Rich Davis Rub (Maker of KC Masterpiece Sauce)

My Favorite BBQ Rub: A Taste of Home

As a busy mom, finding time to cook delicious and memorable meals can be a challenge. But there’s nothing quite like the aroma of smoky barbecue filling the house, bringing the family together around a hearty meal. This Rich Davis rub recipe has become a staple in my kitchen, transforming simple meats into unforgettable feasts. It’s so easy to make, and the flavor it imparts is simply divine.

What I love most about this rub isn't just the fantastic flavor profile – it's the versatility. Whether I'm slow-smoking ribs for a weekend gathering or simply grilling chicken for a weeknight dinner, this rub elevates the taste experience. The blend of sweet brown sugar, smoky paprika, and spicy chili powder creates a complex flavor that’s both sweet and savory, with a subtle kick of heat. I’ve used it on everything from pork shoulders and venison to even fish, and every time it’s a hit. The deep, rich flavor permeates the meat, creating an incredibly juicy and tender outcome. It’s the perfect complement to any cooking method – grilling, smoking, or even roasting.

One of the things that makes this recipe so practical is its simplicity. The ingredients are readily available at any grocery store, and the process of combining them is quick and effortless. I usually make a large batch and store it in an airtight container, ready to use whenever inspiration strikes. It’s also incredibly forgiving. You don’t have to be a precise chef to achieve amazing results. A little more or less of one ingredient won’t drastically alter the final flavor profile.

Beyond the delicious taste, this rub has become a source of family memories. I recall the first time I used it, experimenting with different cuts of meat and cooking techniques. The aroma alone was enough to create excitement and anticipation among my family members. Now, whenever the scent of this rub fills the kitchen, it evokes feelings of warmth, togetherness, and the satisfaction of a job well done. It's become a symbol of our family's culinary adventures. It’s more than just a recipe; it’s a tradition.

This isn’t just a rub; it’s a shortcut to unforgettable flavor. It simplifies the process of creating restaurant-quality meals at home without the need for complex techniques or specialized equipment. I've experimented with adding different spices to customize the flavor – sometimes a touch of cayenne pepper for extra heat, or a pinch of cumin for an earthy twist – but the original recipe remains my favorite. The balance is perfect. Whether you’re a seasoned barbecue enthusiast or a kitchen novice, this recipe is sure to become a go-to in your culinary arsenal.

The beauty of this rub lies in its versatility. I've used it on everything from ribs and pork shoulders to chicken and even fish. Each time, the results have been nothing short of spectacular. It’s incredibly easy to adapt to different occasions and tastes. For a spicier kick, I might add a little extra chili powder or even some cayenne pepper. For a sweeter flavor profile, I might increase the amount of brown sugar. The possibilities are endless.

I find that the longer the meat marinates in the rub, the more intense and delicious the flavor becomes. I generally recommend at least a couple of days, but I’ve even left it on for a week before with excellent results. The rub helps to tenderize the meat, locking in the moisture and resulting in juicy, succulent perfection. The secret, I believe, is in the slow and steady infusion of flavor into the meat's fibers, creating a truly exceptional dining experience.

The convenience of this recipe cannot be overstated. The ingredients are readily available, and the preparation requires minimal effort. It’s a recipe that’s perfect for busy weeknights or elaborate weekend gatherings. I often make a large batch and store it in an airtight container, making it readily available for spontaneous grilling sessions or last-minute dinner plans. It's a culinary lifesaver, allowing me to create impressive meals with minimal fuss.

In conclusion, this Rich Davis rub is more than just a recipe; it's a culinary journey. It’s a gateway to unforgettable flavors, shared moments, and the satisfaction of creating something truly special. Whether you’re a seasoned chef or a kitchen newbie, I encourage you to try this recipe. It's a simple pleasure that will elevate your barbecue game to a whole new level.

Step-by-step

• I have rubbed ribs, shoulders and venison with this rub and love it. I do not baste or use sauce, just wrap them in foil an hour or so before they are done.
• I rub anything for the smoker at least 2 days in advance, but generally 3 or 4 days.
• The women generally liked the bbq spice and sauce combo, while the men seemed to like the rub. I dont know what it means, just thought that I would add it in.
• I also cooked and served the racks whole, letting everyone eat like cavemen. It was a ton o fun and would highly recommend it as a cure for cabin fever (thats what happens after weeks of snow and cold and no que.)
• I hope to do a couple of venison shoulders, as I have been invited to a wild game feed and would love to let everyone taste some great bbq!
• BTW, I use a Weber Genesis that I have added a pan for wood chips. The 3 burner model does a great job of maintaining very low temps for a very long time. As of today, I have used 3-20 lb cylinders of LP this year (1997), so I went to the LP guy and got a 40 lb cylinder (I think his name was "Hill").