Barbecue Dry Rub Food

5 OF THE BEST DRY RUB RECIPES FOR CHICKEN - BEST SPICE BLENDS

Steps:

• For BASIC SPICE BLEND: to a small bowl add garlic powder, ground cumin, ground coriander, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For SMOKY CHIPOTLE SPICE BLEND: to a small bowl add cumin, chili powder, garlic powder, onion powder, chipotle chili powder, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For MEDITERRANEAN SPICE BLEND: to a small bowl add basil, oregano, garlic powder, onion powder, dill, red pepper flakes, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For LEMON PEPPER SPICE BLEND: to a small bowl add lemon zest, black pepper, garlic powder, onion powder, dry thyme and sea salt. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For BUFFALO SPICE BLEND: to a small bowl add garlic powder, smoked paprika, cumin, brown sugar, dry mustard, chili powder, black pepper, chipotle chili powder, sea salt and cayenne pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.

BBQ RUB RECIPE

Steps:

• Mix all of the ingredients together. Store in an airtight container until ready to use.
• Spice rub keeps for up to 3 months when stored in a cool, dry place.

BASIC BBQ RIB RUB

Steps:

• Once you have all your ingredients, mix them well in a bowl, and rub it all over your meat.
• Massage the spices into the meat thoroughly so that it can absorb the flavor.
• You can store this in an airtight container if you like and use it later on if you want.

DRY RUB FOR BARBECUED RIBS

Steps:

• Mix all herb and spice ingredients.
• Rub over both sides of ribs.
• Let sit in refrigerator for a couple hours or overnight.
• Bake in covered pan at 325 degrees F.
• for 2 1/2-3 hours or until done.
• At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

HOMEMADE DRY RUB RECIPE

Steps:

• In a bowl, mix all the ingredients together.
• Store the dry rub in an air-tight container for up to a few months. Rub it on chicken, ribs, steak, pork and meats. I doubled the portions of the dry rub and store in a glass jar, as pictured.

MEATHEAD'S MEMPHIS DUST RUB RECIPE

Steps:

• Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
• Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

BBQ DRY RUB

Steps:

• In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

ULTIMATE HOMEMADE DRY RUB RECIPE FOR PORK AND CHICKEN

Steps:

• Combine all ingredients together in a bowl. Transfer to an air tight serving container (like a mason jar or other dry rub container). Will keep for up to a year if sealed tight and kept in a cool place.

EASY DRY RUB RECIPE

Steps:

• Combine the spices and herbs in a medium bowl and mix well.
• Transfer the dry rub to an air-tight container. The rub can be stored in a cool, dry place for 6 months. When the weather is warm, I like to store it in the freezer in a ziptop freezer bag.
• To use, generously sprinkle meats and veggies before cooking.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

BARBECUE DRY RUB

Steps:

• Mix all ingredients in a bowl you can shake well.
• Store in dry location, sealed.
• Enjoy.
• Especially good used for grilling.