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bbqsearch.com Your portal to the world of BBQ or is it barbecue, barbeque, brisket

BBQ FAQ Section 9.1 RUBS SECTION

BBQ WEB RING PT 1 LOCAL LINKS

BBQ WEB RING PT 2 LOCAL LINKS

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RUBS FROM THE NET;

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All-South Barbecue Rub

Amount

Measure Ingredient Preparation Method

2

tablespoons sugar

2

tablespoons salt

2

tablespoons brown sugar

2

tablespoons cumin, ground

2

tablespoons chili powder

2

tablespoons freshly cracked black pepper

1

tablespoon cayenne pepper

4

tablespoons paprika

Simply mix together. I usually double or quadruple the recipe since it is used liberally.

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Danny Gaulden's General-Purpose Dry Rub

Amount

Measure Ingredient Preparation Method

3/4

cup paprika

2

tablespoon chili powder

1/4

cup black pepper

2

tablespoon garlic powder

1/4

cup salt

2

tablespoon onion powder

1/4

cup sugar

1

tablespoon cayenne pepper

Mix ingredients together.

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Granddad's General-Purpose Dry Rub

Amount

Measure Ingredient Preparation Method

2-1/2

tablespoons d ark brown sugar

1-1/2

teaspoons dried sweet basil

1/8

teaspoon ground cumin

3/4

teaspoon ground coriander

3/4

teaspoon ground savory

3/4

teaspoon dried thyme

3/4

teaspoon black pepper

3/4

teaspoon white pepper

2

tablespoons paprika

2

teaspoons dry mustard

2

teaspoons onion powder

2

teaspoons garlic powder

2

tablespoons salt

Mix all ingredients thoroughly and store in a tightly-sealed jar in a cool dark place

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Poultry Perfect Rub

Amount

Measure Ingredient Preparation Method

3/4

cup Hungarian paprika

1/4

cup black pepper freshly ground

1/4

cup celery salt

1/4

tablespoons sugar

2

tablespoons onion powder

2

teaspoons dry mustard

2

tablespoons cayenne
zest from 3 to 4 lemons dried and minced

Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place.

Source: "Smoke and Spice" by Cheryl and Bill Jamison

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Barbecue Spice Mixture

Amount

Measure Ingredient Preparation Method

1/2

cup chili powder

1/4

cup hickory flavored salt

3

tablespoons onion powder

2

tablespoons cumin

1

tablespoon paprika

1

tablespoon garlic

1

tablespoon brown sugar

1

teaspoon cayenne pepper

1/2

teaspoon dry mustard

1/2

teaspoon lemon zest

Mix ingredients thoroughly and store in a tightly-sealed jar in a cool dark place.

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Dry Rub No. 1

Amount

Measure Ingredient Preparation Method

1

tablespoon paprika, Hungarian

1/2

teaspoon celery salt

1/2

teaspoon sugar

1/2

teaspoon sage ground

1/2

teaspoon mustard, dry

1/2

teaspoon Chipotle powder

Mix all ingredients well and store in refrigerator, covered tightly.

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Bear's Brisket Rub

Amount

Measure Ingredient Preparation Method

2

tablespoons garlic powder

2

tablespoons onion powder

2

tablespoons salt

2

tablespoons pepper

1

tablespoon thyme

1

cup dark brown sugar

Mix ingredients well and store in a tightly-sealed jar in a cool dark place.

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Jack's Dry Rub

Amount

Measure Ingredient Preparation Method

1

teaspoon sage

1

teaspoon salt

1

teaspoon pepper

1/2

teaspoon cumin ground

Combine all ingredients, and mix well.

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"On The Grill" Memphis Rib Rub

Amount

Measure Ingredient Preparation Method

3

tablespoons paprika

1

tablespoon onion powder

1

tablespoon garlic powder

1

tablespoon ground basil

1 1/2

tablespoons dry mustard

1

tablespoon red pepper powdered

1/2

tablespoon black pepper

Combine dry rub ingredients and rub onto ribs.

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Cambridge Dry Rub

Amount

Measure Ingredient Preparation Method

1/2

cup dark or light brown sugar

3

tablespoons salt

3

tablespoons black pepper

3

tablespoons chili powder

2

tablespoons cumin powder

2

tablespoons paprika

2

teaspoons garlic powder, optional

2

teaspoons lemon pepper, optional

I adapted this rub from a recipe by my good friend Chris Schlesinger. His version is in his book "The Thrill of the Grill", which he wrote with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, or lamb, and can also be a breading for deep-frying. Sprinkle it into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! For a basting sauce or marinade, I add soy sauce, vinegar, and water.

In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from the heat and let the mixture cool to 100F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place. Rub will keep for several months.

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Spicy Chili Rub

Amount

Measure Ingredient Preparation Method

1

tablespoon black pepper freshly ground

2

teaspoons cayenne pepper

2

tablespoons chili powder

2

tablespoons ground cumin

2

tablespoons brown sugar

1

tablespoon ground oregano

4

tablespoons paprika

2

tablespoons salt

1

tablespoon granulated sugar

1

tablespoon white pepper

Mix all ingredients in small bowl and store in a tightly-sealed jar in a cool dark place.

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Kansas City Barbeque Society Dry Rib Rub

Amount

Measure Ingredient Preparation Method

1

teaspoon dried Lemon powder

2 1/2

teaspoons black pepper

6

teaspoons sugar

2

teaspoons MSG

1

teaspoon paprika

Combine seasoning thoroughly and store in a tightly-sealed jar in a cool dark place. Rub into meat and refrigerate overnight before cooking.

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Willingham's Beef or Pork Dry Rub

Amount

Measure Ingredient Preparation Method

4

tablespoons salt

1

tablespoon black pepper freshly ground

1

tablespoon lemon pepper

1

teaspoon onion salt

1

teaspoon mild chili powder

1

tablespoon cayenne pepper

3

tablespoons brown sugar

1

teaspoon white pepper

1

tablespoon thyme dried

1

tablespoon rosemary dried

1

tablespoon cornstarch

In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust. Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.

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Kansas City Barbeque Society Barbeque Rub

Amount

Measure Ingredient Preparation Method

2

cups sugar

1/4

cup paprika

2

teaspoons chili powder

1/2

teaspoon cayenne

1/2

cup salt

2

teaspoons black pepper

1

teaspoon garlic powder

Combine all ingredients and store in a tightly-sealed jar in a cool dark place. Use as a rub for any barbecued meat.

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Garry Howard's Personal Chili Powder

Amount

Measure Ingredient Preparation Method

2

ounces ancho chiles dried and roasted

4

ounces red New Mexican chile dried and roasted

1

ounce chile de arbol dried and roasted

6

tablespoons cumin seeds toasted and ground

6

tablespoons garlic, granulated freshly purchased

4

tablespoons oregano, ground preferably Mexican type

4

tablespoons hot Hungarian paprika

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Chris Schlesinger's Barbecue Rub for Fish

Amount

Measure Ingredient Preparation Method

1/4

cup paprika

1/4

cup cumin seed toasted and ground

1/4

cup coriander seed toasted and ground

1/4

cup brown sugar

1/4

teaspoon salt

1/4

teaspoon pepper

Mix ingredients well

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Latin-style Spice Rub

Amount

Measure Ingredient Preparation Method

1/4

cup cumin

1/4

cup chili powder

2

tablespoons coriander seeds crushed

1

tablespoon cinnamon

1

tablespoon brown sugar packed

2

tablespoons salt

1

tablespoon red pepper flakes

21

tablespoons black pepper fresh ground

Combine all the ingredients and grind to a powder in a spice mill, coffee grinder, or with a mortar and pestle. Store in a tightly seal jar in a cool, dark place. It will keep for about 6 weeks.

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Memphis-Style Dry Barbeque Seasoning

Amount

Measure Ingredient Preparation Method

1

tablespoon garlic powder

1

tablespoon onion powder

1

tablespoon white pepper

1

tablespoon black pepper

1

tablespoon chili powder

1

tablespoon ground red pepper

1

tablespoon cumin

2

tablespoons paprika

Mix all ingredients in a bowl. Pour into a salt shaker. Sprinkle lightly on ribs or chops during grilling for "dry" barbeque flavor. Once ribs are ready, shake seasoning over meat to taste and serve. Use this method along with barbeque sauce for an extra spicy effect.

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Kansas City Style Barbecue Paste

Amount

Measure Ingredient Preparation Method

1/2

cup brown sugar

1/4

cup molasses

1

tablespoon paprika

1/4

teaspoon chili powder

1/4

teaspoon cayenne chile powder

1/4

teaspoon ginger, fresh minced

1/4

teaspoon allspice

1

tablespoon salt

1/4

teaspoon black Pepper

1/2

teaspoon garlic paste

1/4

cup vegetable oil

1

tablespoon Worcestershire sauce

1

tablespoon yellow mustard

Mix all ingredients and rub paste onto the surface of pork or beef.

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