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Old 05-08-2007, 02:23 AM   #1
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Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Lots Of Rub Recipes

Enjoy! I think I have done most of them. Find one that sounds good to you and start from there.

All-Purpose Red Rub

Ingredients

½ cup paprika
½ cup kosher salt
½ cup light brown sugar
½ cup granulated garlic
6 tablespoons granulated onion
¼ cup chili powder
1 tablespoon black pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper

Instructions

Dump all the ingredients into a bowl and rub them together with your
hands.
Store in a plastic or glass container until ready to use.

Rubbin' spices into the meat is the essential first step to great
barbecue.
This is a good starter rub, but feel free to personalize it. Add some of
your favorite herbs or pulverized dried smoked chiles. Just make sure
you
keep the sweet, savory and spicy flavors in balance.

Recipe Notes

Contributor: National Barbecue News, September 2001

Nutrition Summary by Recipe (Excluding Unknown Items)
253.7 Calories (109.6 Calories From Fat - 43.19 percent of total);
12.2 g Fats; 11.8 g Protein; 47.2 g Carbohydrates; 0.0 mg
Cholesterol; 30.9 g Fiber; 321.8 mg Sodium


Andrews Dry BBQ Rub

Ingredients

1 ½ cups paprika
1 tbsp+ (heaping) cayenne
3 tbsp+ sea salt
2 tbsp white pepper
1 tbsp cinnamon
2 tbsp yellow curry
2 tbsp cumin
2 tbsp hot paprika
2 tbsp dried mustard
2 tbsp chili powder

Instructions

Mix well, store in airtight container.



Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.

The bark comes off sweet, with a rich complexity (cumin, curry, and
cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.


Recipe Notes

Basically... everything in even amounts except salt, cayenne, and
cinnamon. If you increase heat, increase the cinnamon with it.

The bark comes off sweet, with a rich complexity (cumin, curry, and
cinnamon do this) and a tinge of heat. I use this rub on everything
except brisket.

Andrew Stanley

Nutrition Summary by Recipe (Excluding Unknown Items)
525.7 Calories (215.6 Calories From Fat - 41.02 percent of total);
24.0 g Fats; 26.3 g Protein; 100.5 g Carbohydrates; 0.0 mg
Cholesterol; 67.1 g Fiber; 207.8 mg Sodium


Barry's BBQ Rub

Ingredients

1 cup brown suger
¼ cup salt
2 tbsp paprika
1 tbsp onion powder
½ tbsp garlic powder
½ tbsp mustard pwdr
½ tsp black pepper
½ tsp red pepper
1 tsp oregano
1 tsp thyme

Instructions

Mix well, store in airtight container.

Recipe Notes

From Barry Ashworth

Nutrition Summary by Recipe (Excluding Unknown Items)
81.6 Calories (18.1 Calories From Fat - 22.13 percent of total);
2.0 g Fats; 3.6 g Protein; 17.2 g Carbohydrates; 0.0 mg
Cholesterol; 6.5 g Fiber; 28303.1 mg Sodium

Basic
BBQ Rub

Ingredients

¼ cup salt -- (non-iodized)
3 tbsp Brown Sugar
2 tbsp Black Pepper
1 tbsp Garlic Salt
1 tbsp Paprika
1 tbsp Chili Powder
1 tsp Sugar
1 tsp Onion Powder
1 tsp ground Cumin
1 tsp Red Pepper -- (optional)

Instructions

Mix all ingredients. Use immediately.

Store leftovers in airtight container.

Nutrition Summary by Recipe (Excluding Unknown Items)
68.1 Calories (19.6 Calories From Fat - 28.77 percent of total);
2.2 g Fats; 2.2 g Protein; 14.1 g Carbohydrates; 0.0 mg
Cholesterol; 5.3 g Fiber; 79.4 mg Sodium


BBQ
Dog BBQ Rub

Ingredients

3 lbs Kosher salt
1 lb box coarse black pepper
1/4 cup granulated garlic
1/4 cup onion powder
1/4 cup six pepper spice
1/2 cup chile powder
1 lb paprika

Instructions

Mix all ingredients and store in an airtight container


Nutrition Summary by Recipe (Excluding Unknown Items)
1407.8 Calories (531.7 Calories From Fat - 37.77 percent of total);
59.1 g Fats; 69.8 g Protein; 275.3 g Carbohydrates; 0.0 mg
Cholesterol; 171.4 g Fiber; 169.3 mg Sodium


Queens Rib Rub

Ingredients

½ cup black pepper
½ cup paprika
¼ cup garlic powder
¼ cup onion salt
3 tablespoons dry mustard
3 tablespoons celery seed
2 tablespoons chili powder

Instructions

Combine all the ingredients and store in a glass jar with lid. Keeps for
about 3 months. Use on the meat of your choice, but it is especially
good on
ribs. Makes 2 cups.

To see the BBQ Queens and their cookbook go to www.BBQQueens.com

Recipe Notes

The recipe is from Easy Grilling & Simple Smoking with the BBQ Queens by
Karen Adler & Judith Fertig.

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


BBQ
Stu's Winning Rub

Ingredients

½ cup kosher salt
½ cup brown sugar
¼ cup granulated garlic
¼ cup course black pepper
? cup cumin
3 tbs. 5 spice

Instructions

Mix well and rub


Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Beef
Rub-Threadgill's Meat Seasoning

Ingredients

½ cup Kosher Salt
4 tbsp Black Pepper
2 tbsp granulated Onion
4 tbsp granulated Garlic
1 tsp Cayenne Pepper
2 tbsp White Pepper
1 tsp Cumin -- ground
2 tbsp Hot Hungarian Paprika

Instructions

Combine well, in a bowl. Keep tightly sealed.

Makes about 1-1/2 C, enough for 2 8# briskets.


Recipe Notes

Threadgill's - The Cookbook ISBN 1-56352-277-2

Magoo says he tried this on Beef Shortribs and it was excellent!

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium



Belly's Texas-Style Dry Rub - Serves 1

Ingredients

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper -- ground
(heat to your liking)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar -- (white or brown)
1 tablespoon paprika

Instructions

Mix ingredients and rub into meat well and let the meat sit until it
is dry.
Put the meat into your smoker at 220F. Mop after it has cooked for
about two hours and then every 1/2 hour.

Recipe Notes


Per serving (excluding unknown items): 85 Calories; 1g Fat (10%
calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol;
6400mg Sodium{}
Food Exchanges: 1/2 Starch/Bread; 1 Fruit; 1 Other Carbohydrates{}
_____

Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium



Big
Jim BBQ Rub

Ingredients

2 boxes kosher salt (6 lbs)
6 cups coarse grind black pepper
2 ½ cups durkee 6 pepper blend (tone's)
2 cups old bay seasoning
1 cup granulated garlic

Instructions

Mix well and use to season anything.

Store in airtight container

(you might want to scale this down to something reasonable, unless
you are running a BBQ joint!)

Recipe Notes

Here's mine, simple, no sugar. I got thru about 10-12 pounds a week
at the
Store. Use it on everything and season all my dishes with it. BTW this
makes a bunch.

Big Jim Whitten

Contributor: bigjim@atlantic.net

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium



Martin's Grass Skirt Rub

Ingredients

1 large lemon/pepper blend from Costco
1 large garlic/pepper blend from Costco
1/3 lrg granulated garlic from Costco
1/3 lrg granulated onion powder from Costco
1/3 cup thyme
1/3 cup herbs de provance
1/4 cup kosher salt (diamond)
1/3 cup turbinado sugar
3 tbsp ancho powder
3 tbsp paprika
2 tbsp tablespoons Adobo -- (I used the sin sazzaon version, which
means without annato seed)
2 tbsp Chinese 5-spice
2 tbsp sage

Instructions

Bill Martin's Grass Skirt Rub (G Wiv's Version)


Bill calls for rosemary/thyme/sage, I was almost out of sage and did not
have rosemary so I used herbs de provance.

Bill also calls for more Adobo than I used, a whole small bottle, but I
don't especially like to use 'accent' type products.

I used some paprika for color and a bit of ancho for slight heat,
Bill does
not use either.

I may have used more ancho than I remember, I like rubs with a slight
zing
to them.

Excellent for poultry and pork.


Nutrition Summary by Recipe (Excluding Unknown Items)
85.4 Calories (30.7 Calories From Fat - 35.91 percent of total);
3.4 g Fats; 4.2 g Protein; 17.1 g Carbohydrates; 0.0 mg
Cholesterol; 11.1 g Fiber; 8.6 mg Soduim


Bourbon Street Seasoning

Ingredients

4 tbsp canning salt
2 tbsp onion powder
1 tbsp black pepper
1 tbsp cayenne
1 tbsp paprika (I use the sharp)
2 tsp garlic powder
1 ½ tsp ground thyme
1 ½ tsp allspice
1 ½ tsp sugar (I use light brown)
¾ tsp ground nutmeg
¾ tsp ground bay leaf

Instructions

Bourbon Street Seasoning


from "Barbecuing & Sausage- Making Secrets" by Charlie and Ruthie Knote.

Nutrition Summary by Recipe (Excluding Unknown Items)
74.0 Calories ( 3.9 Calories From Fat - 5.29 percent of total);
0.4 g Fats; 2.5 g Protein; 17.3 g Carbohydrates; 0.0 mg
Cholesterol; 2.0 g Fiber; 11.1 mg Sodium

From Bill Martin's collection. Enjoy!

Printed from A Cook's Books -- Recipe management for Macintosh
Bruce's Dalmation BBQ Rub

Ingredients

2 parts kosher salt
1 part coarse black pepper

Instructions

Mix well, store in shaker container.
Rub well into ribs, chicken or brisket




Recipe Notes

Bruce's Dalmatian Rub

Bruce
bruce@bdbbq.com
Brisket Dog BBQ

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Cajun
Rub #1

Ingredients

1 ½ tsp ground white pepper
1 ½ tsp ground black pepper
1 tsp ground red pepper
1 tsp dried thyme, crushed
1 tsp onion powder
1 tsp garlic powder
½ tsp salt

Instructions

Stir together the white pepper, black pepper, red pepper, thyme,
onion powder, garlic powder, and salt in a small bowl.

Store in an airtight container for up to 3 months.


To use, sprinkle mixture evenly over meat; rub in with your fingers.

Store in a tightly covered container.

Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or
seafood).

Recipe Notes

Keep this peppery rub on hand to spice up pork, chicken, or seafood.

Nutrition Summary by Recipe (Excluding Unknown Items)
17.6 Calories ( 0.4 Calories From Fat - 2.37 percent of total);
0.0 g Fats; 0.7 g Protein; 4.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.4 g Fiber; 1180.9 mg Sodium

Cajun
Rub #2

Ingredients

2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne
1 ½ tsp ground white pepper
½ tsp ground black pepper
1 tsp dry thyme leaves
1 tsp oregano leaves

Instructions

In jar with tight-fitting lid, shake together all ingredients.

Store tightly covered at room temperature.

Makes about 1/2 cup.

Nutrition Summary by Recipe (Excluding Unknown Items)
75.1 Calories (16.9 Calories From Fat - 22.52 percent of total);
1.9 g Fats; 3.5 g Protein; 15.6 g Carbohydrates; 0.0 mg
Cholesterol; 6.0 g Fiber; 4724.3 mg Sodium


Cardogs Dry Rub

Ingredients

1 cup WHITE sugar
1 cup dark BROWN sugar, dried
1/2 cup salt (Mike and Barbie ONLY use Kosher Salt !)
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder

Instructions

CARDOGS PORK AND CHICKEN RUB - VERSION 2005
With Mikey's and Barbie's "MODS"

WORKS WONDERS ON STEAKS TOO !


1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º
(We take off @ 152º to 154º degrees IF POSSIBLE !!)
and internal legs and thighs to 170º internal (180 max).
3) Use a glaze on the sweet side, add honey to what you like.
The heat from the rub will come thru.

Mikey and Barbie's comments: We did not use the MSG.
We left off the Chile Powder as we did not have any.

In place of the Chile Powder,
we have many times, used what THE PITMASTER,
Garry Howard taught us to use,
Chimayo Chile Powder from Albuquerque.
5 TBS + 1 Teas
NOTE: If you prefer to get and use this ...
This CAN be found in Mexican markets here in Atlanta
and many other parts of America.

What did not get used was the 4 teas of cayenne (We were out of Chile
Powder, if ya can believe that).



Nutrition Summary by Recipe (Excluding Unknown Items)
70.5 Calories ( 1.7 Calories From Fat - 2.37 percent of total);
0.2 g Fats; 2.9 g Protein; 15.9 g Carbohydrates; 0.0 mg
Cholesterol; 1.7 g Fiber; 8.1 mg Sodium

Cardogs Pork and Chicken Rub

Ingredients

1 cup sugar
1 cup salt
1/2 cup dk brown sugar, dried
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp MSG
4 tsp cayenne
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder

Instructions

CARDOGS PORK AND CHICKEN RUB
(This is from whence we started all of this)

1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º internal
legs and thighs 180º internal.
3) Use a glaze on the sweet side, add honey to what you like.
The heat from the rub will come thru.

Nutrition Summary by Recipe (Excluding Unknown Items)
850.7 Calories ( 1.7 Calories From Fat - 0.20 percent of total);
0.2 g Fats; 2.9 g Protein; 217.4 g Carbohydrates; 0.0 mg
Cholesterol; 1.7 g Fiber; 113181.5 mg Sodium


Carolina-Style Pulled Pork Shoulder - Serves 12

Ingredients

5 lbs boneless pork butt (shoulder) -- tied or netted
RUB
2 tbsp paprika
1 tbsp black pepper
2 tsp cayenne
BASTE
1/2 cup bourbon
2 tbsp molasses
1 1/2 cup cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if
dried) -- (2 to 4 peppers)
2 tbsp salt
1 tbsp crushed red pepper
1 tbsp black pepper
2 tsp cayenne pepper
Hardwood chips -- soaked in water for 1 hour

Instructions

To make Rub: mix all ingredients together in a small bowl.
To make Baste: mix all ingredients together in saucepan, simmer for 5
minutes
Rub pork shoulder on all surfaces with rub mixture; cover and
refrigerate
up to 24 hours.
Prepare a medium fire in smoker (or covered grill with banked coals).
Smoke pork shoulder with soaked hardwood chips; adding more charcoal and
wood chips to maintain a medium-low heat — between 250 and 300ºF —
and
smoke until internal temperature of pork shoulder is between 170 and
180ºF. This slow cooking process should take between 5 and 6 hours.
Baste the shoulder every 20 to 30 minutes during the last couple of
hours
of cooking.
Boil any leftover basting sauce for 5 minutes, shred ("pull") the
meat and
sauce it; serve on sandwich buns with cole slaw.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium

Chili Rub

Ingredients

½ cup Dried Anchos -- ground
3 tbsp Salt
1 tbsp Fresh thyme
1 tbsp Dry mustard

Instructions

Use immediately.

Chris L.

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 21220.0 mg Sodium


Chili
Rub #2

Ingredients

½ cup New-Mexican chiles -- Dried, crushed
3 tbsp Salt
1 tbsp Fresh thyme
1 tbsp Dry mustard

Instructions

Use immediately

Recipe Notes

Big Jim Whitten's version of a chile rub!!!

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 21220.0 mg Sodium


Mooseman's Rub

Ingredients

10 tbsp Black Pepper
10 tbsp Paprika
5 tbsp Chili Powder
5 tbsp Red Pepper
5 tbsp Garlic Powder
3 tbsp Celery Salt
1 tbsp Dry Mustard

Instructions

Use as soon as possible.

Store in an airtight shaker jar.




Nutrition Summary by Recipe (Excluding Unknown Items)
456.6 Calories (139.9 Calories From Fat - 30.63 percent of total);
15.5 g Fats; 21.8 g Protein; 89.5 g Carbohydrates; 0.0 mg
Cholesterol; 42.8 g Fiber; 413.1 mg Sodium



Danny
Gaulden's General-Purpose Dry Rub

Ingredients

¾ cup paprika
2 tablespoons chili powder
¼ cup black pepper
2 tablespoons garlic powder
¼ cup salt
2 tablespoons onion powder
¼ cup sugar
1 tablespoon cayenne pepper

Instructions

Mix ingredients together and store in an air-tight jar.




Recipe Notes

Danny Gaulden's General-Purpose Dry Rub

Contributor: Danny Gaulden

Nutrition Summary by Recipe (Excluding Unknown Items)
585.1 Calories (121.6 Calories From Fat - 20.78 percent of total);
13.5 g Fats; 18.3 g Protein; 128.1 g Carbohydrates; 0.0 mg
Cholesterol; 38.5 g Fiber; 28484.8 mg Sodium



Danny
Gaulden's Sparerib Rub

Ingredients

1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
½ cup paprika
1 cup brown sugar

Instructions


This may be a little hot for some folks, so one may want to reduce the
cayenne a little, but that's the way they like'em out West. I believe
the
brown sugar is a must, and when it caramelizes, it produces that rich
dark
cherry-red color, plus it tastes good!



Recipe Notes

Danny Gaulden's Sparerib Rub

Contributor: Danny Gaulden, DG's, Carlsbad, NM

Nutrition Summary by Recipe (Excluding Unknown Items)
183.5 Calories (65.0 Calories From Fat - 35.42 percent of total);
7.2 g Fats; 8.8 g Protein; 36.3 g Carbohydrates; 0.0 mg
Cholesterol; 21.0 g Fiber; 14169.2 mg Sodium



Danny
Gauldens Sparerib Rub #2

Ingredients

1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne
1 tablespoon black pepper
1 tablespoon white pepper
½ cup paprika
1 cup brown sugar
***FINISHING SAUCE***
¼ cup vinegar
¼ cup mustard
? cup brown sugar

Instructions

This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but that's the way they like'em out here. I
believe the
brown sugar is a must, and when it caramelizes, it produces that rich
dark
cherry-red color, plus it taste good!

After the ribs come off the pit, baste them with a quick coat of an old
Southern recipe for finishing sauce for an added deeper, richer, cherry
appearance, and flavor. Sauce should be more on the thick side, than
thin.
Apply with a pastry brush 2 or 3 inches wide. Must be brushed on AS
SOON
as the ribs come off the pit, not even 2 min. later...immediately.
This
lets it burn in, and will give them a shinny, glazed appearance, and
turns
them into an even deeper cherry-red color. I love that color.

If the color is not deep enough, add more brown sugar.

Recipe Notes

Danny's Pork Spare Rib Rub & Finishing Sauce

Danny Gaulen, DG's BBQ, Carlsbad, NM

Nutrition Summary by Recipe (Excluding Unknown Items)
183.5 Calories (65.0 Calories From Fat - 35.42 percent of total);
7.2 g Fats; 8.8 g Protein; 36.3 g Carbohydrates; 0.0 mg
Cholesterol; 21.0 g Fiber; 14169.2 mg Sodium




Garry's 180 BBQ Rub

Ingredients

4 tablespoons kosher salt
4 tablespoons turbinado sugar
4 tablespoons brown sugar
2 tablespoons ground cumin
4 tablespoons gebhardt's chili powder
2 tablespoons black pepper
4 tablespoons paprika
½ teaspoon allspice
½ teaspoon ground cloves

Instructions

Mix all ingredients together well.

Rub on meat to be barbecued.

Wrap in plastic wrap and refrigerate overnight before smoking.



Recipe Notes

Garry's 180 BBQ Rub
In barbecue cookoff contests I have received a perfect score of 180
points
for ribs four times and chicken four times, the highest possible
score in a
KCBS contest. This is the rub I have been using. I hope you like it as
much as the judges.

Contributor: Garry Howard

Nutrition Summary by Recipe (Excluding Unknown Items)
82.4 Calories (32.9 Calories From Fat - 39.99 percent of total);
3.7 g Fats; 4.1 g Protein; 16.1 g Carbohydrates; 0.0 mg
Cholesterol; 10.5 g Fiber; 10.2 mg Sodium

Honey
Barbecue Baste - Serves 6

Ingredients

1 tbsp vegetable oil
1/4 cup minced onion
1 clove garlic -- minced
1 8-ounce can tomato sauce
1/3 cup honey
3 tbsp vinegar
2 tbsp dry sherry
1 tsp dry mustard
1/2 tsp salt
1/4 tsp coarsely ground black pepper

Instructions

Heat oil in medium saucepan over medium heat until hot. Add onion and
garlic; cook and stir until onion is tender. Add remaining ingredients.
Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over
grilled chicken, pork, spareribs, salmon or hamburgers.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 Cup"
T(Simmer time):
"0:20"

Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium



Jack's
Old South BBQ Rub

Ingredients

¼ cup brown sugar
¼ cup sweet paprika
¼ cup kosher salt
3 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dried basil

Instructions

Combine all ingredients and mix well.

Nutrition Summary by Recipe (Excluding Unknown Items)
35.2 Calories ( 0.8 Calories From Fat - 2.37 percent of total);
0.1 g Fats; 1.4 g Protein; 7.9 g Carbohydrates; 0.0 mg
Cholesterol; 0.8 g Fiber; 4.0 mg Sodium


Joe's
New Rub

Ingredients

1 cup Brown Sugar
1 Tbs Ground New Mex Chilies
1 tsp Ground Chipotle
1 tsp Celery Seed
1 tsp Black Pepper
1 Tbs Garlic Powder
1 tsp Salt

Instructions

Joe's New Rub

Store in airtight shaker jar

Nutrition Summary by Recipe (Excluding Unknown Items)
7.8 Calories ( 4.5 Calories From Fat - 58.02 percent of total);
0.5 g Fats; 0.4 g Protein; 0.8 g Carbohydrates; 0.0 mg
Cholesterol; 0.2 g Fiber; 3.2 mg Sodium



Latin
American Rub - Serves 16

Ingredients

4 tbsp ground cumin
4 tbsp chili powder
2 tbsp ground coriander
1 tbsp cinnamon
2 tbsp brown sugar
2 tbsp salt
1 tbsp red pepper flakes
2 tbsp ground black pepper

Instructions

Place all ingredients in a jar with a tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temperature.
Makes about 1 cup (enough to coat 2 slabs of pork back ribs).
Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 Cup"

Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium



Mike
Chester's Steak Grilling Rub

Ingredients

3 Tbs. Canning salt
1 tsp. Black pepper
1 tsp. Tenderizer (Adolph's Natural Unseasoned)
1 tsp. MSG
1 tsp. Onion powder
2 tsp. Granulated garlic
½ tsp. Cayenne pepper (35,000 Scoville)
1 tsp. White Sugar
1 tsp. Paprika

Instructions

Mix all ingredients thoroughly, apply liberally to steaks, grill as
usual.

Store extra in airtight container.


Recipe Notes

This is not a Barbecue rub. It is a formula that I came up with for
grilling. It makes a very good seasoning on steaks, hamburgers and
grilled pork chops. This is my original recipe, though not
particularly unique. I don't know if you want this type of recipe for
your collection or not, but here it is:

Mike Chester

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium



Mild
Rib Rub

Ingredients

? cup dark brown sugar
? cup celery powder
? cup sweet paprika
1 tbsp Gebhardts chile powder
2 tsp ground black pepper
1 tsp citric acid powder
1 tsp dubya powder
½ tsp MSG
1 tsp ground sage
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp mustard powder
¼ tsp ground cinnamon
salt

Instructions

Mix well. Apply and rub onto meat, liberally. Store in airtight
container.

Nutrition Summary by Recipe (Excluding Unknown Items)
4.6 Calories ( 0.1 Calories From Fat - 2.06 percent of total);
0.0 g Fats; 0.2 g Protein; 1.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.1 g Fiber; 0.4 mg Sodium

From Bill Martin's collection. Enjoy!

Norm
Corley's Greek Rub

Ingredients

3 tbsp dark brown sugar
2 tbsp paprika
2 tbsp chili powder (use a type you like)
2 tbsp curry powder (use a type you like)
2 tbsp salt
2 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp dried oregano

Instructions

Ok, here's what I use most of the time on just about
everything but lamb. Measurements are approximate because I just
eyeball most
things. Just substitute part for tablespoon and ya got it:


Think I remembered everything. If I'm in a hurry I skip everything
except the
salt and pepper. Chili powder and curry powder really compliment
each other
well. If I want a garlic flavor I use a clove or 12 of crushed
garlic and rub
it on first. Makes your hands smell great. Eat a clove or two if
you want to
be left alone.


Norm Corley
Athens, Greece

Nutrition Summary by Recipe (Excluding Unknown Items)
39.9 Calories (16.1 Calories From Fat - 40.33 percent of total);
1.8 g Fats; 2.0 g Protein; 7.7 g Carbohydrates; 0.0 mg
Cholesterol; 5.2 g Fiber; 13957.6 mg Sodium


Perini
Ranch Steak Rub

Ingredients

1 tsp corn starch; or flour
1 tbsp salt
1 cup black pepper -- coarse ground
1 tsp dried oregano
1 tsp garlic powder -- FRESH
1 tsp paprika
1 tsp granulated beef stock base

Instructions

Mix cornstarch, salt, pepper, oregano, garlic powder, paprika and stock
base.

Either sprinkle or rub into the meat.



Recipe Notes

Perini notes that this rub should not be used on a piece of meat placed
overnight in the refrigerator, because the salt will naturally pull
moisture from the meat. Apply the rub and cook immediately. Be
certain the
garlic powder is fresh.

Nutrition Summary by Recipe (Excluding Unknown Items)
15.4 Calories ( 2.6 Calories From Fat - 17.18 percent of total);
0.3 g Fats; 0.8 g Protein; 3.2 g Carbohydrates; 0.0 mg
Cholesterol; 1.1 g Fiber; 7074.8 mg Sodium




Rendezvous-style Rib Rub

Ingredients

2 tablespoons Hungarian paprika
2 teaspoons seasoned salt
2 teaspoons cracked black pepper
2 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
1 teaspoon dried oregano
1 teaspoon dry mustard
½ teaspoon chili powder
½ teaspoon ground cayenne pepper

Instructions

Mix well, use immediately


Nutrition Summary by Recipe (Excluding Unknown Items)
3.9 Calories ( 1.9 Calories From Fat - 48.04 percent of total);
0.2 g Fats; 0.2 g Protein; 0.7 g Carbohydrates; 0.0 mg
Cholesterol; 0.4 g Fiber; 12.6 mg Sodium



Rib
Rub Version 1

Ingredients

¾ cup sugar
½ cup salt (non-iodized)
? cup black pepper
¼ cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
¼ teaspoon cayenne pepper

Instructions

Mix all together, decant into a shaker storage container.
Use generously and rub vigorously into spareribs prior to smoking.

Recipe Notes

Version 1 - Kyle-Style, courtesy of The Orgasmic Slabs

Nutrition Summary by Recipe (Excluding Unknown Items)
740.3 Calories (44.7 Calories From Fat - 6.04 percent of total);
5.0 g Fats; 7.1 g Protein; 182.3 g Carbohydrates; 0.0 mg
Cholesterol; 14.1 g Fiber; 91.0 mg Sodium


Rib
Rub version 2

Ingredients

¼ cup dark brown sugar
½ cup white sugar
½ cup paprika
? cup garlic salt
? cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Instructions

Mix all together in a bowl

Cover meat with the rub, and rub it into the meat vigorously.


(enough for 1 whole shoulder or 2 butts)



Recipe Notes

Version 2, courtesy of Chris Lilly

Nutrition Summary by Recipe (Excluding Unknown Items)
183.1 Calories (75.6 Calories From Fat - 41.32 percent of total);
8.4 g Fats; 9.1 g Protein; 34.9 g Carbohydrates; 0.0 mg
Cholesterol; 23.2 g Fiber; 94.5 mg Sodium


Rib
Rub version 3

Ingredients

1 8-oz Jar McCormick's Season-All
2 cups turbinado sugar.

Instructions

Mix together in Shaker-type container.

Apply generously to spareribs or pork butt, rub it into the meat
vigorously.

Recipe Notes

It's not as sweet as it sounds, since the turbinado is unrefined and
less concentrated, and the turbinado doesn't seem to scorch like regular
refined sugar. It also has a bit of flavor to it that is lacking in
refined
sugar. I like the spicy-sweet flavor it gives the meat.

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Rib Rub version 4
Ingredients

1 bottle Lawry's Seasoning Salt
1 bottle Garlic Pepper

Instructions

Mix in a bowl, store in a shaker container.

Apply liberally to spareribs or pork butt, and rub in vigorously.


Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium




Southern Succor Rub

Ingredients

¼ cup black pepper -- freshly ground
¼ cup paprika
¼ cup Splenda
2 tsp dry mustard
1 tsp cayenne
2 tbsp salt

Instructions

Southern Succor Rub

Store in airtight container

Nutrition Summary by Recipe (Excluding Unknown Items)
79.8 Calories (32.2 Calories From Fat - 40.33 percent of total);
3.6 g Fats; 4.1 g Protein; 15.4 g Carbohydrates; 0.0 mg
Cholesterol; 10.3 g Fiber; 13962.3 mg Sodium


Soy /
Wasabi Marinade - Serves 16

Ingredients

1/3 cup Japanese soy sauce
1/3 cup water
1/3 cup Japanese mirin
Fresh ground black pepper
1 lg knob fresh ginger root -- finely sliced
1 tsp sugar
1 tsp Hot "NAMIDA" Wasabi Paste
Fresh lemon juice from one lemon
Fresh coriander (cilantro) leaves or
parsley

Instructions

Mix first 8 ingredients together for marinade. Adjust quantities of
first
3 ingredients so that marinade will cover item(s) to be marinated.
Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

Nutrition Summary by Serving (Excluding Unknown Items)
inf Calories ( inf Calories From Fat - nan percent of total);
inf g Fats; inf g Protein; inf g Carbohydrates; inf mg
Cholesterol; inf g Fiber; inf mg Sodium


Stan
Marks Rib and Chicken Rub

Ingredients

1 cup McCormick's Season-All -- (or Lawry's, etc.)
1 cups turbinado (raw) sugar

Instructions

Mix thoroughly

Store in airtight, shaker-container

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Tex-
Mex Dry Rub

Ingredients

3 tbsp salt
¼ cup chili powder
1 tbsp garlic powder
1 tbsp onion powder

Instructions

Combine all the ingredients, mix well, and store in an airthight
container
for up to 3 months.

Using 1/2 teaspoon per side of each steak, pat the dry rub into the
meat on
one side, turn, and rub into the other side.


Yield:
"1/2 cup"

Recipe Notes

Source:
"The Tex-Mex Cookbook ISBN 0-7679-1488-0"

Recipe By :Robb Walsh

Nutrition Summary by Recipe (Excluding Unknown Items)
146.0 Calories (46.5 Calories From Fat - 31.83 percent of total);
5.2 g Fats; 5.8 g Protein; 28.1 g Carbohydrates; 0.0 mg
Cholesterol; 11.5 g Fiber; 21528.9 mg Sodium
Texas-
Style Honey Barbecue Rub - Serves 4

Ingredients

4 4-ounce boneless beef top sirloin steaks
1/4 cup honey
4 clove garlic -- minced
2 tsp salt
2 tsp medium-grind black pepper
2 tsp ground mustard
2 tsp chili powder

Instructions

Rub each steak with one tablespoon of honey. Combine remaining
ingredients
and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to
desired degree of doneness.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

Nutrition Summary by Serving (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Tony
Chachere's Famous Creole Seasoning

Ingredients

26 oz. box free-flowing salt
1 ½ oz. ground black pepper
2 oz. ground red pepper (cayenne)
1 oz. pure garlic powder
1 oz. chili powder (such as Mexene or Gerhardt's)

Instructions

Mix well and use like salt.

Recipe Notes

"Adapted from the Old Mill BBQ"

TONY CHACHERE'S FAMOUS CREOLE SEASONING


Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Walter
Jetton's Dry Rib rub

Ingredients

6 tbsp salt
6 tbsp sugar
2 ½ tbsp black pepper
2 tbsp MSG
1 tbsp dry lemon powder
1 tbsp paprika

Instructions

Combine all ingredients and store in an airtight container.


Recipe Notes

Walter Jetton's Dry Rib Rub

Nutrition Summary by Recipe (Excluding Unknown Items)
312.5 Calories ( 8.0 Calories From Fat - 2.57 percent of total);
0.9 g Fats; 1.0 g Protein; 79.4 g Carbohydrates; 0.0 mg
Cholesterol; 2.6 g Fiber; 42442.4 mg Sodium


Weezie's Magic Lamb Rub

Ingredients

1 tbsp Kosher salt
1 tbsp black pepper -- coarsely ground
2 tsp juniper berries -- finely ground
½ tsp fresh rosemary -- finely ground

Instructions

Mix together and use on smoked or grilled lamb. We use it on lamb
shanks and
smoke them for about 6 hours. serve with a mint sauce or a tomato-curry
sauce.

Recipe Notes

Sandy & Louise Savage
smoking in New Mexico

Nutrition Summary by Recipe (Excluding Unknown Items)
0.0 Calories ( 0.0 Calories From Fat - nan percent of total);
0.0 g Fats; 0.0 g Protein; 0.0 g Carbohydrates; 0.0 mg
Cholesterol; 0.0 g Fiber; 0.0 mg Sodium


Wild
Willys One-Derful Rub

Ingredients

¾ cup paprika
¼ cup ground black pepper
½ cup Sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne
¼ cup Salt

Instructions

Wild Willy's One-derful Rub

Store in Airtight Shaker jar

Nutrition Summary by Recipe (Excluding Unknown Items)
780.1 Calories (121.6 Calories From Fat - 15.58 percent of total);
13.5 g Fats; 18.3 g Protein; 178.5 g Carbohydrates; 0.0 mg
Cholesterol; 38.5 g Fiber; 28484.8 mg Sodium



Willingham Dry Rub

Ingredients

3 tsp Salt
2 Tbls Brown Sugar -- Dark or light brown
1 Tbls Black Pepper -- Fresh Ground
1 Tbls Citric Acid -- Powdered
1 ½ tsp Lemon Pepper
1 ½ tsp Garlic Salt
1 tsp White Pepper
1 tsp Chili Powder
½ tsp Onion Salt
½ tsp Dry Mustard

Instructions

Combine all ingredients in a bowl or glass jar with a lid.
Stir or shake to mix.
Use immediately or store in a cool dark place for up to several months.

Good on pork, beef, poultry.

Nutrition Summary by Recipe (Excluding Unknown Items)
8.2 Calories ( 3.9 Calories From Fat - 48.04 percent of total);
0.4 g Fats; 0.3 g Protein; 1.4 g Carbohydrates; 0.0 mg
Cholesterol; 0.9 g Fiber; 7099.6 mg Sodium
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Old 05-08-2007, 08:44 AM   #2
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Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Thanks for posting Pigs.

I just finished up combing thru all 537 pages of the sauce recipes you posted. ( I accidently printed all of them ) It took all week to get thru them.
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Old 05-30-2007, 07:13 AM   #3
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Location: Southern Part of Heaven
Posts: 270
That's a diverse and very robust collection of recipes.

Thanks for posting them!!
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