Pigs On The Wing BBQ
Master Chef
Enjoy! I think I have done most of them. Find one that sounds good to you and start from there. 
All-Purpose Red Rub
Ingredients
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
½ cup granulated garlic
6 tablespoons granulated onion
¼ cup chili powder
1 tablespoon black pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Instructions
Dump all the ingredients into a bowl and rub them together with your
hands.
Store in a plastic or glass container until ready to use.
Rubbin' spices into the meat is the essential first step to great
barbecue.
This is a good starter rub, but feel free to personalize it. Add some of
your favorite herbs or pulverized dried smoked chiles. Just make sure
you
keep the sweet, savory and spicy flavors in balance.
Recipe Notes
Contributor: National Barbecue News, September 2001
Nutrition Summary by Recipe (Excluding Unknown Items)
253.7 Calories (109.6 Calories From Fat - 43.19 percent of total);
12.2 g Fats; 11.8 g Protein; 47.2 g Carbohydrates; 0.0 mg
Cholesterol; 30.9 g Fiber; 321.8 mg Sodium
Andrews Dry BBQ Rub
Ingredients
1 ½ cups paprika
1 tbsp+ (heaping) cayenne
3 tbsp+ sea salt
2 tbsp white pepper
1 tbsp cinnamon
2 tbsp yellow curry
2 tbsp cumin
2 tbsp hot paprika
2 tbsp dried mustard
2 tbsp chili powder
Instructions
Mix well, store in airtight container.
Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.
The bark comes off sweet, with a rich complexity (cumin, curry, and
cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.
Recipe Notes
Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.
The bark comes off sweet, with a rich complexity (cumin, curry, and
cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.
Andrew Stanley
Nutrition Summary by Recipe (Excluding Unknown Items)
525.7 Calories (215.6 Calories From Fat - 41.02 percent of total);
24.0 g Fats; 26.3 g Protein; 100.5 g Carbohydrates; 0.0 mg
Cholesterol; 67.1 g Fiber; 207.8 mg Sodium
Barry's BBQ Rub
Ingredients
1 cup brown suger
¼ cup salt
2 tbsp paprika
1 tbsp onion powder
½ tbsp garlic powder
½ tbsp mustard pwdr
½ tsp black pepper
½ tsp red pepper
1 tsp oregano
1 tsp thyme
Instructions
Mix well, store in airtight container.
Recipe Notes
From Barry Ashworth
Nutrition Summary by Recipe (Excluding Unknown Items)
81.6 Calories (18.1 Calories From Fat - 22.13 percent of total);
2.0 g Fats; 3.6 g Protein; 17.2 g Carbohydrates; 0.0 mg
Cholesterol; 6.5 g Fiber; 28303.1 mg Sodium
Basic
BBQ Rub
Ingredients
¼ cup salt -- (non-iodized)
3 tbsp Brown Sugar
2 tbsp Black Pepper
1 tbsp Garlic Salt
1 tbsp Paprika
1 tbsp Chili Powder
1 tsp Sugar
1 tsp Onion Powder
1 tsp ground Cumin
1 tsp Red Pepper -- (optional)
Instructions
Mix all ingredients. Use immediately.
Store leftovers in airtight container.
Nutrition Summary by Recipe (Excluding Unknown Items)
68.1 Calories (19.6 Calories From Fat - 28.77 percent of total);
2.2 g Fats; 2.2 g Protein; 14.1 g Carbohydrates; 0.0 mg
Cholesterol; 5.3 g Fiber; 79.4 mg Sodium
BBQ
Dog BBQ Rub
Ingredients
3 lbs Kosher salt
1 lb box coarse black pepper
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup six pepper spice
1/2 cup chile powder
1 lb paprika
Instructions
Mix all ingredients and store in an airtight container
Nutrition Summary by Recipe (Excluding Unknown Items)
1407.8 Calories (531.7 Calories From Fat - 37.77 percent of total);
59.1 g Fats; 69.8 g Protein; 275.3 g Carbohydrates; 0.0 mg
Cholesterol; 171.4 g Fiber; 169.3 mg Sodium
Queens Rib Rub
Ingredients
½ cup black pepper
½ cup paprika
¼ cup garlic powder
¼ cup onion salt
3 tablespoons dry mustard
3 tablespoons celery seed
2 tablespoons chili powder
Instructions
Combine all the ingredients and store in a glass jar with lid. Keeps for
about 3 months. Use on the meat of your choice, but it is especially
good on
ribs. Makes 2 cups.
To see the BBQ Queens and their cookbook go to www.BBQQueens.com
Recipe Notes
The recipe is from Easy Grilling & Simple Smoking with the BBQ Queens by
Karen Adler & Judith Fertig.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
BBQ
Stu's Winning Rub
Ingredients
½ cup kosher salt
½ cup brown sugar
¼ cup granulated garlic
¼ cup course black pepper
? cup cumin
3 tbs. 5 spice
Instructions
Mix well and rub
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Beef
Rub-Threadgill's Meat Seasoning
Ingredients
½ cup Kosher Salt
4 tbsp Black Pepper
2 tbsp granulated Onion
4 tbsp granulated Garlic
1 tsp Cayenne Pepper
2 tbsp White Pepper
1 tsp Cumin -- ground
2 tbsp Hot Hungarian Paprika
Instructions
Combine well, in a bowl. Keep tightly sealed.
Makes about 1-1/2 C, enough for 2 8# briskets.
Recipe Notes
Threadgill's - The Cookbook ISBN 1-56352-277-2
Magoo says he tried this on Beef Shortribs and it was excellent!
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Belly's Texas-Style Dry Rub - Serves 1
Ingredients
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper -- ground
(heat to your liking)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar -- (white or brown)
1 tablespoon paprika
Instructions
Mix ingredients and rub into meat well and let the meat sit until it
is dry.
Put the meat into your smoker at 220F. Mop after it has cooked for
about two hours and then every 1/2 hour.
Recipe Notes
Per serving (excluding unknown items): 85 Calories; 1g Fat (10%
calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol;
6400mg Sodium{}
Food Exchanges: 1/2 Starch/Bread; 1 Fruit; 1 Other Carbohydrates{}
_____
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Big
Jim BBQ Rub
Ingredients
2 boxes kosher salt (6 lbs)
6 cups coarse grind black pepper
2 ½ cups durkee 6 pepper blend (tone's)
2 cups old bay seasoning
1 cup granulated garlic
Instructions
Mix well and use to season anything.
Store in airtight container
(you might want to scale this down to something reasonable, unless
you are running a BBQ joint!)
Recipe Notes
Here's mine, simple, no sugar. I got thru about 10-12 pounds a week
at the
Store. Use it on everything and season all my dishes with it. BTW this
makes a bunch.
Big Jim Whitten
Contributor: bigjim@atlantic.net
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Martin's Grass Skirt Rub
Ingredients
1 large lemon/pepper blend from Costco
1 large garlic/pepper blend from Costco
1/3 lrg granulated garlic from Costco
1/3 lrg granulated onion powder from Costco
1/3 cup thyme
1/3 cup herbs de provance
1/4 cup kosher salt (diamond)
1/3 cup turbinado sugar
3 tbsp ancho powder
3 tbsp paprika
2 tbsp tablespoons Adobo -- (I used the sin sazzaon version, which
means without annato seed)
2 tbsp Chinese 5-spice
2 tbsp sage
Instructions
Bill Martin's Grass Skirt Rub (G Wiv's Version)
Bill calls for rosemary/thyme/sage, I was almost out of sage and did not
have rosemary so I used herbs de provance.
Bill also calls for more Adobo than I used, a whole small bottle, but I
don't especially like to use 'accent' type products.
I used some paprika for color and a bit of ancho for slight heat,
Bill does
not use either.
I may have used more ancho than I remember, I like rubs with a slight
zing
to them.
Excellent for poultry and pork.
Nutrition Summary by Recipe (Excluding Unknown Items)
85.4 Calories (30.7 Calories From Fat - 35.91 percent of total);
3.4 g Fats; 4.2 g Protein; 17.1 g Carbohydrates; 0.0 mg
Cholesterol; 11.1 g Fiber; 8.6 mg Soduim
Bourbon Street Seasoning
Ingredients
4 tbsp canning salt
2 tbsp onion powder
1 tbsp black pepper
1 tbsp cayenne
1 tbsp paprika (I use the sharp)
2 tsp garlic powder
1 ½ tsp ground thyme
1 ½ tsp allspice
1 ½ tsp sugar (I use light brown)
¾ tsp ground nutmeg
¾ tsp ground bay leaf
Instructions
Bourbon Street Seasoning
from "Barbecuing & Sausage- Making Secrets" by Charlie and Ruthie Knote.
Nutrition Summary by Recipe (Excluding Unknown Items)
74.0 Calories ( 3.9 Calories From Fat - 5.29 percent of total);
0.4 g Fats; 2.5 g Protein; 17.3 g Carbohydrates; 0.0 mg
Cholesterol; 2.0 g Fiber; 11.1 mg Sodium
From Bill Martin's collection. Enjoy!
Printed from A Cook's Books -- Recipe management for Macintosh
Bruce's Dalmation BBQ Rub
Ingredients
2 parts kosher salt
1 part coarse black pepper
Instructions
Mix well, store in shaker container.
Rub well into ribs, chicken or brisket
Recipe Notes
Bruce's Dalmatian Rub
Bruce
bruce@bdbbq.com
Brisket Dog BBQ
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Cajun
Rub #1
Ingredients
1 ½ tsp ground white pepper
1 ½ tsp ground black pepper
1 tsp ground red pepper
1 tsp dried thyme, crushed
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
Instructions
Stir together the white pepper, black pepper, red pepper, thyme,
onion powder, garlic powder, and salt in a small bowl.
Store in an airtight container for up to 3 months.
To use, sprinkle mixture evenly over meat; rub in with your fingers.
Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or
seafood).
Recipe Notes
Keep this peppery rub on hand to spice up pork, chicken, or seafood.
Nutrition Summary by Recipe (Excluding Unknown Items)
17.6 Calories ( 0.4 Calories From Fat - 2.37 percent of total);
0.0 g Fats; 0.7 g Protein; 4.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.4 g Fiber; 1180.9 mg Sodium
Cajun
Rub #2
Ingredients
2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne
1 ½ tsp ground white pepper
½ tsp ground black pepper
1 tsp dry thyme leaves
1 tsp oregano leaves
Instructions
In jar with tight-fitting lid, shake together all ingredients.
Store tightly covered at room temperature.
Makes about 1/2 cup.
Nutrition Summary by Recipe (Excluding Unknown Items)
75.1 Calories (16.9 Calories From Fat - 22.52 percent of total);
1.9 g Fats; 3.5 g Protein; 15.6 g Carbohydrates; 0.0 mg
Cholesterol; 6.0 g Fiber; 4724.3 mg Sodium
Cardogs Dry Rub
Ingredients
1 cup WHITE sugar
1 cup dark BROWN sugar, dried
1/2 cup salt (Mike and Barbie ONLY use Kosher Salt !)
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
Instructions
CARDOGS PORK AND CHICKEN RUB - VERSION 2005
With Mikey's and Barbie's "MODS"
WORKS WONDERS ON STEAKS TOO !
1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º
(We take off @ 152º to 154º degrees IF POSSIBLE !!)
and internal legs and thighs to 170º internal (180 max).
3) Use a glaze on the sweet side, add honey to what you like.
The heat from the rub will come thru.
Mikey and Barbie's comments: We did not use the MSG.
We left off the Chile Powder as we did not have any.
In place of the Chile Powder,
we have many times, used what THE PITMASTER,
Garry Howard taught us to use,
Chimayo Chile Powder from Albuquerque.
5 TBS + 1 Teas
NOTE: If you prefer to get and use this ...
This CAN be found in Mexican markets here in Atlanta
and many other parts of America.
What did not get used was the 4 teas of cayenne (We were out of Chile
Powder, if ya can believe that).
Nutrition Summary by Recipe (Excluding Unknown Items)
70.5 Calories ( 1.7 Calories From Fat - 2.37 percent of total);
0.2 g Fats; 2.9 g Protein; 15.9 g Carbohydrates; 0.0 mg
Cholesterol; 1.7 g Fiber; 8.1 mg Sodium
Cardogs Pork and Chicken Rub
Ingredients
1 cup sugar
1 cup salt
1/2 cup dk brown sugar, dried
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp MSG
4 tsp cayenne
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
Instructions
CARDOGS PORK AND CHICKEN RUB
(This is from whence we started all of this)
1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º internal
legs and thighs 180º internal.
3) Use a glaze on the sweet side, add honey to what you like.
The heat from the rub will come thru.
Nutrition Summary by Recipe (Excluding Unknown Items)
850.7 Calories ( 1.7 Calories From Fat - 0.20 percent of total);
0.2 g Fats; 2.9 g Protein; 217.4 g Carbohydrates; 0.0 mg
Cholesterol; 1.7 g Fiber; 113181.5 mg Sodium
Carolina-Style Pulled Pork Shoulder - Serves 12
Ingredients
5 lbs boneless pork butt (shoulder) -- tied or netted
RUB
2 tbsp paprika
1 tbsp black pepper
2 tsp cayenne
BASTE
1/2 cup bourbon
2 tbsp molasses
1 1/2 cup cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if
dried) -- (2 to 4 peppers)
2 tbsp salt
1 tbsp crushed red pepper
1 tbsp black pepper
2 tsp cayenne pepper
Hardwood chips -- soaked in water for 1 hour
Instructions
To make Rub: mix all ingredients together in a small bowl.
To make Baste: mix all ingredients together in saucepan, simmer for 5
minutes
Rub pork shoulder on all surfaces with rub mixture; cover and
refrigerate
up to 24 hours.
Prepare a medium fire in smoker (or covered grill with banked coals).
Smoke pork shoulder with soaked hardwood chips; adding more charcoal and
wood chips to maintain a medium-low heat — between 250 and 300ºF —
and
smoke until internal temperature of pork shoulder is between 170 and
180ºF. This slow cooking process should take between 5 and 6 hours.
Baste the shoulder every 20 to 30 minutes during the last couple of
hours
of cooking.
Boil any leftover basting sauce for 5 minutes, shred ("pull") the
meat and
sauce it; serve on sandwich buns with cole slaw.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Chili Rub
Ingredients
½ cup Dried Anchos -- ground
3 tbsp Salt
1 tbsp Fresh thyme
1 tbsp Dry mustard
Instructions
Use immediately.
Chris L.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 21220.0 mg Sodium
Chili
Rub #2
Ingredients
½ cup New-Mexican chiles -- Dried, crushed
3 tbsp Salt
1 tbsp Fresh thyme
1 tbsp Dry mustard
Instructions
Use immediately
Recipe Notes
Big Jim Whitten's version of a chile rub!!!
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 21220.0 mg Sodium
Mooseman's Rub
Ingredients
10 tbsp Black Pepper
10 tbsp Paprika
5 tbsp Chili Powder
5 tbsp Red Pepper
5 tbsp Garlic Powder
3 tbsp Celery Salt
1 tbsp Dry Mustard
Instructions
Use as soon as possible.
Store in an airtight shaker jar.
Nutrition Summary by Recipe (Excluding Unknown Items)
456.6 Calories (139.9 Calories From Fat - 30.63 percent of total);
15.5 g Fats; 21.8 g Protein; 89.5 g Carbohydrates; 0.0 mg
Cholesterol; 42.8 g Fiber; 413.1 mg Sodium
Danny
Gaulden's General-Purpose Dry Rub
Ingredients
¾ cup paprika
2 tablespoons chili powder
¼ cup black pepper
2 tablespoons garlic powder
¼ cup salt
2 tablespoons onion powder
¼ cup sugar
1 tablespoon cayenne pepper
Instructions
Mix ingredients together and store in an air-tight jar.
Recipe Notes
Danny Gaulden's General-Purpose Dry Rub
Contributor: Danny Gaulden
Nutrition Summary by Recipe (Excluding Unknown Items)
585.1 Calories (121.6 Calories From Fat - 20.78 percent of total);
13.5 g Fats; 18.3 g Protein; 128.1 g Carbohydrates; 0.0 mg
Cholesterol; 38.5 g Fiber; 28484.8 mg Sodium
Danny
Gaulden's Sparerib Rub
Ingredients
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
½ cup paprika
1 cup brown sugar
Instructions
This may be a little hot for some folks, so one may want to reduce the
cayenne a little, but that's the way they like'em out West. I believe
the
brown sugar is a must, and when it caramelizes, it produces that rich
dark
cherry-red color, plus it tastes good!
Recipe Notes
Danny Gaulden's Sparerib Rub
Contributor: Danny Gaulden, DG's, Carlsbad, NM
Nutrition Summary by Recipe (Excluding Unknown Items)
183.5 Calories (65.0 Calories From Fat - 35.42 percent of total);
7.2 g Fats; 8.8 g Protein; 36.3 g Carbohydrates; 0.0 mg
Cholesterol; 21.0 g Fiber; 14169.2 mg Sodium
Danny
Gauldens Sparerib Rub #2
Ingredients
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne
1 tablespoon black pepper
1 tablespoon white pepper
½ cup paprika
1 cup brown sugar
***FINISHING SAUCE***
¼ cup vinegar
¼ cup mustard
? cup brown sugar
Instructions
This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but that's the way they like'em out here. I
believe the
brown sugar is a must, and when it caramelizes, it produces that rich
dark
cherry-red color, plus it taste good!
After the ribs come off the pit, baste them with a quick coat of an old
Southern recipe for finishing sauce for an added deeper, richer, cherry
appearance, and flavor. Sauce should be more on the thick side, than
thin.
Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS
SOON
as the ribs come off the pit, not even 2 min. later...immediately.
This
lets it burn in, and will give them a shinny, glazed appearance, and
turns
them into an even deeper cherry-red color. I love that color.
If the color is not deep enough, add more brown sugar.
Recipe Notes
Danny's Pork Spare Rib Rub & Finishing Sauce
Danny Gaulen, DG's BBQ, Carlsbad, NM
Nutrition Summary by Recipe (Excluding Unknown Items)
183.5 Calories (65.0 Calories From Fat - 35.42 percent of total);
7.2 g Fats; 8.8 g Protein; 36.3 g Carbohydrates; 0.0 mg
Cholesterol; 21.0 g Fiber; 14169.2 mg Sodium
Garry's 180 BBQ Rub
Ingredients
4 tablespoons kosher salt
4 tablespoons turbinado sugar
4 tablespoons brown sugar
2 tablespoons ground cumin
4 tablespoons gebhardt's chili powder
2 tablespoons black pepper
4 tablespoons paprika
½ teaspoon allspice
½ teaspoon ground cloves
Instructions
Mix all ingredients together well.
Rub on meat to be barbecued.
Wrap in plastic wrap and refrigerate overnight before smoking.
Recipe Notes
Garry's 180 BBQ Rub
In barbecue cookoff contests I have received a perfect score of 180
points
for ribs four times and chicken four times, the highest possible
score in a
KCBS contest. This is the rub I have been using. I hope you like it as
much as the judges.
Contributor: Garry Howard
Nutrition Summary by Recipe (Excluding Unknown Items)
82.4 Calories (32.9 Calories From Fat - 39.99 percent of total);
3.7 g Fats; 4.1 g Protein; 16.1 g Carbohydrates; 0.0 mg
Cholesterol; 10.5 g Fiber; 10.2 mg Sodium
Honey
Barbecue Baste - Serves 6
Ingredients
1 tbsp vegetable oil
1/4 cup minced onion
1 clove garlic -- minced
1 8-ounce can tomato sauce
1/3 cup honey
3 tbsp vinegar
2 tbsp dry sherry
1 tsp dry mustard
1/2 tsp salt
1/4 tsp coarsely ground black pepper
Instructions
Heat oil in medium saucepan over medium heat until hot. Add onion and
garlic; cook and stir until onion is tender. Add remaining ingredients.
Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over
grilled chicken, pork, spareribs, salmon or hamburgers.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 Cup"
T(Simmer time):
"0:20"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Jack's
Old South BBQ Rub
Ingredients
¼ cup brown sugar
¼ cup sweet paprika
¼ cup kosher salt
3 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dried basil
Instructions
Combine all ingredients and mix well.
Nutrition Summary by Recipe (Excluding Unknown Items)
35.2 Calories ( 0.8 Calories From Fat - 2.37 percent of total);
0.1 g Fats; 1.4 g Protein; 7.9 g Carbohydrates; 0.0 mg
Cholesterol; 0.8 g Fiber; 4.0 mg Sodium
Joe's
New Rub
Ingredients
1 cup Brown Sugar
1 Tbs Ground New Mex Chilies
1 tsp Ground Chipotle
1 tsp Celery Seed
1 tsp Black Pepper
1 Tbs Garlic Powder
1 tsp Salt
Instructions
Joe's New Rub
Store in airtight shaker jar
Nutrition Summary by Recipe (Excluding Unknown Items)
7.8 Calories ( 4.5 Calories From Fat - 58.02 percent of total);
0.5 g Fats; 0.4 g Protein; 0.8 g Carbohydrates; 0.0 mg
Cholesterol; 0.2 g Fiber; 3.2 mg Sodium
Latin
American Rub - Serves 16
Ingredients
4 tbsp ground cumin
4 tbsp chili powder
2 tbsp ground coriander
1 tbsp cinnamon
2 tbsp brown sugar
2 tbsp salt
1 tbsp red pepper flakes
2 tbsp ground black pepper
Instructions
Place all ingredients in a jar with a tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temperature.
Makes about 1 cup (enough to coat 2 slabs of pork back ribs).
Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 Cup"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Mike
Chester's Steak Grilling Rub
Ingredients
3 Tbs. Canning salt
1 tsp. Black pepper
1 tsp. Tenderizer (Adolph's Natural Unseasoned)
1 tsp. MSG
1 tsp. Onion powder
2 tsp. Granulated garlic
½ tsp. Cayenne pepper (35,000 Scoville)
1 tsp. White Sugar
1 tsp. Paprika
Instructions
Mix all ingredients thoroughly, apply liberally to steaks, grill as
usual.
Store extra in airtight container.
Recipe Notes
This is not a Barbecue rub. It is a formula that I came up with for
grilling. It makes a very good seasoning on steaks, hamburgers and
grilled pork chops. This is my original recipe, though not
particularly unique. I don't know if you want this type of recipe for
your collection or not, but here it is:
Mike Chester
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Mild
Rib Rub
Ingredients
? cup dark brown sugar
? cup celery powder
? cup sweet paprika
1 tbsp Gebhardts chile powder
2 tsp ground black pepper
1 tsp citric acid powder
1 tsp dubya powder
½ tsp MSG
1 tsp ground sage
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp mustard powder
¼ tsp ground cinnamon
salt
Instructions
Mix well. Apply and rub onto meat, liberally. Store in airtight
container.
Nutrition Summary by Recipe (Excluding Unknown Items)
4.6 Calories ( 0.1 Calories From Fat - 2.06 percent of total);
0.0 g Fats; 0.2 g Protein; 1.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.1 g Fiber; 0.4 mg Sodium
From Bill Martin's collection. Enjoy!
Norm
Corley's Greek Rub
Ingredients
3 tbsp dark brown sugar
2 tbsp paprika
2 tbsp chili powder (use a type you like)
2 tbsp curry powder (use a type you like)
2 tbsp salt
2 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp dried oregano
Instructions
Ok, here's what I use most of the time on just about
everything but lamb. Measurements are approximate because I just
eyeball most
things. Just substitute part for tablespoon and ya got it:
Think I remembered everything. If I'm in a hurry I skip everything
except the
salt and pepper. Chili powder and curry powder really compliment
each other
well. If I want a garlic flavor I use a clove or 12 of crushed
garlic and rub
it on first. Makes your hands smell great. Eat a clove or two if
you want to
be left alone.
Norm Corley
Athens, Greece
Nutrition Summary by Recipe (Excluding Unknown Items)
39.9 Calories (16.1 Calories From Fat - 40.33 percent of total);
1.8 g Fats; 2.0 g Protein; 7.7 g Carbohydrates; 0.0 mg
Cholesterol; 5.2 g Fiber; 13957.6 mg Sodium
Perini
Ranch Steak Rub
Ingredients
1 tsp corn starch; or flour
1 tbsp salt
1 cup black pepper -- coarse ground
1 tsp dried oregano
1 tsp garlic powder -- FRESH
1 tsp paprika
1 tsp granulated beef stock base
Instructions
Mix cornstarch, salt, pepper, oregano, garlic powder, paprika and stock
base.
Either sprinkle or rub into the meat.
Recipe Notes
Perini notes that this rub should not be used on a piece of meat placed
overnight in the refrigerator, because the salt will naturally pull
moisture from the meat. Apply the rub and cook immediately. Be
certain the
garlic powder is fresh.
Nutrition Summary by Recipe (Excluding Unknown Items)
15.4 Calories ( 2.6 Calories From Fat - 17.18 percent of total);
0.3 g Fats; 0.8 g Protein; 3.2 g Carbohydrates; 0.0 mg
Cholesterol; 1.1 g Fiber; 7074.8 mg Sodium
Rendezvous-style Rib Rub
Ingredients
2 tablespoons Hungarian paprika
2 teaspoons seasoned salt
2 teaspoons cracked black pepper
2 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
1 teaspoon dried oregano
1 teaspoon dry mustard
½ teaspoon chili powder
½ teaspoon ground cayenne pepper
Instructions
Mix well, use immediately
Nutrition Summary by Recipe (Excluding Unknown Items)
3.9 Calories ( 1.9 Calories From Fat - 48.04 percent of total);
0.2 g Fats; 0.2 g Protein; 0.7 g Carbohydrates; 0.0 mg
Cholesterol; 0.4 g Fiber; 12.6 mg Sodium
Rib
Rub Version 1
Ingredients
¾ cup sugar
½ cup salt (non-iodized)
? cup black pepper
¼ cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
¼ teaspoon cayenne pepper
Instructions
Mix all together, decant into a shaker storage container.
Use generously and rub vigorously into spareribs prior to smoking.
Recipe Notes
Version 1 - Kyle-Style, courtesy of The Orgasmic Slabs
Nutrition Summary by Recipe (Excluding Unknown Items)
740.3 Calories (44.7 Calories From Fat - 6.04 percent of total);
5.0 g Fats; 7.1 g Protein; 182.3 g Carbohydrates; 0.0 mg
Cholesterol; 14.1 g Fiber; 91.0 mg Sodium
Rib
Rub version 2
Ingredients
¼ cup dark brown sugar
½ cup white sugar
½ cup paprika
? cup garlic salt
? cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Instructions
Mix all together in a bowl
Cover meat with the rub, and rub it into the meat vigorously.
(enough for 1 whole shoulder or 2 butts)
Recipe Notes
Version 2, courtesy of Chris Lilly
Nutrition Summary by Recipe (Excluding Unknown Items)
183.1 Calories (75.6 Calories From Fat - 41.32 percent of total);
8.4 g Fats; 9.1 g Protein; 34.9 g Carbohydrates; 0.0 mg
Cholesterol; 23.2 g Fiber; 94.5 mg Sodium
Rib
Rub version 3
Ingredients
1 8-oz Jar McCormick's Season-All
2 cups turbinado sugar.
Instructions
Mix together in Shaker-type container.
Apply generously to spareribs or pork butt, rub it into the meat
vigorously.
Recipe Notes
It's not as sweet as it sounds, since the turbinado is unrefined and
less concentrated, and the turbinado doesn't seem to scorch like regular
refined sugar. It also has a bit of flavor to it that is lacking in
refined
sugar. I like the spicy-sweet flavor it gives the meat.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Rib Rub version 4
Ingredients
1 bottle Lawry's Seasoning Salt
1 bottle Garlic Pepper
Instructions
Mix in a bowl, store in a shaker container.
Apply liberally to spareribs or pork butt, and rub in vigorously.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Southern Succor Rub
Ingredients
¼ cup black pepper -- freshly ground
¼ cup paprika
¼ cup Splenda
2 tsp dry mustard
1 tsp cayenne
2 tbsp salt
Instructions
Southern Succor Rub
Store in airtight container
Nutrition Summary by Recipe (Excluding Unknown Items)
79.8 Calories (32.2 Calories From Fat - 40.33 percent of total);
3.6 g Fats; 4.1 g Protein; 15.4 g Carbohydrates; 0.0 mg
Cholesterol; 10.3 g Fiber; 13962.3 mg Sodium
Soy /
Wasabi Marinade - Serves 16
Ingredients
1/3 cup Japanese soy sauce
1/3 cup water
1/3 cup Japanese mirin
Fresh ground black pepper
1 lg knob fresh ginger root -- finely sliced
1 tsp sugar
1 tsp Hot "NAMIDA" Wasabi Paste
Fresh lemon juice from one lemon
Fresh coriander (cilantro) leaves or
parsley
Instructions
Mix first 8 ingredients together for marinade. Adjust quantities of
first
3 ingredients so that marinade will cover item(s) to be marinated.
Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Stan
Marks Rib and Chicken Rub
Ingredients
1 cup McCormick's Season-All -- (or Lawry's, etc.)
1 cups turbinado (raw) sugar
Instructions
Mix thoroughly
Store in airtight, shaker-container
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Tex-
Mex Dry Rub
Ingredients
3 tbsp salt
¼ cup chili powder
1 tbsp garlic powder
1 tbsp onion powder
Instructions
Combine all the ingredients, mix well, and store in an airthight
container
for up to 3 months.
Using 1/2 teaspoon per side of each steak, pat the dry rub into the
meat on
one side, turn, and rub into the other side.
Yield:
"1/2 cup"
Recipe Notes
Source:
"The Tex-Mex Cookbook ISBN 0-7679-1488-0"
Recipe By :Robb Walsh
Nutrition Summary by Recipe (Excluding Unknown Items)
146.0 Calories (46.5 Calories From Fat - 31.83 percent of total);
5.2 g Fats; 5.8 g Protein; 28.1 g Carbohydrates; 0.0 mg
Cholesterol; 11.5 g Fiber; 21528.9 mg Sodium
Texas-
Style Honey Barbecue Rub - Serves 4
Ingredients
4 4-ounce boneless beef top sirloin steaks
1/4 cup honey
4 clove garlic -- minced
2 tsp salt
2 tsp medium-grind black pepper
2 tsp ground mustard
2 tsp chili powder
Instructions
Rub each steak with one tablespoon of honey. Combine remaining
ingredients
and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to
desired degree of doneness.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Nutrition Summary by Serving (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Tony
Chachere's Famous Creole Seasoning
Ingredients
26 oz. box free-flowing salt
1 ½ oz. ground black pepper
2 oz. ground red pepper (cayenne)
1 oz. pure garlic powder
1 oz. chili powder (such as Mexene or Gerhardt's)
Instructions
Mix well and use like salt.
Recipe Notes
"Adapted from the Old Mill BBQ"
TONY CHACHERE'S FAMOUS CREOLE SEASONING
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Walter
Jetton's Dry Rib rub
Ingredients
6 tbsp salt
6 tbsp sugar
2 ½ tbsp black pepper
2 tbsp MSG
1 tbsp dry lemon powder
1 tbsp paprika
Instructions
Combine all ingredients and store in an airtight container.
Recipe Notes
Walter Jetton's Dry Rib Rub
Nutrition Summary by Recipe (Excluding Unknown Items)
312.5 Calories ( 8.0 Calories From Fat - 2.57 percent of total);
0.9 g Fats; 1.0 g Protein; 79.4 g Carbohydrates; 0.0 mg
Cholesterol; 2.6 g Fiber; 42442.4 mg Sodium
Weezie's Magic Lamb Rub
Ingredients
1 tbsp Kosher salt
1 tbsp black pepper -- coarsely ground
2 tsp juniper berries -- finely ground
½ tsp fresh rosemary -- finely ground
Instructions
Mix together and use on smoked or grilled lamb. We use it on lamb
shanks and
smoke them for about 6 hours. serve with a mint sauce or a tomato-curry
sauce.
Recipe Notes
Sandy & Louise Savage
smoking in New Mexico
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Wild
Willys One-Derful Rub
Ingredients
¾ cup paprika
¼ cup ground black pepper
½ cup Sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne
¼ cup Salt
Instructions
Wild Willy's One-derful Rub
Store in Airtight Shaker jar
Nutrition Summary by Recipe (Excluding Unknown Items)
780.1 Calories (121.6 Calories From Fat - 15.58 percent of total);
13.5 g Fats; 18.3 g Protein; 178.5 g Carbohydrates; 0.0 mg
Cholesterol; 38.5 g Fiber; 28484.8 mg Sodium
Willingham Dry Rub
Ingredients
3 tsp Salt
2 Tbls Brown Sugar -- Dark or light brown
1 Tbls Black Pepper -- Fresh Ground
1 Tbls Citric Acid -- Powdered
1 ½ tsp Lemon Pepper
1 ½ tsp Garlic Salt
1 tsp White Pepper
1 tsp Chili Powder
½ tsp Onion Salt
½ tsp Dry Mustard
Instructions
Combine all ingredients in a bowl or glass jar with a lid.
Stir or shake to mix.
Use immediately or store in a cool dark place for up to several months.
Good on pork, beef, poultry.
Nutrition Summary by Recipe (Excluding Unknown Items)
8.2 Calories ( 3.9 Calories From Fat - 48.04 percent of total);
0.4 g Fats; 0.3 g Protein; 1.4 g Carbohydrates; 0.0 mg
Cholesterol; 0.9 g Fiber; 7099.6 mg Sodium
All-Purpose Red Rub
Ingredients
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
½ cup granulated garlic
6 tablespoons granulated onion
¼ cup chili powder
1 tablespoon black pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Instructions
Dump all the ingredients into a bowl and rub them together with your
hands.
Store in a plastic or glass container until ready to use.
Rubbin' spices into the meat is the essential first step to great
barbecue.
This is a good starter rub, but feel free to personalize it. Add some of
your favorite herbs or pulverized dried smoked chiles. Just make sure
you
keep the sweet, savory and spicy flavors in balance.
Recipe Notes
Contributor: National Barbecue News, September 2001
Nutrition Summary by Recipe (Excluding Unknown Items)
253.7 Calories (109.6 Calories From Fat - 43.19 percent of total);
12.2 g Fats; 11.8 g Protein; 47.2 g Carbohydrates; 0.0 mg
Cholesterol; 30.9 g Fiber; 321.8 mg Sodium
Andrews Dry BBQ Rub
Ingredients
1 ½ cups paprika
1 tbsp+ (heaping) cayenne
3 tbsp+ sea salt
2 tbsp white pepper
1 tbsp cinnamon
2 tbsp yellow curry
2 tbsp cumin
2 tbsp hot paprika
2 tbsp dried mustard
2 tbsp chili powder
Instructions
Mix well, store in airtight container.
Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.
The bark comes off sweet, with a rich complexity (cumin, curry, and
cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.
Recipe Notes
Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.
The bark comes off sweet, with a rich complexity (cumin, curry, and
cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.
Andrew Stanley
Nutrition Summary by Recipe (Excluding Unknown Items)
525.7 Calories (215.6 Calories From Fat - 41.02 percent of total);
24.0 g Fats; 26.3 g Protein; 100.5 g Carbohydrates; 0.0 mg
Cholesterol; 67.1 g Fiber; 207.8 mg Sodium
Barry's BBQ Rub
Ingredients
1 cup brown suger
¼ cup salt
2 tbsp paprika
1 tbsp onion powder
½ tbsp garlic powder
½ tbsp mustard pwdr
½ tsp black pepper
½ tsp red pepper
1 tsp oregano
1 tsp thyme
Instructions
Mix well, store in airtight container.
Recipe Notes
From Barry Ashworth
Nutrition Summary by Recipe (Excluding Unknown Items)
81.6 Calories (18.1 Calories From Fat - 22.13 percent of total);
2.0 g Fats; 3.6 g Protein; 17.2 g Carbohydrates; 0.0 mg
Cholesterol; 6.5 g Fiber; 28303.1 mg Sodium
Basic
BBQ Rub
Ingredients
¼ cup salt -- (non-iodized)
3 tbsp Brown Sugar
2 tbsp Black Pepper
1 tbsp Garlic Salt
1 tbsp Paprika
1 tbsp Chili Powder
1 tsp Sugar
1 tsp Onion Powder
1 tsp ground Cumin
1 tsp Red Pepper -- (optional)
Instructions
Mix all ingredients. Use immediately.
Store leftovers in airtight container.
Nutrition Summary by Recipe (Excluding Unknown Items)
68.1 Calories (19.6 Calories From Fat - 28.77 percent of total);
2.2 g Fats; 2.2 g Protein; 14.1 g Carbohydrates; 0.0 mg
Cholesterol; 5.3 g Fiber; 79.4 mg Sodium
BBQ
Dog BBQ Rub
Ingredients
3 lbs Kosher salt
1 lb box coarse black pepper
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup six pepper spice
1/2 cup chile powder
1 lb paprika
Instructions
Mix all ingredients and store in an airtight container
Nutrition Summary by Recipe (Excluding Unknown Items)
1407.8 Calories (531.7 Calories From Fat - 37.77 percent of total);
59.1 g Fats; 69.8 g Protein; 275.3 g Carbohydrates; 0.0 mg
Cholesterol; 171.4 g Fiber; 169.3 mg Sodium
Queens Rib Rub
Ingredients
½ cup black pepper
½ cup paprika
¼ cup garlic powder
¼ cup onion salt
3 tablespoons dry mustard
3 tablespoons celery seed
2 tablespoons chili powder
Instructions
Combine all the ingredients and store in a glass jar with lid. Keeps for
about 3 months. Use on the meat of your choice, but it is especially
good on
ribs. Makes 2 cups.
To see the BBQ Queens and their cookbook go to www.BBQQueens.com
Recipe Notes
The recipe is from Easy Grilling & Simple Smoking with the BBQ Queens by
Karen Adler & Judith Fertig.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
BBQ
Stu's Winning Rub
Ingredients
½ cup kosher salt
½ cup brown sugar
¼ cup granulated garlic
¼ cup course black pepper
? cup cumin
3 tbs. 5 spice
Instructions
Mix well and rub
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Beef
Rub-Threadgill's Meat Seasoning
Ingredients
½ cup Kosher Salt
4 tbsp Black Pepper
2 tbsp granulated Onion
4 tbsp granulated Garlic
1 tsp Cayenne Pepper
2 tbsp White Pepper
1 tsp Cumin -- ground
2 tbsp Hot Hungarian Paprika
Instructions
Combine well, in a bowl. Keep tightly sealed.
Makes about 1-1/2 C, enough for 2 8# briskets.
Recipe Notes
Threadgill's - The Cookbook ISBN 1-56352-277-2
Magoo says he tried this on Beef Shortribs and it was excellent!
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Belly's Texas-Style Dry Rub - Serves 1
Ingredients
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper -- ground
(heat to your liking)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar -- (white or brown)
1 tablespoon paprika
Instructions
Mix ingredients and rub into meat well and let the meat sit until it
is dry.
Put the meat into your smoker at 220F. Mop after it has cooked for
about two hours and then every 1/2 hour.
Recipe Notes
Per serving (excluding unknown items): 85 Calories; 1g Fat (10%
calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol;
6400mg Sodium{}
Food Exchanges: 1/2 Starch/Bread; 1 Fruit; 1 Other Carbohydrates{}
_____
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Big
Jim BBQ Rub
Ingredients
2 boxes kosher salt (6 lbs)
6 cups coarse grind black pepper
2 ½ cups durkee 6 pepper blend (tone's)
2 cups old bay seasoning
1 cup granulated garlic
Instructions
Mix well and use to season anything.
Store in airtight container
(you might want to scale this down to something reasonable, unless
you are running a BBQ joint!)
Recipe Notes
Here's mine, simple, no sugar. I got thru about 10-12 pounds a week
at the
Store. Use it on everything and season all my dishes with it. BTW this
makes a bunch.
Big Jim Whitten
Contributor: bigjim@atlantic.net
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Martin's Grass Skirt Rub
Ingredients
1 large lemon/pepper blend from Costco
1 large garlic/pepper blend from Costco
1/3 lrg granulated garlic from Costco
1/3 lrg granulated onion powder from Costco
1/3 cup thyme
1/3 cup herbs de provance
1/4 cup kosher salt (diamond)
1/3 cup turbinado sugar
3 tbsp ancho powder
3 tbsp paprika
2 tbsp tablespoons Adobo -- (I used the sin sazzaon version, which
means without annato seed)
2 tbsp Chinese 5-spice
2 tbsp sage
Instructions
Bill Martin's Grass Skirt Rub (G Wiv's Version)
Bill calls for rosemary/thyme/sage, I was almost out of sage and did not
have rosemary so I used herbs de provance.
Bill also calls for more Adobo than I used, a whole small bottle, but I
don't especially like to use 'accent' type products.
I used some paprika for color and a bit of ancho for slight heat,
Bill does
not use either.
I may have used more ancho than I remember, I like rubs with a slight
zing
to them.
Excellent for poultry and pork.
Nutrition Summary by Recipe (Excluding Unknown Items)
85.4 Calories (30.7 Calories From Fat - 35.91 percent of total);
3.4 g Fats; 4.2 g Protein; 17.1 g Carbohydrates; 0.0 mg
Cholesterol; 11.1 g Fiber; 8.6 mg Soduim
Bourbon Street Seasoning
Ingredients
4 tbsp canning salt
2 tbsp onion powder
1 tbsp black pepper
1 tbsp cayenne
1 tbsp paprika (I use the sharp)
2 tsp garlic powder
1 ½ tsp ground thyme
1 ½ tsp allspice
1 ½ tsp sugar (I use light brown)
¾ tsp ground nutmeg
¾ tsp ground bay leaf
Instructions
Bourbon Street Seasoning
from "Barbecuing & Sausage- Making Secrets" by Charlie and Ruthie Knote.
Nutrition Summary by Recipe (Excluding Unknown Items)
74.0 Calories ( 3.9 Calories From Fat - 5.29 percent of total);
0.4 g Fats; 2.5 g Protein; 17.3 g Carbohydrates; 0.0 mg
Cholesterol; 2.0 g Fiber; 11.1 mg Sodium
From Bill Martin's collection. Enjoy!
Printed from A Cook's Books -- Recipe management for Macintosh
Bruce's Dalmation BBQ Rub
Ingredients
2 parts kosher salt
1 part coarse black pepper
Instructions
Mix well, store in shaker container.
Rub well into ribs, chicken or brisket
Recipe Notes
Bruce's Dalmatian Rub
Bruce
bruce@bdbbq.com
Brisket Dog BBQ
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Cajun
Rub #1
Ingredients
1 ½ tsp ground white pepper
1 ½ tsp ground black pepper
1 tsp ground red pepper
1 tsp dried thyme, crushed
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
Instructions
Stir together the white pepper, black pepper, red pepper, thyme,
onion powder, garlic powder, and salt in a small bowl.
Store in an airtight container for up to 3 months.
To use, sprinkle mixture evenly over meat; rub in with your fingers.
Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or
seafood).
Recipe Notes
Keep this peppery rub on hand to spice up pork, chicken, or seafood.
Nutrition Summary by Recipe (Excluding Unknown Items)
17.6 Calories ( 0.4 Calories From Fat - 2.37 percent of total);
0.0 g Fats; 0.7 g Protein; 4.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.4 g Fiber; 1180.9 mg Sodium
Cajun
Rub #2
Ingredients
2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne
1 ½ tsp ground white pepper
½ tsp ground black pepper
1 tsp dry thyme leaves
1 tsp oregano leaves
Instructions
In jar with tight-fitting lid, shake together all ingredients.
Store tightly covered at room temperature.
Makes about 1/2 cup.
Nutrition Summary by Recipe (Excluding Unknown Items)
75.1 Calories (16.9 Calories From Fat - 22.52 percent of total);
1.9 g Fats; 3.5 g Protein; 15.6 g Carbohydrates; 0.0 mg
Cholesterol; 6.0 g Fiber; 4724.3 mg Sodium
Cardogs Dry Rub
Ingredients
1 cup WHITE sugar
1 cup dark BROWN sugar, dried
1/2 cup salt (Mike and Barbie ONLY use Kosher Salt !)
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
Instructions
CARDOGS PORK AND CHICKEN RUB - VERSION 2005
With Mikey's and Barbie's "MODS"
WORKS WONDERS ON STEAKS TOO !
1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º
(We take off @ 152º to 154º degrees IF POSSIBLE !!)
and internal legs and thighs to 170º internal (180 max).
3) Use a glaze on the sweet side, add honey to what you like.
The heat from the rub will come thru.
Mikey and Barbie's comments: We did not use the MSG.
We left off the Chile Powder as we did not have any.
In place of the Chile Powder,
we have many times, used what THE PITMASTER,
Garry Howard taught us to use,
Chimayo Chile Powder from Albuquerque.
5 TBS + 1 Teas
NOTE: If you prefer to get and use this ...
This CAN be found in Mexican markets here in Atlanta
and many other parts of America.
What did not get used was the 4 teas of cayenne (We were out of Chile
Powder, if ya can believe that).
Nutrition Summary by Recipe (Excluding Unknown Items)
70.5 Calories ( 1.7 Calories From Fat - 2.37 percent of total);
0.2 g Fats; 2.9 g Protein; 15.9 g Carbohydrates; 0.0 mg
Cholesterol; 1.7 g Fiber; 8.1 mg Sodium
Cardogs Pork and Chicken Rub
Ingredients
1 cup sugar
1 cup salt
1/2 cup dk brown sugar, dried
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp MSG
4 tsp cayenne
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
Instructions
CARDOGS PORK AND CHICKEN RUB
(This is from whence we started all of this)
1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º internal
legs and thighs 180º internal.
3) Use a glaze on the sweet side, add honey to what you like.
The heat from the rub will come thru.
Nutrition Summary by Recipe (Excluding Unknown Items)
850.7 Calories ( 1.7 Calories From Fat - 0.20 percent of total);
0.2 g Fats; 2.9 g Protein; 217.4 g Carbohydrates; 0.0 mg
Cholesterol; 1.7 g Fiber; 113181.5 mg Sodium
Carolina-Style Pulled Pork Shoulder - Serves 12
Ingredients
5 lbs boneless pork butt (shoulder) -- tied or netted
RUB
2 tbsp paprika
1 tbsp black pepper
2 tsp cayenne
BASTE
1/2 cup bourbon
2 tbsp molasses
1 1/2 cup cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if
dried) -- (2 to 4 peppers)
2 tbsp salt
1 tbsp crushed red pepper
1 tbsp black pepper
2 tsp cayenne pepper
Hardwood chips -- soaked in water for 1 hour
Instructions
To make Rub: mix all ingredients together in a small bowl.
To make Baste: mix all ingredients together in saucepan, simmer for 5
minutes
Rub pork shoulder on all surfaces with rub mixture; cover and
refrigerate
up to 24 hours.
Prepare a medium fire in smoker (or covered grill with banked coals).
Smoke pork shoulder with soaked hardwood chips; adding more charcoal and
wood chips to maintain a medium-low heat — between 250 and 300ºF —
and
smoke until internal temperature of pork shoulder is between 170 and
180ºF. This slow cooking process should take between 5 and 6 hours.
Baste the shoulder every 20 to 30 minutes during the last couple of
hours
of cooking.
Boil any leftover basting sauce for 5 minutes, shred ("pull") the
meat and
sauce it; serve on sandwich buns with cole slaw.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Chili Rub
Ingredients
½ cup Dried Anchos -- ground
3 tbsp Salt
1 tbsp Fresh thyme
1 tbsp Dry mustard
Instructions
Use immediately.
Chris L.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 21220.0 mg Sodium
Chili
Rub #2
Ingredients
½ cup New-Mexican chiles -- Dried, crushed
3 tbsp Salt
1 tbsp Fresh thyme
1 tbsp Dry mustard
Instructions
Use immediately
Recipe Notes
Big Jim Whitten's version of a chile rub!!!
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 21220.0 mg Sodium
Mooseman's Rub
Ingredients
10 tbsp Black Pepper
10 tbsp Paprika
5 tbsp Chili Powder
5 tbsp Red Pepper
5 tbsp Garlic Powder
3 tbsp Celery Salt
1 tbsp Dry Mustard
Instructions
Use as soon as possible.
Store in an airtight shaker jar.
Nutrition Summary by Recipe (Excluding Unknown Items)
456.6 Calories (139.9 Calories From Fat - 30.63 percent of total);
15.5 g Fats; 21.8 g Protein; 89.5 g Carbohydrates; 0.0 mg
Cholesterol; 42.8 g Fiber; 413.1 mg Sodium
Danny
Gaulden's General-Purpose Dry Rub
Ingredients
¾ cup paprika
2 tablespoons chili powder
¼ cup black pepper
2 tablespoons garlic powder
¼ cup salt
2 tablespoons onion powder
¼ cup sugar
1 tablespoon cayenne pepper
Instructions
Mix ingredients together and store in an air-tight jar.
Recipe Notes
Danny Gaulden's General-Purpose Dry Rub
Contributor: Danny Gaulden
Nutrition Summary by Recipe (Excluding Unknown Items)
585.1 Calories (121.6 Calories From Fat - 20.78 percent of total);
13.5 g Fats; 18.3 g Protein; 128.1 g Carbohydrates; 0.0 mg
Cholesterol; 38.5 g Fiber; 28484.8 mg Sodium
Danny
Gaulden's Sparerib Rub
Ingredients
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
½ cup paprika
1 cup brown sugar
Instructions
This may be a little hot for some folks, so one may want to reduce the
cayenne a little, but that's the way they like'em out West. I believe
the
brown sugar is a must, and when it caramelizes, it produces that rich
dark
cherry-red color, plus it tastes good!
Recipe Notes
Danny Gaulden's Sparerib Rub
Contributor: Danny Gaulden, DG's, Carlsbad, NM
Nutrition Summary by Recipe (Excluding Unknown Items)
183.5 Calories (65.0 Calories From Fat - 35.42 percent of total);
7.2 g Fats; 8.8 g Protein; 36.3 g Carbohydrates; 0.0 mg
Cholesterol; 21.0 g Fiber; 14169.2 mg Sodium
Danny
Gauldens Sparerib Rub #2
Ingredients
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne
1 tablespoon black pepper
1 tablespoon white pepper
½ cup paprika
1 cup brown sugar
***FINISHING SAUCE***
¼ cup vinegar
¼ cup mustard
? cup brown sugar
Instructions
This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but that's the way they like'em out here. I
believe the
brown sugar is a must, and when it caramelizes, it produces that rich
dark
cherry-red color, plus it taste good!
After the ribs come off the pit, baste them with a quick coat of an old
Southern recipe for finishing sauce for an added deeper, richer, cherry
appearance, and flavor. Sauce should be more on the thick side, than
thin.
Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS
SOON
as the ribs come off the pit, not even 2 min. later...immediately.
This
lets it burn in, and will give them a shinny, glazed appearance, and
turns
them into an even deeper cherry-red color. I love that color.
If the color is not deep enough, add more brown sugar.
Recipe Notes
Danny's Pork Spare Rib Rub & Finishing Sauce
Danny Gaulen, DG's BBQ, Carlsbad, NM
Nutrition Summary by Recipe (Excluding Unknown Items)
183.5 Calories (65.0 Calories From Fat - 35.42 percent of total);
7.2 g Fats; 8.8 g Protein; 36.3 g Carbohydrates; 0.0 mg
Cholesterol; 21.0 g Fiber; 14169.2 mg Sodium
Garry's 180 BBQ Rub
Ingredients
4 tablespoons kosher salt
4 tablespoons turbinado sugar
4 tablespoons brown sugar
2 tablespoons ground cumin
4 tablespoons gebhardt's chili powder
2 tablespoons black pepper
4 tablespoons paprika
½ teaspoon allspice
½ teaspoon ground cloves
Instructions
Mix all ingredients together well.
Rub on meat to be barbecued.
Wrap in plastic wrap and refrigerate overnight before smoking.
Recipe Notes
Garry's 180 BBQ Rub
In barbecue cookoff contests I have received a perfect score of 180
points
for ribs four times and chicken four times, the highest possible
score in a
KCBS contest. This is the rub I have been using. I hope you like it as
much as the judges.
Contributor: Garry Howard
Nutrition Summary by Recipe (Excluding Unknown Items)
82.4 Calories (32.9 Calories From Fat - 39.99 percent of total);
3.7 g Fats; 4.1 g Protein; 16.1 g Carbohydrates; 0.0 mg
Cholesterol; 10.5 g Fiber; 10.2 mg Sodium
Honey
Barbecue Baste - Serves 6
Ingredients
1 tbsp vegetable oil
1/4 cup minced onion
1 clove garlic -- minced
1 8-ounce can tomato sauce
1/3 cup honey
3 tbsp vinegar
2 tbsp dry sherry
1 tsp dry mustard
1/2 tsp salt
1/4 tsp coarsely ground black pepper
Instructions
Heat oil in medium saucepan over medium heat until hot. Add onion and
garlic; cook and stir until onion is tender. Add remaining ingredients.
Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over
grilled chicken, pork, spareribs, salmon or hamburgers.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 Cup"
T(Simmer time):
"0:20"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Jack's
Old South BBQ Rub
Ingredients
¼ cup brown sugar
¼ cup sweet paprika
¼ cup kosher salt
3 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dried basil
Instructions
Combine all ingredients and mix well.
Nutrition Summary by Recipe (Excluding Unknown Items)
35.2 Calories ( 0.8 Calories From Fat - 2.37 percent of total);
0.1 g Fats; 1.4 g Protein; 7.9 g Carbohydrates; 0.0 mg
Cholesterol; 0.8 g Fiber; 4.0 mg Sodium
Joe's
New Rub
Ingredients
1 cup Brown Sugar
1 Tbs Ground New Mex Chilies
1 tsp Ground Chipotle
1 tsp Celery Seed
1 tsp Black Pepper
1 Tbs Garlic Powder
1 tsp Salt
Instructions
Joe's New Rub
Store in airtight shaker jar
Nutrition Summary by Recipe (Excluding Unknown Items)
7.8 Calories ( 4.5 Calories From Fat - 58.02 percent of total);
0.5 g Fats; 0.4 g Protein; 0.8 g Carbohydrates; 0.0 mg
Cholesterol; 0.2 g Fiber; 3.2 mg Sodium
Latin
American Rub - Serves 16
Ingredients
4 tbsp ground cumin
4 tbsp chili powder
2 tbsp ground coriander
1 tbsp cinnamon
2 tbsp brown sugar
2 tbsp salt
1 tbsp red pepper flakes
2 tbsp ground black pepper
Instructions
Place all ingredients in a jar with a tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temperature.
Makes about 1 cup (enough to coat 2 slabs of pork back ribs).
Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 Cup"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Mike
Chester's Steak Grilling Rub
Ingredients
3 Tbs. Canning salt
1 tsp. Black pepper
1 tsp. Tenderizer (Adolph's Natural Unseasoned)
1 tsp. MSG
1 tsp. Onion powder
2 tsp. Granulated garlic
½ tsp. Cayenne pepper (35,000 Scoville)
1 tsp. White Sugar
1 tsp. Paprika
Instructions
Mix all ingredients thoroughly, apply liberally to steaks, grill as
usual.
Store extra in airtight container.
Recipe Notes
This is not a Barbecue rub. It is a formula that I came up with for
grilling. It makes a very good seasoning on steaks, hamburgers and
grilled pork chops. This is my original recipe, though not
particularly unique. I don't know if you want this type of recipe for
your collection or not, but here it is:
Mike Chester
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Mild
Rib Rub
Ingredients
? cup dark brown sugar
? cup celery powder
? cup sweet paprika
1 tbsp Gebhardts chile powder
2 tsp ground black pepper
1 tsp citric acid powder
1 tsp dubya powder
½ tsp MSG
1 tsp ground sage
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp mustard powder
¼ tsp ground cinnamon
salt
Instructions
Mix well. Apply and rub onto meat, liberally. Store in airtight
container.
Nutrition Summary by Recipe (Excluding Unknown Items)
4.6 Calories ( 0.1 Calories From Fat - 2.06 percent of total);
0.0 g Fats; 0.2 g Protein; 1.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.1 g Fiber; 0.4 mg Sodium
From Bill Martin's collection. Enjoy!
Norm
Corley's Greek Rub
Ingredients
3 tbsp dark brown sugar
2 tbsp paprika
2 tbsp chili powder (use a type you like)
2 tbsp curry powder (use a type you like)
2 tbsp salt
2 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp dried oregano
Instructions
Ok, here's what I use most of the time on just about
everything but lamb. Measurements are approximate because I just
eyeball most
things. Just substitute part for tablespoon and ya got it:
Think I remembered everything. If I'm in a hurry I skip everything
except the
salt and pepper. Chili powder and curry powder really compliment
each other
well. If I want a garlic flavor I use a clove or 12 of crushed
garlic and rub
it on first. Makes your hands smell great. Eat a clove or two if
you want to
be left alone.
Norm Corley
Athens, Greece
Nutrition Summary by Recipe (Excluding Unknown Items)
39.9 Calories (16.1 Calories From Fat - 40.33 percent of total);
1.8 g Fats; 2.0 g Protein; 7.7 g Carbohydrates; 0.0 mg
Cholesterol; 5.2 g Fiber; 13957.6 mg Sodium
Perini
Ranch Steak Rub
Ingredients
1 tsp corn starch; or flour
1 tbsp salt
1 cup black pepper -- coarse ground
1 tsp dried oregano
1 tsp garlic powder -- FRESH
1 tsp paprika
1 tsp granulated beef stock base
Instructions
Mix cornstarch, salt, pepper, oregano, garlic powder, paprika and stock
base.
Either sprinkle or rub into the meat.
Recipe Notes
Perini notes that this rub should not be used on a piece of meat placed
overnight in the refrigerator, because the salt will naturally pull
moisture from the meat. Apply the rub and cook immediately. Be
certain the
garlic powder is fresh.
Nutrition Summary by Recipe (Excluding Unknown Items)
15.4 Calories ( 2.6 Calories From Fat - 17.18 percent of total);
0.3 g Fats; 0.8 g Protein; 3.2 g Carbohydrates; 0.0 mg
Cholesterol; 1.1 g Fiber; 7074.8 mg Sodium
Rendezvous-style Rib Rub
Ingredients
2 tablespoons Hungarian paprika
2 teaspoons seasoned salt
2 teaspoons cracked black pepper
2 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
1 teaspoon dried oregano
1 teaspoon dry mustard
½ teaspoon chili powder
½ teaspoon ground cayenne pepper
Instructions
Mix well, use immediately
Nutrition Summary by Recipe (Excluding Unknown Items)
3.9 Calories ( 1.9 Calories From Fat - 48.04 percent of total);
0.2 g Fats; 0.2 g Protein; 0.7 g Carbohydrates; 0.0 mg
Cholesterol; 0.4 g Fiber; 12.6 mg Sodium
Rib
Rub Version 1
Ingredients
¾ cup sugar
½ cup salt (non-iodized)
? cup black pepper
¼ cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
¼ teaspoon cayenne pepper
Instructions
Mix all together, decant into a shaker storage container.
Use generously and rub vigorously into spareribs prior to smoking.
Recipe Notes
Version 1 - Kyle-Style, courtesy of The Orgasmic Slabs
Nutrition Summary by Recipe (Excluding Unknown Items)
740.3 Calories (44.7 Calories From Fat - 6.04 percent of total);
5.0 g Fats; 7.1 g Protein; 182.3 g Carbohydrates; 0.0 mg
Cholesterol; 14.1 g Fiber; 91.0 mg Sodium
Rib
Rub version 2
Ingredients
¼ cup dark brown sugar
½ cup white sugar
½ cup paprika
? cup garlic salt
? cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Instructions
Mix all together in a bowl
Cover meat with the rub, and rub it into the meat vigorously.
(enough for 1 whole shoulder or 2 butts)
Recipe Notes
Version 2, courtesy of Chris Lilly
Nutrition Summary by Recipe (Excluding Unknown Items)
183.1 Calories (75.6 Calories From Fat - 41.32 percent of total);
8.4 g Fats; 9.1 g Protein; 34.9 g Carbohydrates; 0.0 mg
Cholesterol; 23.2 g Fiber; 94.5 mg Sodium
Rib
Rub version 3
Ingredients
1 8-oz Jar McCormick's Season-All
2 cups turbinado sugar.
Instructions
Mix together in Shaker-type container.
Apply generously to spareribs or pork butt, rub it into the meat
vigorously.
Recipe Notes
It's not as sweet as it sounds, since the turbinado is unrefined and
less concentrated, and the turbinado doesn't seem to scorch like regular
refined sugar. It also has a bit of flavor to it that is lacking in
refined
sugar. I like the spicy-sweet flavor it gives the meat.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Rib Rub version 4
Ingredients
1 bottle Lawry's Seasoning Salt
1 bottle Garlic Pepper
Instructions
Mix in a bowl, store in a shaker container.
Apply liberally to spareribs or pork butt, and rub in vigorously.
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Southern Succor Rub
Ingredients
¼ cup black pepper -- freshly ground
¼ cup paprika
¼ cup Splenda
2 tsp dry mustard
1 tsp cayenne
2 tbsp salt
Instructions
Southern Succor Rub
Store in airtight container
Nutrition Summary by Recipe (Excluding Unknown Items)
79.8 Calories (32.2 Calories From Fat - 40.33 percent of total);
3.6 g Fats; 4.1 g Protein; 15.4 g Carbohydrates; 0.0 mg
Cholesterol; 10.3 g Fiber; 13962.3 mg Sodium
Soy /
Wasabi Marinade - Serves 16
Ingredients
1/3 cup Japanese soy sauce
1/3 cup water
1/3 cup Japanese mirin
Fresh ground black pepper
1 lg knob fresh ginger root -- finely sliced
1 tsp sugar
1 tsp Hot "NAMIDA" Wasabi Paste
Fresh lemon juice from one lemon
Fresh coriander (cilantro) leaves or
parsley
Instructions
Mix first 8 ingredients together for marinade. Adjust quantities of
first
3 ingredients so that marinade will cover item(s) to be marinated.
Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium
Stan
Marks Rib and Chicken Rub
Ingredients
1 cup McCormick's Season-All -- (or Lawry's, etc.)
1 cups turbinado (raw) sugar
Instructions
Mix thoroughly
Store in airtight, shaker-container
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Tex-
Mex Dry Rub
Ingredients
3 tbsp salt
¼ cup chili powder
1 tbsp garlic powder
1 tbsp onion powder
Instructions
Combine all the ingredients, mix well, and store in an airthight
container
for up to 3 months.
Using 1/2 teaspoon per side of each steak, pat the dry rub into the
meat on
one side, turn, and rub into the other side.
Yield:
"1/2 cup"
Recipe Notes
Source:
"The Tex-Mex Cookbook ISBN 0-7679-1488-0"
Recipe By :Robb Walsh
Nutrition Summary by Recipe (Excluding Unknown Items)
146.0 Calories (46.5 Calories From Fat - 31.83 percent of total);
5.2 g Fats; 5.8 g Protein; 28.1 g Carbohydrates; 0.0 mg
Cholesterol; 11.5 g Fiber; 21528.9 mg Sodium
Texas-
Style Honey Barbecue Rub - Serves 4
Ingredients
4 4-ounce boneless beef top sirloin steaks
1/4 cup honey
4 clove garlic -- minced
2 tsp salt
2 tsp medium-grind black pepper
2 tsp ground mustard
2 tsp chili powder
Instructions
Rub each steak with one tablespoon of honey. Combine remaining
ingredients
and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to
desired degree of doneness.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Nutrition Summary by Serving (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Tony
Chachere's Famous Creole Seasoning
Ingredients
26 oz. box free-flowing salt
1 ½ oz. ground black pepper
2 oz. ground red pepper (cayenne)
1 oz. pure garlic powder
1 oz. chili powder (such as Mexene or Gerhardt's)
Instructions
Mix well and use like salt.
Recipe Notes
"Adapted from the Old Mill BBQ"
TONY CHACHERE'S FAMOUS CREOLE SEASONING
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Walter
Jetton's Dry Rib rub
Ingredients
6 tbsp salt
6 tbsp sugar
2 ½ tbsp black pepper
2 tbsp MSG
1 tbsp dry lemon powder
1 tbsp paprika
Instructions
Combine all ingredients and store in an airtight container.
Recipe Notes
Walter Jetton's Dry Rib Rub
Nutrition Summary by Recipe (Excluding Unknown Items)
312.5 Calories ( 8.0 Calories From Fat - 2.57 percent of total);
0.9 g Fats; 1.0 g Protein; 79.4 g Carbohydrates; 0.0 mg
Cholesterol; 2.6 g Fiber; 42442.4 mg Sodium
Weezie's Magic Lamb Rub
Ingredients
1 tbsp Kosher salt
1 tbsp black pepper -- coarsely ground
2 tsp juniper berries -- finely ground
½ tsp fresh rosemary -- finely ground
Instructions
Mix together and use on smoked or grilled lamb. We use it on lamb
shanks and
smoke them for about 6 hours. serve with a mint sauce or a tomato-curry
sauce.
Recipe Notes
Sandy & Louise Savage
smoking in New Mexico
Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium
Wild
Willys One-Derful Rub
Ingredients
¾ cup paprika
¼ cup ground black pepper
½ cup Sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne
¼ cup Salt
Instructions
Wild Willy's One-derful Rub
Store in Airtight Shaker jar
Nutrition Summary by Recipe (Excluding Unknown Items)
780.1 Calories (121.6 Calories From Fat - 15.58 percent of total);
13.5 g Fats; 18.3 g Protein; 178.5 g Carbohydrates; 0.0 mg
Cholesterol; 38.5 g Fiber; 28484.8 mg Sodium
Willingham Dry Rub
Ingredients
3 tsp Salt
2 Tbls Brown Sugar -- Dark or light brown
1 Tbls Black Pepper -- Fresh Ground
1 Tbls Citric Acid -- Powdered
1 ½ tsp Lemon Pepper
1 ½ tsp Garlic Salt
1 tsp White Pepper
1 tsp Chili Powder
½ tsp Onion Salt
½ tsp Dry Mustard
Instructions
Combine all ingredients in a bowl or glass jar with a lid.
Stir or shake to mix.
Use immediately or store in a cool dark place for up to several months.
Good on pork, beef, poultry.
Nutrition Summary by Recipe (Excluding Unknown Items)
8.2 Calories ( 3.9 Calories From Fat - 48.04 percent of total);
0.4 g Fats; 0.3 g Protein; 1.4 g Carbohydrates; 0.0 mg
Cholesterol; 0.9 g Fiber; 7099.6 mg Sodium
