Cheater Basic Dry Rub Recipes

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

Steps:

• Combine all ingredients; transfer to a jar with a tight-fitting lid.
• Will keep for about 1 year.

Steps:

• Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
• To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

Steps:

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

Steps:

• Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.

Steps:

• Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.
• Add in the liquid smoke.
• Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
• Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
• Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.
• *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
• Pour in the bottled smoke; cover the pan with heavy-duty foil.
• Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.

Steps:

• Mix together in a bowl.
• Rub onto meat before grilling or smoking.

Steps:

• COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Steps:

• COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Steps:

• HEAT eat the oven to 325°F.
• MIX the dry rub with the brown sugar in a small bowl.
• PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
• PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
• After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
• When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
• LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.

Steps:

• Mix!
• Rub on pork chicken, beef seafood, etc. Don't use too much because you want to taste your food!

Steps:

• Place all ingredients in a large bowl and crush with your fingers, of if you wish for a powder place in a spice grinder.

Steps:

• SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.
• COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.
• Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you're ready to cook, heat the oven to 250°F.
• SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.