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BBQ FAQ Section 9.1 RUBS SECTION

BBQ WEB RING PT 1 LOCAL LINKS

BBQ WEB RING PT 2 LOCAL LINKS

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RUBS FROM THE NET;

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All-South Barbecue Rub

Amount	Measure	Ingredient	Preparation Method
2	tablespoons	sugar
2	tablespoons	salt
2	tablespoons	brown sugar
2	tablespoons	cumin, ground
2	tablespoons	chili powder
2	tablespoons	freshly cracked black pepper
1	tablespoon	cayenne pepper
4	tablespoons	paprika

Simply mix together. I usually double or quadruple the recipe since it is used liberally.

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Danny Gaulden's General-Purpose Dry Rub

Amount	Measure	Ingredient	Preparation Method
3/4	cup	paprika
2	tablespoon	chili powder
1/4	cup	black pepper
2	tablespoon	garlic powder
1/4	cup	salt
2	tablespoon	onion powder
1/4	cup	sugar
1	tablespoon	cayenne pepper

Mix ingredients together.

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Granddad's General-Purpose Dry Rub

Amount	Measure	Ingredient	Preparation Method
2-1/2	tablespoons	d ark brown sugar
1-1/2	teaspoons	dried sweet basil
1/8	teaspoon	ground cumin
3/4	teaspoon	ground coriander
3/4	teaspoon	ground savory
3/4	teaspoon	dried thyme
3/4	teaspoon	black pepper
3/4	teaspoon	white pepper
2	tablespoons	paprika
2	teaspoons	dry mustard
2	teaspoons	onion powder
2	teaspoons	garlic powder
2	tablespoons	salt

Mix all ingredients thoroughly and store in a tightly-sealed jar in a cool dark place

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Poultry Perfect Rub

Amount	Measure	Ingredient	Preparation Method
3/4	cup	Hungarian paprika
1/4	cup	black pepper	freshly ground
1/4	cup	celery salt
1/4	tablespoons	sugar
2	tablespoons	onion powder
2	teaspoons	dry mustard
2	tablespoons	cayenne
		zest from 3 to 4 lemons	dried and minced

Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place.

Source: "Smoke and Spice" by Cheryl and Bill Jamison

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Barbecue Spice Mixture

Amount	Measure	Ingredient	Preparation Method
1/2	cup	chili powder
1/4	cup	hickory flavored salt
3	tablespoons	onion powder
2	tablespoons	cumin
1	tablespoon	paprika
1	tablespoon	garlic
1	tablespoon	brown sugar
1	teaspoon	cayenne pepper
1/2	teaspoon	dry mustard
1/2	teaspoon	lemon zest

Mix ingredients thoroughly and store in a tightly-sealed jar in a cool dark place.

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Dry Rub No. 1

Amount	Measure	Ingredient	Preparation Method
1	tablespoon	paprika, Hungarian
1/2	teaspoon	celery salt
1/2	teaspoon	sugar
1/2	teaspoon	sage	ground
1/2	teaspoon	mustard, dry
1/2	teaspoon	Chipotle powder

Mix all ingredients well and store in refrigerator, covered tightly.

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Bear's Brisket Rub

Amount	Measure	Ingredient	Preparation Method
2	tablespoons	garlic powder
2	tablespoons	onion powder
2	tablespoons	salt
2	tablespoons	pepper
1	tablespoon	thyme
1	cup	dark brown sugar

Mix ingredients well and store in a tightly-sealed jar in a cool dark place.

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Jack's Dry Rub

Amount	Measure	Ingredient	Preparation Method
1	teaspoon	sage
1	teaspoon	salt
1	teaspoon	pepper
1/2	teaspoon	cumin	ground

Combine all ingredients, and mix well.

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"On The Grill" Memphis Rib Rub

Amount	Measure	Ingredient	Preparation Method
3	tablespoons	paprika
1	tablespoon	onion powder
1	tablespoon	garlic powder
1	tablespoon	ground basil
1 1/2	tablespoons	dry mustard
1	tablespoon	red pepper	powdered
1/2	tablespoon	black pepper

Combine dry rub ingredients and rub onto ribs.

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Cambridge Dry Rub

Amount	Measure	Ingredient	Preparation Method
1/2	cup	dark or light brown sugar
3	tablespoons	salt
3	tablespoons	black pepper
3	tablespoons	chili powder
2	tablespoons	cumin powder
2	tablespoons	paprika
2	teaspoons	garlic powder, optional
2	teaspoons	lemon pepper, optional

I adapted this rub from a recipe by my good friend Chris Schlesinger. His version is in his book "The Thrill of the Grill", which he wrote with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, or lamb, and can also be a breading for deep-frying. Sprinkle it into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! For a basting sauce or marinade, I add soy sauce, vinegar, and water.

In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from the heat and let the mixture cool to 100F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place. Rub will keep for several months.

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Spicy Chili Rub

Amount	Measure	Ingredient	Preparation Method
1	tablespoon	black pepper	freshly ground
2	teaspoons	cayenne pepper
2	tablespoons	chili powder
2	tablespoons	ground cumin
2	tablespoons	brown sugar
1	tablespoon	ground oregano
4	tablespoons	paprika
2	tablespoons	salt
1	tablespoon	granulated sugar
1	tablespoon	white pepper

Mix all ingredients in small bowl and store in a tightly-sealed jar in a cool dark place.

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Kansas City Barbeque Society Dry Rib Rub

Amount	Measure	Ingredient	Preparation Method
1	teaspoon	dried Lemon powder
2 1/2	teaspoons	black pepper
6	teaspoons	sugar
2	teaspoons	MSG
1	teaspoon	paprika

Combine seasoning thoroughly and store in a tightly-sealed jar in a cool dark place. Rub into meat and refrigerate overnight before cooking.

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Willingham's Beef or Pork Dry Rub

Amount	Measure	Ingredient	Preparation Method
4	tablespoons	salt
1	tablespoon	black pepper	freshly ground
1	tablespoon	lemon pepper
1	teaspoon	onion salt
1	teaspoon	mild chili powder
1	tablespoon	cayenne pepper
3	tablespoons	brown sugar
1	teaspoon	white pepper
1	tablespoon	thyme	dried
1	tablespoon	rosemary	dried
1	tablespoon	cornstarch

In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust. Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.

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Kansas City Barbeque Society Barbeque Rub

Amount	Measure	Ingredient	Preparation Method
2	cups	sugar
1/4	cup	paprika
2	teaspoons	chili powder
1/2	teaspoon	cayenne
1/2	cup	salt
2	teaspoons	black pepper
1	teaspoon	garlic powder

Combine all ingredients and store in a tightly-sealed jar in a cool dark place. Use as a rub for any barbecued meat.

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Garry Howard's Personal Chili Powder

Amount	Measure	Ingredient	Preparation Method
2	ounces	ancho chiles	dried and roasted
4	ounces	red New Mexican chile	dried and roasted
1	ounce	chile de arbol	dried and roasted
6	tablespoons	cumin seeds	toasted and ground
6	tablespoons	garlic, granulated	freshly purchased
4	tablespoons	oregano, ground	preferably Mexican type
4	tablespoons	hot Hungarian paprika

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Chris Schlesinger's Barbecue Rub for Fish

Amount	Measure	Ingredient	Preparation Method
1/4	cup	paprika
1/4	cup	cumin seed	toasted and ground
1/4	cup	coriander seed	toasted and ground
1/4	cup	brown sugar
1/4	teaspoon	salt
1/4	teaspoon	pepper

Mix ingredients well

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Latin-style Spice Rub

Amount	Measure	Ingredient	Preparation Method
1/4	cup	cumin
1/4	cup	chili powder
2	tablespoons	coriander seeds	crushed
1	tablespoon	cinnamon
1	tablespoon	brown sugar	packed
2	tablespoons	salt
1	tablespoon	red pepper flakes
21	tablespoons	black pepper	fresh ground

Combine all the ingredients and grind to a powder in a spice mill, coffee grinder, or with a mortar and pestle. Store in a tightly seal jar in a cool, dark place. It will keep for about 6 weeks.

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Memphis-Style Dry Barbeque Seasoning

Amount	Measure	Ingredient	Preparation Method
1	tablespoon	garlic powder
1	tablespoon	onion powder
1	tablespoon	white pepper
1	tablespoon	black pepper
1	tablespoon	chili powder
1	tablespoon	ground red pepper
1	tablespoon	cumin
2	tablespoons	paprika

Mix all ingredients in a bowl. Pour into a salt shaker. Sprinkle lightly on ribs or chops during grilling for "dry" barbeque flavor. Once ribs are ready, shake seasoning over meat to taste and serve. Use this method along with barbeque sauce for an extra spicy effect.

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Kansas City Style Barbecue Paste

Amount	Measure	Ingredient	Preparation Method
1/2	cup	brown sugar
1/4	cup	molasses
1	tablespoon	paprika
1/4	teaspoon	chili powder
1/4	teaspoon	cayenne chile powder
1/4	teaspoon	ginger, fresh	minced
1/4	teaspoon	allspice
1	tablespoon	salt
1/4	teaspoon	black Pepper
1/2	teaspoon	garlic paste
1/4	cup	vegetable oil
1	tablespoon	Worcestershire sauce
1	tablespoon	yellow mustard

Mix all ingredients and rub paste onto the surface of pork or beef.

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