Basic American Barbecue Rub Recipes
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
AMERICA'S BEST BARBEQUE RUB
After traveling all over America looking for the best BBQ recipe, we found one on a golf course in Twin Falls, Idaho. I hope you enjoy it as much as our family does. This rub is best on any meat that goes on a charcoal grill. The rub should be applied a day in advance for large cuts and a few hours in advance for smaller cuts. Store the rub in a airtight jar away from heat or light. It will keep for six months. This is especially good using some smoking chips on top of the charcoal. Just soak the chips in water and then put them in foil on top of the coals.
Provided by CARLYHUSTON
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 54.7 calories, Carbohydrate 12.1 g, Fat 1 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 3031.2 mg, Sugar 7.5 g
QUICK AND EASY BARBECUE RUB
This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.
Provided by Big Poppa T
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g
BASIC BARBECUE DRY RUB
Provided by Food Network
Time 5m
Number Of Ingredients 6
Steps:
- Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
BASIC BARBECUE RUB
This is from the booklet the IGA supermarket produced. It can be good on it's own or as a base for experimenting. There are variations to this recipe that I will include below.
Provided by Studentchef
Categories Summer
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Blend all the ingredients together and store in a small container. Ue when ready to barbecue.
- Variations (adding to the dry rub above):.
- Mustard and thyme:.
- Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves. It is good for fish, poultry, meats, potatoes, and vegetables.
- Mediterranean:.
- Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic. Good for grilling vegetables, meat and seafood.
- Coffee and cocoa:.
- Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix. It's good with beef, pork, game and poultry.
- Maple:.
- Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup. Good with pork, salmon, poultry, apples, pears, and squash.
Nutrition Facts : Calories 342, Fat 13.9, SaturatedFat 2.2, Sodium 9635.3, Carbohydrate 66.2, Fiber 34.5, Sugar 17.7, Protein 14.4
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- Gather and measure spices: Collect all of the spice ingredients needed to prepare rub. Measure each ingredient into a medium-sized bowl. (Or, if you are a little clumsy, measure each spice into a small prep bowl before adding it to a larger bowl – this helps if you measure something incorrectly!!
- Mix: Combine all the ingredients together in a small mixing bowl. Stir well to fully combine. Use a fork, spoon or your fingers to make sure all of the brown sugar is completely broken up and no large clumps remain.
- Optional - For a fine textured rub: Combine all the ingredients together in a food processor and process until combined. (SEE NOTE)
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