Dry Rub – Memphis Blues Barbeque House
Source: Memphis Blues Barbeque House
Suggested Beer Pairings: Amber Ale, Indian Pale Ale, Pale Ale
Examples: Red Devil Ale – R & B Brewing, Race Rocks Amber Ale – Lighthouse Brewing, Natureland Organic Amber Ale – Pacific Western Brewing, Red Truck Ale – Red Truck Brewing, Rickard’s Red, Thirsty Beaver Amber Ale – Tree Brewing, Hop Goblin IPA – R & B Brewing, OK Spring IPA, Paddywhack IPA – Nelson Brewing, Scottish Highland Ale – Storm Brewing, Cutthroat Pale Ale – Tree Brewing, Hophead – Tree Brewing, Beacon IPA – Lighthouse Brewing, Scottish Highland Ale – Storm Brewing, Whistler Special Pale Ale, The Griz Pale Ale – Fernie Brewing, Cutthroat Pale Ale – Tree Brewing, Dead Frog Pale Ale – Dead Frog Brewing, Beacon IPA – Lighthouse Brewing.
Comments: BBQ rub and amber ale is a perfect match for any type of meat. The sweetness in the rub and the sweetness in the beer and roasted flavours will make the both the flavours in the food and in the beer distinct. Indian Pale Ale will match the aggressive spices on the tongue and at the same time allow a person to taste the stronger beers in stages, highlighting the floral notes and bitter finish in the beer. Pale Ale will not overwhelm the palate if the spices are more mild or if a less aggressive flavoured meat (like chicken or alligator) is used.
All Purpose Dry Rub
Makes approximately 4 cups of rub.
1 cup dried parsley flakes 250 mL
1 cup white sugar 250 mL
¼ cup garlic powder 50 mL
¼ cup onion powder 50 mL
¼ cup dried oregano 50 mL
1 cup seasoning salt 250 mL
¼ cup black pepper 50 mL
¼ cup paprika 50 ml
dash of cayenne powder
1/8 cup mustard powder 30 mL
1 tbsp celery salt 15 mL
In a bowl, mix ingredients thoroughly, making sure there are no lumps. Mixture can be stored in an airtight container for one month.