Posted by Sherry on February 28, 2001 at 19:53:50:
BBQ Beef Rub
2½ tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons dried sweet basil
1 teaspoon ground bay leaves
¾ teaspoon ground coriander
¾ teaspoon ground savory
¾ teaspoon dried thyme
¾ teaspoon black pepper
¾ teaspoon white pepper
¼ teaspoon ground cumin
Salt to taste
Copyright, 1997 - 2000, Southside Enterprises
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Cambridge Dry Rub
¼ cup brown sugar
2 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon lemon pepper
In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and mixture thickens. Remove from the heat and let the mixture cool. Pass the mixture through a sifter.
Copyright, 1997 - 2000, Southside Enterprises
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Caribbean Rub
1 tablespoon brown sugar
2 teaspoons allspice
2 teaspoons onion powder
½ teaspoon thyme
1 teaspoon salt
½ teaspoon nutmeg
Mix thoroughly and use on pork.
Copyright, 1997 - 2000, Southside Enterprises
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Mason-Dixon Line Barbecue Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika
Copyright, 1997 - 2000, Southside Enterprises
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All Purpose Rub
½ cup sugar
¼ cup garlic salt
¼ cup onion salt
¼ cup celery salt
¼ cup seasoned salt
¼ cup pepper
¼ cup paprika
¼ cup chili seasoning
1 teaspoon dry mustard
¼ teaspoon oregano or cumin
¼ teaspoon ginger
¼ teaspoon cloves
Copyright, 1997 - 2000, Southside Enterprises
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Poultry Rub
4 tablespoons salt
3 tablespoons light brown sugar
1 tablespoon onion salt
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon lemon pepper
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon dried marjoram
1 tablespoon sage
1 tablespoon cornstarch
In the top of a double boiler, combine all the ingredients except the cornstarch. Heat over simmering water until the ingredients are warm to the touch. Stir continuously during heating. Transfer to a bowl and cool to room temperature. Break the crust and rub the mixture between your fingers so that it returns to granular form. Add the cornstarch and stir. Use immediately or store in a tightly-covered glass container.
Copyright, 1997 - 2000, Southside Enterprises
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Barbecue Dry Rub
4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
This rub is pretty strong and is not recommended for thin cuts of meat like ribs.
Use it on heavier cuts such as beef round, prime rib, pork shoulders, or a whole pig.
Copyright, 1997 - 2000, Southside Enterprises
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Kansas City Rub
2 cups white sugar
¼ cup paprika
2 teaspoons chili powder
½ teaspoon ground cayenne powder
½ cup salt
2 teaspoons black pepper
1 teaspoon garlic powder
Combine all ingredients and use as a rub for any barbecued meat.
Copyright, 1997 - 2000, Southside Enterprises
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Sirloin Rub
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon ground coriander
1 tablespoon sugar
2 teaspoons cayenne pepper
1 tablespoon salt
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Dry Rub for Ribs
2 tablespoons paprika
2 teaspoons ground red pepper
2 tablespoons light brown sugar
1 teaspoon dry mustard
2 tablespoons salt
Copyright, 1997 - 2000, Southside Enterprises
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Texas-Style Dry Rub
4 tablespoons salt
½ tablespoon white pepper
1 tablespoon celery salt
3 tablespoons paprika
2 tablespoons black pepper
½ tablespoon garlic powder
2 tablespoons chili powder
½ tablespoon dried lemon peel
1 tablespoon cayenne pepper
1 tablespoon dry mustard
Copyright, 1997 - 2000, Southside Enterprises
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Mexican Dry Rub
2 tablespoons paprika
1 teaspoon black pepper
2 teaspoons cayenne
2 teaspoons dry mustard
1 tablespoon brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
Copyright, 1997 - 2000, Southside Enterprises
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Curried Rub
¼ cup chili powder
1 teaspoon onion powder
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon oregano
2 teaspoons celery salt
1 teaspoon dried parsley
Copyright, 1997 - 2000, Southside Enterprises
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Beef Rub
1 teaspoon New Mexico ground chile
2 teaspoons Hungarian hot paprika
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon curry powder
½ teaspoon allspice
Copyright, 1997 - 2000, Southside Enterprises
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Burning Spear Rub (For Chicken)
1 tablespoon dried minced onion
1 tablespoon onion powder
2 teaspoons dried thyme
½ teaspoon salt
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely-ground black pepper
¾ to 1 teaspoon cayenne pepper
¼ cup snipped chives
½ cup finely-chopped onion
4 tablespoons lime juice
2 to 3 teaspoons hot pepper sauce
In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.). Rub the paste over the chicken, cover and refrigerate overnight.
Copyright, 1997 - 2000, Southside Enterprises
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Kansas City Rib Rub
1 tablespoon Hungarian paprika
1 tablespoon seasoned salt
1 teaspoon black pepper
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon dry mustard
¼ teaspoon celery salt
¼ teaspoon chili powder
¼ teaspoon cumin
Copyright, 1997 - 2000, Southside Enterprises
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Chili-Bacon Rub
1 teaspoon bacon drippings
1 garlic clove, crushed
½ teaspoon tomato paste
2 teaspoons chili powder
¼ teaspoon cayenne pepper
Combine all ingredients in a bowl. Mash until smooth.
Copyright, 1997 - 2000, Southside Enterprises
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Dry Jerk Rub
1 tablespoon dried onion flakes
1 tablespoon onion powder
2 teaspoons thyme
2 teaspoons salt
1 teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely-ground black pepper
1 teaspoon cayenne pepper
2 teaspoons chopped chives or green onion
Copyright, 1997 - 2000, Southside Enterprises
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Dry Rub #34
2 teaspoons salt
2 teaspoons sugar
2 teaspoons brown sugar
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
¼ cup paprika
Copyright, 1997 - 2000, Southside Enterprises
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Phoenix Rub
1 cup white sugar
1 cup brown sugar
¼ cup paprika
2 teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Copyright, 1997 - 2000, Southside Enterprises
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Hot Honey Rub
¼ cup prepared horseradish, well drained
1 teaspoon Hungarian hot paprika
2 teaspoons soy sauce
2 teaspoons honey
Combine all ingredients in a bowl. Mash until smooth. Use on poultry and pork.
Copyright, 1997 - 2000, Southside Enterprises
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Galveston Rub
6 garlic cloves, crushed
1 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon lemon juice
Combine all ingredients in a bowl. Mash until smooth. Use on poultry and pork.
Copyright, 1997 - 2000, Southside Enterprises
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Devil Rub
¼ cup Dijon mustard
2 teaspoons olive oil
¼ cup finely-slivered fresh basil
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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Rosemary and Allspice Rub
1 garlic clove, crushed
10 allspice berries, crushed
½ teaspoon finely-chopped rosemary
2 teaspoons olive oil
Combine all ingredients in a bowl. Mix until smooth. Use for beef, poultry, pork, and lamb.
Copyright, 1997 - 2000, Southside Enterprises
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Sesame Mustard Rub
1 garlic clove, crushed
1 teaspoon mustard seeds
½ teaspoon finely-slivered lime peel
2 teaspoons lime juice
2 teaspoons sesame oil
Combine all ingredients in a bowl. Mash until smooth. Use for beef, poultry, pork, and fish.
Copyright, 1997 - 2000, Southside Enterprises
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French Provencal Rub
4 tablespoons dried rosemary
4 tablespoons dried thyme
2 tablespoons ground white pepper
5 crushed bay leaves
3 tablespoons ground allspice
8 crushed juniper berries
2 tablespoons salt
Copyright, 1997 - 2000, Southside Enterprises
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West Indian Rub
3 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground allspice
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons black pepper
Copyright, 1997 - 2000, Southside Enterprises
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Latin American Rub
4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon cinnamon
1 tablespoon brown sugar
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons black pepper
Copyright, 1997 - 2000, Southside Enterprises
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Mediterranean Rub
Zest of 2 lemons
¼ cup thinly-sliced garlic cloves
¼ cup fresh rosemary leaves
¼ cup fresh sage leaves
¼ cup coarsely-ground black pepper
2 tablespoons salt
Copyright, 1997 - 2000, Southside Enterprises
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Oriental Rub
4 tablespoons Five Spice powder
4 tablespoons onion powder
2 tablespoons ground cloves
2 teaspoons garlic powder
2 tablespoons salt
2 tablespoons sugar
2 teaspoons ground white pepper
2 teaspoons ground coriander
Copyright, 1997 - 2000, Southside Enterprises
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Southern Barbecue Rub
½ cup brown sugar
2 tablespoons salt
¼ cup cracked peppercorns
¼ cup paprika
1 teaspoon dry mustard
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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Rack of Rib Rub
1 tablespoon sweet Hungarian paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
½ teaspoon dry mustard
¼ teaspoon celery salt
¼ teaspoon chili powder
¼ teaspoon dry cumin
Copyright, 1997 - 2000, Southside Enterprises
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Peppercorn Beef Rub
4 tablespoons black peppercorns
4 tablespoons white peppercorns
4 tablespoons pink peppercorns
4 tablespoons green peppercorns
2 tablespoons mustard seeds
3 teaspoons garlic powder
2 teaspoons salt
1 teaspoon onion powder
Coarsely grind peppercorns and mustard seed, combine with remaining ingredients.
Copyright, 1997 - 2000, Southside Enterprises
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Brisket Rub
¼ cup dark brown sugar
2 tablespoons salt
¼ cup black peppercorns, crushed
¼ cup paprika
1 tablespoon dry mustard
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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South Texas Rub
1 garlic clove, crushed
1 teaspoon seasoned pepper
1 teaspoon ground dried mild chilies
¼ teaspoon cayenne pepper
1 teaspoon seasoned salt
Combine all ingredients in a bowl. Mash until smooth.
Copyright, 1997 - 2000, Southside Enterprises
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Tennessee Dry Rub
2 teaspoons brown sugar
2 teaspoons coarsely-ground black pepper
2 teaspoons paprika
1 teaspoon chili powder
1½ teaspoons ground white pepper
1½ teaspoons cayenne pepper
1½ teaspoons salt
1 teaspoon garlic powder
Copyright, 1997 - 2000, Southside Enterprises
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Awesome Austin Rub
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons paprika
3 tablespoons sugar
1½ tablespoons lemon pepper
1 tablespoon cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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Southwestern Rub
1½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon cumin
Copyright, 1997 - 2000, Southside Enterprises
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Tandoori Spice Rub
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne
This rub will give chicken or fish an authentic Bombay flavor.
Copyright, 1997 - 2000, Southside Enterprises
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Pork Rub
1½ tablespoons black pepper
1½ tablespoons dark brown sugar
1 tablespoon sweet paprika
½ tablespoon Hungarian hot paprika
½ teaspoon ground cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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Baby Back Rub
1 tablespoon cumin
1 tablespoon thyme
1 teaspoon salt
1½ teaspoons black pepper
Pinch cayenne pepper
1 teaspoon garlic powder
Copyright, 1997 - 2000, Southside Enterprises
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Lemon Pepper Thyme Rub
6 tablespoons lemon pepper
2 tablespoons ground thyme
2 tablespoons paprika
2 teaspoons granulated garlic
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Copyright, 1997 - 2000, Southside Enterprises
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Bridget's Mad Dog Rib Rub
¼ cup paprika
¼ cup ground sweet red pepper
¼ cup ground black pepper
¼ cup sugar
¼ cup brown sugar, packed
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoon cayenne pepper
Combine all the ingredients in a covered bowl and mix well. Use about 2 tablespoons of rub for each side of a rib slab. Rub the slab generously with white vinegar before adding rub.
Copyright, 1997 - 2000, Southside Enterprises
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Spicy San Antonio Rub
¼ cup coarse salt
¼ cup coarse black pepper
2 tablespoons garlic powder
1 tablespoon cumin
1 tablespoon cayenne
Mix the ingredients thoroughly in a plastic bowl or re-useable food bag. Sprinkle on meat evenly on both sides, shake off excess rub.
Copyright, 1997 - 2000, Southside Enterprises
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Spicy Mustard Rub
2 cups Creole mustard
1 cup minced onion
½ cup Cajun seasoning
¼ cup minced garlic
3 tablespoons hot pepper sauce
Copyright, 1997 - 2000, Southside Enterprises