All Purpose Dry Rub
Mix all the spices together and store in an airtight container for up to 8
weeks. Great with ribs, brisket, and chicken.
Food and Wine June 1995
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All South Barbeque Rub-Richard Thread
The rub is the second most important part of the BBQ process, next to the
smoking technique. There are two main concepts to keep in mind when
formulating your rub. The proportion of sa... Read More
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All-Purpose Barbecue Rub
Mix all ingredients in small bowl.
Makes 1 cup.
This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a
little sweet, a little hot, with just a hint of ... Read More
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All-Purpose Rub (Moore)
Combine all ingredients. Good for all meats.
COOKsNOTEs: Moore says that rubs are just dry marinades, and that the
secret to a good rub is balance.
"Start with a unit ... Read More
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All-South Barbecue Rub
All you do is throw them together and mix them well.
Compliments of Garry's Home Cookin'
http://www.tiac.net/users/garhow/cooking
Garry Howard, Cambridge, MA
garhow@ti... Read More
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Barbeque Dry Rub
In a small bowl or glass jar with a lid, combine all the ingredients.
Stir
or shake to mix. Use immediately or store in a cool, dark place for
several months. This rub is pretty s... Read More
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Bbq Dry Rub 12/22/91
Mix all ingredients. Rub on meat and refrigerate the night
before smoking. Comment: Consider halving the chile for a
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Bbq Ribs 1991 World Bbq/Dry Rub Mix
DRY RUB DIRECTIONS: Mix in jar, cover and shake well
to mix. Sprinkle rub liberally on ribs. Allow to
stand 20 to 30 minutes at room temperature until rub
appears wet. RIB ... Read More
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Blackening Rub
Use unsalted butter, melt over low heat. Heat a cast iron pan to just
before melting over high heat. Should take 5 to 8 minutes. If you
think you are going to ruin the pan, the heat is... Read More
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Bruce's BBQ Rub (circa 1993)
Place all ingredients in a resealable gallon-size freezer bag. Make sure
bag is sealed. Shake and tumble the mixture until all ingredients are
thoroughly mixed.
Yield: 2 cups
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Cajun Ragin' Rub
Recipe by: Smoke & Spice Preparation Time: 0:20 Mix the spices throughly in
a bowl. Store in a cool, dark pantry.
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Cajun Seasoning Mix (Rubs)
Blend all ingredients together. Use to season tender cuts of meat
before grilling. Makes enough to season 2-4 pounds of meat(depending
on personal taste).
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Cambridge Dry Rub (thanks to Chris Schlesinger)
I adapted this rub from a recipe by my good friend Chris Schlesinger. His
version is in his book The Thrill of the Grill, which he wrote with John
Willoughby. I have altered the quantitie... Read More
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Caribbean Rub Or Jerk Rub
In a bowl combine all ingredients.
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Certified Angus Beef Dry Rubs
Combine ingredients, sprinkle over steak. Lightly rub
into beef.
Yields: approximately two 12 ounce steaks or double
recipe for a 3 pound roast. Typed in MMFormat b... Read More
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Chipotle Rub
In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet occasionally, until fragrant and beginning to brown, about 2
minutes, and transfer to a small bowl. Cool ore... Read More
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Curried Rub
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Dry
Combine all the ingredients and reserve.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
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Dry Barbeque Rub
Mix dry ingredients thoroughly. Rub generously into skinless
chicken, pork chops, or whatever. Let the meat 'marinate' for
... Read More
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Dry Poultry Seasoning
Combine all ingredients and mix well. Rub into poultry and
refrigerate overnight before cooking.
... Read More
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Dry Poultry Seasoning (Rub)
Sprinkle this on chicken and fowl before barbecuing or grilling.
Makes
about one pound of dry seasoning. Source: Walter Jetton's LBJ
Barbecue Cook Book
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Dry Rib Seasoning
Mix thoroughly. This recipe is for sprinkling on
spareribs before barbequing. Use heaping measures
where mixing ingredients, and do not skimp when
... Read More
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Dry Rub #1
Mix all ingredients well and reserve in refrigerator,
covered tightly. Will keep for up to 2 weeks.
Recipe By :GRILLIN' AND CHILLIN' SHOW #GR3603
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Dry Rub And Mop
I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo - ... Read More
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Dry Rub for Barbequed Chicken
Mix thoroughly. To me, the thing that makes this outstanding
is the chipotles. And note that these are not the canned ones
in adobo - they're dried. This makes their smokiness a ... Read More
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Dry Rub for Ribs
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Dry Rub Spice Marinade
Combine all ingredients, blending thoroughly. If
reserving for later use, store in a tightly capped
jar. To use, sprinkle heavily over all sides of meat
and rub in well with... Read More
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Dry Rubs For Beef
Tex-Mex Rub
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
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Dry Salt Cure For A 14-Lb Ham
The same method may be used for bacon. A leg of pork
severed from the whole side is called a ham. When the
leg is left attached to the side, and severed only
after the cur... Read More
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Emeril's Rustic Rub
In a mixing bowl, combine the paprika, cayenne, black pepper, garlic
powder, onion powder, salt, oregano, and thyme. Blend well. Can be stored in
... Read More
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Side Dishes 