DRY RUB
"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
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
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
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
20 BEST DRY RUB RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dry rub recipe in 30 minutes or less!
Nutrition Facts :
DRY RUB FOR ANY MEAT
Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!
Provided by kstrating
Categories < 15 Mins
Time 10m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- Thoroughly combine all ingredients.
- Rub mixture into the meat and wrap tightly in plastic wrap.
- Refrigerate several hours or overnight.
- Store leftover mixture in an airtight jar or in the freezer.
- Makes just shy of one cup.
- From texascooking.com.
Nutrition Facts : Calories 298.3, Fat 7.9, SaturatedFat 1.2, Sodium 2500.6, Carbohydrate 62.6, Fiber 19.1, Sugar 32.2, Protein 9.3
DRY RUB
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Father's Day Backyard BBQ Paprika Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 9
Steps:
- Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD: Store in an airtight container for up to 3 months.
BEEF DRY RUB
I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.
Provided by PJ991092
Categories Low Cholesterol
Time 5m
Yield 1 1 3/4, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
- reserve some rub to add to your mop if you make one.
Nutrition Facts : Calories 36.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.6, Carbohydrate 8, Fiber 2.4, Sugar 3.1, Protein 1.2
DRY RUB FOR MEATS AND POULTRY
Provided by Daisy Martinez
Categories Fourth of July Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container.
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- Sweet Rub. What could be a better way to top off a list of dry rubs than one that is the best of both worlds: sweet and savory. Memphis style ribs are only a rib rub away with this recipe.
- Best Ever Steak Rub. I think the title of this recipe says it all: it's simply the best. Whether this is due to a bias of opinion on anyway, shape or form, there's no denying that when you put onion powder and garlic powder together, you'll never disappoint your guests.
- Café Mocha Rub. When a recipe's main ingredients include cocoa, coffee, and cinnamon, you've already won me (and the rest of the world) over. Keep in mind that although this recipe is applicable to more than just steaks, the flavoring of it is pretty bold and can easily overpower poultry such as chicken and pork.
- Montreal Steak Rub. Why spend the money on a tiny jar of Montreal steak mix when you can make it yourself, and in large batches? We can't think of a reason, either.
- Rib Dry Rub. When you hear the name Bobby Flay, there should be no questions asked. No necessary explanation as to why or how this rub will essentially change your life.
- Chili Coffee Rubbed Steak. Coffee and dried chipotle peppers? If you can handle the combination, you definitely don't want to pass this bad boy up. The spice blends of heat, sweet, and savory are sure to send your tastebuds on a field trip you'll never forget.
- Mexican Dry Rub. Who knew Rev Run was a grillmaster? Not us, that's for sure. But we couldn't be more thrilled that he is with this concoction of epic proportion.
- Super Dry Rub for Venison. Venison plus a good rub is the barbecue meal of your dreams. If you've never had a venison steak before, here's your in when it comes to trying excellent tested recipes.
- Italian Herb Rub. Who doesn't love a little Italian-inspired steak (or chicken) every now and then? Heck, every night is delicious in our book! This classic blend of Italian herbs pairs perfectly with a buttery topping on your medium rare steak, leaving you drooling for more.
- Barbecue Spice Rub. We wouldn't be Wide Open Eats if we didn't include a bbq dry rub, and this one is better than any recipe box list you'll find, and it's made of basic spice cupboard ingredients.
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