Recipe

Dry Rubs-a-shtload Recipe

Add Step-by-Step Photos	Dione73 / All my dishes 8 months, 1 week ago This is just my file I keep on the computer of rubs I find online or in cookbooks. I was going to list them separately on here then I thought to myself......ummm no! Maybe one day when I have time I'll separate them. Prep:5m Servings:999	Dione73
	rubs

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Ingredients

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A ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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.

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All purpose dry rub

2T each: Black pepper, Paprika, & Onion powder

1T each: Brown sugar, Chili powder, & Coarse salt

½t each: Ground sage, & Ground nutmeg

¼t 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-Purpose Poultry Rub

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

1/4c+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.

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Beaver castor's all-purpose rub

½c each: Sugar, Garlic salt, Onion salt, Celery salt, & Seasoned salt

¼c each: Pepper, Paprika, & Chile seasoning

1t Dry mustard

¼t 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

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Best Odds Brisket Rub

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

½c paprika

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.

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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

Mix all ingredients. Work 1/2 half mixture into meat 12 hours before cooking. Apply remaining rub before smoking.

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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.

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Breakfast sausage

1T brown sugar

1/4-1/2t sage

1t salt

1t black pepper

1/4t majoram

1/4t crushed red pepper flakes

pinch ground cloves

Add to 1lb ground pork and 1c grated zucchini

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Black & blue rub

1T each: Black Mustard Seed, cracked Black Pepper, ground Red Pepper, & Salt

1½t each: Dry mustard, & ground Ginger

½t each: ground Black pepper, & ground White pepper

½c Brown Sugar, Packed

¼c 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.

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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

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C ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Cajun Blackening Spices

This is the traditional seasoning recipe for Cajun style blackened fish. Apply 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

½t each: finely ground black pepper, finely ground white pepper, & garlic powder

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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.

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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

½T garlic powder, chili powder, & lemon pepper

½ teaspoon each: dried basil, dried rosemary

1/4t cayenne pepper

Mix and store.

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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.

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Couzan Billy's Cajun Dust

½c 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.

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Custer's Old Fashioned Turkey Rub

Can use on any poultry

1T garlic powder

2t seasoned salt

1t each: poultry seasoning, paprika, & salt

½t 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.

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E ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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.

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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

½t 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.

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G ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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.

serves 8: Calories: 174 Sodium: 211 mg Fat: 6 g Carbohydrates: 4 g Cholesterol: 80 mg Fiber: 0 g Protein: 26 g

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Herbs de Provence Recipe

ALL DRIED INGREDIENTS!

3T each: marjoram, thyme, & savory

1t each: basil, & rosemary

½t 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

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I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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.

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J ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Jerk Seasoning

A great seasoning for any meat.

2T dried minced onion

2½t dried thyme

2t each: ground allspice, & black pepper

1/4-½t ground cinnamon

½t each: cayenne, & salt

2T vegetable oil

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat 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!

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Julia Child's Spice Blend

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

½t 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.

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K ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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.

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KFC Chicken Secret Spices Recipe (really good)

1t each: ground ginger, marjoram, black pepper

1½t 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

Place all ingredients in blender with on/off speed for 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)

To use with flour, add 2-3T of the mix to 1 cup of flour for coating chicken.

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L ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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M ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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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.

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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.

Note: I don't like whole leaves of rosemary or whole fennel seeds in this. Generally I use my coffee mill and put the rosemary leaves in and turn on for 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.

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Moroccan Marinade

Add a Moroccan flavor to anything you grill with this great, but simple marinade. Allow meat to marinate for about 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.

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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.

Directions

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N ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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North African Spices Seasoning Blend

This blend of heat, warm spices and colorful turmeric gets its inspiration from the marketplaces of north Africa.

2T each: gound Cumin, Garlic Powder, & Sugar

1T each: ground Cinnamon, Paprika & salt

1½t each: Black Pepper (Coarse Grind), Ground Cayenne & Ground Tumeric

Mix all ingredients until well blended. makes 2/3c

Usage Tip: Use as a rub on meats for the grill, in marinades and stews.

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O ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Onion Soup Mix

3/4 cup instant minced onion

1/3 cup beef flavored instant bouillon

4 tsp. onion powder

1/4 tsp. celery salt

1/4 tsp. sugar

1/8 tsp. white pepper

Mix all ingredients together well, and store up to 6 months in cool, dry place. Stir before each use. Five tablespoons of the mix equals 1.25-oz. pkg. of purchased dry onion soup mix.

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Onion Soup Mix (Lipton's) copycat

3/4c instant minced onion

1/3c beef bouillon powder

4t onion powder

1/4t crushed celery seeds

1/4t sugar

Combine all ingredients and store in an airtight container.

About 5 tablespoons of mix are equal to 1 1¼-ounce package.

To make onion dip: Mix 5 tablespoons with one pint of sour cream.

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P ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Pastrami Rub

turning corned beef into pastrami. Make sure it is rubbed in really well before you place the beef into the smoker.

5T kosher salt

4T paprika

3T each: coriander seeds, & brown sugar

2T each: black peppercorns, & yellow mustard seeds

1T white peppercorns

8 cloves garlic, minced

Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored refrigerated in an airtight container.

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Poultry Rub

3/4c paprika (Hungarian if you have it)

1/4c each: freshly ground black pepper, celery salt, & sugar

2T each: onion powder, dry mustard, cayenne, & dried lemon zest

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

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Q ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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R ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Rustic Rub

works well with most anything. It also makes enough for you to keep it on hand.

½c paprika

3T cayenne

5T freshly ground black pepper

6T each: garlic powder, & salt

3T onion powder

2½T oregano, & thyme

Combine all ingredients and store in an air-tight container.

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S ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Savory Montreal Steak Rub

1 tablespoon McCormick® Grill Mates® Montreal Steak Seasoning

OR McCormick® Grill Mates® 25% Less Sodium Montreal Steak Seasoning

1 tablespoon light brown sugar

1 teaspoon McCormick® Onion Powder

1/2 teaspoon McCormick® Oregano Leaves

1 pound sirloin, porterhouse or New York strip steak

1. Mix Steak Seasoning, sugar, onion powder and oregano in small bowl until well blended. Generously season steak with spice mixture.

2. Grill over medium-high heat 8 to 10 minutes per side or until desired doneness.

serves 4: Calories: 174 Sodium: 435mg Fat: 6g Carbohydrates: 4g Cholesterol: 54mg Protein: 26g

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Seasoned Salt (Copycat Lawry's)

2T salt or salt substitute (or a mixture of the two to equal 2T)

2t sugar

1/2t paprika

1/4t each: turmeric, onion powder, garlic powder, & cornstarch

Combine all ingredients in a small bowl and mix well.

Pour the blend into an empty spice bottle to store.

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Sparerib Rub

Works really well on all kinds of pork ribs. You can adjust the heat by changing the amount of cayenne.

1 cup brown sugar, dark

½c paprika

2 tablespoon salt

1T each: black pepper, white pepper, cayenne pepper, garlic powder, & onion powder

Combine all ingredients and rub on pork.

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Spice rub for flank steak (from All You)

1 packed T light brown sugar

2t each: ground cumin, and chili powder

1t each: smoked paprika, and ground coriander

salt

Makes enough for (2) 2lb steaks

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Spicy Mustard Rub

Great flavor to almost anything. It is particularly good on lamb and pork.

6T mustard

3T dried oregano leaves

2T chili powder

1T each: garlic powder, pepper, & salt

Mix all ingredients together. Store in an airtight container.

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T ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Taco Spices & Seasonings (Lawry's copycat)

1T flour

1t each: chili powder, & paprika

3/4t each: salt*, & minced dried onions

1/2t cumin

1/4t each: cayenne, garlic powder, & sugar

1/8 teaspoon ground oregano

* to lower sodium count use a combo of salt free seasoning and salt to equal 3/4t

Combine all of the ingredients in a small bowl.

To prepare the meat filling for the tacos as described on the original package instructions: In large skillet, brown 1 pound ground beef until crumbly; drain fat.

Add spices& seasoning and 2/3 cup water; mix thoroughly.

Bring to a boil; reduce heat to low, and cook, uncovered, 7 to 10 minutes, stirring occasionally.

Spoon meat filling into warmed taco shells or tortillas.

Top with shredded lettuce, grated cheddar cheese and chopped tomato.

Use fresh salsa and guacamole if desired.

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Tandoori Rub for Fish or Chicken

This rub will give fish or poultry an authentic Indian flavor.

1T each: ginger, cumin, coriander, paprika, turmeric, salt, & cayenne

Mix all ingredients together and store in an airtight container.

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Tropical Poultry Rub (not my thing but it wasn't trash bucket worthy!)

If you are preparing a turkey you will want to double this recipe.

2T ground ginger, brown sugar, & orange zest

1T finely ground black pepper

1/4t each: ground nutmeg, & ground cloves

Combine all ingredients and store in an airtight container.

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U ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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V ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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W ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Walter Jetton's Dry Poultry Seasoning

6 tablespoons salt

3 tablespoons black pepper

2T each: MSG (optional), garlic powder, & dry mustard

1T each: ground bay leaves, & paprika

Mix all ingredients together. Store in an airtight container.

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X ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Y ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Yum-Yum Steak Seasoning

2-4T salt

2T paprika

1T black pepper, coarsely ground

1½t each: onion powder, garlic powder, & cayenne

½t each: coriander, & tumeric

Mix together and use on any beef. Makes about 1/2 cup.

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Z ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Comments

chefmeow 8 months, 1 week ago said:
Wow, you have quite an assortment of great rubs. Loving the sounds of them all. Great posts and a very high 5 for all. Yummers.

aussie_meat_pie 8 months, 1 week ago said:
This is awesome thanks for posting and funny name made me laugh, this will be great for barbecue's especially, 5 :)

raelene1951 8 months, 1 week ago said:
I am so thankful that you had the time to share these! Love them:)

hungryjohn 8 months, 1 week ago said:
Great collection. Have to try some of them.

goblue434 8 months, 1 week ago said:
Wow! Saving & Printing. This Is A Valuable Collection Of Rub Recipes. I Can Use All Of These.
Steff

mamalou 8 months, 1 week ago said:
What a great post!! Saving...thanks so much!

dione73 8 months, 1 week ago said:
I'm glad you all like it. I'll be adding to this list because, well, it makes my life easier. :)
I'll try to remember to leave a comment on here as to the ones I add.
Right now (incase you already printed this out goblue) I'm adding Brown Sugar Chicken rub. I made it a few days ago and tweaked it to where I feel comfortable typing it out (I have a bad memory). Again I'm glad you all like them and if you try them let me know what you thought and what you think could make them better. I'm always open to suggestions.

wynnebaer 8 months, 1 week ago said:
OMG....Fantastic....:)

lilliancooks 6 months, 1 week ago said:
This is such a great idea...having one convenient list for all these rub recipes!!! This must of been a lot of work for you! Thank you for doing this!

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