RECIPE: MARTIE’S SPICY BBQ RIB RUB

Being from the South, you grow up around the grill. Everyone has their favorite rub, sauce, or technique when it comes to ribs. This rub is one of those recipes that is so versatile; you’ll want to keep it on hand all summer long. It’s perfect on chicken, ribs, Boston butt, or any other cut of meat you want to grill or smoke. Rub it into whatever you are grilling 8-24 hours prior to cooking. Wrap in plastic and put it in the fridge. Take it out about 30 minutes before you put it on the fire. Great for giving, too!

MARTIE'S SPICY BBQ RIB RUB IS GREAT FOR RIBS BUT ALSO CHICKEN AND OTHER CUTS OF PORK

MARTIE’S SPICY BBQ RIB RUB RECIPE 

Difficulty: Easy    Prep Time: 10 minutes

INGREDIENTS

2 tablespoons brown sugar

1/4 cup paprika

1 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoons kosher salt

1 1/2 teaspoons dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle powder (optional but gives a nice smoky flavor)

Mix all ingredients together in a bowl. Store in an air-tight container like a Mason jar or zip top bag. Will keep in a cool, dry place for about a month. 

Yield: About 1 cup

RECIPE: MARTIE'S BEER CAN CHICKEN

Planning a get-together to kick off grilling season? My Beer Can Chicken is juicy, tender and full of smoky flavor. The bird stays super moist from the steam created from sitting perched atop an open beer can. You want the bird to sit squarely on the can so smaller birds, about 3 pounds,  tend to work best. I use the actual beer cans for grilling my chickens but you can use a vertical chicken roaster that is far more stable than trying to keep the birds balanced on a can. If you don't want to use beer--you can use a can of lemonade---the carbonated fizzy kind of lemonade works best and the Shandy or Arnold Palmer varieties work well also. The recipe starts with the rub; make mine or use your own favorite rub. This BBQ rub recipe is great on ribs, too.

MARTIE'S BEER CAN CHICKEN

INGREDIENTS

1 whole chicken (3-4 pounds)

1 large can beer per chicken

1 tablespoon vegetable oil per chicken

2 tablespoons unslated butter, room temperature

BBQ RUB:

2 tablespoons brown sugar

1/4 cup paprika

2 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoon kosher salt

1 1/2 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle pepper

Mix all ingredients together in a bowl or zip top bag.

DIRECTIONS:

Mix all rub ingredients together in a bowl or zip top bag. Will keep in a cool place for up to two months.

Add 1/2 tablespoon of rub to the butter and mix together well.

For the chicken: Trim excess skin or fat from each bird. Remove and do whatever the heck you want with any "giblets" or packages you get with a whole bird. Wash and rinse the chicken under cold water and pat dry. A

Rub the bird with one tablespoon vegetable oil. This helps the skin crisp and holds the rub.

Spoon a tablespoon of the rub mixture into the cavity of the bird and rub it in well. Gently separate the skin from the flesh and rub the butter mixture onto the bird without tearing the skin. Rub another tablespoon of the rub mixture onto the skin of the bird. Do not cover but refrigerate for at least two hours and up to 24 hours before grilling.  Remove the chicken from the fridge one hour before grilling to take the chill off.

LOW & SLOW GRILLING ON INDIRECT HEAT

Light the grill. Once the coals are medium heat, push them around the edges of the grill leaving the center open. I always put a grill pan in the middle. Since we're cooking LOW & SLOW, you may need to have extra coals available if you are using charcoal. I keep mine in a chimney style charcoal starter. If you are using gas, it is easy to keep the temperature consistent. Keep a mister or water bottle on hand to shoot down any hot spots that flare up.

Open the beer and pour out about 1 cup. Add 2 tablespoons lemon juice to it and put in a mister to occasionally mist the bird while cooking, if you like.

Push the chicken down onto the beer can and place on the grill. Push the bird down onto the can so the legs help prop it up sort of like a camera tripod. I use a leave-in digital meat thermometer when I cook any kind of meat but especially chicken. That is the best way to get a perfect bird. Follow the directions for the type of thermometer you have. 

Close the lid and try to resist peaking but you will want to monitor the heat and the temperature carefully in case of flare-ups because there is sugar in the rub which can cause it to burn if you have the heat too high. Don't rush the process. The birds will take about 1 1/2 -2 hours to cook depending on size and heat. 

The perfect internal temperature for chicken is 165 degrees. I cook mine to 160 degrees then remove it from the heat and allow it to rest, uncovered,  for at least 15 minutes before carving. It will "carry over cook" up to 165 degrees  during the resting time. 

Serve with my Chimichurri- it is  soooo good! Get the recipe...

TIP: Be food safe when cooking and grilling outdoors! Go to the USDA's "Ask Karen" website for more information on recommended safe cooking temperatures for meat and poultry and learn more about grilling from BBQ Pitmaster and Memphis in May champion Chris Lilly. Read more...

FAVORITE RECIPES: CEDAR PLANKED SALMON

Grilling on cedar or other wood adds a lot of flavor to your fish and makes for a great presentation also. I first had this preparation when I lived in Seattle and couldn’t wait to introduce it to friends back home. I'd kinda forgotten about it until my recent trip to Alaska where I had planked salmon almost everyday... it is so good and very simple to make. Your guests will rave; serve it directly on the plank but put down some brown paper or a drop cloth to protect your table.

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

Prep Time: 2 hours

Cook Time: 15 minutes

Special equipment: Cedar Planks for grilling- one for each piece of fish

4 Salmon fillets (make sure any bones are removed)

1/2 cup olive oil plus 1 tablespoon for the planks

1/2 teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon dry mustard

1 tablespoon butter, room temp

Directions:

Get the cedar planks from your favorite culinary, grocery or hardware store. Soak the planks in water for at least two hours before grilling. I've added a little bourbon to the soak but it didn't seem to do much to the flavor.

Next, while your planks are soaking, add all ingredients except the salmon to a zip top bag. Add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 12-15 minutes-this will depend on the size and thickness of your fish. If you have a large piece of fish, you may have to cook it longer. Grill until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

Click to read all about my adventures in Juneau, Alaska...  You'll want to put this trip at the very top of your bucket list.