Bbq Dry Rub Recipes

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BBQ DRY RUB

My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!

Provided by AMYNTAYLORSMOM

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 30

Number Of Ingredients 5



BBQ Dry Rub image

Steps:

  • In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

Nutrition Facts : Calories 60 calories, Carbohydrate 15.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 2.4 mg, Sugar 14.3 g

1 ¼ cups white sugar
1 ¼ cups brown sugar
½ cup salt
¼ cup freshly ground black pepper
¼ cup paprika

RIB DRY RUB

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10



Rib Dry Rub image

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

SPICEJUNKIE'S BBQ DRY RUB NO.14

I made this rub for my daughters 14th birthday, which is why I called it BBQ dry rub No.14. It gives pork a nice sweet flavor that goes well with all the other spices. This rub has a mild flavor and will not burn sensitive pallets. The light brown sugar gives a gentle sweetness to offset the other spices and is great on ribs or pork shoulder. For ribs sprinkle salt and pepper and refrigerate overnight. Larger cuts of meat can use more. For heat lovers, add 1 tablespoon cayenne pepper (or any amount you like).

Provided by SpiceJunkie

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 16

Number Of Ingredients 11



SpiceJunkie's BBQ dry rub No.14 image

Steps:

  • Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger in a sealable bowl. Place the lid on the bowl and shake until well-blended.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 10.9 g, Fat 0.7 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 9.6 mg, Sugar 7.4 g

½ cup light brown sugar
½ cup paprika
¼ cup salt
¼ cup ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon dried cilantro leaves (such as McCormick®)
1 tablespoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon ground ginger

BASIC BARBECUE DRY RUB

Provided by Food Network

Time 5m

Number Of Ingredients 6



Basic Barbecue Dry Rub image

Steps:

  • Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder

BARBECUE DRY RUB

Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)

Provided by PalatablePastime

Categories     Summer

Time 10m

Yield 1/2 cup

Number Of Ingredients 13



Barbecue Dry Rub image

Steps:

  • Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
  • Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
  • Store in an airtight container.
  • To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
  • Can coat and leave refrigerated up to 24 hours in advance.

Nutrition Facts : Calories 595.9, Fat 20.1, SaturatedFat 2.3, Sodium 347.6, Carbohydrate 111.2, Fiber 32.9, Sugar 62.2, Protein 17.9

1 tablespoon black peppercorns
1 tablespoon coriander seed
1/2 teaspoon whole cloves
1 teaspoon brown mustard seeds
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

BBQ RIBS DRY RUB

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

Provided by baumer64

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12



BBQ Ribs Dry Rub image

Steps:

  • Mix together dry ingredients.
  • Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
  • Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
  • Heat smoker/cooker to at least 250°F and keep between 250-300°F.
  • Pour 2 cups of the apple juice in water pan to steam the ribs with.
  • Add soaked hardwood chips or smoking wood of your choice to the smoker.
  • Amount of smoke is up to you.
  • After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
  • If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.

1 -2 pork spare rib racks
1 tablespoon Season-All salt
1 tablespoon kosher salt
1/2 cup brown sugar
1 teaspoon pepper
2 tablespoons chili powder
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon ground mustard
1 teaspoon paprika
3 cups apple juice

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