This is our special thread just for rubs. If you are a cook you will know what a rub is. If you don't know, then a rub is a special group of seasonings that you will "Rub" or massage into your particular piece of meat just before cooking. Please feel free to include any recipes that you may have here. [signature]
Brisket rub In a non-reactive bowl (plastic or stainless steel), mix the following ingredients: 1/3rd cup sea salt 1/3rd cup fresh ground black pepper preferrably tellicherry peppers 1/4 cup paprika 3 tbls garlic powder Blend well and apply to brisket heavily. Cook 8 to 12 hours depending upon the size of the briket at a temperature of 225 degrees.
Lemon Pepper & thyme rub In a non-reactive bowl mix the following ingredients: 6 tablespoons lemon pepper 2 tablespoons ground thyme 2 tablespoons paprika 2 teaspoons granular garlic 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon MSG (Omit if desired) 1/4 teaspoon ground coriander 1/8 teaspoon ground cumin 1/8 teaspoon cayenne pepper Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container.
poultry rub Mix the following dry seasonings: 4 Tbsp. Salt 2 Tbsp. Granulated Garlic 2 Tbsp. Granulated Onion 2 tsp. Ground Thyme 1 tsp. Ground Sage 1 tsp. Ground Bay Mix well and use like salt.
Standing Rib Roast rub 2 T. Salt 1 T. garlic powder 1 T. Onion powder 1 t. thyme - not California bay!) 1 t. fresh ground black pepper Use like salt and enjoy!
5 tb Season salt 4 ts Lowry's Tobasco Season salt 5 ts Garlic powder 5 ts Onion powder 2 1/2 ts Black pepper 1 tb MSG Mix well and store. Great on ribs, chicken, pork and beef!
2 tb Garlic powder 2 tb Onion powder 2 tb Salt 2 tb Pepper 1 tb Thyme 1 c Dark brown sugar Mix all and rub on.
1 tb Black Mustard Seed 1 tb Black Pepper, cracked 1 tb Ree Pepper, ground 1 1/2 ts Dry mustard 1 tb Salt 1 1/2 ts Ginger, ground 1/2 ts Black pepper, ground 1/2 ts White pepper, ground 1/2 c Brown Sugar, Packed 1/4 c Sugar, granulated Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs.
4 tb Pickling Salt 2 tb Garlic Powder 2 tb Onion Powder 2 tb Paprika 1 ts Ground Thyme 1 ts Ground Sage 1 ts Ground Bay Leaf 1 ts Celery Seed 1 ts Black Pepper Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.
6 ts Salt 1 ts Lemon powder 2 1/2 ts Black pepper 6 ts Sugar 2 ts Msg 1 ts Paprika Mix Thoroughly
5 tb Paprika 4 tb Msg 2 ts Garlic powder 2 ts Cayenne pepper 1 ts White pepper 1 ts Nutmeg 1 ts Cloves 4 tb Seasoned pepper 4 ts Onion powder 3 tb Chili powder 1 tb Salt Mix all dry ingredients and grind with a coffee grinder if necessary.
2 tb Salt 2 tb Sugar 2 tb Brown Sugar 2 tb Ground Cumin 2 tb Chili Powder 2 tb Black Pepper 1 tb Cayenne Pepper 1/4 c Paprika -- hungarian This is the traditional rub but feel free to mix and match to meet your own taste. A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air-tight jar. Yield: 1 cup.
2 tb Garlic Powder 3 tb Onion Powder 2 ts Basil Leaves 2 ts Cumin 1/2 ts White Pepper 2 ts Ground Mustard 2 ts Oregano 1 ts Celery Seeds 4 ts Black Pepper 4 tb Kosher Salt 2 tb Paprika 2 tb Sugar Mix in food processor or blender, store in old spice jar or air tight container.
2 c Sugar 1/4 c Paprika 2 ts Chili Powder 1/2 ts Cayenne 1/2 c Salt 2 ts Black Pepper 1 ts Garlic Powder Combine all ingredients and use as a rub for any barbequed meat.
1/2 c Light brown sugar, packed 1/2 c White vinegar 1/4 c Seasoned salt 1/4 c Onion powder 1/4 c Paprika 2 tb Pepper 2 tb Chile powder 2 tb Dry mustard 1 ts Poultry seasoning 1 ts Thyme 1 ts Tarragon 1 ts Ginger 1/2 ts Allspice Place all ingredients in a resealable gallon-size freezer bag. Make sure bag is sealed. Shake and tumble the mixture until all ingredients are thoroughly mixed. Yield: 2 cups
4 tb Cumin 4 tb Thyme 4 tb Garlic powder 4 tb Black Pepper, freshly ground 2 tb Cayenne Pepper 2 tb Salt 2 tb Curry Powder 1 tb Onion Powder 1 tb MSG or other flavor enhancer (optional) In a small bowl or glass jar with a lid, combine all the ingredients. Stri or shake to mix. Use immediately or store in a cool, dark place for several months.
1 tb Chile, ground, new mexico 2 ts Paprika, hungarian 1 ts Cumin, powder 1 ts Coriander, ground 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts Mustard, dry, coleman's 1/2 ts Black Pepper, fresh ground 1/2 ts Thyme, leaves, dried 1/2 ts Curry powder 1/2 ts Allspice, ground Mix all ingredients. Rub on meat and refrigerate the night before smoking.
1 c Brown sugar; firmly packed 2 tb Cayenne pepper 2 tb Freshly ground white pepper 2 tb Freshly ground black pepper 1 tb Fennel seeds 1 tb Salt 2 tb Garlic powder 1/4 c Paprika 1 tb Powdered oregano Combine all ingredients and blend well. Sprinkle on your meats and then thoroughly rub into the meat. Let stand several hours, or overnight in the refrigerator.
1/2 c Sugar 1/8 c Garlic salt 1/8 c Onion salt 1/8 c Celery salt 1/8 c Seasoned salt 1/4 c Pepper 1/4 c Paprika 1/4 c Chile seasoning 1 ts Dry mustard 1/4 ts Oregano or Cumin 1/4 ts Ginger 1/4 ts Cloves Combine ingredients in a bowl or jar with a screw-on lid. Shake until thoroughly blended.
2 tb Salt 2 tb Sugar 2 tb Brown sugar 2 tb Ground cumin 2 tb Chili powder 2 tb Black pepper -- freshly 1 Cracked 1 tb Cayenne pepper 4 tb Paprika All you do is throw them together and mix them well.
2 tb Black pepper 2 tb Paprika 2 tb Onion powder 1 tb Brown sugar 1 tb Chili powder 1 tb Coarse salt 1/2 ts Ground sage 1/2 ts Ground nutmeg 1/4 ts Cayenne pepper (opt) Mix all the spices together and store in an airtight container for up to 8 weeks. Great with ribs, brisket, and chicken.
3 tb Black peppercorns 3 tb Cumin seed 2 tb Tumeric 1 tb Ground cardamom 1 tb Ground coriander, Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.
4 Tablespooons Kosher salt 4 tb Turbinado; (raw) sugar 4 tb Brown sugar 4 tb Ground cumin 4 tb Gebhardt's chili powder 2 tb Black pepper 4 tb Paprika 1/2 ts Allspice 1/2 ts Ground cloves Mix all ingredients together well. Rub on meat to be barbecued, wrap in plastic wrap and refrigerate overnight.
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