paypal.me/buttnakedrub
Best of the Best!
My wife and I grind up the ingredients for every batch that we combine by hand in our game room.
Reed's Family Secret
We have been working on perfecting this combination for the last 7 years of our lives. Trying it on almost everything and loving it!
Smoking at its peek of perfection
When you're rolling slow and low, this terrific combination of spices & herbs begins to caramelize and cover your favorite meat with a sweet glaze.
Beef
Brisket, KC strips, Rib eye, beef ribs, hamburgers
Pork
Butt, sausage, chops, loin, ribs, bacon!
Chicken
Breast, legs, thighs, hens
BUTT NAKED RUB
Do it your way, just with our rub
Whether your grilling, BBQing, smoking, or searing, our rub goes great on everything including veggies! Shish Kabobs rubbed down with a little olive oil and covered with Butt Naked Rub are to die for!
Pork or beef ribs
After peeling the membrane off the back of your ribs, sprinkle kosher or sea salt over your meat for a dry brine for about an hour in the fridge. Use about an 1/8 tablespoon per pound, and put the meaty side down on a cookie sheet.
When the hour is up, wipe off any excess salt and brush on either olive oil or mustard to help the rub stick. Cover generously until you can just barely see the meat and firmly pat down with a paper towel or your hands.
At that point, your ready for some slow and low action! I recommend 220° - 230° for 3 hours. Wrap them in aluminum foil at that point, but before you seal them up, add 1/4 cup of ginger ale and/or apple cider. I like to mix the two myself, but its always up to you! Now back to the smoker for another 2 hours, but be careful not to poke a hole in your foil...it can put a damper on things ;)
At this point, its finishing time!
I recently started leaving the ribs in the foil, but making sure the top is open so the juice can steam out.
I have also cut the ribs in half and covered them in bbq sauce then placed them on the sear box for about 25 - 30 minutes @ 450° - 500° to caramelize the sauce.
You can also remove the ribs from the foil and put them face down on your smoker for another hour or so until the bones just start to show...that's a sign they are just about perfect!
Testimonials
So far we have had only good results from our repeat customers!
Feel free to leave comments and suggestions if you have any ideas how we can better our service or product, we are always up for suggestions.
Current best value!
Buy two bottles and get a third absolutely free!
FAQs
The following ingredients for our Butt Naked Rub:
Brown sugar, paprika, black pepper, kosher salt, chili powder, onion, garlic, dehydrated jalapenos, red pepper, and a few other ingredients we like to keep to ourselves! ;)