All Purpose Red Rub Recipes
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
LEE'S ALL-PURPOSE DRY RUB
Sweet and spicy rub goes good on anything! Ribs, chicken, vegetables, and more. I got tired of making this recipe every time I cooked, so I made a large jar of it. If it's too spicy, use less of it. Not spicy enough? Add more chipotle or chili powder.
Provided by Lee P. Burg
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 16.5 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2400.4 mg, Sugar 13.4 g
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
ALL-PURPOSE RED RUB
Make and share this All-Purpose Red Rub recipe from Food.com.
Provided by princessmommie
Categories Low Cholesterol
Time 10m
Yield 2 3/4 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass containdr til ready to use.
RUDY MIKESKA'S "ALL PURPOSE" SEASONING RUB
Though the quantities are large, these are the recipes tested by the chef.
Provided by Food Network
Categories dessert
Time 10m
Yield 1 pound, 14 ounces seasoning r
Number Of Ingredients 6
Steps:
- Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.
ALL-PURPOSE RED RUB
Steps:
- Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container til ready to use.
ALL-PURPOSE BARBECUE RUB
By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).
Provided by evelynathens
Categories Canadian
Time 5m
Yield 1 cup (approximate)
Number Of Ingredients 7
Steps:
- Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
- Store in an airtight jar away from heat and light; it will keep for at least six months.
Nutrition Facts : Calories 280.1, Fat 11, SaturatedFat 1.6, Sodium 28625.2, Carbohydrate 51.2, Fiber 21.3, Sugar 18, Protein 10.2
ALL PURPOSE BARBECUE RUB
I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.
Provided by lauralie41
Categories Vegan
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl mix all the above ingredients together. A spoon or whisk can be used but clean fingers work best.
- Pour the rub in an airtight jar and store away from heat and light for up to 6 months.
ALL-PURPOSE RUB FOR MEAT
This is a tastier alternative to marinating meat. A rub gives a fuller flavor to any meat. This rub can be used for just about any meat (I personally favor it on chicken!). This recipe makes enough for about four servings of meat.
Provided by ElizabethKnicely
Categories Vegan
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
- To use: Coat meat in mixture, and then grill as desired.
Nutrition Facts : Calories 70.5, Fat 1.4, SaturatedFat 0.1, Sodium 6978.2, Carbohydrate 14.6, Fiber 1.1, Sugar 13, Protein 1.1
ALL PURPOSE RUB
Make and share this All Purpose Rub recipe from Food.com.
Provided by Brian M.
Categories < 15 Mins
Time 10m
Yield 1 bottle, 1 serving(s)
Number Of Ingredients 18
Steps:
- place all ingredients into a large bowl mix until well incorporated. Cayene and Chili can be adjust to desired heat levels.
- Place into large shaker bottle.
Nutrition Facts : Calories 1281.6, Fat 31.8, SaturatedFat 5, Sodium 35351.3, Carbohydrate 270.1, Fiber 85, Sugar 100.8, Protein 46.9
ALL-PURPOSE SPICE RUB
I found this recipe in the Kitchen section of Blueprint Magazine. I have used it over and over (original spices) and love it! Make sure you grill the unseasoned side of the meat first as the sugar can char quite easily!
Provided by bernettavan
Categories Low Cholesterol
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months.
- Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!).
- VARIETIES:.
- Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
- Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
- Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.
Nutrition Facts : Calories 34.3, Fat 0.5, SaturatedFat 0.1, Sodium 3772.4, Carbohydrate 8.2, Fiber 1.7, Sugar 5.6, Protein 0.6
ALL-PURPOSE DRY RUB
Make and share this All-Purpose Dry Rub recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 cups
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine all ingredients with a whisk. Make sure that there are no clumps. Store any leftover rub in an airtight container in the cupboard for up to 6 months.
Nutrition Facts : Calories 294, Fat 2.2, SaturatedFat 0.3, Sodium 32.3, Carbohydrate 69.9, Fiber 7.1, Sugar 54.5, Protein 5
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#15-minutes-or-less #time-to-make #course #preparation #for-large-groups #healthy #condiments-etc #easy #low-fat #marinades-and-rubs #dietary #low-cholesterol #low-saturated-fat #low-in-something #number-of-servings #3-steps-or-less
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