Best Barbecue Dry Rub Recipes

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CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB



Chef John's All-Purpose Steak Rub and Barbecue Dry Rub image

You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.

Provided by Chef John

Time 5m

Yield 16

Number Of Ingredients 8

¼ cup kosher salt
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 teaspoon dried, ground rosemary
1 teaspoon dried thyme, ground
¼ cup brown sugar

Steps:

  • For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
  • For an all-purpose steak rub, mix all ingredients except the brown sugar.
  • Store in an airtight container until needed.

Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g

BASIC BARBECUE DRY RUB



Basic Barbecue Dry Rub image

Provided by Food Network

Time 5m

Number Of Ingredients 6

1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder

Steps:

  • Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

NO SUGAR DRY BARBECUE RUB



No Sugar Dry Barbecue Rub image

Gives a rich full American barbecue flavor. Rub it on whole or chicken pieces, pork, beef or fish. Low cost to make and stores well without refrigeration. We sometimes sprinkle on salads for a sparkling flavor.

Provided by George Clement

Categories     Meat

Time 2m

Yield 2 cups (appox), 6 serving(s)

Number Of Ingredients 8

1 cup chili powder
3 tablespoons paprika
3 tablespoons finely chopped fresh thyme
1 tablespoon coarse salt
2 tablespoons garlic powder
1 tablespoon fresh ground pepper
2 tablespoons ground cumin
1 tablespoon cayenne pepper

Steps:

  • Place all ingredients in a large bowl
  • Whisk to combine.
  • Rub generously on meat.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 98.8, Fat 4.6, SaturatedFat 0.8, Sodium 1378.9, Carbohydrate 17.7, Fiber 9.6, Sugar 2.7, Protein 4.2

DRY-RUB BARBECUE PORK ROAST



Dry-Rub Barbecue Pork Roast image

Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 13

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon packed brown sugar
1 tablespoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 boneless pork center loin roast (about 2 1/2 to 3 1/2 lb), trimmed of visible fat
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
  • Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g

BARBECUE DRY RUB



Barbecue Dry Rub image

Provided by Tyler Florence

Time 12m

Yield Approximately 1 1/2 cups

Number Of Ingredients 11

1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons peppercorns
1 teaspoon dry mustard
1 teaspoon chili powder
2 tablespoons cumin seed, toasted
3 tablespoons coriander seed, toasted
1/4 cup kosher salt
1/4 cup light brown sugar
1 whole chicken, cut in pieces

Steps:

  • Combine all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.

WALTER JETTON'S BARBECUE DRY RUB MIX



Walter Jetton's Barbecue Dry Rub Mix image

I have used this recipe for many years. Simple and good on brisket, chicken, pork. Walter Jetton was a famous barbecue restaurant owner in Ft. Worth, Tx. many years ago.

Provided by Miss Annie

Categories     Low Cholesterol

Time 5m

Yield 2/3 cup

Number Of Ingredients 4

1/3 cup salt
1/3 cup chili powder (like Gebhardt's)
1 1/2 tablespoons black pepper
1 tablespoon garlic powder

Steps:

  • Mix all ingredients together.
  • If you have any left, store in a glass container with a tight fitting lid.

Nutrition Facts : Calories 274.3, Fat 11, SaturatedFat 2, Sodium 57169.4, Carbohydrate 52.6, Fiber 26.4, Sugar 7.6, Protein 11.3

TEXAS BARBECUE DRY RUB



Texas Barbecue Dry Rub image

Best on meats that cook for long periods over low heat, since sugar in rub can burn at high heat. Use on brisket, ribs or leg of lamb. Also good during winter on meats done in slow cooker.

Provided by Mikekey *

Categories     Seasoning Mixes

Time 10m

Number Of Ingredients 7

2 Tbsp chili powder
2 Tbsp brown sugar
2 tsp salt
2 tsp ground black pepper
1 tsp dry mustard
1 tsp ground cumin
1/4 tsp cayenne pepper

Steps:

  • 1. Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

E.J.'S BARBECUE DRY RUB



E.j.'s Barbecue Dry Rub image

Make and share this E.j.'s Barbecue Dry Rub recipe from Food.com.

Provided by Iowahorse

Categories     Chicken

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder

Steps:

  • Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

Nutrition Facts : Calories 959.8, Fat 2, SaturatedFat 0.5, Sodium 56611.3, Carbohydrate 242.9, Fiber 10.7, Sugar 209.5, Protein 7.7

SIMPLE DRY SPICE BARBECUE RUB



Simple Dry Spice Barbecue Rub image

This is just a simple rub but it produces TONS of flavor! give it a try on beef, pork, chicken or fish, at your next BBQ, you will really like it! If you don't use all of it, store it tightly covered in the refrigerator, it will keep forever. For even more intense flavor marinate the meat overnight in the fridge in the rub!

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 1m

Yield 1 cup (approx.)

Number Of Ingredients 6

1/2 cup chili powder
2 tablespoons cumin
2 tablespoons paprika
2 tablespoons mustard powder
2 tablespoons brown sugar
3 teaspoons salt

Steps:

  • Mix all the ingredients together.
  • Rub generously on meat.
  • Marinate meat in the fridge if desired.
  • Store any leftover rub tightly covered in the refrigerator.

Nutrition Facts : Calories 489.9, Fat 21.4, SaturatedFat 2.6, Sodium 7643.4, Carbohydrate 81.8, Fiber 31.1, Sugar 34.3, Protein 17.4

DRY-RUB BARBECUE SIDE RIBS



Dry-Rub Barbecue Side Ribs image

An excellent dry rub for the ribs, so tasty!! The recipe comes from "Fresh with Anna Olson".

Provided by Chef mariajane

Categories     Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 stick cinnamon
1 tablespoon dried oregano
1/4 cup paprika (hot, sweet or smoked)
2 tablespoons salt
1 tablespoon fresh ground pepper
2 racks pork side ribs (about 6 lbs)

Steps:

  • Preheat one side of grill on medium (or if roasting, preheat oven to 325F).
  • In small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. Grind cumin, coriander and cinnamon stick in a spice mill until fine. Combine all spices together.
  • To prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery.) Rub spice rub over top and under side of ribs, rubbing in well with hands.
  • Place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch , as they are not in contact weith direct heat). Cook for 1 1/2 - 2 1/2 hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.
  • Slice ribs and place on a platter to serve.

Nutrition Facts : Calories 30, Fat 1.4, SaturatedFat 0.2, Sodium 2331.5, Carbohydrate 5.4, Fiber 3.1, Sugar 0.6, Protein 1.4

BARBECUE DRY RUB



Barbecue Dry Rub image

Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)

Provided by PalatablePastime

Categories     Summer

Time 10m

Yield 1/2 cup

Number Of Ingredients 13

1 tablespoon black peppercorns
1 tablespoon coriander seed
1/2 teaspoon whole cloves
1 teaspoon brown mustard seeds
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly.
  • Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well.
  • Store in an airtight container.
  • To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature.
  • Can coat and leave refrigerated up to 24 hours in advance.

Nutrition Facts : Calories 595.9, Fat 20.1, SaturatedFat 2.3, Sodium 347.6, Carbohydrate 111.2, Fiber 32.9, Sugar 62.2, Protein 17.9

HABANERO BARBECUE DRY RUB RECIPE



Habanero Barbecue Dry Rub Recipe image

Provided by BobN

Number Of Ingredients 12

4 tb Chile, ground, habanero
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander, ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, coleman's
1/2 ts Black Pepper, fresh ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground

Steps:

  • Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub.

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