Bbq Barbecue Wet Rub Recipes
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
BBQ SPICE RUB
Sam Jones uses this spicy, savory, sweet BBQ rub on his chicken and ribs, but you can add it to almost anything that's grilled to add kick and flavor.
Provided by Sam Jones
Categories condiment
Time 15m
Yield 50 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Keeps in a covered container at room temperature for several months. Before each use, stir the rub to re-distribute all the ingredients evenly. Makes about 4 cups.
BBQ (BARBECUE) WET RUB
This is a great rub for any thick cut of meat! All of the ingredients are easily found wherever you live (and that's important to me in recipe-ingredient-challenged northwestern Pennsylvania). If you are like me and enjoy watching those BBQ cook-offs and festivals on TV, this an easy way to get into the act using your basic backyard grill. I use a standard dual burner gas model; if you have a "Weber" charcoal kettle, so much the better!
Provided by Dave Dallas
Categories Lunch/Snacks
Time 1h10m
Yield 1 roast, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.
- Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's").
- Rub mixture into meat, cover and marinate overnight.
- Grill meat over low/medium coals until done to taste.
- Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side) of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.
- *raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined) does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.
Nutrition Facts : Calories 525.1, Fat 27.7, SaturatedFat 3.8, Sodium 1180.6, Carbohydrate 54.6, Fiber 1.5, Sugar 51, Protein 1
NEELY'S WET BBQ RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 10h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
- Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
- Mix all ingredients together in a bowl.
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
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