Beginner's Guide to BBQ, Part 2 Perfect Dry Rub Recipe

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In a small bowl, combine mustard, brown sugar, 1 1/2 tablespoons balsamic vinegar and garlic. Season with salt and pepper and stir to combine. Rub mixture on ham, taking care to get it into the cracks. Combine onions, remaining 1 tablespoon balsamic vinegar, olive oil, and honey in a medium mixing bowl. Season with salt and pepper and toss well.

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Instructions. Preheat the oven to 300F. Place the ham cut-side down in a baking dish or roasting pan. Cover the ham tightly with foil and bake for 45 minutes. While the ham is baking, combine the sugar, salt, chili powder, and cinnamon in a small bowl.

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Cover the ham with the foil between bastings. Gather the glaze ingredients. In a small bowl, mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves. Brush the ham generously with the glaze a couple of times during the last hour of smoking. Cover with the foil to prevent drying out.

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2 green onions, cut in 1-inch pieces 1 dozen hard-cooked eggs, peeled. ½ cup mayonnaise. 2 teaspoons Dijon mustard. Garlic salt and pepper to taste

Beginner's Guide to BBQ, Part 2 Perfect Dry Rub Recipe

Step 1 - Marinate with the dry rub. Stir the dry rub ingredients together in a small bowl, then rub the seasonings over the ham. Wrap the ham in aluminum foil and place it in the fridge to marinate overnight. Step 2 - Make the basting sauce. Whisk the chicken stock, pineapple juice, vegetable oil, and mustard in a small saucepan and warm.

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1 cup brown sugar. 1⁄4 cup paprika. 2 tablespoons smoked paprika. 2 tablespoons black pepper. 2 tablespoons kosher salt. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon mustard powder. 2 teaspoons cayenne pepper.

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1. Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.

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Put a layer of curing mix on the tray to act as a bed for the ham. This bed of curing mix should be ¼" - ½" deep. Place the ham on top of the layer of mix. The curing mixture should be rubbed thoroughly into the surface of the meat, especially on the lean surfaces because the skin and fat surface will allow the least absorption of the.

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While the ham smokes, make the glaze: Add glaze ingredients to a small saucepan over medium heat, whisking to combine. Bring to a low simmer and reduce heat for 5 to 7 minutes, or until thickened slightly. Set aside. Smoke the ham until the internal temperature reaches 130° F, about 3 hours.

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8. Pat the meat dry with a kitchen towel. Then insert a hook into the cured piece of meat. This way you can hang it up better. Alternatively, you can also tie the ham with kitchen twine and hang it up. 9. Leave the cured ham in a cool cellar or on a grid in the refrigerator for about 3.5 days to equalize.

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Place ham on a large cutting board; set glaze packet aside. Stir together rub seasoning, oil and brown sugar in a small bowl. Rub mixture over ham. Let stand for 1 hour. During the last 20 minutes of standing, place oven rack in lower third of oven and preheat oven to 325 degrees.

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Instructions. In a small bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, cayenne pepper, and ground cinnamon. Pat the ham dry with paper towels and place it on a baking sheet. Rub the spice mixture all over the ham, pressing it into the meat. Preheat the oven to 325°F (163.

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Allow the ham to dry at a slowed but consistent rate. Quick-drying hams or sausage will harden on the outside first, trapping moisture inside. Provide an inhospitable environment to dangerous or undesirable bacteria and mold while encouraging good enzymes and microbes. The proper ratio of salt (including curing salt) is key to goals one and two.

Basic BBQ Dry Rubbed Pork Ribs close up. Bbq dry rub, Best ribs

To Make The Smoked Ham Dry Rub: To make the smoked ham rub, combine all of the spices in a Tupperware container with a lid. Add all of the spices, replace the lid, and shake well. To Apply To The Ham: Unwrap the ham and pat it well with paper towels to dry off any juices. Place on a baking sheet.

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Dry rub can be used right away or stored for up to 6 months. To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.

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Directions. Mix brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Store in an airtight tin if not using immediately.