Pork Rub Or Chicken Or Beef Food

BEST PORK RUB RECIPE

Steps:

• Place all ingredients for the pork dry rub into a large glass container or mason jar.
• Then, stir the spices together to create your rub.
• Seal jar and store in a dry, cool place.

HOMEMADE DRY SPICE RUB RECIPE FOR PORK

Steps:

• In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
• TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.

BEST DRY SPICE RUB

Steps:

• Mix all ingredients together and store in an airtight container. Use as much as needed to cover meat as shown; let meat sit covered for 30 minutes to overnight before cooking.

JUST A GREAT PORK RUB

Steps:

• Rub: Mix spices in a small bowl. Keeps for weeks - even months! (Whatever the shelf life of the spices is you used).
• Using pork rub: Pat pork chops dry. Sprinkle then use your fingers to lightly rub the seasoning on both sides, as well as the sides. Shake off excess. Cook per below.

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.

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Steps:

• Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

RUB ESSENTIALS: BEEF, PORK, CHICKEN DRY RUB

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add all the ingredients together in a small bowl, and mix thoroughly.
• 4. Store in container with a tight cap.
• 5. Chef's Tip: This rub will last several months, so make what you can consume in that amount of time.
• 6. Chef's Note: Keep in a cool dry place.
• 7. Keep the faith, and keep cooking.

PORK RUB

Steps:

• Combine all ingredients in a small bowl and whisk or stir until well blended.
• Generously rub over pork chops, pork tenderloin, pork shoulder or ribs before cooking. For the most flavor, let the rub marinate on the meat for at least 1 hour (and up to 12 hours) in the refrigerator before cooking. This seasoning is also delicious on chicken and perfect for making pulled pork.

ARIZONA MARINADE FOR GRILLED CHICKEN,PORK OR BEEF

Steps:

• Put all ingredients in a jar with tight fitting lidf, shake well.
• Place meat in a large ziplog bag, pour over just enough marinade to cover meat, marinate in frig or 6-8 hours or longer.The unused marinade (still in the jar) will last up to 1 week in frig,.
• To cook, preheat gas or charcoal grill on medium heat.Grill 15-20 minutes until chicken or pork feels firm and is lightly browned, turning a few times to make grill marks, brushing with marinade as you cook,.

CAJUN RUBBED LAMB, PORK, CHICKEN OR BEEF

Steps:

• Measure the first 6 ingredients into a jar, screw on the lid and shake everything together really well.
• Toss 4 lean lamb leg steaks in the lemon juice and set aside in a non-metallic dish for 3-4 minutes.
• Sprinkle each side of the steaks with 1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours.
• If you're pushed for time and can't leave it this long the spice mix will still work but will be a little fiercer.
• To cook, smear the meat with 2 tbsp olive oil and barbecue for 3-4 minutes on each side.

THE BEST BASIC BBQ DRY RUB

Steps:

• Add all the ingredients to a medium size bowl and stir to combine. Use immediately or store in an airtight container.

CAROLINA BBQ RUB

Steps:

• Gather the ingredients.
• In a small bowl, combine paprika, salt, white sugar, brown sugar, ground cumin, chili powder, black pepper, and cayenne pepper. Use as a dry rub on pork, chicken, beef, lamb, and vegetables. Make sure that the rub has a fine consistency and that the brown sugar leaves no clumps.
• To apply the rub, gently pat it on all surfaces of the meat and cook as directed.