Best Nasa Barbecue Rub Recipes

QUICK AND EASY BARBECUE RUB

Steps:

• Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.

BASIC BARBECUE RUB

Steps:

• Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

BBQ SPICE RUB

Steps:

• Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.

NASA BARBECUE RUB

Steps:

• Mix well. Store in an airtight container.
• Use at least 1 Tbsp of rub per 1 pound of meat.
• Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.

BARBECUE RUB

Steps:

• Combine all ingredients and use as a rub for any barbecue meats.

CAYENNE-AND-CUMIN BARBECUE RUB FOR RIBS OR BRISKET

Steps:

• Mix the dry ingredients.
• Rub onto the meat before grilling over indirect heat.

SMOKED SPANISH PAPRIKA BARBECUE RUB

Steps:

• Mix together in a bottle or jar with a shaker top.
• Spray meat with olive oil spray.
• Sprinkle the rub generously over the meat.
• Cook and eat. You'll be licking your fingers.

ESPRESSO POWDERED BBQ BRISKET & RUB RECIPE

Steps:

• In a small bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and 1 teaspoon of espresso rub. Set aside.
• Rub the remaining espresso rub all sides of the brisket. Cover tightly with plastic wrap and refrigerate at least 8 hours.
• Remove meat from refrigerator and rest at room temperature, about one hour.
• Prepare grill for indirect medium-low heat, about 250°. Coat grates with oil.
• Put the brisket, fatty side up, on the grill away from the heat; cover the grill.
• Cook until severely browned and blackened in spots or very well done (about 170 degrees on an instant read thermometer), 4-6 hours total.
• Mop or drizzle the brisket with the espresso sauce on both sides, wherever the surface looks dry, every 45 minutes during the entire cooking time.
• After 2 hours of cooking, put the brisket in an aluminum foil pan, fatty side up; return the brisket to the grill away from direct heat. Cover the grill; continue cooking. You only need to mop the sauce on the top of the brisket once the meat is on the foil pan.
• Remove the pan from the heat; let rest for 20 minutes.
• Trim off any excess fat; slice across the grain. Serve with grilling sauce.
• NOTES:.
• The grill temperature /oven gauge should read 250° the entire cooking time.
• If using charcoal add fresh coals once every hour.
• ESPRESSO RUB:.
• In a bowl mix together.
• 2 Tablespoon of each: finely ground dark roast coffee or espresso powder, smoked paprika or regular, dark brown sugar, coarse salt, ground black pepper.
• 1 Tablespoon of each: ground ancho chili, finely grated lemon zest.
• Can be stored in a tightly closed container for up to 1 week.
• Yield: 3/4°C.
• ESPRESSO GRILLING SAUCE.
• 1 cup brewed strong dark roast coffee.
• 1 cup ketchup.
• 1/4 cup dark brown mustard.
• 1/3 cup honey.
• 2 tablespoons citrus juice, lemon, lime, orange.
• 2 tablespoons of each: hot pepper sauce, ground black pepper, teaspoons coarse salt.
• Combine all ingredients in a sauce pan and heat to a boil.
• Lower the heat; simmer until slightly thickened, about 5 minutes.
• Best if made ahead and refrigerated overnight.
• Store in an airtight container for up to 30 days.
• Yields: 2 1/2 cups.