Dry Rub For Almost Any Meat Recipes

DRY RUB( FOR ALMOST ANY MEAT)

Joe wanted me to come up with a dry rub that wasn't overly sweet or salty. And after playing in the kitchen for a few hours and in my spice cabinet this is what I finely decided on and he loved it. Great on ribs and would be just as great on chicken or beef as well. May even try it on some salmon next.

Provided by Kathy Griffin

Categories Rubs

Time 5m

Number Of Ingredients 9

Dry Rub( for almost any meat) image

Steps:

1. Mix everything together and rub on meat of choice. If you do not like cumin( which I don't really care for) then decrease it ( I do like the rub despite the cumin it is not an overbearing taste in it)

Ingredients

1 c brown sugar
2 Tbsp paprika
2 Tbsp black pepper
2 Tbsp creole seasoning
2 Tbsp garlic powder
2 Tbsp dry mustard
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp blackening season ( i use old bay)

DRY RUB FOR ANY MEAT

We normally use this dry rub on pork or brisket, but you could use it on fish or chicken as well. SOOOO good! I often make my own lemon pepper using the zest of one lemon and 1 T of black pepper.

Provided by Melanie B

Categories Other Sauces

Time 10m

Number Of Ingredients 6

Dry Rub for any meat image

Steps:

1. Mix together and store in an airtight container.
2. Rub on meats before baking, griling or smoking.

Ingredients

2 Tbsp lemon pepper
1 1/2 tsp celery seed
4 tsp garlic powder
4 tsp onion powder
1 Tbsp ground mustard
1 Tbsp paprika

HOMEMADE DRY RUB FOR EVERYTHING

This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.

Provided by Food Network

Categories condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 10

Homemade Dry Rub for Everything image

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.

Ingredients

1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon sumac
1/4 teaspoon cayenne

DRY RUB FOR ANY MEAT

Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!

Provided by kstrating

Categories < 15 Mins

Time 10m

Yield 1 Cup

Number Of Ingredients 11

Dry Rub for Any Meat image

Steps:

Thoroughly combine all ingredients.
Rub mixture into the meat and wrap tightly in plastic wrap.
Refrigerate several hours or overnight.
Store leftover mixture in an airtight jar or in the freezer.
Makes just shy of one cup.
From texascooking.com.

Nutrition Facts : Calories 298.3, Fat 7.9, SaturatedFat 1.2, Sodium 2500.6, Carbohydrate 62.6, Fiber 19.1, Sugar 32.2, Protein 9.3

Ingredients

1 tablespoon pepper (or 2 tsp cayenne pepper if you are more daring)
1 tablespoon sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
1 tablespoon celery salt
1 teaspoon cumin
1 teaspoon dry mustard
1 teaspoon salt

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

All-Purpose Dry Rub image

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

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

More about "dry rub for almost any meat recipes"

THE ULTIMATE DRY RUB - WILL COOK FOR SMILES

Web Feb 25, 2019 What is a dry rub? It’s very simple, dry rub is a combination of spices, herbs, and sugar. Basically, it’s dry ingredients and spice …
From willcookforsmiles.com
4.2/5 (142)
Total Time 5 mins
Category Appetizer, Main Course
Calories 330 per serving

Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

Dry Rub For Almost Any Meat Recipes

DRY RUB( FOR ALMOST ANY MEAT)

DRY RUB FOR ANY MEAT

We normally use this dry rub on pork or brisket, but you could use it on fish or chicken as well. SOOOO good! I often make my own lemon pepper using the zest of one lemon and 1 T of black pepper.

HOMEMADE DRY RUB FOR EVERYTHING

DRY RUB FOR ANY MEAT

Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!

ALL-PURPOSE DRY RUB

More about "dry rub for almost any meat recipes"

THE ULTIMATE DRY RUB - WILL COOK FOR SMILES

20 BEST DRY RUB RECIPES TO MAKE YOU A GRILL MASTER

ALL-PURPOSE PORK DRY RUB RECIPE - THE MOUNTAIN KITCHEN

THE BEST BEEF RUB RECIPE - THE MOUNTAIN KITCHEN

17 DRY RUB RECIPES THAT WILL UP YOUR GRILL GAME

THESE 5 SPICES MAKE A DIY DRY RUB FOR ANY MEAT - JUST …

10 BEST BEEF RUB RECIPES (HINT: YOU HAVE THE INGREDIENTS)

5 BEST DRY RUB RECIPES: AND A SECRET INGREDIENT - 31 …

THE BEST DRY RUB FOR STEAK - SIMPLY RECIPES

HOMEMADE DRY RUB RECIPE (EASY) | THE KITCHN

DRY RUB RECIPE FOR BEEF ROAST - CLOVER MEADOWS BEEF

THE BEST DRY RUB RECIPE » HOMEMADE HEATHER

BEST DRY RUB RECIPES FOR MEAT · THE TYPICAL MOM

16 BEST BBQ RUB RECIPES [FOR RIBS, BEEF, PORK, AND MORE!]

SPICY DRY RUB RECIPE FOR ALMOST EVERYTHING - PINTEREST

THE BEST DRY RUBS YOU NEED FOR ANY BACKYARD COOKOUT - WIDE …

HOW TO MAKE A DRY RUB — FOR BEEF, PORK, CHICKEN, AND ALL MEATS

SMOKED BEEF RUB (DRY RUB) - RECIPE BY BLACKBERRY BABE

You'll also love

Related Search