Dry Rubs-a-shtload Recipe

Ingredients

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  • A ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • All Around Rub Recipe
  • 2T each: black pepper (Coarse Ground), paprika, & onion powder
  • 1T each: ground turmeric, brown sugar, chili powder, & coarse sea salt
  • 1/2 teaspoon sage, ground
  • 1/4 teaspoon pepper, cayenne
  • Mix the spices together in a small bowl. The blend will keep in an air tight container for up to 8 weeks. Store in cool, dark place. This rub is great with ribs, beef brisket, a whole chicken, and boneless, skinless chicken breasts.
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  • All purpose dry rub
  • 2T each: black pepper, paprika, & onion powder
  • 1T each: brown sugar, chili powder, & coarse salt
  • ½t each: ground sage, & ground nutmeg
  • ¼t cayenne pepper (opt)
  • Mix all the spices together and store in an airtight container for up to 8 weeks. Great with ribs, brisket, and chicken.
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  • All-Purpose Poultry Rub
  • It works well on grilled chicken wings or even deep fried turkey. Use Hungarian paprika if you can find it because it has a much richer flavor.
  • 1/4c+2T Hungarian paprika
  • 2T each: black pepper (freshly ground), celery salt, & sugar
  • 1T each: onion powder, dry mustard, cayenne, & dried lemon zest
  • Mix everything together. Store in an air tight container at room temperature. Makes 1 cup.
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  • B ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • Beaver castor's all-purpose rub
  • ½c each: sugar, garlic salt, onion salt, celery salt, & seasoned salt
  • ¼c each: pepper, paprika, & Chile seasoning
  • 1t dry mustard
  • ¼t each: oregano "OR" cumin, ginger, & cloves
  • Combine ingredients in a bowl or jar with a screw-on lid. Shake until thoroughly blended. From: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman
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  • Best Odds Brisket Rub
  • This rub contains what you need to make a great smoked barbecue brisket.
  • ½c paprika
  • 1/3c brown sugar
  • 3T each: garlic powder, & onion powder
  • 2T oregano
  • Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat.
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  • Best Odds Pulled pork Rub
  • This traditional pulled pork rub will give you a great batch of Carolina Style Pulled pork.
  • 1/4c each: brown sugar, & paprika
  • 2T each: black pepper, & salt
  • 1t cayenne
  • 2t dry mustard
  • Mix all ingredients. Work 1/2 half mixture into meat 12 hours before cooking. Apply remaining rub before smoking.
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  • Best Odds Rib Rub
  • smoked ribs
  • 1/3 cup paprika
  • 3 tablespoons dry mustard
  • 2T onion powder, garlic powder, ground basil, & red pepper
  • 1 tablespoon black pepper
  • 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 tablepoons of brown sugar.
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  • breakfast sausage
  • 1T brown sugar
  • 1/4-1/2t sage
  • 1t salt
  • 1t black pepper
  • 1/4t majoram
  • 1/4t crushed red pepper flakes
  • pinch ground cloves
  • Add to 1lb ground pork and 1c grated zucchini
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  • Black & blue rub
  • 1T each: black mustard seed, cracked black pepper, ground red pepper, & salt
  • 1½t each: dry mustard, & ground ginger
  • ½t each: ground black pepper, & ground white pepper
  • ½c brown sugar, Packed
  • ¼c Granulated sugar
  • Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs. _____________________________
  • 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 adding more or less of the chili powder.
  • 1/3c each: brown sugar, salt (coarse salt works best), paprika, chili powder, & 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.
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  • brown sugar chicken Rub
  • 1 1/2T brown sugar
  • 2T paprika
  • 2t onion powder
  • 2t cayenne
  • 2t ground red pepper
  • 1t lemon pepper
  • 1/2t thyme
  • 1/4t black pepper
  • - Combine all ingredients
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  • C ~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • Cajun Blackening spices
  • This is the traditional seasoning recipe for Cajun style blackened fish. Apply this rub on the fish and place it on an extremely hot cast iron skillet.
  • 5 teaspoons paprika
  • 1t each: dried oregano, ground thyme, & cayenne pepper
  • ½t each: finely ground black pepper, finely ground white pepper, & garlic powder
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  • Cajun turkey seasoning
  • You can use this rub on all poultry, no matter how you prepare it.
  • 4T each: salt, & onion powder
  • 2T each: garlic powder, and red pepper flakes
  • Mix ingredients together and rub over the entire surface of the turkey, inside and out. Let sit for about 2 hours.
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  • Chef Paul's Chikky Rub
  • This is a great all purpose rub with loaded with herbs, spices, and flavor.
  • 1/4c sugar
  • 2T each: paprika & seasoned salt
  • 1T each: onion powder & dried sage
  • ½T garlic powder, chili powder, & lemon pepper
  • ½ teaspoon each: dried basil, dried rosemary
  • 1/4t cayenne pepper
  • Mix and store.
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  • Chipotle Dry Rub
  • make sure that the rub is finely ground before using.
  • 2-3 dried chipotle peppers
  • 3T black pepper
  • 2T dried oregano
  • 1T dried cilantro leaves
  • 1 bay leaf
  • 1t each: cumin, onion powder, & dry orange peel
  • Combine all ingredients in a spice mill or blender and grind until even. Store in an airtight jar. Will store for about 6 months in the freezer. Great for brisket, steak, and pork.
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  • Couzan Billy's Cajun Dust
  • ½c paprika
  • 6T Kosher (coarse) salt
  • 1/4c black pepper, coarsely ground
  • 3T each: dried basil, & garlic powder
  • 2T each: onion powder, dried oregano, cayenne, white pepper, & dried thyme
  • Mix and use for blackened dishes and any other dishes that call for cajun seasoning.
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  • Custer's Old Fashioned turkey Rub
  • Can use on any poultry
  • 1T garlic powder
  • 2t seasoned salt
  • 1t each: poultry seasoning, paprika, & salt
  • ½t pepper
  • 1/4t each: cayenne pepper, & basil
  • Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
  • * If you use this or any rub on a whole bird remember to get the rub under the skin.
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  • E ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • The Everything pork Rub Kevin's South-of-the-Butt Rub
  • 4T paprika
  • 2T each: salt, sugar, brown sugar, cumin, chili powder, & black pepper
  • 1T cayenne pepper
  • Mix together and use on any cut of pork.
  • * You can adjust the heat in this dry rub by changing the amount of cayenne pepper.
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  • The EVERYTHING Rub Ciaotebaldi's Rub
  • Adds a wonderful flavor to most anything. If you brush vegetables with olive oil and then sprinkle on this rub you'll get a great flavor off the grill.
  • 2 tablespoons black pepper
  • 1T each: kosher salt, ground bay leaf, allspice, mace, & cloves
  • 1t each: nutmeg, cinnamon, & celery seed
  • ½t cayenne, or to taste
  • Mix thoroughly. Place in an airtight container and store in a cool, dark place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces.
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  • F ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • G ~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • Grilled pork Rub
  • 3 tablespoons brown sugar
  • 2 t garlic powder
  • 2 t chili powder
  • 1/2 t ground black pepper
  • 1/2 t oregano leaves
  • 1/2 teaspoon salt
  • 2 pounds pork tenderloin (pork loin roast or baby back ribs can also be prepared with this rub)
  • 1. Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.
  • 2. Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.
  • 3. Let pork stand 5 minutes before cutting into thin slices.
  • serves 8: Calories: 174 Sodium: 211 mg Fat: 6 g Carbohydrates: 4 g Cholesterol: 80 mg Fiber: 0 g Protein: 26 g
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  • H ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • herbs de Provence Recipe
  • ALL DRIED INGREDIENTS!
  • 3T each: marjoram, thyme, & savory
  • 1t each: basil, & rosemary
  • ½t each: sage, & fennel seeds
  • Combine all ingredients. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to four months.
  • Use to season chicken, vegetables or meat.
  • Yield: 3/4 cup
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  • I ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • italian sausage seasoning
  • 1/4 t dried red pepper flakes
  • 3/4t crushed fennel seeds
  • 1t minced dried onions
  • 1t black pepper
  • 2t dried parsley
  • 1 1/2t dried Italian seasoning
  • 1t garlic powder
  • 1/2 t paprika
  • 1/2t salt
  • Combine pepper flakes, fennel seeds and onions and pulse a few times to break them up. Add remaining ingredients and pulse a few more times to get a semi-even texture. Add mixture to 2 pounds of lean ground pork and chill overnight. Shape and cook "sausage" as you like or freeze.
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  • J ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • Jerk seasoning
  • A great seasoning for any meat.
  • 2T dried minced onion
  • 2½t dried thyme
  • 2t each: ground allspice, & black pepper
  • 1/4-½t ground cinnamon
  • ½t each: cayenne, & salt
  • 2T vegetable oil
  • In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat. Makes 1/4c
  • * to make jerk paste throw everything in a food processor with an onion and puree. can throw in some hot peppers too!
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  • Julia Child's spice Blend
  • 1t each: ground bay leaves, clove, mace, nutmeg, paprika, & thyme
  • ½t each: allspice, cinnamon, & savory,
  • 2 teaspoons freshly ground white pepper
  • Mix well in a bowl and store in a screwtop glass jar. Use with any type of meat or poultry.
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  • K ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • Kenya Shake It spice Blend (I've made this and it smells so much better in the jar than it tastes on food. It tastes good and all it's just very.....mild.)
  • Grand Prize-Winning Blend, Created by Valerie Szlatenyi, Wakefield, R.I.
  • 2 T coriander, Ground
  • 2t orange peel, Valencia
  • 1t ground cumin
  • 1t bottled lemon peel
  • 1t light brown sugar
  • 1/2t black pepper, Coarse Grind
  • 1/2tsalt
  • 1/4t cloves, Ground
  • Mix all ingredients until well blended.
  • Usage Tips:
  • Use as a rub for grilled chicken – 1 tablespoon blend per one pound chicken.
  • Stir blend into hot, cooked rice to taste.
  • Jazz up meat and vegetarian chili and casseroles.
  • Simmer 1 teaspoon with cranberry or other fruit sauce.
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  • KFC chicken Secret spices Recipe (really good)
  • 1t each: ground ginger, marjoram, black pepper
  • 1½t thyme
  • 1T each: rosemary, oregano, paprika & ground sage
  • 2T each: garlic salt, onion salt, chicken bouillon (or 4 cubes mashed)
  • 3T each: packed brown sugar and dry minced parsley
  • 1 package Lipton tomato cup of soup mix
  • Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency.
  • makes 3/4c (6 servings)
  • To use with flour, add 2-3T of the mix to 1 cup of flour for coating chicken.
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  • L ~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • M ~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • Magic Dust
  • To make it hotter and spicier, increase the mustard and black pepper to 1/4 cup each.
  • 1/4c (4T) paprika
  • 1/8c (2T) each: sugar, chili powder, ground cumin, garlic powder & kosher salt, finely ground
  • 1T each: ground mustard (dry), ground black pepper, & cayenne
  • Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Makes about 1 cup.
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  • Montreal steak seasoning Blend
  • 4T salt or salt substitute (or a mixture of the two to equal 4T)
  • 1T black pepper
  • 1T dehydrated onion
  • 1/2t each garlic powder, crushed red pepper flakes, thyme, rosemary, & fennel seeds
  • Combine all in a ziploc bag or shaker and mix thoroughly.
  • Note: I don't like whole leaves of rosemary or whole fennel seeds in this. Generally I use my coffee mill and put the rosemary leaves in and turn on for 2 seconds, add the fennel, plus again for 2 seconds then add the remaining ingredients and turn it on for 2-3 seconds. This gets all the big pieces pretty uniform in size. It also chops everything up alittle to release their aroma's so they meld together.
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  • Moroccan marinade
  • Add a Moroccan flavor to anything you grill with this great, but simple marinade. Allow meat to marinate for about 6 hours, poultry and fish should marinate for 2 hours.
  • 1/2 cup olive oil
  • 1/2 cup of finely diced onion
  • juice of 2 lemons
  • 5 cloves of garlic, minced
  • 1 tablespoon fresh chopped cilantro
  • 3 teaspoons ground cumin
  • 2 teaspoons crumbled bay leaves
  • 2 teaspoons paprika
  • 1/2 teaspoon ground turmeric
  • Combine all ingredients. Mix well and store, refrigerated, in an air tight container.
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  • mustard Wet Rub
  • 2c mustard (I use dijon)
  • 1c minced parsley
  • 1/2c dried orange or lemon peel
  • 1/2c rosemary leaves, crushed
  • 1/4c black pepper
  • Mix together. Store in refrigerator in air tight container.

Description

This Is Just My File I Keep On The Computer Of Rubs I Find Online Or In Cookbooks. I Was Going To List Them Separately On Here Then I Thought To Myself......ummm No! Maybe One Day When I Have Time I'll Separate Them.

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