Rub of the Week #9- Snail’s Sprinkle
I can’t believe we are in the 9th week of “Rub of the Week”! Where have the last two months gone?
John requested a rub that incorporates ground nuts a couple weeks ago. I love a good challenge! I had hoped to have one tested that I could share this week. Unfortunately, I have not risen to the challenge yet. None tested. Made me think, what can I put in this week? I didn’t get the nut based rub accomplished! Well – I grabbed a standby favorite out of the rub file to share with you this week.
A couple of years ago, thumbing through a new cookbook I purchased, I came across an anecdote for a rub used by Snail’s Slow Smoke-in BBQ team. Snail is an amazing pitmaster. He has taught other good folks I that I respect how to Que as well. Coming across this in Paul Kirk’s book was just a bonus! I made up a batch of this rub, and it made my “favorites” list right off the bat. This recipe is one you should always keep around.
Recipe from Paul Kirk’s Championship BBQ by Paul Kirk and Bob Lyon.
Rub of the Week #9 – Snail’s Sprinkle
- 1 cup granulated Cane sugar
- ½ cup seasoned salt
- ½ cup garlic salt
- ½ cup sweet Hungarian paprika
- 2 TBS chili seasoning
- 2 TBS freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp rubbed sage
- 2 tsp dry mustard
- 1 tsp ground celery seeds
- ½ tsp ground cumin
- ½ tsp MSG
- ¼ tsp ground cloves
- ¼ tsp cayenne pepper
Instructions: Sift all ingredients to blend well. Store in airtight container for up to 1 year.
Application: Great on all BBQ, but I like this best on Brisket. Apply liberally, and allow to marinate for at least 4 hours.
Coming from the Northwest names like Snail’s Sprinkle bring to mind all kinds of rather unapppetizing thoughts!
I did take the time to actually read the recipe, though, and it actually sounds pretty appealing. I’m a big fan of Hungarian paprika and the rest is all just a bonus!