Alabama White Sauce Rub
This unique rub is inspired by the famous white BBQ sauce from Alabama, based on mayonnaise, vinegar, and horseradish. The dry rub replicates this flavor profile with a creamy-tangy note and is excellent for chicken or turkey. After smoking, it can be complemented with real Alabama White Sauce.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 1 hour resting timeMix all dry spices together. Pat the meat dry and optionally coat thinly with mayonnaise. Apply the rub evenly and press it in. Let rest in the refrigerator for 1 hour.
Smoking
3-4 hoursPreheat the smoker to 120-135 °C with apple and pecan wood. Smoke the meat indirectly until a core temperature of 74-77 °C is reached. The mild wood pairs perfectly with the delicate flavor profile.
Glazing and Finishing
15 minutesIn the last 15 minutes, brush the meat with Alabama White Sauce (mayonnaise, apple cider vinegar, horseradish, pepper) and finish cooking at a slightly raised temperature until the sauce slightly sets.
Pro Tip
Spread a thin layer of mayonnaise as a base under the rub. The mayonnaise does not burn at normal smoking temperatures but instead caramelizes beautifully and keeps the meat incredibly juicy.
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