Our famous Route 66 Dry Rub
Route 66 Dry Rub
From a pitmaster in the Sacramento area who does outdoor BBQ events at food fests in the area. Just a great all around spice rub that you will love to have around ina pinch (woops:-)!
Fab on chicken, but use it as an all-purpose rub on venison, elk, beef, and pork.
When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat -- that's why it's called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerator for a while to let the seasonings marry with the meat. Blended with chili powder, smoked hickory salt, onion, cumin,
brown sugar, garlic, paprika, cayenne, lemon and yellow mustard.
Hand blended with a fragrant combination of garlic, black pepper,
lime zest, orange zest, cumin and onion. As a dry rub on chicken or add some r OJ to a roasting pan, cover and roast until the meat is done...it’ll be juicy and loaded with flavor!
Make the Cuban marinade by simply mixing 3 tablespoons of Mojo Seasoning with the juice of 3 limes (about 1/2 cup), 1 orange (approximately 1/2 cup) and ¼ cup of olive oil. Place chicken, whether it's whole chicken quartered, or boneless white or dark.....let it marinate for 3-4 hours, or best overnight