BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
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.
QUICK AND EASY BARBECUE RUB
This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.
Provided by Big Poppa T
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g
BASIC BARBECUE RUB
This is from the booklet the IGA supermarket produced. It can be good on it's own or as a base for experimenting. There are variations to this recipe that I will include below.
Provided by Studentchef
Categories Summer
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Blend all the ingredients together and store in a small container. Ue when ready to barbecue.
- Variations (adding to the dry rub above):.
- Mustard and thyme:.
- Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves. It is good for fish, poultry, meats, potatoes, and vegetables.
- Mediterranean:.
- Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic. Good for grilling vegetables, meat and seafood.
- Coffee and cocoa:.
- Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix. It's good with beef, pork, game and poultry.
- Maple:.
- Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup. Good with pork, salmon, poultry, apples, pears, and squash.
Nutrition Facts : Calories 342, Fat 13.9, SaturatedFat 2.2, Sodium 9635.3, Carbohydrate 66.2, Fiber 34.5, Sugar 17.7, Protein 14.4
BEST WET BRISKET RUB
Make and share this Best Wet Brisket Rub recipe from Food.com.
Provided by Jaben
Categories Low Cholesterol
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
- Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.
Nutrition Facts : Calories 336.2, Fat 4.5, SaturatedFat 0.7, Sodium 7772.7, Carbohydrate 79.7, Fiber 9.6, Sugar 51.3, Protein 5.9
BARBECUE RUB
When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence.
Provided by Charlotte J
Categories Pork
Time 5m
Yield 3 cups of rub
Number Of Ingredients 7
Steps:
- Combine all ingredients and use as a rub for any barbecue meats.
NASA BARBECUE RUB
This is the BBQ rub recipe that NASA used to prepare brisket for the last Space Shuttle mission, STS-135 in July 2011. They released this recipe on the NASA website. The original NASA recipe was a formula expressed in percentage of each ingredient used (by weight, similar to a baker's formula). It has been converted to volume measurements for home use. Recipe makes 1 pound = about 2 1/2 cups BBQ rub. Use at least 1 Tbsp of rub per 1 pound of meat.
Provided by Wheres_the_Beef
Categories < 15 Mins
Time 15m
Yield 1 pound, 40 serving(s)
Number Of Ingredients 13
Steps:
- Mix well. Store in an airtight container.
- Use at least 1 Tbsp of rub per 1 pound of meat.
- Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.
Nutrition Facts : Calories 23.1, Fat 0.2, Sodium 2133.2, Carbohydrate 5.5, Fiber 0.6, Sugar 4.4, Protein 0.3
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HOMEMADE BBQ DRY RUB - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (6)Total Time 5 minsCategory CondimentCalories 23 per serving
- 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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- Carolina BBQ Rub. Chuck Ozburn sent in this fantastic, classic-style Carolina barbecue rub recipe. It's perfect for pork because it's a well-balanced rub that goes light on the salt and spice, with just a touch of sweetness from white and brown sugar.
- Memphis Rub. In Memphis, the rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that the barbecue rub has to provide all the flavor in order to make Memphis-style barbecue.
- Magic Dust. Who would have thought that just 9 ingredients could make such a delicious seasoning? There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants.
- Basic Pork Rub. This basic rub recipe goes great on any cut of pork, and because it has some salt in it, it's a convenient and simple mix of spices to have at hand.
- Best Odds Brisket Rub. This basic rub will give you the perfect balance of sweet and salty to make your beef shine. Commonly used in Texas, it is easy to make and contains everything you need for a delicious smoked barbecue brisket.
- Memphis-Style Rib Rub. Memphis ribs are traditionally served without sauce, though this doesn't mean that the meat is tough and dried out. It's just the common practice not to serve a barbecue sauce with this cut of meat.
- Kansas City Rib Rub. Kansas City knows its BBQ ribs. Unlike Memphis ribs, which are served without sauce, you can finish Kansas-style ribs off with a good barbecue sauce.
- Best Odds Pulled Pork Rub. Like its name says, this traditional pulled pork rub will provide you with the best odds of making a great batch of Carolina-style pulled pork.
- Brisket Brown Sugar Rub. If you have enough time, rub your brisket with this rub and keep overnight in a bag in the fridge before smoking. Adjust the heat by using mild or hot chili powder, or experiment with the amount of sugar to find your preference.
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