All South Barbeque Rub
2 tb Salt 2 tb Chili powder
2 tb Sugar 2 tb Freshly cracked black pepper
2 tb Brown sugar 1 tb Cayenne pepper
2 tb Ground cumin 4 tb Paprika
Barbeque Rub (KCBS)
2 c Sugar 1/2 c Salt
1/4 c Paprika 2 ts Black Pepper
2 ts Chili Powder 1 ts Garlic Powder
1/2 ts Cayenne
Combine all ingredients and use as a rub for any barbequed meat.
Barbeque Dry Rub
4 tb Cumin 2 tb Salt
4 tb Thyme 2 tb Curry Powder
4 tb Garlic powder 1 tb Onion Powder
4 tb Black Pepper, freshly ground 1 tb MSG or other flavor enhancer
2 tb Cayenne Pepper -(optional)
In a small bowl or glass jar with a lid, combine all the ingredients. Stir
or shake to mix. Use immediately or store in a cool, dark place for
several months.
This rub is pretty strong and so I do not recommend it for thin cuts (like
ribs). But it is swell on heavier cuts of meat such as beef round, prime
rib, pork shoulders, and even the whole hog. With this recipes, you have
enough for five shoulders or four hams. Best if you let the meat marinate,
loosely covered, in the refrigerator for a good twenty-four to forty-eight
hours after being rubbed.
BBQ Dry Rub
1 tb Chili, ground, New Mexico 1 ts Garlic powder
2 ts Paprika, Hungarian 1/2 ts Mustard, dry, Coleman's
1 ts Cumin, powder 1/2 ts Black Pepper, fresh ground
1 ts Coriander, ground 1/2 ts Thyme, leaves, dried
1 ts Salt 1/2 ts Curry powder
1 ts Onion powder 1/2 ts Allspice, ground
Mix all ingredients. Rub on meat and refrigerate the night before smoking.
Comment: Consider halving the chili for a milder rub.
BBQ Rub, Cox's Dry Rub
5 tb Paprika 1 ts Cloves
4 tb Msg 4 tb Seasoned pepper
2 ts Garlic powder 4 ts Onion powder
2 ts Cayenne pepper 3 tb Chili powder
1 ts White pepper 1 tb Salt
1 ts Nutmeg
Mix all dry ingredients and grind with a coffee grinder if necessary.
BBQ Rub, Larry's Best
3/8 c Groundd black pepper 2 tb Ground oregano
1/4 c Cayenne (optional) 1 1/2 c Paprika
3/4 c Mild chili powder 3/4 c Salt
3/4 c Cumin 3/8 c Grd white pepper
3/4 c Dark brown sugar 1 1/8 c Celery salt
3/8 c White sugar 1 1/8 c Garlic powder
BBQ Rub, Matt Fisher's
2 tb Chili powder plus 1 tsp 1/2 ts Cayenne
1 tb Paprika plus 1 tsp 1/2 ts Black pepper
2 ts Dried oregano 1/4 ts Thyme
1/2 ts Sugar 1/4 ts Tarragon
1/2 ts Dry mustard 1/4 ts Salt
1/2 ts Grd cloves 1/4 ts Msg
1/2 ts Celery seed 2 Bay leaves crushed
1/2 ts Garlic powder
Beaver Castor's All-Purpose Rub
1/2 c Sugar 1/4 c Paprika
1/8 c Garlic salt 1/4 c Chile seasoning
1/8 c Onion salt 1 ts Dry mustard
1/8 c Celery salt 1/4 ts Oregano or Cumin
1/8 c Seasoned salt 1/4 ts Ginger
1/4 c Pepper 1/4 ts Cloves
Combine ingredients in a bowl or jar with a screw-on lid. Shake until
thoroughly blended.
Blue Rub
1 tb Black Mustard Seed 1 1/2 ts Ginger, ground
1 tb Black Pepper, cracked 1/2 ts Black pepper, ground
1 tb Ree Pepper, ground 1/2 ts White pepper, ground
1 1/2 ts Dry mustard 1/2 c Brown Sugar, Packed
1 tb Salt 1/4 c Sugar, granulated
Combine all the ingredients and grind into a powder. For use as an
interesting alternative to ordinary rubs.
Bruce's BBQ Rub
1/2 c Light brown sugar, packed 2 tb Dry mustard
1/2 c White vinegar 1 ts Poultry seasoning
1/4 c Seasoned salt 1 ts Thyme
1/4 c Onion powder 1 ts Tarragon
1/4 c Paprika 1 ts Ginger
2 tb Pepper 1/2 ts Allspice
2 tb Chile powder
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
Dry Barbeque Rub
4 T Brown sugar 2 T Chili Powder
1 T Hickory Salt 2 T Paprika
1 T Oregano 1 T Onion Powder
1 T Cumin 2 T Mustard, Dry
2 T Garlic Powder 1/4 t Cayenne
Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork
chops, or whatever. Let the meat 'marinate' for an hour, then toss on the
grill for a slow cooking.
Dry Rub #34
2 ts Salt 2 ts Chili Powder
2 ts Sugar 1 ts Cayenne Pepper
2 ts Brown Sugar 1/4 c Paprika
2 ts Cumin
Dry Brisket Rub
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 tbs dry mustard
2 bay leaves
Combine seasoning ingredients in food processor until evenly distributed
Rub mixture
1 cup cane sugar
1 cup garlic salt
1/2 cup Hungarian paprika
3 tsp black pepper
2 tsp chili powder
1 tsp ginger
1 tsp onion powder
1 tsp coriander
1 tsp cayenne
Brisket Brown Sugar Rub
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild)
1/3 cup ground black pepper
Spicy Dry Rub
6 tablespoons dry mustard
3 tablespoons dried oregano leaves
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon pepper
1 tablespoon salt
Watch your eyes Rub
1/2 cup paprika
1/4 cup black pepper
1/4 cup sugar
3 tablespoons salt
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
Rub
1/4cup Hungarian paprika
1/3cup sea salt
2 tablespoons sugar
2 tablespoons brown sugar
3 tablespoons cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
???? Rub
5 tbsps paprika -- ground
2 1/2 tbsps salt
2 tbsps granulated garlic
2 tbsps onion powder
4 tsps fresh ground black pepper
4 tsps dried parsley
2 tsps cayenne pepper -- ground
2 tsps ground cumin
1 tsp coriander -- ground
1 tsp dried oregano
1/4 tsp jalapeno, powder -- to taste
Combine all the ingredients and mix well.
Cajun Style Dry Rub
Yield - 1/2 gallon
1/2 CUP WHITE PEPPER
1/2 CUP DRIED LEMON PEEL (Zest)
1 CUP DRY MUSTARD
1 CUP GROUND CAYENNE PEPPER
1/4 CUP CELERY SEED
3 CUPS SPANISH PAPRIKA
2 CUPS BLACK PEPPER
1/2 CUP GRANULATED GARLIC
2 CUPS CHILI POWER
1 CUP SALT
South of the Boarder Dry Rub
Yield 1-1/2 cups
2 TBSP SPANISH PAPRIKA
1 TSP ACIOTE SEEDS
2 TSP CAYENNE PEPPER
2 TSP DRY MUSTARD
1 TBSP DARK BROWN SUGAR
1 TSP SMOKED SALT
2 TBSP CHILI POWDER
1 TSP GRANULATED GARLIC
1 TSP CUMIN
1 TSP GRANULATED ONION
1 TSP GROUND WHITE PEPPER
2 TBSP ANAHEIM PEPPERS
1 TSP LEMON PEPPER
Curried Rub
Yield 3/4 cup
1/4 CUP CHILI POWDER
1 TSP GRANULATED ONION
2 TBSP CURRY POWDER
2 TSP GRANULATED GARLIC
1 TSP GROUND CLOVES
1 TSP DRY MUSTARD
1 TSP GROUND WHITE PEPPER
1 TSP WHOLE OREGANO LEAVES
2 TSP CELERY SEED
1 TSP DRIED PARSLEY FLAKES
1/2 TSP GROUND NUTMEG
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