Need Dry Rub Recipes

[Personal Chef]

I sure would appreciate it if you all would share with me your favorite dry rub recipes. I'm looking for rubs to go on poultry, meat, pork and seafood. Thanks so much!!!

[emilycat]

Should these be tried-and-true rubs? I have a couple Caribbean rubs that look wonderful, and although I haven't tried them, everything else from the book has been great. Also the June issue of CL had several delicious-looking rubs.
Oh, and I'd also be interested in any seafood rubs anyone has http://www.cookinglight.com/bbs/smile.gif

From Caribbean Light:

Smokin' Rub

This is a dry spice rub that I like to use when smoking pork, beef, chicken or turkey. The brwn sugar creates a mahogany-colored, caramelized crust on the outside of the meat, the kind you might expect if you had basted with oil or butter, only this stuff has absolutely no fat. The sugar also tones down the heat of the black and cayenne peppers, nicely balancing the sweet-hot tastes. This recipe makes enough to coat about a 5-pound piece of meat. Double or triple the amounts to make enough for whatever you're smoking.

2 T. dark or light brown sugar
2 t. ground thyme
2 t. salt
1 t. ground dry mustard
1 t. black pepper
1 t. cayenne pepper

Combine all ingredients. Cover, and store at room temp.

Jerk Rub

A spice or herb rub, in my opinion, is one of the most convenient tools of tasty, low-fat cooking. A rub will adhere to many different cuts of beef, pork, poultry or fish, without requiring any oil. I call this a jerk rub because the combination of seasonings is similar to those you would find in a jerk paste or sauce. While this recipe yields just three tablespoons, you will find it goes a long way. A light dusting on both sides of the food, before grilling, baking or broiling, makes for a quick flavor hit.

1 T. onion powder
1 1/2 t. ground allspice
1 t. ground turmeric
1/2 t. ground ginger
1/2 t. cinnamon
1/2 t. cayenne pepper
1/4 t. freshly ground nutmeg
1/4 t. garlic powder
1/4 t. salt

Combine all ingredients. Cover, and store at room temperature. A tablespoon will properly season 5-6 pork chops or chicken breasts.

[Personal Chef]

I'm not going to be picky about tried and true. I appreciate your recipes and will let you know how they turn out.

[valeriek]

This is cheating a little bit, but Penzey's has several rubs for all types of meat. I bought my stepmom a Penzey's rub giftpack for her birthday and she loves it.

[DmOrtega]

Here's a link for Fajitas that have really good rubs. http://www.cookinglight.com/bbs/Forum1/HTML/006450.html

[ReneeV]

This is so simple, but really good! I use it on Flank steak alot.

Equal parts:

salt
sugar
ground black pepper
good Hungarian paprika

Sometimes I'll spread a thin coat of Dijon mustard on the steak, then rub on the rub.
I grill or broil the steak to medium rare and slice it on the bias. Delicious!

Because of the sugar, the rub kind of carmelizes and crusts. It's really delicious. And I always have the ingredients on hand.

Enjoy!
Renée

[madpots]

This is the dry rub I use for North Carolina barbecue pork

DRY RUB

2 Tbs. salt
2 Tbs. black pepper
1 Tbs. brown sugar
1 tsp. dry mustard
1 tsp. coriander
4 Tbs. paprika
1 Tbs. red pepper
1 Tbs. onion salt
1 Tsp. celery seed
1 tsp. tumeric
Mix and use in any recipe that calls for barbecue spice. Makes 1 cup. Keeps well.

[aggie94]

Here's a great salmon rub I use:

2 tsp. lemon pepper
1 tsp. granulated garlic
1 tsp. tarragon (dried)
1 tsp. basil (dried)
1 tbsp. paprika
1 tbsp. kosher salt
2 tsp. light brown sugar

Blend ingredients in food processor.

I use a tablespoon of the rub for two 7-8 ounce salmon steaks. I usually plank roast them, but I'm sure they'd be great on the grill as well.


And a good one for halibut:

5 tbsp. dry dill
1 1/2 tsp. tarragon
2 tbsp. kosher salt
1 tsp. ground white pepper
1/2 tsp. paprika

Use 1/2 tsp. of rub per halibut filet and plank-roast or grill. It's great served with a cucumber sauce.

[This message has been edited by aggie94 (edited 06-27-2001).]

[Beth]

This one is from Dean Fearing's (Mansion on Turtle Creek in Dallas) Southwest Cuisine:

Mansion Barbeque Spice Mix

2 T paprika
1 T chili powder
1 tsp cumin
1 tsp ground corianader
1 tsp sugar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp curry powder
1/2 tsp cayenne

You might want to take a look at Coyote's Pantry by Mark Miller and Mark Kiffin of the Cayote Grill in Sante Fe. It is full of recipes for rubs, sauces, marinades, salsas and relishes.

[Personal Chef]

Thanks so much for your suggestions and recipes!!