Dry Rub & Mop

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Servings: 1 Difficulty: Advanced
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A smoky, spicy dry rub and savory mop sauce for slow-smoked meats
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This versatile combination features a robust dry rub made with paprika, golden brown sugar, and dried chipotle peppers for deep, smoky heat. The accompanying mop sauce blends chicken broth, orange juice, and Worcestershire sauce to keep meats moist during long cooks. Ideal for smoking chicken, pork, or fish, this recipe delivers a balanced flavor profile of sweet, salty, and spicy notes. The dried chipotles provide an intense smokiness that canned varieties cannot match. Perfect for weekend BBQ sessions, this classic technique ensures tender, flavorful results every time.

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Dry Rub & Mop

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 186.5

Description

This versatile combination features a robust dry rub made with paprika, golden brown sugar, and dried chipotle peppers for deep, smoky heat. The accompanying mop sauce blends chicken broth, orange juice, and Worcestershire sauce to keep meats moist during long cooks. Ideal for smoking chicken, pork, or fish, this recipe delivers a balanced flavor profile of sweet, salty, and spicy notes. The dried chipotles provide an intense smokiness that canned varieties cannot match. Perfect for weekend BBQ sessions, this classic technique ensures tender, flavorful results every time.

Ingredients

Directions

  1. In a medium bowl, combine paprika, golden brown sugar, salt, granulated garlic, ground chipotle peppers, celery salt, onion powder, and freshly cracked black pepper.
  2. Stir thoroughly until all ingredients are evenly distributed and no large clumps remain.
  3. Transfer the dry rub to an airtight container and store in a cool, dry place.
  4. For the mop sauce, whisk together canned chicken broth, orange juice, Worcestershire sauce, and 2 tablespoons of the dry rub in a heatproof container.
  5. Apply a generous layer of the dry rub to your meat, ensuring full coverage.
  6. Place the rubbed meat in the refrigerator, uncovered, for several hours or overnight to let the seasoning penetrate.
  7. Preheat your smoker to approximately 225&# 194;°F (107°C).
  8. Let the meat sit at room temperature for one hour before smoking.
  9. Place the meat in the smoker and cook for the desired time, depending on the type of meat.
  10. Brush the mop sauce over the meat every hour to keep it moist and add flavor.
  11. Rotate the meat occasionally for even cooking if your smoker has hot spots.
  12. Remove meat from smoker when it reaches the desired internal temperature.
  13. Let the meat rest for at least 15 minutes before slicing to allow juices to redistribute.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 186.5kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 29289.5mg1221%
Total Carbohydrate 41.5g14%
Dietary Fiber 13.5g54%
Sugars 18.7g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dry rub, mop sauce, smoking, bbq, chipotle, paprika, barbecue, spicy, smoky, chicken, pork, seasoning, grilling, outdoor cooking, slow cook, garlic, onion powder, brown sugar, celery salt, black pepper
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