Bison Basics: Country Mountain BBQ Rub

Has it really been that long since we updated the Bison blog? Wowza. Sorry folks. Hey, if anything that shows you just how busy things have been around here! It’s a good kind of crazy busy, but until things settle down, we don’t want to leave you hanging (because we really appreciate all of your support/love for this blog) – so we’re going to be posting some smaller/simpler recipes for a little while until we can get back in the kitchen full-time.

Country Mountain BBQ Rub | theblueberrybison.com

To start things off, remember that Heinzelmännchen post we did a while back? We heard from some of you – and the brewmasters! – and decided to make the elaborate elk burger that John wrote to pair with the Heavenly Gnome brew. It’s a fairly complex dish, so we thought it would be perfect to break up into different posts instead of one super-long recipe. The first (and most simple step) is mixing up a little country mountain BBQ rub.

recipe1Country Mountain BBQ Rub | theblueberrybison.com

2 tsp raw sugar
2 tsp BBQ spice
½ tsp Italian seasoning
½ tsp chili sea salt
1/8 tsp cinnamon
1 tsp chili powder
¼ tsp cumin

Combine all of your ingredients in a spice grinder and pulse 6-10 times (so that you get a nice medium grind for an ideal coarse rub) and you’re ready to use on whatever you like! We’ll be rubbing the smoked pork ribs on the Heinzelmännchen burger with this, but it’s also perfect to use on most any BBQ/smoked style meat.

Country Mountain BBQ Rub (perfect for any smoked/BBQ-style meat!) | theblueberrybison.com

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