John Berwalds Dry Rub Recipes

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CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB



Chef John's All-Purpose Steak Rub and Barbecue Dry Rub image

You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.

Provided by Chef John

Time 5m

Yield 16

Number Of Ingredients 8

¼ cup kosher salt
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 teaspoon dried, ground rosemary
1 teaspoon dried thyme, ground
¼ cup brown sugar

Steps:

  • For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
  • For an all-purpose steak rub, mix all ingredients except the brown sugar.
  • Store in an airtight container until needed.

Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g

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.

BIG JOHN'S BBQ RIBS AND DRY SPICE RUB



Big John's BBQ Ribs and Dry Spice Rub image

This is an awesome barbequed rib recipe. You can double or triple the amounts to serve a large group.

Provided by BigJohn

Categories     Main Dish Recipes     Rib Recipes

Time 7h20m

Yield 4

Number Of Ingredients 14

1 cup chili powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
½ teaspoon ground cumin
1 ½ teaspoons salt
2 tablespoons seasoning salt
2 pounds rib roast
4 cups canned tomato sauce
¼ cup packed brown sugar
½ cup chopped fresh tomato
¼ tablespoon Worcestershire sauce
2 tablespoons dried onion flakes
¼ cup soy sauce
¼ cup water

Steps:

  • In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
  • Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
  • In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
  • Prepare an outdoor grill for indirect heat. Lightly oil grate.
  • Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 51.4 g, Cholesterol 125 mg, Fat 22.7 g, Fiber 15.4 g, Protein 35.5 g, SaturatedFat 7.5 g, Sodium 4824.7 mg, Sugar 27.2 g

JOHN BERWALD'S DRY RUB



John Berwald's Dry Rub image

Provided by Marian Burros

Categories     easy, quick, condiments

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 7

1/2 cup brown sugar
1/2 cup salt
1/2 cup black pepper
1/2 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Steps:

  • Combine all the ingredients and stir well. Rub the mixture on beef, poultry and pork before barbecuing.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 3 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 20 grams

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

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