Wrapping up Grill Week here in the Boonies with a recipe for a spice rub to go on whatever meat you’re going to grill. I did not name this rub, but fully endorse its deliciousness, despite the fact that I would NEVER, EVER slap my Mama, God rest her soul. The first time I ever heard that phrase was, I think, from one of my sisters, who said she had been riding a bus and had heard a girl on the bus say, in reference to a guy she found to be particularly handsome, “Giiiiiiiirrrrrrl, he be lookin’ so fiiiiiiiiiiiine, he make me want to turn around and smack my Mama!”.
(That must have been SOME kind of good lookin’ guy, I’m here to tell you.)
My husband found this recipe for rub on the Virtual Weber Bulletin Board, a forum for grillers, shared by a member named Ronnie Hale, who got it from “someplace else” unnamed, and that’s as close as I can come to a proper attribution. The original recipe called for garlic pepper. We didn’t have any of that, so my recipe omits it. The original recipe also called for 1/2 c. Spanish paprika. I really don’t like straight paprika. But for some reason I can’t get enough of SMOKED paprika, so we substituted that and I think that makes all the difference: this rub is dah bomb!!! Therefore, the recipe I’ll be sharing with you today is not Ronnie Hale’s, but my own adaptation.
It makes a veritable Butt Load of Butt Rubb, and that’s why we have several of the lovely pictures that we have today. We make it up and then store the remainder in a Mason jar, and use it with a liberal hand, until it’s gone. I’m really not sure how many different recipes we’ve gotten out of one batch. The first few times we used it we used it on a pork butt (hence the name Butt Rubb) but we’ve also used it on venison tenderloin, and on chicken as well.
We found it to be particularly tasty when used in conjunction with a vertical roaster for a chicken. Do you remember the infamous “Beer Can Chicken” that everyone was doing for a while? A vertical roaster (ours is made by Weber) has a little compartment in the center where you can pour the liquid (you can use beer or apple juice or whatever liquid that you like) that will steam the chicken on the inside while it’s grilling, helping to keep it moist. You perch the chicken vertically, so that the compartment is between the chicken’s legs (how rude). The rest of the vertical roaster is like a big dish that surrounds the fluid holder, to catch the chicken drippings. It’s a GREAT way to roast a chicken. We apply the rub to the chicken in the morning, and refrigerate the chicken with the rub on it all day. That way the salt in the rub has time to penetrate the chicken throughout the day, giving it flavor and adding to the juiciness. I explained the science of this back in this post on salting a chicken, if you’re interested in learning more.
|So here’s my adaptation for:|
Slap Yo’ Mama Butt Rub
- 1 c. brown sugar
- 1/2 c. kosher salt
- 1 t. cinnamon
- 1/2 c. garlic salt (I'm partial to Lawry's)
- 1 t. coriander
- 1/2 c. smoked paprika
- 1 T. cayenne pepper (go easy on this if you're a spice weenie)
- 1 T. chili powder
- 1 T. freshly ground black pepper
- Mix spices, use what you need, and store remainder of rub in a Mason jar.