EASY DRY RUB RECIPE
A homemade dry rub recipe is the secret ingredient to amazing BBQ. Making your own couldn't be easier. Especially when you start with 5 of the best dry rub recipes we could find.
Provided by Stephanie Wilson
Categories Grilling
Time 5m
Number Of Ingredients 9
Steps:
- Combine the spices and herbs in a medium bowl and mix well.
- Transfer the dry rub to an air-tight container. The rub can be stored in a cool, dry place for 6 months. When the weather is warm, I like to store it in the freezer in a ziptop freezer bag.
- To use, generously sprinkle meats and veggies before cooking.
BLACK POWDER COWBOY RIB EYES WITH BLUE CHEESE BUTTER AND ROSEMARY SMOKE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.
- For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
- For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
- Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
- Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)
- Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.
HUGH'S DRY RUB
Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.
Provided by Hugh
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.
Nutrition Facts : Calories 16.4 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1164.6 mg, Sugar 0.8 g
MEMPHIS DRY RUB
This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!
Provided by Nikki Johnson
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g
CLASSIC BBQ RUB
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low 'n slow barbecued flavor.
Provided by Elizabeth Karmel
Categories No-Cook Backyard BBQ Spice Tailgating
Number Of Ingredients 12
Steps:
- Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
- Extra rub can be stored in an airtight container for up to six months.
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