Liljohns Oven Deep Pit Rub Recipes

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Steps:

• Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

'LIL'JOHN'S OVEN DEEP PIT RUB

Steps:

• Mix all ingredients to form a runny paste.
• Rub mixture all over the meat.
• place meat on a sheet of aluminum foil and seal with seam up, repeat this with two more layers of foil.
• Place the rapped meat seam side up into the brown paper bag and roll up the bag and tie off with the butchers string on each end of the bag.
• Refrigerate for 5 hrs or overnight.
• Preheat oven to 225°F.
• Place the bagged meat on a sheet pan and cook in the 225 degrees oven for 10 - 12 hours.
• Meat must reach a temperature of 165°F.
• Remove bag and foil and shred and serve with avocado, sour cream, salsa and corn tortillas.
• Prep time does not include refrigerated time.

'LIL' JOHN'S OVEN DEEP PIT

Steps:

• Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
• Tear 3 sheets of aluminum foil large enough to cover and seal meat.
• Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
• Place meat on the sheets of foil.
• Mix all the dry seasonings together and rub over the top and sides of the meat.
• Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
• Continue folding up the remaining sheets of foil one at a time.
• Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
• I like to refrigerate 1-2 hours before cooking, However you can cook right away.
• When ready to cook preheat oven to 225°F.
• Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours.
• Pull the packaged meat out and let rest for at least 10 minutes.
• Remove the paper bag and carefully (It's Hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart)and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
• Serve with sour cream, salsa or whatever ya like.

BIG JOHN'S BBQ RIBS AND DRY SPICE RUB

Steps:

• In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
• Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
• In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
• Prepare an outdoor grill for indirect heat. Lightly oil grate.
• Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.