Smoking Rubs

Smoking Rubs

Over the New Year’s Weekend, we did a little freezer cleaning. We found all kinds of frozen goose, turkey and ducks from the previous hunting season. So we decided to use our Big Green Egg and smoke everything up. Here are some good rubs that we used, we had to make up a bunch since we had so much meat. If you’ve never used a Big Green Egg you don’t know what you are missing! I am a huge advocate for it and we use it for everything from baking brownies to smoking meat to slow cooking beef…

Zesty Dry Rub

INGREDIENTS:

• 2 teaspoons onion salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Creole Dry Rub:
• INGREDIENTS:
• 25 bay leaves-ground
• 3 tablespoons creole seasoning-I used Slap Your Mama
• 3 teaspoons dried thyme
• 3 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• Cajun Dry Rub:
• INGREDIENTS:
• 4 tablespoons salt
• 4 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons red pepper flakes
• 2 tablespoons paprika
• 1 tablespoon oregano

DIRECTIONS:

Mix the ingredients and rub on your meat.

To smoke in a Big Green Egg:

Heat the smoker to 235-250 degrees and smoke for 30-40 minutes per pound or until you have an internal temperature of 165 degrees.