Habanero Barbecue Dry Rub Recipes
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.
HABANERO BARBECUE DRY RUB RECIPE
Provided by BobN
Number Of Ingredients 12
Steps:
- Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub.
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- Whisk all of the spices together in a medium bowl to combine (you could also “wake up” the spices by grinding them a bit inside a mortar and pestle if desired).
- Lay the meat out onto a rimmed baking sheet and generously rub the spice rub all over, coating the whole piece of meat.
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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)
- Store: Transfer mixture to an airtight container or resealable bag. Store in a cool, dark place for up to 3 months.
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