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Showing posts with label Rub Recipes. Show all posts
Showing posts with label Rub Recipes. Show all posts

Chile Spice Rub Recipe


The Grilled Recipes kitchen invites you to try Chile Spice Rub Recipe. Enjoy our collection of tasty rub recipes and learn how to make Chile Spice Rub.   


This rub is the reason we return over and over again to our favorite lunch spot in Burlington, Vermont: Penny Cluse Café. Although we prefer the blend of chiles given here, any combination of 12 dried chiles will give you a delicious, spicy result. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, pork, beef, lamb

1 cup

Active Time: 30 minutes

Total Time: 30 minutes

Ingredients

4 dried New Mexico chiles
4 dried cascabel chiles
4 dried ancho chiles
1/2 cup cumin seeds
1/4 cup dried oregano
1/4 cup paprika
3 tablespoons kosher salt

Preparation

Preheat oven to 400°F.

Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes.

Transfer to a medium bowl.

Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground.

Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 months.

Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.

EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side

SALMON FILLET
30 minutes
3-5 minutes per side

CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F

DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150°F

PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145°F

PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145°F

FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140°F for medium

STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140°F for medium

LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145°F for medium

*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition

Per teaspoon: 8 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 121 mg sodium; 60 mg potassium.

Exchanges: free food

From EatingWell:  May/June 2007 

More Grilling Recipes:

Garlic Lover's Rub
Spicy barbecue rub
Turkey Dry Rub
Beef or Pork Dry Rub
Best Rib Rub
Brisket Rub

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Garlic Lover's Rub Recipe


The Grilled Recipes kitchen invites you to try Garlic Lover's Rub Recipe. Enjoy our collection of tasty rub recipes and learn how to make Garlic Lover's Rub.   

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

About 1/4 cup

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated lemon zest

Preparation

Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips & Notes

Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.

EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side

SALMON FILLET
30 minutes
3-5 minutes per side

CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F

DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150°F

PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145°F

PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145°F

FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140°F for medium

STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140°F for medium

LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145°F for medium

*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition

Per 2 teaspoons: 28 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 302 mg sodium; 16 mg potassium.

Exchanges: 1/2 fat

From EatingWell:  May/June 2007

More Grilling Recipes:

Spicy barbecue rub
Turkey Dry Rub
Beef or Pork Dry Rub
Best Rib Rub
Brisket Rub
Chicken Rub 

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Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw


The Grilled Recipes kitchen (The home of BBQ & Grilling Recipes) invites you to try Beer Can Chicken with Cola Barbecue Sauce recipe. Enjoy delicious grilled recipes and learn how to make Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw.

Cook Time: 6 hr 0 min
Level: Difficult
Yield: 12 servings

Ingredients

Dry Rub:

1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons chile de arbol
1 (6-pound) pork shoulder
Salt and freshly ground black pepper
Chicken stock, if needed

Black Pepper Vinegar Sauce:

1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon whole black peppercorns
Salt
1/2 cup plus 2 tablespoons canola/olive oil blend
Water, if needed

Green Onion Slaw:

1 cup coarsely chopped green onions
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and freshly ground black pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup freshly chopped cilantro leaves
Hamburger buns, for serving
Special equipment: lump charcoal, wood chips soaked in water for 15 minutes, smoker or charcoal grill

Directions

Click here to see how it's done.

For the Dry Rub:

Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.

For the pork shoulder:

Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.

Black Pepper Vinegar Sauce:

Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.

Green Onion Slaw:

Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.

For the pork shoulder:

Remove the pork from the refrigerator 30 minutes prior to cooking.

Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.)

Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level.

Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.

Chef's Note: This can be made 1 day ahead. Transfer the pork and any juices to a baking dish. Cover with foil and chill. Before continuing, re-warm pork, covered, in a 350 degrees F oven for about 30 minutes.

For assembly:

Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.

Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby Flay Episode: Pulled Pork

More Grilled Recipes:

Pulled Pork
Chili-Glazed Pork Ribs
Sweet-Tea Ribs with Lemony Potato Salad
Pulled Pork Sandwiches
Grilled pork with apple & sage
BBQ Shortribs

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Beer Can Chicken with Cola Barbecue Sauce Recipe


The Grilled Recipes kitchen (The home of BBQ & Grilling Recipes) invites you to try Beer Can Chicken with Cola Barbecue Sauce recipe. Enjoy quick & easy grilled recipes and learn how to make Beer Can Chicken with Cola Barbecue Sauce.

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 2 to 4 servings

Ingredients

1 (12-ounce) can beer
1 (3 1/2 to 4 pound) chicken
2 tablespoons Basic Barbecue Rub, recipe follows
2 cups Cola Barbecue Sauce, for serving, recipe follows
3 to 4 handfuls apple or hickory wood chips, soaked in water for 30 minutes

Directions

Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbeque Sauce.

Basic Barbecue Rub:

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Cola Barbecue Sauce:

1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.

Recipe courtesy Steve Raichlen
Show: BBQ with Bobby Flay Episode: Getting Sauced

More Grilled Recipes:

Grilled Chicken Cutlet Parmigiana
Grilled Chicken with Arugula
Ring of Fire Grilled Chicken
Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
Grilled cumin chicken
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

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Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe


The Grilled Recipes kitchen invites you to try Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto recipe. Enjoy easy grilled recipes collection and learn how to make quick & easy Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto.

Cook Time:6 min
Level: Easy
Yield: 4 servings

Ingredients
"Barbecue" Rub:

2 tablespoons Spanish paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon chile de arbol powder
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Yellow Pepper-Cilantro Pesto:

2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper

Mahi mahi:

4 mahi mahi fillets, 8 ounces each
4 teaspoons olive oil
"Barbecue" Rub
Cilantro leaves

Directions

Combine all the rub ingredients in a small bowl.

Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.

Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

Recipe courtesy Bobby Flay
Show: BBQ with Bobby Flay Episode: Sizzlin' seafood 

More Grilled Recipes:

Small grilled fish
Barbecued fish burgers
Swordfish steaks with chermoula
Grilled Salmon
Grilled chilli & coriander salmon with ginger rice
Barbecued atlantic salmon with cucumber-and-herb salad 

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Texas BBQ Braised Beef Brisket Recipe


The Grilled Recipes kitchen invites you to try Texas BBQ Braised Beef Brisket recipe. Enjoy the best of grilled recipes and learn how to make Texas BBQ Braised Beef Brisket.

Cook Time: 3 hr 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients
Rub:

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon freshly ground black pepper, plus additional for seasoning
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed
6 cups wood chips, preferably hickory or mesquite

Braising Sauce:
1 (28-ounce) can tomato puree
12 ounces lager or amber beer
2 ribs celery, minced
1 medium onion, minced
3/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped (about 6 ounces)
10 cloves garlic, minced
4 canned chipotle chiles in adobo sauce, minced
3 ancho chiles, stemmed, seeded, and chopped
2 bay leaves
2 tablespoons chili powder
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper
4 cups water

Directions

For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne. Rub spice mixture all over brisket, wrap tightly, and refrigerate overnight.

Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium-low fire for indirect grilling.

For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, the brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tablespoon salt, and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.

Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill, and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged, until the meat is tender and an instant-read thermometer inserted in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a medium to medium-low fire.

Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table.

Know-How: There are lots of wood chips to choose from. We like the stronger, traditional flavor that hickory or mesquite gives to this dish. Fruit woods such as apple and cherry are delicious with milder meats, such as pork, poultry, or fish. Chips also come in different sizes-either chunks or bits. The chunks don't require soaking and produce a big blast of fast-burning smoke. The bits, which do require soaking, produce smoldering smoke.

From Food Network Kitchens Get Grilling, Meredith, 2005

More Grilled Beef Recipes:

Grilled Beef Braciole with Grilled Tomato-Basil Relish
Barbecue beef with chimichurri salsa
Thai-style grilled beef
BBQ Beef Shish Kebab
Grilled Beef Tenderloin & Escarole
Garlic and Pepper T-Bones with Grilled Corn Relish

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Spicy barbecue rub recipe


The Grilled Recipes kitchen invites you to try  Spicy barbecue rub. Enjoy the best of grilled recipes and learn how to make Spicy barbecue rub.

This flavour-filled rub is great for marinating beef steaks, pork chops and lamb cutlets.

Preparation Time 5 minutes
Cooking Time 5 minutes
Makes about 1/3 cup

Ingredients

1 tbs coriander seeds
2 tsp cumin seeds
1 tbs dried oregano
1 tsp smoked paprika
1 tsp sea salt flakes
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tbs brown sugar
Pinch black pepper

Method

1. Place the coriander and cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted. Set aside for 10 minutes to cool.

2. Transfer to a mortar and pound with a pestle until coarsely crushed.

3. Combine the coriander mixture, oregano, paprika, salt, garlic powder, cayenne pepper, brown sugar and pepper in an airtight container.

Notes
Store in an airtight container in a cool, dark place for up to 1 month.

Source
Good Taste - December 2006, Page 139
Recipe by Louise Pickford

Dry Rub - Turkey Dry Rub - Memphis Style Rib Rub - Southern Barbeque Rub

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Turkey Dry Rub

Tasty Turkey Dry Rub recipe . It's non-traditional turkey seasoning for barbecuing a couple of turkey breasts or a smoke a batch of turkey legs.

Ingredients:
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons onion powder
  • 1 Tablespoon paprika
  • 2 teaspoons white granulated sugar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon powdered sage
(makes enough for 6-8 legs, or two whole breasts)

Preparation:
  • Combine all of the dry ingredients. Lightly coat the turkey with a bit of vegetable oil, then dust on some of the dry rub mix. A light coating is all the turkey needs. Try to get some of the dry rub under the skin for a more intense flavor.
  • Let the turkey rest in the fridge for at least an hour before barbecuing so the flavors can absorb into the meat. The seasoned turkey can be baked in the oven at 350F. Cook it on a rack until the internal temperature of the breasts is 170F. Thighs and legs need to reach 180F.
Recipes related to: Turkey Dry Rub
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Southern Barbeque Rub

This southern barbeque rub is great on chicken wings, beef brisket, flank steak or pork ribs.

Ingredients:
  • 1/4 cup Dark Brown Sugar
  • 1/2 teaspoon, or to taste Chipotle Chile Pepper
  • 1/4 teaspoon Black Peppercorns
  • 1/4 teaspoon Paprika
  • 1 tablespoon Onion Powder
  • 1 tablespoon Powdered Mustard
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Kosher Salt
Preparation:
  • Grind peppercorn in a spice mill or coffee grinder until coarse ar as desired. Add to other ingredients or add al ingredients in a blender until desired consitency.
  • Store in an airtight jar in the freezer for up to 6 months.
  • Use on chicken wings (marinate 6-8hrs), beef brisket (marinate 8hrs to overnight), flank steak (6-8hrs) or pork ribs (8 hours to overnight).
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All-Purpose Beef Rub

This can be used on brisket, Tri-tip, and just about any other beef that you are going to smoke. It adds a great flavor to the meat which is not overpowering.

Ingredients:
  • 2 1/2-tablespoons dark brown sugar
  • 2-tablespoons paprika
  • 2-teaspoons onion powder
  • 2-teaspoons garlic powder
  • 2-teaspoons mustard powder
  • 1 1/2-teaspoons dried basil
  • 1-teaspoon ground bay leaves
  • 3/4-teaspoon ground coriander seed
  • 3/4-teaspoon ground savory
  • 3/4-teaspoon ground black pepper
  • 3/4-teaspoon ground white pepper
  • 3/4-teaspoon dried thyme
  • 1/8-teaspoon ground cumin
  • 1- tablespoon salt
Preparation:
  • In a bowl, mix together all ingredients
  • Use on beef the night before you are going to cook.
  • Store in an airtight jar at room temperature until ready to use.
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Memphis Style Rib Rub

Enjoy the delicious taste of Memphis Style Rib Rub on meat ribs.

Ingredients:
  • 4 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoons cayenne
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons salt
Preparation:
  • Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.
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Best Rib Rub

One of the best rub recipes for ribs.

Ingredients:
  • 1/3 cup paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 3 tablespoons dry mustard
  • 2 tablespoons red pepper
  • 2 tablespoons ground basil
  • 1 tablespoon black pepper
Preparation:
  • Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 1/4 tablepoon of brown sugar.
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