Steves Basic Bbq Rub Recipes

BASIC BARBECUE RUB

Steps:

• Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several weeks.

STEVE'S BASIC BBQ RUB

Steps:

• Mix all the ingredients together well and keep in an air tight container in the same place that you keep your spices.
• To use: rub into the meat and let sit in the fridge for 1 or 2 hours before grilling/smoking

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

QUICK AND EASY BARBECUE RUB

Steps:

• Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

STEVE'S BODACIOUS BARBECUE RIBS

Steps:

• In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
• Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
• Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

BASIC BARBECUE RUB

Steps:

• Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

MEMPHIS RUB BY STEVEN RAICHLEN

Steps:

• Mix all ingredients together, using the cayenne pepper to your heat preference.
• Rub on a whole chicken for beer can chicken, or a rack of ribs.
• Makes about a half a cup of rub.

MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)

Steps:

• You will need a barbecue mop.
• Make the rub: add the rub ingredients to a bowl; stir to mix.
• Store rub in an airtight container away from heat and light; will keep for 6 months.
• Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
• Remove the thin, papery membrane from the back of each rack of ribs.
• Generously season the ribs all over with salt and pepper.
• Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
• When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
• Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
• When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
• The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
• Transfer the grilled ribs to a platter or cutting board.
• Generously brush or mop the ribs on both sides with the mop sauce.
• Thickly sprinkle the meat side with the remaining rub to form a crust.
• You can use all or the rub or just a part, depending on your fondness for spice.
• Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.