Bigjays Caribbean Rub Recipes
HOMEMADE CARIBBEAN RUB
This rub has a kick!
Provided by Today's Creative Life
Number Of Ingredients 9
Steps:
- Measure out each ingredient and place into a ziplock baggie.
- Seal the baggie and mix the spices until well blended.
- Place into an airtight container.
- Brush your chicken or shrimp with oil, then sprinkle with the rub. You can do this right before grilling, or prepare it a few hours ahead of time for extra flavor.
- Enjoy!
JAMAICAN JERK DRY RUB
This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.
Provided by LOVINLIFE
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 832
Number Of Ingredients 10
Steps:
- Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
- To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g
BIG JAMES' PORK RUB
My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`
Provided by James Purcell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 2
Number Of Ingredients 11
Steps:
- Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 81.8 g, Fat 11.1 g, Fiber 22.9 g, Protein 10.4 g, SaturatedFat 1.7 g, Sodium 1505.5 mg, Sugar 48.6 g
CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB
Steps:
- Preheat a grill to medium, and preheat the oven to 350 degrees F.
- To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
- Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
- Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
- Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
- Divide the chicken and sauce among 4 plates and serve immediately.
BIGJAY'S DRY BARBECUE RUB
Make and share this Bigjay's Dry Barbecue Rub recipe from Food.com.
Provided by Xexe383
Categories Tex Mex
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Toast the cumin and coriander seed in a small skillet.
- Then add all of the ingredients in a coffee grinder.
- Grind untill coarsely ground or fine.
Nutrition Facts : Calories 256.1, Fat 5.5, SaturatedFat 0.6, Sodium 7036.8, Carbohydrate 54.9, Fiber 11.3, Sugar 32.8, Protein 6.9
BIGJAY'S CARIBBEAN RUB
Make and share this Bigjay's Caribbean Rub recipe from Food.com.
Provided by Xexe383
Categories Caribbean
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Put into bag, date, and seal.
Nutrition Facts : Calories 40.7, Fat 0.3, SaturatedFat 0.2, Sodium 4.8, Carbohydrate 10, Fiber 0.5, Sugar 8.4, Protein 0.2
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