Dry Rub Recipe

[pascott6]

Any one have a dry rub recipe they wouldn't mind sharing?

 

[Merleti]

This is a basic rub for pork. I did it for ribs. It was listed as Myron Mixons. The cayenne, chili, and black pepper were listed at 2 tablespoons. I tried it as listed below, but 2 tablespoons of black powder and it was a little much. So I think 1 tablespoon would work better. I also soaked the ribs in ginger ale, orange juice and salt for 4 hours.
1 cup of light brown sugar
1 tablespoon of chili powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dry mustard
I smoked the ribs for 3 hours at 200 deg(mopping every 1/2 hour). Then place them meat side down in foil and added brown sugar,Parkay, honey and some apple juice mop(mop ingredients listed below) for 1 hour. Then drained the liquid and glazed with BBQ sauce. Other than a little to much pepper they were great.
Mop ingredients
1 cup of apple juice
1 cup water
1/4 cup cider vinegar

 

[Greenbasterd]

this is a knock off of gunpowder seasoning which i think is a brand down there in the states.. never heard of it but alot bbq'ers talk about it.. here somebody's version of it.. i've used it both on pork and beef and its good!!

3 tablespoons Chili Powder
2 ½ tablespoons Paprika
2 tablespoons Salt
2 tablespoons Garlic Powder
1 tablespoon Ground Black Pepper
1 tablespoon Onion Powder
1/2 tablespoon Ground Cayenne Pepper
1 tablespoon Ground Chipotle Chili Pepper
1 tablespoon Ground Oregano
1 tablespoon Ground Thyme
2 tablespoon Wyler's Chicken bouillon granules (Grind to a powder with Spice Grinder or Mortar and Pestle)
2 tablespoon Celery Salt
3 tablespoon Accent Flavor Enhancer

 

[passedpawn]

This will be just right for two big pork butts. I've used it about 10 times (in fact, yesterday). Great bark. Good luck keeping your hands off of it while smoking. This is straight out of one of my grilling books.

• 2 tbsp chile powder
• 2 tbsp kosher salt
• 4 tsp granulated garlic
• 2 tsp black pepper
• 1 tsp dry mustard

 

[JonM]

If you want to try something kinda non-traditional, i recently did one rack of ribs with a mix of (per pound) 1/2 tsp granulated garlic, just a little over 1/4 tsp of powdered rosemary, and just under 1/4 tsp of Kosher salt. Mixed it up with some olive oil and slathered it on. It was a huge hit.

 

[JerseyJoe]

What do you want to rub: Fish, poultry, pork, beef, lamb? Got 2-3 recipes for each depending on the occasion.

 

[pascott6]

I do alot of Venison & pork.

 

[JerseyJoe]

I haven't tried this on deer but its great on Boston Butt & Ribs
Memphis Pig Rub
1/4 cup paprika
1 tbsp dark brown sugar
1 tbsp (cane)sugar
2 tsps salt (go 1tsp if you don't like too much salt)
1 tsp celery salt
1 tsp black pepper (ground)
1-3 tsps cayenne pepper (pick your heat)
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder

Rub it on at least 1hr ahead of time.

 

[JerseyJoe]

Try this BBQ sauce to go with your pork. Paint a few coats on your pork over low heat to keep it from burning.
4 cups ketchup
10 ozs steak sauce (heinz 57)
1 1/2 cups apple juice (cider or hard cider if you have it)
1/3 cup worcestershire sauce
1/3 cup (dark if you have it) karo syrup
1/3 cup honey
1/4 cup molasses
1 1/2 tsps liquid smoke (omit if you are smoking your meat)
2 tsps black pepper (fresh ground)
1 tsp granulated garlic

 

[thepartsmancometh]

this is a knock off of gunpowder seasoning which i think is a brand down there in the states.. never heard of it but alot bbq'ers talk about it.. here somebody's version of it.. i've used it both on pork and beef and its good!!

3 tablespoons Chili Powder
2 ½ tablespoons Paprika
2 tablespoons Salt
2 tablespoons Garlic Powder
1 tablespoon Ground Black Pepper
1 tablespoon Onion Powder
1/2 tablespoon Ground Cayenne Pepper
1 tablespoon Ground Chipotle Chili Pepper
1 tablespoon Ground Oregano
1 tablespoon Ground Thyme
2 tablespoon Wyler's Chicken bouillon granules (Grind to a powder with Spice Grinder or Mortar and Pestle)
2 tablespoon Celery Salt
3 tablespoon Accent Flavor Enhancer

I use a similar rib that I made up. This recipe is basically Mexican pork carnitas rub

 

[Beerrific]

Standard pork rub I use
1/4 cup brown sugar sugar (Sucanat works well too)
1/4 cup kosher salt
1/4 cup paprika
1 Tablespoon freshly ground black pepper
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
1 teaspoon cayenne pepper
1 teaspoon ground chili (ancho)
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried mustard
1/2 teaspoon dried ground ginger
1/2 teaspoon cumin

 

[philber]

I use this on pork and chicken:

1 part ground cumin
1 part garlic powder
1 part onion powder
1 part kosher salt (grind fine in a mortise)
1 part black pepper (I prefer Spanish small pepper corns)
1/2 part oregano leaves
1/2 part cilantro leaves

Color:
Yellow 1 part Turmeric
or
Red 1 part Paprika

Spice it up with Thai ground red chili powder or your favorite spice.

Turn it into a marinade (2-3 days for some awesome yellow or red color meat) for some all day slow cooked chicken parts by adding all that goodness to:
2 parts soy sauce
1 part apple cider vinegar
1/2 part honey
2-3 parts water to cover

 

[beertoken]

I got this rub recipe from our coffee supplier recently and just tried it for the first time tonight on some charcoal grilled t-bones from some local farm-raised beef. Outstanding enough to share!

Chili-Coffee Rub
makes about 1 cup of rub

1/4 cup chili powder
1/4 cup ground coffee (freshly ground is best)
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons garlic powder
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon dry mustard

Mix all ingredients in a bowl with a fork
Pat meat dry with paper towels
Lightly coat meat on all sides with olive oil or other cooking oil
Coat meat liberally with the rub on all sides-you want to end up with a nice flavorful crust of rub after cooking
Let sit on a pan for at least 30 minutes to marinate-try to keep the crust of rub dry (don't seal up in a ziplock bag) for best results
Grill, roast, or smoke meat to desired doneness

 

[pascott6]

Awesome stuff guys Thanks