Dry Rubs-a-shtload Recipe

All Around Rub Recipe

2T each: black pepper (Coarse Ground), paprika , & onion powder

1T each: ground turmeric , brown sugar , chili powder , & coarse sea salt

1/2 teaspoon sage , ground

1/4 teaspoon pepper , cayenne

Mix the spices together in a small bowl. The blend will keep in an air tight container for up to 8 weeks. Store in cool, dark place. This rub is great with ribs, beef brisket , a whole chicken , and boneless, skinless chicken breasts.

All purpose dry rub

2T each: black pepper , paprika , & onion powder

1T each: brown sugar , chili powder , & coarse salt

1/2t each: ground sage , & ground nutmeg

1/4t 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

All-Purpose Poultry Rub

It works well on grilled chicken wings or even deep fried turkeyUse Hungarian paprika if you can find it because it has a much richer flavor.

2T Hungarian paprika

2T each: black pepper (freshly ground), celery salt , & sugar

1T each: onion powder , dry mustard , cayenne , & dried lemon zest

Mix everything together. Store in an air tight container at room temperature. Makes 1 cup.

B

Beaver castor's all-purpose rub

1/2c each: sugar , garlic salt , onion salt , celery salt , & seasoned salt

1/4c each: pepper , paprika , & Chile seasoning

1t dry mustard

1/4t each: oregano "OR" cumin , ginger , & cloves

Combine ingredients in a bowl or jar with a screw-on lid. Shake until thoroughly blended. From: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman

Best Odds Brisket Rub

This rub contains what you need to make a great smoked barbecue brisket.

1/3c brown sugar

3T each: garlic powder , & onion powder

2T oregano

Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat.

Best Odds Pulled pork Rub

This traditional pulled pork rub will give you a great batch of Carolina Style Pulled pork

1/4c each: brown sugar , & paprika

2T each: black pepper , & salt

1t cayenne

2t dry mustard

1/2 half mixture into meat

12 hours before cooking. Apply remaining rub before smoking.

Best Odds Rib Rub

smoked ribs

1/3 cup paprika

3 tablespoons dry mustard

2T onion powder , garlic powder , ground basil , & red pepper

1 tablespoon black pepper

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 2 tablepoons of brown sugar

breakfast sausage

1T brown sugar

1/4-1/2t sage

1t salt

1/4t majoram

1/4t crushed red pepper flakes

pinch ground cloves

1lb ground pork and 1c grated zucchini

Black & blue rub

1T each: black mustard seed , cracked black pepper , ground red pepper , & salt

1 1/2t each: dry mustard , & ground ginger

1/2t each: ground black pepper , & ground white pepper

1/2c brown sugar , Packed

1/4c Granulated sugar

Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs.

Brisket brown sugar Rub

This is a good, sweet brisket rub that you will need only one measuring cup for. Of course, you can adjust the heat by adding more or less of the chili powder

1/3c each: brown sugar , salt ( coarse salt works best), paprika , chili powder , & ground black pepper

Mix ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag.

brown sugar chicken Rub

1 1/2T brown sugar

2T paprika

2t onion powder

2t cayenne

2t ground red pepper

1t lemon pepper

1/2t thyme

1/4t black pepper

- Combine all ingredients

C

Cajun Blackening spices

This is the traditional seasoning recipe for Cajun style blackened fishApply this rub on the fish and place it on an extremely hot cast iron skillet.

5 teaspoons paprika

1t each: dried oregano , ground thyme , & cayenne pepper

1/2t each: finely ground black pepper , finely ground white pepper , & garlic powder

Cajun turkey seasoning

You can use this rub on all poultry, no matter how you prepare it.

4T each: salt , & onion powder

2T each: garlic powder , and red pepper flakes

Mix ingredients together and rub over the entire surface of the turkey , inside and out. Let sit for about 2 hours.

Chef Paul's Chikky Rub

This is a great all purpose rub with loaded with herbs , spices , and flavor.

1/4c sugar

2T each: paprika & seasoned salt

1T each: onion powder & dried sage

1/2T garlic powder , chili powder , & lemon pepper

1/2 teaspoon each: dried basil , dried rosemary

1/4t cayenne pepper

Mix and store.

Chipotle Dry Rub

make sure that the rub is finely ground before using.

2-3 dried chipotle peppers

3T black pepper

2T dried oregano

1T dried cilantro leaves

1 bay leaf

1t each: cumin , onion powder , & dry orange peel

Combine all ingredients in a spice mill or blender and grind until even. Store in an airtight jar. Will store for about 6 months in the freezer. Great for brisket, steak , and pork

Couzan Billy's Cajun Dust

1/2c paprika

6T Kosher ( coarse) salt

1/4c black pepper , coarsely ground

3T each: dried basil , & garlic powder

2T each: onion powder , dried oregano , cayenne , white pepper , & dried thyme

Mix and use for blackened dishes and any other dishes that call for cajun seasoning

Custer's Old Fashioned turkey Rub

Can use on any poultry

1T garlic powder

2t seasoned salt

1t each: poultry seasoning , paprika , & salt

1/2t pepper

1/4t each: cayenne pepper , & basil

Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey

If you use this or any rub on a whole bird remember to get the rub under the skin.

E

The Everything pork Rub Kevin's South-of-the-Butt Rub

4T paprika

2T each: salt , sugar , brown sugar , cumin , chili powder , & black pepper

1T cayenne pepper

Mix together and use on any cut of pork

You can adjust the heat in this dry rub by changing the amount of cayenne pepper

The EVERYTHING Rub Ciaotebaldi's Rub

Adds a wonderful flavor to most anything. If you brush vegetables with olive oil and then sprinkle on this rub you'll get a great flavor off the grill.

2 tablespoons black pepper

1T each: kosher salt , ground bay leaf, allspice , mace , & cloves

1t each: nutmeg , cinnamon , & celery seed

1/2t cayenne , or to taste

Mix thoroughly. Place in an airtight container and store in a cool, dark place up to 4 months. Use to season poultry, fish , beef , vegetables , and sauces.

F

G

Grilled pork Rub

3 tablespoons brown sugar

2 t garlic powder

2 t chili powder

1/2 t ground black pepper

1/2 t oregano leaves

1/2 teaspoon salt

2 pounds pork tenderloin ( pork loin roast or baby back ribs can also be prepared with this rub)

1. Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.

2. Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.

3. Let pork stand 5 minutes before cutting into thin slices.

8: Calories:

174 Sodium:

211 mg Fat:

6 g Carbohydrates:

4 g Cholesterol:

80 mg Fiber:

0 g Protein:

H

herbs de Provence Recipe

ALL DRIED INGREDIENTS!

3T each: marjoram , thyme , & savory

1t each: basil , & rosemary

1/2t each: sage , & fennel seeds

Combine all ingredients. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to four months.

Use to season chicken , vegetables or meat.

Yield: 3/4 cup

I

italian sausage seasoning

1/4 t dried red pepper flakes

3/4t crushed fennel seeds

1t minced dried onions

1t black pepper

2t dried parsley

1 1/2t dried Italian seasoning

1t garlic powder

1/2 t paprika

1/2t salt

Combine pepper flakes, fennel seeds and onions and pulse a few times to break them up. Add remaining ingredients and pulse a few more times to get a semi-even texture. Add mixture to 2 pounds of lean ground pork and chill overnight. Shape and cook "sausage" as you like or freeze.

J

Jerk seasoning

A great seasoning for any meat.

2T dried minced onion

2 1/2t dried thyme

2t each: ground allspice , & black pepper

1/4- 1/2t ground cinnamon

1/2t each: cayenne , & salt

2T vegetable oil

In a small bowl, stir together the dried onion , thyme , allspice , ground black pepper , cinnamon , cayenne pepper , and saltCoat meat lightly with oil , then rub seasoning onto meat. Makes 1/4c

to make jerk paste throw everything in a food processor with an onion and puree. can throw in some hot peppers too!

Julia Child's spice Blend

1t each: ground bay leaves , clove , mace , nutmeg , paprika , & thyme

1/2t each: allspice , cinnamon , & savory ,

2 teaspoons freshly ground white pepper

Mix well in a bowl and store in a screwtop glass jar. Use with any type of meat or poultry.

K

Kenya Shake It spice Blend (I've made this and it smells so much better in the jar than it tastes on food. It tastes good and all it's just very...mild.)

Grand Prize-Winning Blend, Created by Valerie Szlatenyi, Wakefield, R.I.

2 T coriander , Ground

2t orange peel , Valencia

1t ground cumin

1t bottled lemon peel

1t light brown sugar

1/2t black pepper , Coarse Grind

1/2tsalt

1/4t cloves , Ground

Mix all ingredients until well blended.

Usage Tips:

Use as a rub for grilled chicken - 1 tablespoon blend per one pound chicken

Stir blend into hot, cooked rice to taste.

Jazz up meat and vegetarian chili and casseroles.

Simmer 1 teaspoon with cranberry or other fruit sauce.

KFC chicken Secret spices Recipe (really good)

1t each: ground ginger , marjoram , black pepper

1 1/2t thyme

1T each: rosemary , oregano , paprika & ground sage

2T each: garlic salt , onion salt , chicken bouillon (or 4 cubes mashed)

3T each: packed brown sugar and dry minced parsley

1 package Lipton tomato cup of soup mix

3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency.

makes 3/4c (6 servings)

2-3T of the mix to

1 cup of flour for coating chicken

L

M

Magic Dust

To make it hotter and spicier, increase the mustard and black pepper to 1/4 cup each.

1/4c (4T) paprika

1/8c (2T) each: sugar , chili powder , ground cumin , garlic powder & kosher salt , finely ground

1T each: ground mustard (dry), ground black pepper , & cayenne

Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Makes about 1 cup.

Montreal steak seasoning Blend

4T salt or salt substitute (or a mixture of the two to equal 4T)

1T black pepper

1T dehydrated onion

1/2t each garlic powder , crushed red pepper flakes , thyme , rosemary , & fennel seeds

Combine all in a ziploc bag or shaker and mix thoroughly.

2 seconds, add the fennel, plus again for 2 seconds then add the remaining ingredients and turn it on for 2-3 seconds. This gets all the big pieces pretty uniform in size. It also chops everything up alittle to release their aroma's so they meld together.

Moroccan marinade

6 hours, poultry and fish should marinate for 2 hours.

1/2 cup olive oil

1/2 cup of finely diced onion

juice of 2 lemons

5 cloves of garlic , minced

1 tablespoon fresh chopped cilantro

3 teaspoons ground cumin

2 teaspoons crumbled bay leaves

2 teaspoons paprika

1/2 teaspoon ground turmeric

Combine all ingredients. Mix well and store, refrigerated, in an air tight container.

mustard Wet Rub

2c mustard (I use dijon)

1c minced parsley

1/2c dried orange or lemon peel

1/2c rosemary leaves, crushed

1/4c black pepper

Mix together. Store in refrigerator in air tight container.