RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
BOBBY FLAY'S RIB RUB
Make and share this Bobby Flay's Rib Rub recipe from Food.com.
Provided by Eric R.
Categories Pork
Time 10m
Yield 9 Tablespoons, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
TEXAS BBQ RUB
A staple at my house. We rub this on most anything we BBQ. It makes a glaze as it cooks. I like it best on slow smoked ribs. Rub into meat 10 to 30 minutes before cooking.
Provided by ATexasDarling
Categories Side Dish Sauces and Condiments Recipes
Yield 64
Number Of Ingredients 5
Steps:
- Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.4 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 348.5 mg, Sugar 9.6 g
TQ RIB RUB
This rub is for slow barbequeing, if your just grilling over high heat you'll need to cut back on the sugar to avoid burning.
Provided by JoJos Chef
Categories Low Cholesterol
Time 10m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients together well making sure there are no lumps of sugar or spices.
- Use as a bbq rib rub, rub into meat and leave it refrigerated for AT LEAST 24 hours. The larger the meat the longer you can leave it before smoking.
- Continue by smoking ribs as you normally would.
Nutrition Facts : Calories 339.4, Fat 8.7, SaturatedFat 1, Sodium 17636.5, Carbohydrate 68.2, Fiber 13, Sugar 42.6, Protein 9.3
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RIB RUB AWARD WINNING EASY RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
Cuisine AmericanCategory Side DishServings 4Calories 48 per serving
- Use a whisk, but it feels more appropriate to use a spoon or even just your hands to evenly distribute the various substances involved.
- Remember that you are going to be cooking ribs, a food that no one is supposed to finish eating without getting some on their fingers.
THE BEST BBQ RIB RUB RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Spare Rib Rub. This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne.
- Memphis BBQ Rub. In Memphis, the rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis-style barbecue.
- Authentic Texas-Style Brisket Dry Rub. This Texas-style dry rub recipe is an easy way to spice up beef brisket. In true Tex-Mex style, this rub gets a kick from cayenne pepper and hot chili powder.
- Porker's Rib Seasoning. This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham-like flavor and not in a good way.
- Beef Rib Rub. This rub combines the flavors of sweet and heat. You can adjust the heat by using mild or medium chili powder. If you really want to make spice it up, then add an extra tablespoon of cayenne.
- Cajun Seasoning Rub. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
- Kansas City Rib Rub. In Kansas City, they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
- Achiote (Annatto) Paste. Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines and is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic.
- Cajun Blackened Seasoning. Blackening is a classic Cajun cooking technique that adds complex flavor and dark color. Traditionally, it's used to generously coat fish fillets before frying in a very hot cast-iron skillet, but crusty exterior filled with flavor is just what we want on our ribs.
- Mustard Rub. A classic wet mustard rub that really sticks to the meat. You can use different types of mustard in this recipe in order to change the flavor of the rub.
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