Give this one a try then, it is the one I use on my pork tenderloins, it's amazing! It's a 2 part mixture, you use the dry rub on the meat to give it seasoning, and then use the sop while cooking it. Not bbq, but could be used for briskets, tenderloins, ribs, chicken, and the rub is even good sprinkled on hot dogs on the grill.
Rub:
½ cup paprika
¼ cup ground black pepper
¼ cup salt
¼ cup sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
8-12 lbs of meat (brisket, pork loin, hot dogs, chicken, etc)
Rub the meat down, and the longer you can let the meat sit and soak up the flavors, the better it will be, I like to let it sit on the fridge for about 2-3 days in it if possible.
Sop:
12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup canola or corn oil
½ medium onion chopped
1 clove garlic, minced
1 tbsp Worcestershire sauce
1 tbsp of the rub above
Combine the ingredients and warm over low heat. Roll the meat around in the sop to keep it good and moist as you cook it.
E
