Dry Rubs

[cat lover]

Does anyone have any dry rub recipes to share? :D

[cat lover]

Classic Steakhouse Blend


2 tsp garlic powder
2 tsp salt
2 tsp dry mustard
1 tsp coarsely ground pepper

Combine all ingredients. Store in an airtight container. Use to coat flank, sirloin, or rib-eye steak.

[Yummys_Girl]

BBQ Dry Rub

This rub works well with ribs and brisket as well as with Boston butt for pulled pork.

4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1-2 teaspoons cayenne pepper

Mix all of the ingredients together in a small bowl.
(The rub can be stored in an airtight container at room temperature for several weeks.)
Makes about 1 cup. http://info.detnews.com/recipes/frontimages/backtothebox.gif (http://info.detnews.com/recipes/index.cfm)

[Yummys_Girl]

Greek Seasoning Rub


2 teaspoons dried oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon beef-flavored bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmegPREPARATION:

Combine all ingredients and store in an airtight container.

[Yummys_Girl]

Magic Dust


1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayennePREPARATION:

Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely

[Yummys_Girl]

Citrus-Rosemary Turkey Rub


This rub has more of a paste consistency. Be sure to mix the ingredients well and to get the rub under the skin as well as placing it on the surface of the turkey.

INGREDIENTS:

1/4 cup fresh rosemary leaves
6-8 cloves garlic, roughly chopped
zest of one orange
zest of one lemon
2 tablespoons fresh thyme
1 tablespoon orange or lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepperPREPARATION:

Place all ingredients in food processor container and process until blended. If not using right away, place in airtight container and refrigerate.

[Yummys_Girl]

Italian Parmesan Paste


1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon fresh ground black pepper
4 cloves garlic, mincedPREPARATION:

Combine all ingredients and store in a nonreactive airtight container.

[Yummys_Girl]

Papaya Rub

This wet rub not only has the ability to add flavor, but because of the papayas natural tenderizing power, it helps to keep meats tender.


2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons black pepper
1 tablespoon salt (kosher)
1 papaya, peeled and seeded<DIV id=rPrp>PREPARATION:

Slice papaya into thin slices. Combine sugar, soy sauce, black pepper and salt. Mix until sugar and salt disolve. Rub mixture over the surface of the meat you want to season. Place half the papaya slices on the bottom of a glass baking dish.

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[Yummys_Girl]

Garlic/Parsley Paste

great garlic flavor that works well with any meat, poultry or fish.


1/2 cup fresh parsley
1/3 cup olive oil
6 cloves garlic, minced
1 teaspoon cayenne pepper
juice and zest of 1 lemonPREPARATION:

Combine parsley, garlic, cayenne, lemon juice and zest in a food processor. Slowly add oil as you blend. Mix until smooth. Store in an air tight container in the refrigerator for up to 5 days.

[Yummys_Girl]

Ciaotebaldi's Rub

a great combination of flavors that really adds a wonderful flavor to most anything. If you brush vegetables with olive oil and then sprinkle on this rub you'll get a great flavor off the grill.


1 tablespoon kosher salt
1 tablespoon ground bay leaf
1/2 teaspoon cayenne, or to taste
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 teaspoon celery seed
1 tablespoon clovesPREPARATION:

Mix thoroughly. Place in an airtight container and store in a cool, dark place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces.

[Yummys_Girl]

Panhandle Rub

a great southwestern flavor. If you use cumin seeds, try toasting them quickly in a hot skillet for a minute to get the flavors out before you crush them.

1/2 cup ground cumin or crushed cumin seeds
1/2 cup minced cilantro
1/2 cup tomato paste
1/4 cup minced garlic
1/4 cup vegetable oil
2 tablespoons red pepper flakesPREPARATION:

Mix all ingredients except oil together. Slowly add oil while mixing. Store in refrigerator in air tight container.

[Yummys_Girl]

Troll Dust


2 dried Ancho peppers, seeds removed
8 smoked Habaneros include seeds for the brave
8 Chipotle seeds optional
4 sun dried tomatoes
1 tablespoon garlic powder
1 tablespoon of kosher salt
1 teaspoon black peppercorns
1 teaspoon savoryPREPARATION:

Place everything in blender or grinder and turn into dust.

[cat lover]

Wow, they all sound good! Do you have any particular ones that you like to use on chicken?

[Yummys_Girl]

I havent done many rubs on chicken yet so I dont have a favorite but I'm still experimenting!

[cat lover]

I've only done a couple on whole chickens, but keep going back to this one on my beer can chicken:


1/4 cup salt
1/4 cup sugar
1/4 cup coarse grind black pepper
1/4 cup paprika

Combine all ingredients and keep in a closed container.

[Yummys_Girl]

That one sounds really good. Do you use one of those roasting racks that have the place in it where you put the can of beer, or how do you do it? I have seen those racks in the store but never tried using one.

[cat lover]

Yes, I caved in and bought one, but got one at the farm store for $2.63 so that wasn't as bad as I have seen them priced other places. It does hold the chicken and beer can easier! I have 18 steps to go down from our living quarters on the second floor to get outside so the chicken and beer can holding steady is good! LOL It is just a metal rack; I've seen ceramic ones that are pretty,but they also have a big $18.00 and more price! I use the rub I posted and you pour 1/3-1/2 of the beer OUT of the can and I add liquid smoke to the can of beer and then place the chicken over it that way. Cook on indirect heat on a covered grill 1 1/2 - 2 hours. You can also do it in a oven, but I never have yet.:)

[cat lover]

My BIL gave me this recipe; he uses it on RibEyes

1 tbsp chile powder
1 tbsp chipotle chile powder
1 tbsp sugar
1/2 tbsp paprika
1/2 tbsp white pepper
1 tsp black pepper



Make the rub: In a medium bowl, combine the chile powders, sugar, paprika and peppers.

Pat the meat dry with paper towels. Generously coat the meat with the rub mixture. Cover the steaks with waxed paper and let them sit at room temperature for 30 minutes; then grill to desired doneness. This will make enough rub to do about 4 rib eyes

[cat lover]

Dry Spice Rub for Salmon
Makes approximately 4 ounces

2 tbsp ground paprika
1 tsp granulated sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cayenne pepper


Lightly spray olive oil on your salmon and rub in the above spice rub and grill

[cat lover]

Achiote Rub

This is a paste rather than a dry rub, but very good on any kind of pork

2 tbsp achiote seeds or 3 tbsp achiote paste
1/4 cup orange juice
1/4 cup distilled white vinegar
1/2 tsp cumin seeds
1/2 tsp dried Mexican oregano
12 whole black peppercorns
4 whole allspice
8 garlic cloves, peeled
1/4 tsp paprika
1 tbsp sea salt


Mix the achiote seeds with the orange juice and vinegar and soak 1 hour to soften them. Use a mortar and pestle and crush the achiote seeds with a little of the soaking liquid. Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.

[Yummys_Girl]

I just bought a rotisserie! Cannot wait to try some of these!

[cat lover]

Sea Salt & Herb Rub

1 1/3 cups coarse sea salt OR kosher salt
2/3 cup dried parsley
1/4 cup dried thyme
1/4 cup dried rosemary
1/4 cup coarse grind black pepper
1/4 cup dried shredded lemon peel
2 tbsp garlic powder
2 tbsp dried minced onion, finely crushed

In a medium bowl stir together salt, parsley, thyme, rosemary, pepper. lemon peel, garlic powder, and onion. Spoon mixture into 8 different little 1/2 cup containers stirring it as you spoon it in. Close and label and these will store up to 6 months. To use stir the mixture. Lightly brush pork,lamb, beef, chicken, or fish with olive oil and rub evenly with the salt mixture ( use about 2 tbsp per pound of meat, poultry or fish). Let it stand 15 minutes and then grill or roast as desired.

[cat lover]

This one isn't a "dry" rub because you use olive oil on the meat first, but still good!

Moisten the meat by rubbing on olive oil. Then blend equal amounts of garlic powder, onion powder, and cayenne pepper and rub it onto the meat.