Daddy Hinkle’s Original Dry Rub

$5.07$40.25

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The Daddy Hinkle’s Original Blend is our most popular Instant marinade! It will tenderize and has a light onion and garlic flavor that does not overpower the natural taste and goodness of meat.

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Description

Dry rubs are a quick and easy way to add flavor and texture to your foods without requiring the traditional liquid marinating time. Daddy Hinkle’s provides dry rub blends as a flavorful alternative to our Instant Meat Marinade packs. If you prefer a dry rub over a liquid marinade, you will love this product.

No real grill master’s collection is complete without a combination of dry rubs and marinades for any occasion. Next time you head out to grill for your friends or family, give Daddy Hinkle’s Dry Rub a chance to shine as a delicious addition to any meat or vegetables. Order our dry rub today and make sure you are prepared any time you are ready to fire up the grill!

The Original Blend is our most popular Instant marinade! It will tenderize and has a light onion and garlic flavor that does not overpower the natural taste and goodness of meat. For the BEST steak of your life try Daddy Hinkle’s Original.

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Size

4.9 Ounce, 13 Ounce, 5 Pound Bag

Daddy Hinkle’s Brisket

The brisket was first well wetted with Daddy Hinkle’s Liquid and then rubbed with a lot of Daddy Hinkle’s Original Dry: about one ounce of Liquid and one half ounce of the Dry per two pounds of Brisket. More if you want! The Daddy Hinkle´s was forked into the brisket and it was allowed to warm up to room temp. Place the Daddy Hinkle’s seasoned Brisket uncovered on a rack in the middle of an electric or gas smoker or use an oven (if you use your oven place a pan under the meat to catch the dripping and to keep the oven clean), Set the temp to 180 degrees and cook the Brisket for 12 hours. Lot of time at low temp is the key!! Let the Brisket rest a few minutes after removing from the oven. Serve with your favorite BBQ sides ****When we first posted this recipe, we used untrimmed brisket. Now we trim most of the fat from the meat in order to get maximum penetration of Daddy Hinkle’s into the meat.

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