The Kennard BBQ Seasoning Base
Trim cold, bind, pepper then rub then season salt, and give it fifteen minutes. Everything smoked here starts here.
- Active
- 10 min
- Total
- 25 min including the 15-minute wait
Not a rub - a method. Every smoked cook here starts with these four steps, which is why they are written once and pointed at rather than repeated six times.
Ingredients
Method
-
Prep
Trim cold, straight from the fridge. Cold fat cuts cleanly; warm fat smears and drags.
-
Prep
Bind if you want to - warm water, Worcestershire or yellow mustard. It is there to hold the seasoning, not to season.
-
Prep
Season in order: 16-mesh black pepper first, then your rub, then season salt. Coat evenly - the order is what keeps the pepper from being buried and the salt from doubling up.
-
Rest
Let it adhere 15 minutes before it goes on the heat. When the surface turns from dusty to wet, it will stay on the meat instead of on the grate.
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