Willingham's Rubs - hot and mild versions


 

Keri C

TVWBB Wizard
Willingham's is an excellent rub recipe. This is a great rub if you like mixing up your own. Otherwise, Head Country for beef and Blues Hog for pork are my favorites.

Keri C, smokin on Tulsa Time


Willingham's Beef Or Pork Dry Rub

4 tablespoons salt
1 tablespoon black pepper; freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon thyme; dried
1 tablespoon rosemary; dried
1 tablespoon cornstarch

In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust. Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.

Source: "John Willingham's World Championship Barbecue" - - - - - - - - - - - - - - - - - -

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A milder version of the above:

Willingham's Mild BBQ Seasoning Mix

2 teaspoons salt
1 teaspoon black pepper; freshly ground
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon mild chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon MSG

Combine ingredients and keep in a glass jar with a tight-fitting lid. Store in a cool dark place.
 

 

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