Saturday, December 29, 2012

Give it a wet or dry rub

A Carolina BBQ Rub

Try this rub next time you want to make a traditional Carolina Pulled Pork.

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Aztec Rub

This wet rub is heavy on the cumin and contains liquid smoke to enhance the smokiness of your barbecue. The olive oil will help to form the spices into a thick paste, which sticks well to any meat.

1 cup cumin seeds crushed
1 cup olive oil
1/3 cup minced garlic
1/4 cup liquid smoke
3 tablespoon coarse salt
1 tablespoon cayenne pepper

Combine all ingredients, except oil in the bowl of a food processor and process until smooth. Slowly add oil with the motor running until it forms a smooth paste. Cover and refrigerate until ready to use. Makes about 2 cups.

Barbecue Brisket Rub

The cumin and cayenne pepper in this rub, adds a nice Southwestern flavor to brisket.

2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin

Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.

Basic Pork Rub

This classic pork rub is perfect for smoked pork roasts. This rub recipe is a particular favorite for pulled pork.

1/4 cup black pepper
1/4 cup paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne

Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

Beef Rib Rub

This rub combines the flavors of sweet and heat. You can adjust the heat by using mild or medium chili powder. If you really want to make spice it up, then add an extra tablespoon of cayenne.

1/4 cup paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt

Mix all ingredients thoroughly. Apply about 2 tablespoons of rub to each side of the rack. Prepare smoker and add ribs.

Best Odds Brisket Rub

This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat.

Best Odds Pulled Pork Rub

This traditional pulled pork rub will give you the best odds for making a great batch of Carolina Style Pulled Pork.

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon cayenne
2 teaspoons dry mustard

Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.

Best Odds Rib Rub

This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.

1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon salt

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

Brisket Brown Sugar Rub

This is a good, sweet brisket rub that you will need only one measuring cup for. Of course, you can adjust the heat by using mild or hot chili powder.

1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper

Mix ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag.

Cajun Turkey Seasoning

This is a great basic Turkey rub with enough heat to make it interesting. You can use this rub on all poultry, no matter how you prepare it.

4 tablespoons salt
4 tablespoons ground onion powder
2 tablespoons ground garlic
2 tablespoons red pepper flakes

Mix ingredients together and rub over the entire surface of the turkey, inside and out. Do your best to work the rub in under the skin. Let sit for about 2 hours.

Chef Paul's Chikky Rub

This is a great all purpose rub with loaded with herbs, spices, and flavor.

1/4 cup sugar
2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons seasoned salt
1/2 tablespoon garlic powder
1/2 tablespoon chili powder
1/2 tablespoon lemon pepper
1 tablespoon sage, dried
1/2 teaspoon basil, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon cayenne pepper

Combine all ingredients and store in an airtight container. Keep in a cool, dark place

Chili Pepper Rub for Brisket

This is a good, simple rub for beef, particularly barbecue brisket
You can adjust the heat by using either hot or mild chili powder.

1 cup brown sugar
1 green chili finely chopped
1/2 cup chili powder
1 tablespoon cayenne
ground black pepper

Mix all ingredients together. Pack all around a 10 pound brisket and refrigerate 24 hours before smoking. Place in smoker, careful not to dislodge the rub. Smoke for 8 hours

Chipotle Dry Rub

This rub has the great flavor of chipotle peppers. Just make sure that the rub is finely ground before using it.

2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel

Combine all ingredients in a spice mill or blender and grind until even and fine. Store in an airtight jar. Will store for about 6 months in the freezer. Great for brisket, steak, and pork.

Ciaotebaldi's Rub

This rub has a great combination of flavors that really adds a wonderful flavor to most anything. If you brush vegetables with olive oil and then sprinkle on this rub you'll get a great flavor off the grill.

2 tablespoons black pepper
1 tablespoon ground bay leaf
1 tablespoon cloves
1 tablespoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 teaspoon celery seed
1/2 teaspoon cayenne, or to taste

Mix thoroughly. Place in an airtight container and store in a cool, dark place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces.

Citrus-Rosemary Turkey Rub

This rub has more of a paste consistency. Be sure to mix the ingredients well and to get the rub under the skin as well as placing it on the surface of the turkey.

1/4 cup fresh rosemary leaves
6-8 cloves garlic, roughly chopped
zest of one orange
zest of one lemon
2 tablespoons fresh thyme
1 tablespoon orange or lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper

Place all ingredients in food processor container and process until blended. If not using right away, place in airtight container and refrigerate.

Couzan Billy's Cajun Dust

The BBQ Guru posted this Cajun-style rub that works well on any fish, meat or poultry. If you have a recipe that calls for Cajun seasonings, use this recipe.

1/2 cup paprika
6 tablespoons Kosher (coarse) salt
1/4 cup black pepper, coarsely ground
3 tablespoons basil, dried
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons oregano, dried
2 tablespoons cayenne pepper
2 tablespoons white pepper
2 tablespoons thyme, dried

Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.

Creole Rub

This rub will add a delicious Creole flavor to anything you want to grill or smoke.

1/2 cup Creole mustard
1/2 cup minced onion
1 1/2 tablespoons minced garlic
1 tablespoon hot pepper sauce
1/4 cup dry Cajun seasoning blend

Mix cajun seasoning and other ingredients together. Store in airtight container in the refrigerator.

Creole Turkey Rub

While 25 bay leaves might seem like a lot, this rub is just perfect for turkey. Especially, if you plan on deep frying it.

25 whole bay leaves
3 tablespoons Creole seasoning
3 teaspoons dried thyme
3 teaspoons dried oregano
2 teaspoons garlic powder
1 1/2 teaspoons black pepper

Grind bay leaves into a fine powder. Combine Creole Seasoning and other ingredients together. Divide into 3 equal parts. Rub one third on the inside of the turkey, one third over the breasts and one third over the rest of the turkey. For best results refrigerate the rubbed turkey overnight to allow the flavors to sink in.

Custer's Old Fashioned Turkey Rub

This rub combines everything you need for a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any.

1 tablespoon garlic powder
2 teaspoons seasoned salt
1 teaspoons poultry seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon basil

Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
Don't have poultry seasoning on hand? Try this poultry seasoning recipe

Deep Fried Turkey Rub

This recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves you can use that. The real secret to fried turkey is to get the rub well on the surface of the turkey before it hits the oil.

25 medium whole bay leaves
3 tablespoons hot Creole seasoning
3 teaspoons dried thyme
3 teaspoons dried oregano
2 teaspoons garlic powder
1 1/2 teaspoons black peppercorns

In a spice grinder, grind the bay leaves into a fine powder. Place in small bowl. Grind thyme, oregano, peppercorns similarly. Add all ingredients to bowl and mix together. Divide into three equal parts. Rub one part on the inside of turkey. Rub the second third under the skin around the breasts. And rub the last portion over the outside of the turkey. Refrigerate overnight.

Derrick's Hot Rib Rub

This is a very basic rub, but it's hot. Try using medium or mild chili powder to tone it down a little.

1 cup hot chili powder
2 tablespoons cayenne
2 tablespoons fresh ground pepper
4 tablespoons garlic powder

Mix all ingredients together. Store in an airtight container and keep in a cool and dark place.

Dry Jerk Rub

If you enjoy Caribbean flavors then this is the perfect "Jerk" rub for you. The great mixture of herbs and spices adds a kick to any meat, particularly chicken and pork.

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons sugar
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Mix all ingredients together. Store in an airtight container in a cool, dark place. This rub will last several months.

Ethiopian Spice Rub

Okay, this isn't a simple rub, but it is a great one. There are a lot of flavors in this mixture and you might not have everything on hand, but it is a great spice rub for anything.

10 small dried red chilies
2 1/2 teaspoon Hungarian paprika
2 teaspoons whole cumin seeds
4 whole cloves
1 teaspoon fenugreek seeds
1 teaspoon salt
3/4 teaspoon black cardamom seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon ginger, grated
1/4 teaspoon allspice
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

In a small frying pan over a low heat, lightly toast whole cloves, cumin seeds, fenugreek, cardamom seeds, peppercorns, and coriander seeds for about 2 minutes. Allow to cool. Remove stems from chilies and grind with toasted spices. Add remaining ingredients. Store in an airtight jar.

Greek Seasoning Rub

This is a quick and easy way to add a great Greek flavor to most anything you want to cook. This is one rub you'll want to keep close at hand to rub in or sprinkle on most anything.

2 teaspoons dried oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon beef-flavored bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients and store in an airtight container. Keep in a cool dark place.

Herb Turkey Rub

This is a great rub for turkey anyway you plan to cook it. It really is best that you use fresh rosemary because you want the oils from the rosemary to season the turkey.

1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
4 teaspoons onion, minced
4 teaspoons garlic, minced
2 teaspoons salt

Combine all ingredients and mix well. Store in the refrigerator.

Hog Rub

This is a good general rub for any kind of pork, but specifically for large pork cuts. It can be used on a whole hog or pork shoulders to make great Carolina Style Pulled Pork

1/2 cup ground black pepper
1/2 cup mild chili powder
1/2 cup sugar
1/4 cup coarse salt
4 teaspoons dry mustard
2 teaspoons cayenne

Mix together and store in and air tight container.

Jerk Rub

This is a great Jerk - wet rub. The combination of the onion, scallions, peppers, and spices give this rub a fantastic flavor. You can adjust the heat by increasing or reducing the amount of peppers in the recipe.

1 onion, chopped
1/2 cup scallion, diced
4 habanero peppers, finely chopped
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine all ingredients in a blender and blend until smooth. Store in an airtight container, refrigerated for up to one month.

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