Easy Dry Rub Recipes - Best Dry Rub Recipes

Question: Any super tasty dry rub recipes out there?

(Posted by: grab life by the bars on 2008-06-21 20:21:31)

Lookin for home made stuff not links to food network. thanks oh and i mean for ribs

Posted by: Brynn P on 2008-06-21, 20:31:35

1.) 1/ 4 cup kosher or coarse sea salt 1/ 4 cup packed dark brown sugar 1/ 4 cup paprika 3 tablespoons freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon dried onion flakes 1/ 2 to 1 teaspoon cayenne pepper 1/ 2 teaspoon celery seeds In a medium bowl, combine all ingredients and whisk well. Transfer to a jar, cover and store away from heat and light. The rub will keep for several months. 2.)Combine 2 tablespoons sweet paprika, 1 tablespoon each dried basil and dried thyme, 1 teaspoon each garlic powder and onion powder, ½ teaspoon freshly ground black pepper and ¼ teaspoon ground red pepper. Great for anything, even popcorn. Hope this helps!!

Posted by: Sugar Pie on 2008-06-21, 20:39:31

Smokin' Big Dawgs Sweet Rib Rub 1 C. Brown Sugar 1/ 3 C. Paprika 1 Tbsp. Black Pepper 2 Tbsp. Kosher Salt 1 Tbsp. Garlic Powder 1 Tbsp. Onion Powder 2 Tbsp. Lemonade Mix (with the sugar added) 6 racks of ribs, baby back or spare Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump. Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.

Posted by: violet on 2008-06-21, 20:40:35

Use this for Rotisserie chicken: 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon sugar 2 teaspoons paprika olive oil Use this for everything else. Cajun Seasoning 1 box salt 3 T black pepper 2 T garlic powder 1 t onion powder 1 t nutmeg 2 T parsley flakes (crunched) 4 T red pepper (ground) (cayenne) 2 T chili powder Combine all ingredients; store in an airtight container. Creole Seasoning Blend 1 T salt 1 1/ 2 t garlic powder 1 1/ 2 t onion powder 1 1/ 2 t paprika 1 1/ 4 t dried thyme 1 t red pepper 3/ 4 t black pepper 3/ 4 t dried oregano 1/ 2 t ground bay leaves 1/ 4 t chili powder Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/ 4 cup.

Posted by: HunterFisher on 2008-06-21, 21:44:38

Hickory smoked salt MSG Brown sugar Black pepper Garlic and onion powder Red pepper flakes

Posted by: prof610 on 2008-06-22, 05:48:09

Spice Rub for Meat 3 Tbsp. cumin 2 Tbsp. brown sugar 2 Tbsp. onion powder 2 Tbsp. garlic powder 2 Tbsp. chili powder or cayenne pepper 2 Tbsp. paprika 1 Tbsp. coriander 1 Tbsp. coarse salt (Kosher or sea salt) 1.Combine all the ingredients in an dark container. 2.Rub one tablespoon on each cut of meat (may be used on any type of meat such as fish, chicken, pork, turkey, etc.). 3.Cover meat and let stand in refrigerator for at least 30 minutes before cooking. 4.Grill or pan sear meat for about two minutes per side or until meat is done. 5.If roasting or baking, cook meat for a least 20 minutes or until done. Note: Mixture will keep for up to six months if stored in a cool dark place.