Hot And Spicy Rub Recipes

Steps:

• In a jar, add all the spices and shake until combined.
• Store in a tightly covered container, such as a mason jar, for up to a year.
• Season your favorite meats and vegetables with the rub.
• Enjoy!

Steps:

• Combine salt, garlic, black pepper, cayenne pepper, paprika, chili powder, white sugar, brown sugar, and mustard in a sealable container. Seal the container and shake until spices are well-mixed.

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, oregano, cumin, and cinnamon together until evenly mixed. Store in an airtight container.

Steps:

• A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
• While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
• When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

Steps:

• Mix together the ingredients and smear over your chosen meat before leaving it to marinate;

Steps:

• Lightly toast all the ingredients in a dry frying pan and crush into a fine powder.
• Rub into chosen meat before grilling.

Steps:

• Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
• To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

Steps:

• In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.