaspoon ground cumin
One teaspoon ground cayenne
* I actually didn't have any celery salt, so I substituted some celery seed. I doubt that I'll be able to tell the difference. Quien sabe?
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