Bruce Aidelis Secret Spice Rub Recipes

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BRUCE AIDELIS' SECRET SPICE RUB



Bruce Aidelis' Secret Spice Rub image

We found this recipe printed on the back of a box of Diamond Crystal brand kosher salt. My husband tried it today on roasted chicken and it was really good! A few changes were the substitution of smoked Spanish paprika for the more common Hungarian paprika, replacing ground spices with whole when possible and most importantly, removing the dried thyme altogether. (We're not fans of dried thyme however, if you wish to add the thyme, the recipe calls for one teaspoon. I should note, too, that this recipe is an extremely rare instance where I use dried basil.) I think the smoked paprika gives the chicken that special grilled, outdoorsy taste-but without the mess involved in grilling. The chicken was slow roasted to avoid burning the skin due to the brown sugar in the rub. My husband wasn't aware the rub contained sugar and he was roasting the chicken at too high of a temperature. Consequently, the chicken was blackened, not burnt luckily. (Oh, but did taste delicious blackened!) Lastly, the recipe states that the rub can be used on both poultry and meat.

Provided by COOKGIRl

Categories     < 15 Mins

Time 10m

Yield 1 cup

Number Of Ingredients 11

1/3 cup kosher salt
2 tablespoons black peppercorns
2 tablespoons packed brown sugar
2 tablespoons smoked spanish paprika
2 tablespoons chili powder
1 teaspoon ground sage (I used my own dried sage leaves from the herb garden)
1/2 teaspoon whole allspice
2 teaspoons fennel seeds
1 teaspoon coriander seed
1 teaspoon dried basil
2 tablespoons salt-free granulated dried garlic

Steps:

  • Add the ingredients to a blender or clean coffee mill and whirl to a fine powder.
  • Note: My husband used about 3 tablespoons of the spice rub for a whole chicken that weighed 4.75 pounds (give or take a few ounces).
  • Store the remaining rub in an airtight container. Good for up to 3 months.

Nutrition Facts : Calories 243.5, Fat 5.5, SaturatedFat 0.9, Sodium 37861.9, Carbohydrate 53.3, Fiber 13.8, Sugar 29.3, Protein 6.1

SPICE RUB



Spice Rub image

Provided by Food Network

Time 10m

Yield 2 cups

Number Of Ingredients 8

3 tablespoons ancho chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper

Steps:

  • Add the ancho chile powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year.

BBQ SPICE RUB



BBQ Spice Rub image

This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.

Provided by Brenda McGrath

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 8

½ cup brown sugar
½ cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

Steps:

  • Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g

ALL-PURPOSE SPICE RUB



All-Purpose Spice Rub image

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

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)
Cumin
Coriander
Chili Powder
Turmeric
Curry powder
Ground ginger
Cardamom
Dried tarragon
Marjoram
Rosemary
Dill or basil

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.

BEST SPICE RUB RECIPE BY TASTY



Best Spice Rub Recipe by Tasty image

Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper

Provided by Alix Traeger

Time 30m

Yield 1 cup

Number Of Ingredients 9

¼ cup paprika
2 tablespoons brown sugar
1 tablespoon mustard powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons granulated garlic
1 tablespoon cayenne
2 tablespoons kosher salt
2 tablespoons ground pepper

Steps:

  • In a jar, add all the spices and shake until combined.
  • Store in a tightly covered container, such as a mason jar, for up to a year.
  • Season your favorite meats and vegetables with the rub.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams

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