| Got a GOOD BBQ Rub
Posted: 7/24/2006 10:30:28 AM | | I have been trying to find a good rub recipe for beef and pork. I do like spicy stuff so if it is a little spicy, all the better. I am interested in any kind of rubs. | |
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| Got a GOOD BBQ Rub
Posted: 7/24/2006 11:38:52 AM | I have found a couple good ones... Depends on what you like but ill post them for you to check out yourself.
All Purpose Spice Rub
1/2 C. chili powder
3 T. onion powder
2 T. cumin
3 T. paprika
1 1/2 T. garlic powder
1 T. brown sugar
1 t. cayenne pepper
1/2 t. dry mustard
1/2 t. lemon zest
1/4 C. hickory flavored salt
Mix ingredients thoroughly and store in a tightly sealed jar.
Kansas City Barbeque Society Barbeque Rub
2 C. sugar
1/4 C. paprika
2 t. chili powder
1/2 t. cayenne
1/2 C. salt
2 t. pepper
1 t. garlic powder
Combine all ingredients and store in a tightly capped jar.
Memphis Style Rub
1 T. garlic powder
1 T. onion powder
1 T. white pepper
1 T. black pepper
1 T. chili powder
1 T. ground red pepper
1 T. cumin
2 T. paprika
Mix all ingredients together. Place mixture in a salt shaker and shake over foods during cooking. Sprinkle again before serving.
Memphis Rib Rub
3 T. paprika
1 T. onion powder
1 T. garlic powder
1 T. ground basil
1 1/2 T. dry mustard
1 T. red pepper powdered
1/2 T. black pepper
Combine all ingredients together. Rub directly on the ribs.
Latin Style Spice Rub
1/4 C. cumin
1/4 C. chili powder
2 T. coriander seeds crushed
1 T. cinnamon
1 T. brown sugar
2 T. salt
1 T. red pepper flakes ground
10 T. black pepper fresh ground
Grind all the ingredients together in a spice mill, blender or mortar and pestle. Store in a tightly sealed jar.
Recado Steak Rub
1 medium onion quartered
2 heads of garlic peeled
2 T. oregano
2 t. fresh cracked black pepper
1 t. cumin seeds
2 whole cloves
3 T. parsley fresh and chopped
1 T. masa harina or cornmeal
1/4 C. white vinegar
1/4 C. orange or lime juice
1/4 C. oil
Heat a cast iron skillet over medium heat. Toast the cumin for 1 minute. Remove from pan to a small plate. Add the onion and garlic and cook until browned on all sides and soft (4 - 6 minutes). Cool.
Combine the oregano, peppercorns, cumin and cloves in a spice mill and grind to a powder.
Place everything in a blender and process to a paste. Scrape down the sides of the blender several times. Use right away or store in the refrigerator, covered in a jar. The recado keeps several weeks.
Makes about 1 cup, use 1 - 2 teaspoons per pound of meat. | |
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| Got a GOOD BBQ Rub
Posted: 7/24/2006 7:46:52 PM | These are great. Thanks a bunch. Do you have GLAZE type of rub. Maybe just a little sweet?
Thanks again!! | |
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| Got a GOOD BBQ Rub
Posted: 8/2/2006 5:41:57 PM | Pepper Jack....when making rub, Ive heard the secret is 8+3+1.......+1
It's
8 parts brown sugar
3 parts Kosher salt
1 part chili powder...(NOT powdered chilis, use chili powder, it has additional spices)
the other "1" is whatever you like...such as black pepper, onion powder, paprika, cayenne, Old Bay, jalepeno...etc...you can even ,mix them up to make "1", as long as the measure is right and in proportion to the other measurements...This is a sweet rub too...tastes great. ( I too like a sweet flavor to my cooked ribs)
I saw this on Good Eats, and tried it...My family and the neighbors raved over it! | |
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| Got a GOOD BBQ Rub
Posted: 8/4/2006 4:21:27 PM | My kinda topic!
Mulato and chipotle chiles, black pepper, cayenne peppers, garlic powder, dry mustard, celery seeds, paprika, oregano and black cumin.
I'm leaving the measurements out.
If they find out back in Texas that I told you, they'll kill me...
Colin | |
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| Got a GOOD BBQ Rub
Posted: 8/5/2006 5:13:32 AM | A few good ones.
Baby Back Dry Rub
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme, rubbed between the fingers
1/2 teaspoon onion powder
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).
Que Queens Royal Rub
1/4 cup mixed peppercorns, black, white, pink
1/4 cup mustard seed
1/4 cup sesame seeds, lightly toasted
1/4 cup ground New Mexican chiles
1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup hot Hungarian paprika
1 dried ancho chile
1 tablespoon cinnamon
1 tablespoon cumin
1 tablespoon rubbed sage
1 tablespoon cayenne
1 tablespoon allspice
1 tablespoon dried thyme
1 tablespoon dried tarragon
Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully. Don't breathe it - that will cause sneezing. Spread on baking sheets and toast lightly in the oven at 325 degress for about 10 minutes. This brings out the oils and develops the flavor more fully. Keep in the freezer in an air-tight container.
Southern Barbecue Rub
8 tbs salt
8 tbs sugar
8 tbs brown Sugar
8 tbs ground cumin
8 tbs chile powder
8 tbs freshly cracked black pepper
4 tbs cayenne pepper
16 tbs paprika
Simply mix together. Use liberally.
Hope these help.
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| Got a GOOD BBQ Rub
Posted: 8/6/2006 6:19:45 AM | | It is not so much a rub, but a spin on the spices I cook with. I take a spice like Montreal steak spice that is coarse and put it in the blender till it is the consistancy of flower or fine sugar. The smaller particles allows you to get a more even coverage, and when bbq'n meat a lot less falls off when you flip the meat since the spices are stuck to the moisture in the meat. | |
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| Got a GOOD BBQ Rub
Posted: 1/14/2007 6:18:18 PM |  I can't wait for bbq season.....mind you...
It's not that cold......... | |
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| Got a GOOD BBQ Rub
Posted: 1/15/2007 12:11:51 AM | I don't use rubs very often. Technique is EVERYTHING. Here's what I do for maximum flavor:
Ten coals, light
Soak mesquite or hickory or maple chips in warm water
Add on the coals and leave the bottom vent wide open. Close the top vent so it is maybe 1/4 open. Add meat.
There will be lots of smoke and you will have to add coals from time to time for large items but you will get a smoke ring that will penetrate the meat deeply. It's AWESOME flavor and this well smoked meat keeps longer than most. The key here is to get LOTS OF SMOKE and NOT MUCH HEAT. It will be twice as strong as anything you have ever bought from the best deli.
I prefer more coals for steaks and use hickory for steakhouse flavor.
Mesquite is great for chicken and pork.
Maple works great with sweet sauces or rubs... tastes like BACON. (yes, I figured out a way to even make chicken taste like bacon!)
Some folks swear by apple wood but I haven't tried that yet.
I did use peach tree wood once and that was a pleasant difference. I grew the peach tree myself and a storm took it down. :-( I still have a large piece I am intending to turn into a chisel handle. All fruitwood is valued for chisel handles. It's hard but brittle. Whatever shavings come from that project will definitely be used in the grill.
If you like really strange flavors try cedar. It's been growing in popularity by chefs to grill fish on a plank of cedar.
Happy Grilling! | |
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| Carolina BBQ Rub
Posted: 1/16/2007 9:35:14 PM | INGREDIENTS:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
PREPARATION:
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
Hope you like it, I do. | |
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| Carolina BBQ Rub
Posted: 1/17/2007 9:22:05 AM | | Looks like I'm hauling my BBQ over to my patio doors! | |
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| Got a GOOD BBQ Rub
Posted: 1/18/2007 12:08:03 PM | hi there the best bbq rub i have ever done is
fry an onion then blend it. pour the blended onion through a sive into a bowl.
mix in a little soya sauce with some salt peper. ad a blob of brown sauce then a little chillie powder to suit your taste. brush this on to the meat you are about bbq and the results will be great
hope you enjoy
stephen. | |
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| Got a GOOD BBQ Rub
Posted: 6/6/2008 3:28:47 AM | Great recipes! Here is my contribution:
Equal amounts of garlic powder, onion powder, sage, Cajun seasoning, salt, white pepper, chili powder, and two parts paprika. Add an equal amount of brown sugar (optional) to the amount to be used right before you rub it on the meat. This also serves well as an all purpose seasoning.
Pineapple Teriyaki Marinade
1 cup soy sauce
1/4 cup brown sugar
1 small can crushed pineapple
1 large clove crushed fresh garlic
1 tablespoon very fine chopped fresh ginger
Sweet BBQ Sauce
1 cup catsup
1 teaspoon each garlic powder, onion powder, chili powder
1/2 teaspoon crushed clove
1/4 cup brown sugar, molasses, or honey | |
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| Got a GOOD BBQ Rub
Posted: 6/6/2008 8:34:12 AM | I've found this to be a good all purpose rub
Prime Rib Seasoning:
1/4 cup black (course) ground pepper 2T
1/4 cup salt 2T
1/4 cup garlic powder 2T
2 tablespoons paprika 1T
1/4 cup onion powder 2T
2 tablespoons MSG (can omit) meat tenderizer 1/2t
2 tablespoons seasoning salt 1T
1 tablespoon celery salt 1/2T ( add 1 T cayenne if you want some heat)
Combine ingredients. ( the measurement at the end of each ingredient is my version of halfing the original recipe)
Rub 1/2 cup of seasoning per 10 lbs. meat ( approx). Rub and massage seasoning in with a olive oil and a few shakes of soy sauce ...after all wet, work the seasoning in very well! Place in refrigerator and let seasoning soak into meat for 24 hours before cooking | |
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| Got a GOOD BBQ Rub
Posted: 6/6/2008 10:25:25 AM | Paprika
Chipotle
Cumin
Curry Powder
Black Pepper
Garlic
Chili Powder
I don't measure, just whatever seems pleasing...Curry powder, chipotle, and chili powder really seem to add something, though. Made it for Memorial Day and people were raving about how good it was ln the ribs, along with my BBQ sauce...but that's secret...except for the molasses and orange juice. YUMMY! | |
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| Got a GOOD BBQ Rub
Posted: 6/6/2008 12:30:52 PM | Australian Pepperberry:
The initial aroma is rich, fruity & peppery. This aroma translates well into the initial effect on the palate but is soon overtaken by a heat which starts at the back of the palate and gradually spreads both forward and backwards becoming nasal and slightly irritating of the throat at full strength. The tongue will remain buzzing for quite some time although it is quite a different effect to Chili.
Really tasty and really expensive. | |
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| Got a GOOD BBQ Rub
Posted: 6/9/2008 5:11:25 PM | I always use dark brown sugar, red pepper, black pepper, garlic powder, onion powder and a little ceyanne.. I never actually measure the amounts, but I'd guess its probably 3:2 brown sugar to everything else.
also, if you aren into marinades, try apple cider vinegar, apple juice, brown sugar, red pepper and garlic powder.. works great on chicken. | |
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| Got a GOOD BBQ Rub
Posted: 6/9/2008 6:29:43 PM | | ...man..these are making me hungry for some ribs again...suffice it to say..there's a lot of excellent recipes here, I tend to keep my sugars reserved for the sauce I apply when I'm finishing the ribs...I don't know how you put it in the rub..that's exposed to heat for so long. I would think it would burn. Let me know you cook them when you put the sugars in the rub. | |
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| Got a GOOD BBQ Rub
Posted: 6/17/2008 9:57:13 PM | | The wood used is as important as the rub, different woods impart different flavors, oak, hickory, apple, pecan, mesquite, all used in different parts of the country to give a distinct local taste | |
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