Classic Dry Rub

Classic Dry Rub

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup granulated sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
Makes about 2 cups.

Straight From the Pits: Latin American Rub

Latin American Rub

4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons ground black pepper
Combine all ingredients. Place in a jar with tight fitting lid; shake well to blend seasoning thoroughly. Store covered at room temperature.
Makes about 1 cup, enough for 2 slabs of ribs.

From the Pits: Shotgun Willie’s Rowdy Rub Recipe

Shotgun Willie’s Rowdy Rub

Ingredients:

1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon marjoram
1 tablespoon dry mustard
1-1/2 tablespoons fresh cracked peppercorns

Preparation:

Place all in a spice grinder and pulse a few times to blend thoroughly. Store like all spices, in a tightly sealed jar away from heat and light.

Straight from the Pits: Classic Southern Barbecue Rub

Classic Southern Barbeque Rub Recipe

Rubs are a combination of spices and dried herbs that are directly applied to meats before barbecuing. There are also "wet" rubs, which have a wet element such as butter, oil, or lemon mixed into the spice mixture.

Ingredients

1/4 cup Dark Brown Sugar
2 tablespoons Kosher Salt
1/4 teaspoon Black Peppercorns
1/4 teaspoon Paprika
1 tablespoon Powdered Mustard
1 tablespoon Onion Powder
2 tablespoons Garlic Powder
1/2 to 1 teaspoon, or to taste Chipotle Chile Pepper

Instructions

Grind peppercorn in a spice mill or coffee grinder until coarse ar as desired. Add to other ingredients or add all ingredients in a blender until desired consitency. Store in an airtight jar in the freezer for up to 6 months. Use on chicken wings (marinate 6-8hrs), beef brisket (marinate 8hrs to overnight), flank steak (6-8hrs) or prok ribs (8 hours to overnight).

Tennessee Rub

Tennessee Rub


INGREDIENTS:

2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 tablespoon chili powder
1 1/2 tablespoons ground white pepper
1 1/2 tablespoons crushed red pepper
1 1/2 tablespoons salt
1 tablespoon garlic powder


DIRECTIONS:

In a small bowl, mix together brown sugar, ground black pepper, paprika, chile powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.

Memphis Rub

Memphis Rub


INGREDIENTS:

1/4 cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder


DIRECTIONS:

In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.