Recipe - Rich Davis Rub (Maker Of Kc Masterpiece Sauce)

One half cup Granulated brown sugar ( I
substitute raw cane sugar)
One half cup Coarsely ground pepper
One half cup Paprika
One fourth cup Chili powder
One half cup Packed brown sugar
2 tablespoon Garlic powder (granulated)

I have rubbed ribs, shoulders and venison with this rub and love it. I do
not baste or use sauce, just wrap them in foil an hour or so before they
are done.

I rub anything for the smoker at least 2 days in advance, but generally 3
or 4 days.

The women generally liked the bbq spice and sauce combo, while the men
seemed to like the rub. I don't know what it means, just thought that I
would add it in.

I also cooked and served the racks whole, letting everyone eat like
cavemen. It was a ton o fun and would highly recommend it as a cure for
cabin fever (that's what happens after weeks of snow and cold and no que.)

I hope to do a couple of venison shoulders, as I have been invited to a
wild game feed and would love to let everyone taste some great bbq!

BTW, I use a Weber Genesis that I have added a pan for wood chips. The 3
burner model does a great job of maintaining very low temps for a very long
time. As of today, I have used 320 pound cylinders of LP this year (1997), so
I went to the LP guy and got a 40 pound cylinder (I think his name was
"Hill.") Posted to bbqdigest Digest V97 #036 by Tom Bernhardt
barnyard@cloudnet.com on Mar 18, 1997