Some day we will have spring in Kansas. With spring comes the yearning for cooking on the grill or smoker.
We have some of the best smoked meats in Kansas City and we have many more just great grill masters. My husband, as much as I love him, thinks smoking meat means watching it cook. He looks to me for preparation and seasoning.
I tried many store-bought and Internet recipes that just were not what I wanted. They were too salty, too much sugar, too spicy or just too pricey. So I went to mixing a blend. After about 60 pounds of pork butt, I have the winner. I have also used it on turkey and chicken.
It has flavor and spice but not too spicy or salty with just the right amount of sugar. My granddaughter, Izzy, loves to come help Ma rub the pork and watch Pa smoke the meat. With a new pro smoker for my husband’s birthday we are off on a season of delicious smoked meats.
Note: Please invest in an instant read thermometer for safe outdoor grilling.
Bridget McNabb has lived in Wyandotte County for 25 years. She has raised three lovely daughters that have given her some wonderful grandchildren to spoil. She has attended college and obtained three degrees. Her greatest degree, she says, is raising her children in a loving, nurturing home even when times were tough. She currently works at Johnson County Community College in the Hospitality Management Program department. She loves watching the students learn to create great food and the chefs that teach them. With her husband Jay and their dog Bailey, they enjoy visits with friends and family around their large table over a good meal.
Ask the chef: Send in your questions about food, recipes, storage, preparing and other topics to Bridget McNabb at ChefDotte@gmail.com.
Izzy’s Ma’s and Pa's Barbecue Rub
Ready in 10 mins
Great dry rub pork ribs, or pulled pork butt.
• 2 ½ tablespoons salt
• 3 tablespoons paprika
• 3 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dry mustard
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
Put all the above in a bowl. Mix well with a whisk or fork.
Spoon the rub onto meat. Do not allow the spoon to touch the meat.
Pat rub all over all sides of meat.
Allow to rest for 30 minutes.
Give meat another good rubbing to work the rub into the meat. You do not need to add more now.
You can either take it straight to the smoker or let sit wrapped in plastic overnight in the refrigerator.
Remember to make sure your meat gets to 160 degrees at the thickest point for doneness.
Smoker: Smoke for at least 10 hours with smoker being a steady 225 degrees.
Grill: Use indirect heating to cook the pork, either directly on the grill or in a foil pan to keep it moist. Cover with foil after 1 ½ hours.
Oven: Roast pork at 375 degrees for 45 minutes. Cover with foil and reduce heat to 300 degrees for about 2 hours.
Great results any way you cook it.