More Dry Rubs

MORE DRY RUBS...

Basic Pork Rub

1/4 cup black pepper
1/4 cup paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking.

Beef Rib Rub

1/4 cup paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt
Mix all ingredients thoroughly. Apply about 2 tablespoons of rub to each side of the rack. Prepare smoker and add ribs.

Brisket Brown Sugar Rub

1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup 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.

Cajun Blackening Spices

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air-tight container.

Cajun Turkey Seasoning

4 tablespoons salt
4 tablespoons ground onion powder
2 tablespoons ground garlic
2 tablespoons red pepper flakes
Mix ingredients together and rub over the entire surface of the turkey, inside and out. Let sit for about 2 hours.

Carolina BBQ Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
v1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Chili Pepper Rub for Brisket

1 cup brown sugar
1 green chili finely chopped
1/2 cup chili powder
1 tablespoon cayenne
ground black pepper
Mix all ingredients together. Pack all around a 10 pound brisket and refrigerate 24 hours before smoking. Place in smoker, careful not to dislodge the rub. Smoke for 8 hours.

Deep Fried Turkey Rub

25 medium whole bay leaves
3 tablespoons hot Creole seasoning
3 teaspoons dried thyme
3 teaspoons dried oregano
2 teaspoons garlic powder
1 1/2 teaspoons black peppercorns
In a spice grinder, grind the bay leaves into a fine powder. Place in small bowl. Grind thyme, oregano, peppercorns similarly. Add all ingredients to bowl and mix together. Divide into three equal parts. Rub one part on the inside of turkey. Rub the second third under the skin around the breasts. And rub the last portion over the outside of the turkey. Refrigerate overnight.

Derrick's Hot Rib Rub

1 cup hot chili powder
2 tablespoons cayenne
2 tablespoons fresh ground pepper
4 tablespoons garlic powder
Mix all ingredients together. Apply to every inch of meat.

Heavy on the Garlic Pork Rub

8 cloves garlic, minced
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon brown sugar
Mix all ingredients together. Message into meat before cooking.

Hog Rub

1/2 cup ground black pepper
1/2 cup mild chili powder
1/2 cup sugar
1/4 cup coarse salt
4 teaspoons dry mustard
2 teaspoons cayenne
Mix together and store in and air tight container.

Kansas City Rib Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne
Mix all ingredients together and store in an air tight container.

Memphis Style Rib Rub

4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

Porker's Rib Seasoning

2 cups paprika
3/4 cup lemon pepper
1/4 cup coarse ground black pepper
1/4 cup white pepper
1/4 cup onion salt
1/4 cup granulated garlic
1/4 cup chili powder
3/4 cup brown sugar
Mix all ingredients and store in an air tight container.

Poultry Rub

3/4 cup paprika (Hungarian if you have it)
1/4 cup black pepper, freshly ground
1/4 cup celery salt
1/4 cup sugar
2 tablespoons onion powder
2 tablespoons dry mustard
2 teaspoons cayenne
2 tablespoons lemon zest, dried
Mix everything together. Store in an air tight container at room temperature.

Spicy Dry Rub

6 tablespoons dry mustard
3 tablespoons dried oregano leaves
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon pepper
1 tablespoon salt
Mix all ingredients together. Store in an airtight container.

Spicy Rib Rub for Pork Roast

1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried whole oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
˝ teaspoon ground red pepper
Ľ teaspoon ground black pepper
Mix together and store in an air-tight container.

Tandoori Rub for Fish or Chicken

1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cayenne
Mix all ingredients together. Store in an airtight container.

Troll Dust

2 dried Ancho peppers, seeds removed
8 smoked Habaneros include seeds for the brave
8 Chipotle seeds optional
4 sun dried tomatoes
1 Tablespoon garlic powder
1 tablespoon of Kosher salt
1 teaspoon black peppercorns
1 teaspoon savory
Place everything in blender or grinder and turn into dust.

Watch your eyes Rub

1/2 cup paprika
1/4 cup black pepper
1/4 cup sugar
3 tablespoons salt
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
Mix thoroughly and store in a cool, dark place.