Bjs Savory Dry Rub Recipes

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DRY RUB



Dry Rub image

"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.

Provided by Bobby Flay

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 9

1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons mustard powder
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl.
  • Divide among small spice containers and store for up to 4 months.

BJ'S SAVORY DRY RUB



Bj's Savory Dry Rub image

Learned this blend a long time ago in N. Carolina, and finally got around to getting it on paper. Absolutely GREAT on ribs of any type... babyback, country style, short ribs, and beef ribs! ... works well on chicken, chops, Boston butt, and steaks also.

Provided by Big John Sees

Categories     Savory

Time 15m

Yield 1 Cup, 1 serving(s)

Number Of Ingredients 13

1/2 cup paprika (sweet or hot, depending on your taste)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons black pepper (freshly ground)
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon celery salt
1 1/2 teaspoons dry mustard
1 teaspoon Chinese five spice powder
1 tablespoon sazon goya con culantro y achiote

Steps:

  • While this does have a little brown sugar, it is not what I consider a "sweet" rub. If you prefer your ribs more savory and less sweet, give this rub a try.
  • Chinese 5-spice powder and Sazon seasoning (usually found in Hispanic seasoning sections of markets) are optional, but either or both add a unique flavor.
  • Combine all ingredients very thoroughly.
  • Apply liberally to meat, and let rest refrigerated for 4-6 hours.
  • Remove from refrigerator 30-60 minutes before cooking.
  • Save unused rub in dry, sealed container.
  • Can be used sparingly to spice up soups, sandwiches, etc.

Nutrition Facts : Calories 480.2, Fat 15.2, SaturatedFat 2.2, Sodium 7191, Carbohydrate 95.8, Fiber 33.8, Sugar 39.1, Protein 17.5

SAVORY DRY RUB SMOKED RIBS



Savory Dry Rub Smoked Ribs image

I love ribs, but I don't always want the sweetness of BBQ sauce, so my hubby and I came up with this phenomenal dry rub!

Provided by p00gJr

Categories     Pork

Time 1h50m

Yield 10 ribs, 4 serving(s)

Number Of Ingredients 9

3 tablespoons cajun seasoning
3 tablespoons garlic powder
3 tablespoons chili powder
3 tablespoons cumin
2 tablespoons black pepper
1/3 cup Dijon mustard or 1/3 cup spicy mustard
1 tablespoon sugar
1 tablespoon chili pepper flakes
1 pork rib rack

Steps:

  • In a bowl, combine ALL spices, except the sugar and the pepper flakes, and mix together thoroughly.
  • Add the mustard, and mix the spices into the mustard, until it's almost a paste.
  • Take your rack of ribs, and sprinkle the bone side with a little cajun seasoning.
  • On the meat side of your ribs, spread the mustard/spices, almost like you were icing a cake. Cover entire meat side with your mustard/spice mixture.
  • After the ribs are covered, sprinkle your pepper flakes on top, to add a little spice. Finally, sprinkle your sugar on top, to get that little twinge of sweetness!
  • Smoke on a charcoal BBQ, for about an 1 hour and 30 minutes, bone side down the entire time. Adjust cooking time depending on how big your rack of ribs is, and how hot your fire is. The key to these ribs being perfect is low and slow.

Nutrition Facts : Calories 94.5, Fat 2.9, SaturatedFat 0.3, Sodium 346.8, Carbohydrate 17.1, Fiber 4.9, Sugar 4.3, Protein 4.1

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