8311 Rub Recipes
8:3:1:1 DRY RUB
Learn the ratios you need to make a great custom dry rub just for your ribs or other grilled masterpieces. Become a grillmaster by serving up the best BBQ at home.
Provided by Dan Mikesell AKA DrDan
Categories Rubs and Sauces
Time 5m
Number Of Ingredients 6
Steps:
- Mix well.
- Store in an airtight container.
Nutrition Facts : Calories 116 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5274 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
4-3-2-1 SPICE RUB
Provided by Alison Roman
Categories Low Fat Vegetarian Quick & Easy Spice Vegan Edible Gift Paprika Bon Appétit
Number Of Ingredients 4
Steps:
- Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer.
8+3+1+1 RUB
Alton Brown's equation for a good basic rub. He uses a quart Mason jar with two seals to mix and store the rub. One lid is the cover and the other has holes punched to make a shaker. Note the recipe is actually measured in parts, but in order for the zaar software to read it I inserted cup measurements. You can make as much or little as you want by using parts, i.e. part = 1/4 cup. That's what we do, otherwise I'd need another flour container. Now this recipe is not for the actually cooking of the meat. That is left to your creative juices.
Provided by The Amazing Christy
Categories Meat
Time 5m
Yield 2 Mason Jars
Number Of Ingredients 4
Steps:
- Seal first 3 ingredients in a jar and shake to combine.
- Now we come to the final 1 cup/part add on or spices. Use about anything you like. Alton uses black pepper, cayenne, jalapeno seasoning, Old Bay, dried thyme, onion powder mixed to equal one part as an example.Add the 1 part add on to the jar and shake well.
- Sprinkle liberally on meat of choice,patting the rub onto the meat. Wrap in foil and let set for at lease 2 hours if not overnite. Depending on what meat, cut and grade, you can grill, braise, broil, glaze, barbeque or smoke to your heart's content.
Nutrition Facts : Calories 3513.5, Fat 10.5, SaturatedFat 1.8, Sodium 170733.5, Carbohydrate 890.6, Fiber 21.3, Sugar 851.1, Protein 7.7
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