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Meat Rubs

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Meat Rubs
This is our special thread just for rubs. If you are a cook you will know what a rub is. If you don't know, then a rub is a special group of seasonings that you will "Rub" or massage into your particular piece of meat just before cooking. Please feel free to include any recipes that you may have here.

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(This post was edited by tubeN2 on Dec 20, 2004, 7:23 PM)
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Asian Rub In reply to
  • 2 Tbs. sesame seeds, toasted
  • 2 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon

Combine all ingredients. Store in an airtight container. Shake before using to blend. Use rub on tender cuts of meat to add flavor. To apply the rub, simply cover the outside surface of the meat with the seasoning blend prior to cooking. Flavors usually become more pronounced the longer the seasoning mixture is on the meat. Makes enough to season about 4 lbs. of meat.
This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.


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Southwestern Rub In reply to
  • 1-1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. oregano
  • 1/4 tsp. ground cumin

Combine all ingredients. Store in an airtight container. Shake before using to blend. Use rub on tender cuts of meat to add flavor. To apply the rub, simply cover the outside surface of the meat with the seasoning blend prior to cooking. Flavors usually become more pronounced the longer the seasoning mixture is on the meat. Makes enough to season 2 lbs. of meat.


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Spicy Bayou Rub In reply to
  • 2 Tbs. paprika
  • 2 tsp. garlic powder
  • 1-1/2 tsp. dried thyme
  • 1 tsp. ground red pepper
  • 3/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. ground nutmeg

Combine all ingredients. Store in an airtight container. Shake before using to blend. Use rub on tender cuts of meat to add flavor. To apply the rub, simply cover the outside surface of the meat with the seasoning blend prior to cooking. Flavors usually become more pronounced the longer the seasoning mixture is on the meat. Makes enough to season about 4 lbs. of meat.
This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.


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Lemon-Rosemary Rub In reply to
  • 1-1/2 tsp. lemon peel, grated
  • 1 tsp. dried rosemary leaves, crushed
  • 1/4 tsp. salt optional
  • 1/4 tsp. coarse ground pepper
  • 1/4 tsp. dried thyme leaves
  • 2 garlic cloves, minced

Combine all ingredients. Store in an airtight container. Shake before using to blend. Use rub on tender cuts of meat to add flavor. To apply the rub, simply cover the outside surface of the meat with the seasoning blend prior to cooking. Flavors usually become more pronounced the longer the seasoning mixture is on the meat. Makes enough to season 2 lbs. of meat


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Mediterranean Rub In reply to
  • 2 Tbs. fennel seeds, crushed
  • 1 Tbs. freeze dried chives
  • 1 Tbs. mustard seeds, crushed
  • 1 tsp. lemon pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt

Combine all ingredients. Store in an airtight container. Shake before using to blend. Use rub on tender cuts of meat to add flavor. To apply the rub, simply cover the outside surface of the meat with the seasoning blend prior to cooking. Flavors usually become more pronounced the longer the seasoning mixture is on the meat. Makes enough to season 6 lbs. of meat.


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180 Rib Rub In reply to
4 Tablespooons Kosher salt
4 tb Turbinado; (raw) sugar
4 tb Brown sugar
4 tb Ground cumin
4 tb Gebhardt's chili powder
2 tb Black pepper
4 tb Paprika
1/2 ts Allspice
1/2 ts Ground cloves

Mix all ingredients together well. Rub on meat to be barbecued, wrap in plastic wrap and refrigerate overnight.
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Afghan Spice Rub In reply to
3 tb Black peppercorns
3 tb Cumin seed
2 tb Tumeric
1 tb Ground cardamom
1 tb Ground coriander,


Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container. Make 1/3 cup.
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All Purpose Dry Rub In reply to
2 tb Black pepper
2 tb Paprika
2 tb Onion powder
1 tb Brown sugar
1 tb Chili powder
1 tb Coarse salt
1/2 ts Ground sage
1/2 ts Ground nutmeg
1/4 ts 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.
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All South Barbecue Rub In reply to
2 tb Salt
2 tb Sugar
2 tb Brown sugar
2 tb Ground cumin
2 tb Chili powder
2 tb Black pepper -- freshly
1 Cracked
1 tb Cayenne pepper
4 tb Paprika
All you do is throw them together and mix them well.
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All-Purpose Rub In reply to
1/2 c Sugar
1/8 c Garlic salt
1/8 c Onion salt
1/8 c Celery salt
1/8 c Seasoned salt
1/4 c Pepper
1/4 c Paprika
1/4 c Chile seasoning
1 ts Dry mustard
1/4 ts Oregano or Cumin
1/4 ts Ginger
1/4 ts Cloves

Combine ingredients in a bowl or jar with a screw-on lid. Shake until thoroughly blended.
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Barbecue Dry Rub #1 In reply to
1 c Brown sugar; firmly packed
2 tb Cayenne pepper
2 tb Freshly ground white pepper
2 tb Freshly ground black pepper
1 tb Fennel seeds
1 tb Salt
2 tb Garlic powder
1/4 c Paprika
1 tb Powdered oregano
Combine all ingredients and blend well. Sprinkle on your meats and then thoroughly rub into the meat. Let stand several hours, or overnight in the refrigerator.
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Barbecue Dry Rub #2 In reply to
1 tb Chile, ground, new mexico 2 ts Paprika, hungarian 1 ts Cumin, powder 1 ts Coriander, ground 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts Mustard, dry, coleman's 1/2 ts Black Pepper, fresh ground 1/2 ts Thyme, leaves, dried 1/2 ts Curry powder 1/2 ts Allspice, ground Mix all ingredients. Rub on meat and refrigerate the night before smoking.
(This post was edited by tubeN2 on Dec 20, 2004, 7:46 PM)
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Barbecue Dry Rub #3 In reply to
4 tb Cumin
4 tb Thyme
4 tb Garlic powder
4 tb Black Pepper, freshly ground
2 tb Cayenne Pepper
2 tb Salt
2 tb Curry Powder
1 tb Onion Powder
1 tb MSG or other flavor enhancer (optional)

In a small bowl or glass jar with a lid, combine all the ingredients. Stri or shake to mix. Use immediately or store in a cool, dark place for several months.
(This post was edited by tubeN2 on Dec 20, 2004, 7:47 PM)
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Barbecue Rub In reply to
1/2 c Light brown sugar, packed
1/2 c White vinegar
1/4 c Seasoned salt
1/4 c Onion powder
1/4 c Paprika
2 tb Pepper
2 tb Chile powder
2 tb Dry mustard
1 ts Poultry seasoning
1 ts Thyme
1 ts Tarragon
1 ts Ginger
1/2 ts Allspice

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
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Barbecue Rub In reply to
2 c Sugar
1/4 c Paprika
2 ts Chili Powder
1/2 ts Cayenne
1/2 c Salt
2 ts Black Pepper
1 ts Garlic Powder
Combine all ingredients and use as a rub for any barbequed meat.
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Barbecue Rub In reply to
2 tb Garlic Powder
3 tb Onion Powder
2 ts Basil Leaves
2 ts Cumin
1/2 ts White Pepper
2 ts Ground Mustard
2 ts Oregano
1 ts Celery Seeds
4 ts Black Pepper
4 tb Kosher Salt
2 tb Paprika
2 tb Sugar
Mix in food processor or blender, store in old spice jar or air tight container.
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Barbecue Rub In reply to
2 tb Salt
2 tb Sugar
2 tb Brown Sugar
2 tb Ground Cumin
2 tb Chili Powder
2 tb Black Pepper
1 tb Cayenne Pepper
1/4 c Paprika -- hungarian
This is the traditional rub but feel free to mix and match to meet your own taste. A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air-tight jar. Yield: 1 cup.
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Barbecue Rub Cox's Dry Rub In reply to
5 tb Paprika
4 tb Msg
2 ts Garlic powder
2 ts Cayenne pepper
1 ts White pepper
1 ts Nutmeg
1 ts Cloves
4 tb Seasoned pepper
4 ts Onion powder
3 tb Chili powder
1 tb Salt
Mix all dry ingredients and grind with a coffee grinder if necessary.
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Barbecue Rub Dry Rib Seasoning In reply to
6 ts Salt
1 ts Lemon powder
2 1/2 ts Black pepper
6 ts Sugar
2 ts Msg
1 ts Paprika
Mix Thoroughly
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Basic Pork Rib Rub In reply to
4 tb Pickling Salt
2 tb Garlic Powder
2 tb Onion Powder
2 tb Paprika
1 ts Ground Thyme
1 ts Ground Sage
1 ts Ground Bay Leaf
1 ts Celery Seed
1 ts Black Pepper

Sprinkle seasonings on the ribs and rub. Refrigerate for 1-5 hours. Prepare the grill for long-term, low-temp cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature. Baste again and place on the grill. Baste and turn at 30-minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods. Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.
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Black and Blue Rub In reply to
1 tb Black Mustard Seed
1 tb Black Pepper, cracked
1 tb Ree Pepper, ground
1 1/2 ts Dry mustard
1 tb Salt
1 1/2 ts Ginger, ground
1/2 ts Black pepper, ground
1/2 ts White pepper, ground
1/2 c Brown Sugar, Packed
1/4 c Sugar, granulated
Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs.
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Brisket Rub In reply to
2 tb Garlic powder
2 tb Onion powder
2 tb Salt
2 tb Pepper
1 tb Thyme
1 c Dark brown sugar
Mix all and rub on.
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Butt Breath Rub In reply to
5 tb Season salt
4 ts Lowry's Tobasco Season salt
5 ts Garlic powder
5 ts Onion powder
2 1/2 ts Black pepper
1 tb MSG
Mix well and store. Great on ribs, chicken, pork and beef!
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Re: [tubeN2] Meat Rubs In reply to
Standing Rib Roast rub

2 T. Salt
1 T. garlic powder
1 T. Onion powder
1 t. thyme
1 t. ground bay leaf (lauris nobilis -
not California bay!)
1 t. fresh ground black pepper
Use like salt and enjoy!
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