All Purpose Bbq Rub Recipes
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
QUICK AND EASY BARBECUE RUB
This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.
Provided by Big Poppa T
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g
AMERICA'S BEST BARBEQUE RUB
After traveling all over America looking for the best BBQ recipe, we found one on a golf course in Twin Falls, Idaho. I hope you enjoy it as much as our family does. This rub is best on any meat that goes on a charcoal grill. The rub should be applied a day in advance for large cuts and a few hours in advance for smaller cuts. Store the rub in a airtight jar away from heat or light. It will keep for six months. This is especially good using some smoking chips on top of the charcoal. Just soak the chips in water and then put them in foil on top of the coals.
Provided by CARLYHUSTON
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 54.7 calories, Carbohydrate 12.1 g, Fat 1 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 3031.2 mg, Sugar 7.5 g
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
ALL-PURPOSE BARBECUE RUB
By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).
Provided by evelynathens
Categories Canadian
Time 5m
Yield 1 cup (approximate)
Number Of Ingredients 7
Steps:
- Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
- Store in an airtight jar away from heat and light; it will keep for at least six months.
Nutrition Facts : Calories 280.1, Fat 11, SaturatedFat 1.6, Sodium 28625.2, Carbohydrate 51.2, Fiber 21.3, Sugar 18, Protein 10.2
ALL PURPOSE BBQ RUB
From " Food and Drink" Magazine. Simple and handy- will keep for at least six months in an airtight jar.
Provided by Miraklegirl
Categories Vegan
Time 2m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 280.1, Fat 11, SaturatedFat 1.6, Sodium 28625.2, Carbohydrate 51.2, Fiber 21.3, Sugar 18, Protein 10.2
ALL-PURPOSE BBQ RUB
Make and share this All-Purpose BBQ Rub recipe from Food.com.
Provided by mightyro_cooking4u
Categories Low Cholesterol
Time 5m
Yield 4 cups
Number Of Ingredients 5
Steps:
- NOTE:3 more spices of your choice can be added in the ingredients. Zaar would not allow me to add that statement.
- Combine all the ingredients in a bowl and you're good to go!
Nutrition Facts : Calories 1073.4, Fat 15.2, SaturatedFat 3.9, Sodium 42737.7, Carbohydrate 266, Fiber 93.2, Sugar 55.1, Protein 38.1
ALL PURPOSE BARBECUE RUB
I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.
Provided by lauralie41
Categories Vegan
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl mix all the above ingredients together. A spoon or whisk can be used but clean fingers work best.
- Pour the rub in an airtight jar and store away from heat and light for up to 6 months.
ALL PURPOSE BBQ RUB
Make and share this All Purpose BBQ Rub recipe from Food.com.
Provided by That Napa Chicken R
Categories Low Cholesterol
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Place the above ingredients into a quart jar with a tight fitting lid and shake!
Nutrition Facts : Calories 845.9, Fat 20.2, SaturatedFat 3, Sodium 28303.8, Carbohydrate 184.5, Fiber 43.1, Sugar 113.1, Protein 20.2
ALL-PURPOSE CALIFORNIA BEEF RUB
A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.
Provided by Kim Severson
Categories easy
Time 5m
Yield About 1/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients and store in an airtight container.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 5 grams, TransFat 0 grams
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
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