Kick ass Salmon & Meat smoking dry rub

Ok here is a recipe passed down through the generations only to wind up in the hands of the Ruminant Grubber. This rub is traditionally meant for smoking salmon but works great for ribs and who knows what else.. If I was going to go all Hannibal Lector then I'd soak the victim's corpse in this rub for few days before polishing them on with some lava beans and a chianti. It's that good.

You're going to make a lot that you may not use so have a dry airtight storage container standing by. This amount will make about 5-6 pounds of salmon.

What you'll need:
2 lbs brown sugar dark
1/2 cup sea salt
Handful of chopped bay leaves
2-3 tbsp of garlic powder
2-3 tbsp lemon pepper

Mix it all together thoroughly

To make salmon:

Cut the salmon into 2" pieces across the grain
Pack the pieces into a deep baking pan layering with a generous amount of the rub. Cover with Saran wrap or an airtight lid and let it sit for at least 24-36 hours or longer (baby back ribs I let sit for several days in the rub)

Get ready for a surprise when you check in on your meat. The rub will have turned into a gelatinous brine.

Smoke from from 4-6 hours depending on the meat thickness and air temp outside. Usually for both ribs and salmon 4 hours on the nose it all it takes. If you are doing ribs be sure to wrap the ribs in foil after the first hour or two in the smoker. This will really help keep in the moisture. Also let the meat rest for about 5 minutes after removing it from the heat.

Always remember: more is more



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