May 27 2011

Memorial Day BBQ

Writer and chef Scott Hutcheson checks in to help with your Memorial Day cookouts ...

Scott’s All-Purpose BBQ Rub

·        1/4 cup brown sugar

·        2 tablespoons sweet paprika

·        3 tablespoons smoked black pepper*

·        3 tablespoons Kosher salt

·        2 tablespoons cocoa powder

·        2 teaspoons garlic powder

·        1 teaspoon cinnamon

·        1 teaspoon celery seeds

·        1 teaspoon cayenne pepper


Mix all this together and rub it into ribs, pork shoulder, or whatever else you are putting on the grill. Put the rubbed meat into a zip-top bag or wrap it in plastic wrap and let it cure in the refrigerator for at least an hour. Overnight is even better.


*Note: the smoked black pepper is not a necessity. Regular pepper will do, but the smoked stuff really adds a layer of flavor. It is available online from Adriana’s Caravan (


Go here, to get Scott's recipes for key lime pie and fruit salad

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Comments (1) -

5/27/2011 9:30:43 AM
Michelle McKinnon United States
Michelle McKinnon
Thanks for sharing your recipe.  Sounds wonderful.
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