Outlaw Competition Rib Dust

 

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Want to know the secret ingredient used in many of the top award winning recipes? Dust. That’s right, dust. Many competition Pit Masters dust their meat with a final light application of seasoning powder, often referred to as a finishing spice, just before serving it to the judges. Specially blended and finely ground to gently add a notable punch of flavor at first tasted then quickly fade into the background so as not to over power or change the flavor of your original recipe. Just a little something to wake the taste buds up for the main attraction.

PaPa’s Rib Dust was originally created for use at barbecue rib competitions, but it works equally as well on many other meats including chops, loins, hams, pulled pork and more. It is also a great compliment to poultry as well as many of your vegetable dishes. For best results plate or prepare the food for serving then sprinkle the top very lightly and evenly with the finishing spice. Your guest will never know your secret.

Note:
This recipe requires a spice grinder, coffee grinder or food processor capable of doing a very fine grind.

Ingredients:
5 TSP. Brown Sugar
5 TSP. Paprika
2 TSP. Black Pepper
2 TSP. Minced Garlic1-Sea Salt
1 TSP. Red Pepper
Makes 16 Tablespoons total (1 Cup)

Directions:
This recipe requires a spice grinder, coffee grinder or food processor with very fine grind blade. Combine all ingredients in a bowl.Add ingredients to grinder. If your grinder won’t hold all of the mixer, just add half and do two batches.Grind mixture to a very fine consistency.Put ground mixture in a separate, clean container.After all the spice mixture has been ground and placed in the same container, repeat the grinding process again to insure all of the spice ingredients have been ground to the finest consistency possible, like dust.Place mixture in an air tight container and store in a cool dark place.