Tag Archives: Rubs

Galena Street Rub (keyingredient)

2 t sage dried and ground
1 t nutmeg
1/2 t cayenne pepper
1 t salt
1/2 c brown sugar
1 t black pepper
2 T paprika
1/2 t crushed red pepper

Combine ingredients and use on ribs recipe.

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Caribbean Jerk Seasoning and Rub (food)

2 T dried onion flakes
1 T garlic powder
4 t crushed dry thyme leaves
2 t salt
2 t ground allspice
1/2 t ground nutmeg
1/2 t ground cinnamon
1 T sugar
2 t black pepper
1 t cayenne pepper

In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temp. Makes 1/2 cup.

Kansas City BBQ Rib Rub (bbqabout)

1/2 c brown sugar
1/4 c paprika
1 T black pepper
1 T salt
1 T chili powder
1 T garlic powder
1 T onion powder
1 t cayenne

Combine all ingredients together and transfer to an airtight container. This rub may be stored up to 6 months in a cool, dark place. Apply rub evenly over ribs. The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture. The general rule with rubs is what sticks to the meat is the perfect amount. Makes a little more than 1 cup.

BEST Sweet Rub for Grilled Pork and Chicken (heygrillhey)

1/4 c dark brown sugar
1 T coarse sea salt
2 t cracked black pepper
2 t paprika
2 t garlic powder
2 t onion powder
1 t ground mustard
1/2 t cayenne pepper

In a small bowl combine all of the ingredients. Stir well to combine and store in an airtight container. The spice mix will last in your cupboard for up to a month. Makes 1/2 cup.

Magic Rub Seasoning Mix (simplyshellie)

1/2 c paprika
1/4 c Kosher salt
1/4 c sugar
1/4 c cumin
1/4 c granulated garlic
1/4 c chili powder
2 T mustard powder
2 T ground black pepper
2 T cayenne pepper

In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mix into 4 oz mason jars. Cover and seal. Rub steaks with Olive Oil then, generously coat with Magic Rub Seasoning. Marinate 1 hour before grilling. Makes about 2 cups.

Ancho Dry Rub (sheknows)

3/4 c ancho chili powder
4 t cumin
4 t kosher salt
4 t brown sugar
2 t black pepper

Mix all ingredients together and store in an airtight container. Makes about 1 cup.

Savoury Dry Rub (sheknows)

1/3 c paprika
1/4 c black pepper
10 t salt
4 t dark brown sugar
2 t garlic powder
2 t onion powder
2 t cayenne pepper

Mix all ingredients together and store in an airtight container. Makes about 1 cup. Best for beef, pork and poultry. Note: Mix about 1 t of this into a pound of hamburger meat (and sprinkle on top to taste) for perfect burgers all the time. Also good on fries.

Fairy Dust (sheknows)

1/4 c paprika
2 T fine sea salt
2 T sugar
2 T cumin
2 T mustard powder
2 T cayenne pepper
1 T garlic powder

Mix all ingredients together and store in an airtight container. Makes about 1 cup. Best on beef, pork and poultry. Note: This is also deliscious sprinkled on veggies.

Smokey Texas Rub (sheknows)

6 T smokey paprika
3 1/2 T brown sugar
1 T garlic powder
1 T onion powder
4 t oregano
4 t salt

Mix together and store in an airtight container. Makes about 1 cup. Note: Best for beef and pork. Serve with hickory smoked bbq sauce or steak sauce.

Blackening Spice Rub (sheknows)

1/4 c garlic powder
1/4 c onion powder
1/4 c thyme
6 T paprika
4 t black pepper
4 t cayenne
4 t basil
4 t oregano

Mix all ingredients together and store in an airtight container. Makes about 1 cup. Note: Best for beef, pork, poultry and seafood. Serve with sweet fruit salsa to cut the heat.

Herby Lemon Pepper Rub (sheknows)

3 T Italian Seasoning
2 T parsley
2 T onion powder
2 T garlic powder
6 T Lemon Pepper

Mix together and store in an airtight container. Makes about 1 cup. Note: Serve with extra lemon wedges for a tangy flavour. Best for poultry and seafood.

Sweet Carolina BBQ Rub (sheknows)

1/4 c paprika
3 T brown sugar
2 T cumin
2 T chili powder
2 T black pepper
2 T garlic
1 T cayenne
2 t onion powder

Mix together and store in an airtight container. Makes about 1 cup. Best for beef or pork. Note: Serve with a vinegar bbq sauce to counter the sweetness.

All Purpose Poultry Roasting Rub (sheknows)

6 T sea salt
2 T smoked paprika
2 T onion powder
2 T garlic powder
2 T Italian Seasoning
2 T brown sugar
1 T thyme
1 T mustard powder
1 T black pepper
1 T cayenne pepper (opt)

Mix together and store in an airtight container. Makes about 1 cup.

Sticky Fingers’ Dry BBQ Rub (charlstonmag)

1 T paprika
1/2 t salt
1/4 t black pepper
1/4 t cayenne pepper
1/4 t garlic powder

Grind the spices with a pestle and mortar for a finer, better blend—and to properly activate the flavors.

Naked Rib Rub (keyingredient)

1 c dark brown sugar
1/2 c paprika
2 1/2 T course black pepper
1 1/2 t chili powder
1 1/2 T garlic powder
1 t cayenne pepper
2 T Kosher salt

In a large shallow dish measure sugar and paprika. Run sugar and paprika through blender for lump free ix. Add 1 t dry ingredient at a time. Use coarse black pepper and kosher salt to have right texture Put mix in ziploc bag. Coats 2 slabs of ribs.

Jeff’s Rib Rub (thesummerofribs)

1/4 c paprika
1/4 c brown sugar
2 T coarse Kosher salt
2 T whole black peppercorns
2 T whole coriander seed
2 T granulated garlic
1 T onion powder
1 T ground mustard

In a spice grinder, grind up the peppercorns and coriander seed to a coarse powder. Put into a glass jar with a tight fitting lid. Add remaining ingredients and shake well. If you like a spicier blend, you can add more black pepper. Makes enough for 3 – 4 racks of ribs.

Texas Roadhouse Steak Rub (thecozycook)

2 T kosher salt
2 t brown sugar
1/4 t cornstarch
1/4 t garlic powder
1/4 t garlic salt
1/4 t onion powder
1/4 t turmeric
1/2 t paprika
1/2 t chili powder
1 t black pepper

Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients. Cut a small hole in the corner of the bottom of the bag and pour the contents into a spice container. Generously cover each side of the steak with the seasoning and let it rest for about 40 min. This allows the salt to penetrate through the surface (through osmosis) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer. Once the grill is nice and hot, place the steak(s) on and cook for 4 – 5 min until it’s browned and slightly charred. Flip it over and cook for the following additional time:

5 min: Medium Rare
7 min: Medium
10 min: Medium Well

Note: Great for chicken too!

One Spoon Dry Rub (selfproclaimedfoodie)

1 T garlic powder
1 T fresh ground pepper
1 T kosher salt
1 T mustard powder
1 T chili powder
1 T cumin
1 T dried thyme
1 T brown sugar
2 T paprika

Combine all ingredients. Rub over surface of meat at least 1 hour prior to cooking. Otherwise store in airtight container for future use.

Szechuan Pepper Salt (weightwatchers)

2 T coarse grained or kosher salt
2 T ground Szechuan peppercorns
1 t ground black pepper
1 T garlic powder
1 T ground cumin

Mix all together and store in an air tight container.

Curry Rub (weightwatchers)

3 T yellow curry powder
2 T ground ginger
2 T ground cinnamon
2 T ground cumin
1 T mild paprika
1 t salt
1 t ground allspice

Mix all together and store in an air tight container.