What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

don't rub me the wrong way............

Rib Rub


•1/3 cup paprika
•3 tablespoons dry mustard
•3 tablespoons onion powder
•3 tablespoons garlic powder
•2 tablespoons ground basil
•1 tablespoon red pepper
•1 tablespoon black pepper
•1 tablespoon salt

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.
 
Porkie Pig Rub

•2 cups paprika
•3/4 cup lemon pepper
•1/4 cup coarse ground black pepper
•1/4 cup white pepper
•1/4 cup onion salt
•1/4 cup granulated garlic
•1/4 cup chili powder
•3/4 cup brown sugar

Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker.
 
Aztec Rub


This wet rub is heavy on the cumin and contains liquid smoke to enhance the smokiness of your barbecue. The olive oil will help to form the spices into a thick paste, which sticks well to any meat.

•1 cup cumin seeds crushed
•1 cup olive oil
•1/3 cup minced garlic
•1/4 cup liquid smoke
•3 tablespoon coarse salt
•1 tablespoon cayenne pepper

Combine all ingredients, except oil in the bowl of a food processor and process until smooth. Slowly pour oil into the food processor with the motor running until it forms a smooth paste. Cover and refrigerate until ready to use. Makes about 2 cups. This rub can be stored for several days to a couple of weeks in the refrigerator.
 
Best Odds Pulled Pork Rub

This traditional pulled pork rub will give you the best odds for making a great batch of Carolina Style Pulled Pork.

•1/4 cup brown sugar
•1/4 cup paprika
•2 tablespoons black pepper
•2 tablespoons salt
•1 tablespoon cayenne
•2 teaspoons dry mustard

Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.
This rub can be stored in an airtight container in a cool, dark place for several months.
 
Brisket Brown Sugar Rub

This is a good, sweet brisket rub that you will need only one measuring cup for. Of course, you can adjust the heat by using mild or hot chili powder.

•1/3 cup brown sugar
•1/3 cup salt (coarse salt works best)
•1/3 cup paprika
•1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
•1/3 cup ground black pepper

Mix ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag. This rub can be stored for several days, but after a week or two the brown sugar will crystallize.
 
Cajun Turkey Seasoning

This is a great basic Turkey rub with enough heat to make it interesting. You can use this rub on all poultry, no matter how you prepare it.

•4 tablespoons salt
•4 tablespoons ground onion powder
•2 tablespoons ground garlic
•2 tablespoons red pepper flakes

Mix ingredients together and rub over the entire surface of the turkey, inside and out. Do your best to work the rub in under the skin. Let sit for about 2 hours.
 
Chili Wet Rub

This spicy wet rub can be toned down by using a mild chili powder if you so wish. It can also be heated up with an extra teaspoon or two of cayenne.

•2 tablespoons hot chili powder
•1 teaspoon cayenne
•1 teaspoon fresh ground pepper
•2 teaspoons garlic powder
•2 teaspoons lemon juice

Mix all ingredients together and store in the refrigerator in an airtight container for up to two weeks.
 
Chipotle Dry Rub

This spice rub has the great flavor of chipotle peppers. Just make sure that the rub is finely ground before using it.
:
•2 dried chipotle peppers (use 3 to heat it up a little)
•3 tablespoons black pepper
•2 tablespoons dried oregano
•1 tablespoon dried cilantro leaves
•1 bay leaf
•1 teaspoon cumin
•1 teaspoon onion powder
•1 teaspoon ground dry orange peel

Combine all ingredients in a spice mill or blender and grind until even and fine. Store in an airtight jar. Will store for about 6 months in the freezer. Great for brisket, steak, and pork.
 
Country Rub

This wet rub should be a thick paste once mixed. It can be used on any kind of meat, but is particularly good on poultry. If you do use it on poultry be sure to get it under the skin.

•2 cups crushed real bacon bits
•2 cups minced parsley
•2 cups tomato paste
•1/3 cup cracked black pepper
•1/3 cup paprika

Mix all ingredients together. Store in an airtight container and refrigerate. Good for up to 2 weeks.
 
Heat

This rub has plenty of heat so be careful with how much you use. You can adjust the heat by using mild, medium, or hot chili powder.

•1/2 cup paprika
•1/4 cup black pepper
•1/4 cup sugar
•3 tablespoons salt
•3 tablespoons chili powder
•2 tablespoons garlic powder
•2 tablespoons onion powder
•1 tablespoon cayenne

Mix thoroughly and store in an airtight container in a cool, dark place.
 
Spicy Southwestern Rub

This wet rub packs a lot of flavor. You can adjust the heat by using either hot, medium or mild chili powder.

•1 tablespoon chili powder
•1 teaspoon ground cumin
•1 large garlic clove, minced
•2 teaspoons Worcestershire sauce
•1 teaspoon coarse salt
•1 teaspoon sugar
•3/4 teaspoon freshly ground black pepper
•1/4 teaspoon allspice
•1 tablespoon vegetable oil

Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil. Let this rub sit on meat for 30 minutes to 2 hours.
 
Southwestern Wet Rub for Brisket

This rub should be prepared as a thick paste which will help it stick to any meat.

•2 tablespoon cayenne
•1 tablespoon paprika
•3 tablespoon brown sugar
•1 tablespoon salt
•1 tablespoon onion powder
•1 tablespoon black pepper
•1 teaspoon cumin
•2 tablespoons Worcestershire sauce
•1 tablespoon Tabasco
•3 cloves garlic crushed

Mix all ingredients together. Store in refrigerator in airtight container for up to two weeks. Multiple this recipe if you wish to use frequently.
 
You must log in or register to reply here.
Back
Top