Armadillo Willy's Rub Recipe


 

Chris Allingham

Administrator
Staff member
My favorite barbecue restaurant here in Silicon Valley is Armadillo Willy's BBQ. They serve great Texas-style BBQ. Here is their recipe for rib rub. This recipe has been published in the San Jose Mercury News and in Willy's own newsletter. Enjoy!

Armadillo Willy's Rib Rub
<UL TYPE=SQUARE>


<LI> 1/4 c brown sugar

<LI> 1/4 c salt

<LI> 1/4 c paprika

<LI> 1 tbsp ground black pepper

<LI> 1 tbsp garlic powder

<LI> 1 tbsp onion powder

<LI> 1/2 tbsp cayenne pepper

<LI> 1/2 tsp crushed fennel seed

<LI> 1/2 tsp ground coriander

[/list]

Air-dry the brown sugar on a cookie sheet for a few hours, or dry in a warm oven. Place the dried sugar in a Ziploc bag and break it up using a rolling pin until granulated. Stir all ingredients in a mixing bowl, then run through a sifter several times. Sprinkle generously on spares or baby backs.
 
Here's a revision of this recipe posted on Armadillo Willy's blog in June 2011. It doubles all of the original ingredients except for the salt, thus cutting the salt in half.

Regards,
Chris

Willy’s 1st Place BBQ Rub

1/2 cup brown sugar
1/4 cup salt
1/2 cup paprika
2 Tbs. black pepper
2 Tbs. garlic powder
2 Tbs. onion powder
1 Tbs. cayenne pepper?
1 tsp. crushed fennel seed
?1 tsp. ground coriander

Use on ribs, chicken, brisket and pork butt.
 
Any recommendation for what you'd put this on? Immediately I'd think pork butt or ribs, but as its a Texas style, maybe brisket? I tend to minimize the amt of sugar I put on a brisket, prefer it with a bite, but like some sweetness for ribs/butts.
 
Recipe indicates "ribs, chicken, brisket and pork butt". Many restaurants tend to use a house rub like this on all meats they serve.

Regards,
Chris
 

 

Back
Top