Directions for use of Tincher's Ribs, Dry Rub Recipe
The best results for fullness of flavor include the rub and the right process. First, starting with the fully thawed pork rib, generously rub the recipe into the meat on both sides. If time permits place seasoned meat into the refrigerator overnight, or at least a few hours so that meat can absorb the rub.
When you move to the grill, pre-heat the grill and keep the heat low to avoid fire and flames. Lower heat and longer cooking time are the keys that make the difference when using this recipe. Slow cooking will bring out the full flavor of the rub.
Once the meat is placed on the grill, generously sprinkle the dry rub recipe on the upside of the meat. Flip meat frequently to control the “burn time”. Continue to sprinkle the recipe on the meat while the meat juices are still “bubbling”. This causes the recipe to mix with the juices from the pork and form the coating or glaze that really makes the flavor stand out.
Remember the keys are controlling your flame, keeping heat low, avoiding overloading the grill and ensuring good coverage of meat with the dry rub recipe. This will bring you a wonderful tasting experience that you will want to come back for again and again!
The rub is also very good on chicken. Use the same cooking method and you will find a similar great taste.