Basic Bbq Rib Rub Food

RIB RUB RECIPE

Rib Rub Recipe image

While creating a great tasting and well-balanced rib rub might seem like a simple task, it is actually a complex process that takes a bit of practice to master.

Provided by cavetools

Number Of Ingredients 9

Ingredients

1 Cup Tightly Packed Brown Sugar
1/2 Cup Smoked Paprika Powder
2 1/2 Tablespoons Sea Salt or Kosher Salt
2 1/2 Tablespoons Freshly Ground Black Pepper
1 1/2 Tablespoons Ground Onion Powder
1 1/2 Tablespoons Ground Chili Powder
1 1/2 Tablespoons Ground Garlic Powder
1 Tablespoon Ground Mustard Powder
1 Teaspoon Ground Cayenne Pepper

Steps:

Take out a large mixing bowl and add into it all of the aforementioned ingredients.
Use a bowl large enough that the ingredients only take up about one-third of the vessel, as this will give you adequate space to thoroughly mix the blend without spilling ingredients over the edge.
Using a high-quality metal whisk, thoroughly mix all of the ingredients together until all of the rub blend ingredients are evenly dispersed.
Don't solely rely on a vision based assessment of the blend to ensure that it is thoroughly mixed, rather dip your little finger into it and do one or several taste tests to evaluate it.
This is the most important step in creating a master rub blend, so blend the ingredients together as best as you can.
Store your mixed rib rub blend in glass mason jars with airtight lids.
When filling these glass jars with your blend, always make sure to leave at least a third to a quarter of empty space at the top of the jar.
This will give you enough space needed to manually shake the blend up in the event that the ingredients have settled.
If you do not plan to use your rib rub right away then be sure to store it in a dark and cool place, which will preserve the flavor integrity of your ingredients.
Exposing your rib rub ingredients to heat or direct sunlight can significantly age the ingredients and reduce the flavor of your overall blend.
If you plan to apply your rib rub blend to your rack of ribs immediately, then be sure to keep your mason jar away from your BBQ, grill, or any other sources of heat or moisture.
We strongly recommend that you pour the needed rub amount into a separate bowl, then place the mason jar back into a cool dark place.
It is better to draw the rub ingredients from a bowl then direct from your mason jar, otherwise, you can ruin your blend by exposing it to moisture or the elements.

QUICK AND EASY BARBECUE RUB

Quick and Easy Barbecue Rub image

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

Ingredients

2 tablespoons white sugar
2 tablespoons ground paprika
2 tablespoons kosher salt
2 tablespoons firmly packed brown sugar
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons ground cumin, or more to taste
2 teaspoons chili powder
1 teaspoon oregano
½ teaspoon cayenne pepper

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

BBQ RIBS DRY RUB

BBQ Ribs Dry Rub image

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

Provided by baumer64

Categories Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 pork spare rib racks
1 tablespoon Season-All salt
1 tablespoon kosher salt
1/2 cup brown sugar
1 teaspoon pepper
2 tablespoons chili powder
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon ground mustard
1 teaspoon paprika
3 cups apple juice

Steps:

Mix together dry ingredients.
Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
Heat smoker/cooker to at least 250°F and keep between 250-300°F.
Pour 2 cups of the apple juice in water pan to steam the ribs with.
Add soaked hardwood chips or smoking wood of your choice to the smoker.
Amount of smoke is up to you.
After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.

RIB DRY RUB

Rib Dry Rub image

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

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.

BASIC BARBECUE DRY RUB

Basic Barbecue Dry Rub image

Provided by Food Network

Time 5m

Number Of Ingredients 6

Ingredients

1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder

Steps:

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

BASIC RUB FOR BARBECUE

Basic Rub For Barbecue image

Provided by Steven Raichlen

Categories condiments

Time 5m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1/2 cup kosher salt
1/2 cup sugar
1/2 cup ground black pepper
1/2 cup paprika

Steps:

Combine ingredients in a bowl, and whisk them all together to mix. Store in an airtight jar.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 2 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 122 milligrams, Sugar 26 grams

BASIC BBQ RUB

Basic BBQ Rub image

Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.

Provided by IngridH

Categories Vegan

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon dark brown sugar (packed)
2 teaspoons dried ancho chile powder
2 teaspoons sweet Hungarian paprika
1 teaspoon cumin
1 teaspoon msg (optional, but I use it)
1/2 teaspoon onion powder (not onion salt!)
1/2 teaspoon garlic powder (not garlic salt!)

Steps:

Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.

Nutrition Facts : Calories 390.5, Fat 3.7, SaturatedFat 0.5, Sodium 28108, Carbohydrate 93.8, Fiber 8.1, Sugar 79.1, Protein 4.3

BASIC BARBECUE RUB

Basic Barbecue Rub image

OK, this is ground zero-the ur American basic barbecue rub. Use it on ribs, pork shoulders, chickens-anything you want to taste like American barbecue.

Provided by Steven Raichlen

Categories No-Cook Backyard BBQ Spice

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon celery seeds
1 teaspoon cayenne pepper

Steps:

Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

BBQ SPICE RUB

BBQ Spice Rub image

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

Ingredients

½ cup brown sugar
½ cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

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

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