BARBECUE DRY RUB
Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)
Provided by PalatablePastime
Categories Summer
Time 10m
Yield 1/2 cup
Number Of Ingredients 13
Steps:
- Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
- Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
- Store in an airtight container.
- To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
- Can coat and leave refrigerated up to 24 hours in advance.
Nutrition Facts : Calories 595.9, Fat 20.1, SaturatedFat 2.3, Sodium 347.6, Carbohydrate 111.2, Fiber 32.9, Sugar 62.2, Protein 17.9
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
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.
MARLOWE'S BBQ DRY RUB
Provided by Food Network
Time 10m
Yield 11 1/2 cups
Number Of Ingredients 19
Steps:
- Blend well, cover and store.
- Blend well, cover and store.
BARBECUE DRY RUB
Provided by Tyler Florence
Time 12m
Yield Approximately 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.
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.
BBQ DRY RUB
My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!
Provided by AMYNTAYLORSMOM
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60 calories, Carbohydrate 15.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 2.4 mg, Sugar 14.3 g
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