BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
BOBBY FLAY'S 16 SPICE RUB
As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.
Provided by felly smarts
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients in a bowl.
- Rub onto chicken and refridgerate for 12 to 24 hours.
- Grill and enjoy.
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
DRY SPICE RUB FOR LAMB OR BEEF
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g
CEDAR PLANKED SALMON WITH SPICE RUB
Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.
Provided by Olha7397
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
- Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
- Rub olive oil into salmon.
- In a small bowl combine sugar, paprika, salt, black pepper and cumin.
- Rub into slits.
- Allow salmon to marinate 10 to 20 minutes.
- Place salmon on soaked plank.
- Place the whole thing, plank and salmon, on the rack of a barbecue.
- Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
- Remove cover for the last 5 minutes of cooking.
- Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
- Bonnie Stern.
BOBBY'S SPICE RUB FOR BEEF AND PORK
Steps:
- In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
BROWN SUGAR AND SPICE DRY HAM RUB
I created this recipe when frustrated by the packets of glaze that came with spiral hams bought at the grocery store. It is sweet, with the perfect amount of spice, and makes a nice crust on the outside of the ham, similar to the famous ham store's. This recipe makes enough to cover a 3 to 5 pound ham. Store in an airtight tin if not using immediately.
Provided by sweetaddiction
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham. To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.3 mg, Sugar 17.8 g
BOBBY FLAY'S COFFEE SPICE RUB FOR STRIP STEAKS
Steps:
- Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well. Store in a cool place. Omit the chile de árbol if you want a milder rub. To use: Proceed with the master recipe, replacing the kosher salt with a coating of 1 tablespoon of spice rub on each steak, plus salt to taste. During searing, there will be a bit of smoke, but the steaks are not burning; it is just smoke from the spices in the rub. Works on all steaks but is best on strip steaks or rib-eyes
CAJUN SPICE RUB MIX RECIPE
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Provided by Rita1652
Categories Cajun
Time 5m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Mix all ingredients together and place in a jar.
- Store in a cool, dark place up to 1/2 a year.
- Enjoy!
BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB
Steps:
- Make the rub: Whisk all the spice rub ingredients in a small bowl.
- Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
- Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
- Arrange on a serving platter and serve.
JOHNNY'S SPICE RUB
This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking.
Provided by Johnny
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 25
Number Of Ingredients 9
Steps:
- In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.2 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, Sodium 283.5 mg, Sugar 0.8 g
BONELESS PORK ROAST WITH FIVE-SPICE RUB
Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."
Provided by Pi-E8216
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
- Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
- Remove pork from oven, cover loosely with foil. Let stand 15 minutes.
FENNEL SPICE RUB
This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice Rub.
Provided by Michael Chiarello : Food Network
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
SPICY BEEF STEW WITH MOROCCAN SPICE RUB
The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.
Provided by Vidya
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 4
Number Of Ingredients 19
Steps:
- Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
- Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
- Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
- Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
- Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.
Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g
SEARED PORK TENDERLOIN WITH COCOA SPICE RUB
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
- Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
- Let the tenderloins rest out of the oven for at least 10 minutes before carving.
- Extra cocoa spice rub will keep in an airtight container for up to 3 months.
GREEK SPICE RUB
A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
Provided by sacket
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 11
Number Of Ingredients 11
Steps:
- Combine thoroughly in a small bowl. Store unused rub in an airtight jar.
Nutrition Facts : Calories 5.6 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 114.5 mg, Sugar 0.3 g
MONTREAL STEAK SPICE RUB
This is a wonderful blend of flavors for steak, potatoes or pork. You can also mix 3 tablespoons steak spice with 1/2 cup soy sauce and 1/2 cup of olive oil. Marinate steaks overnight in frig.
Provided by Kermit in Huntsville
Categories Low Cholesterol
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine ingredients in an airtight jar and use within 6 months.
- Sprinkle on steaks before grilling.
Nutrition Facts : Calories 188.9, Fat 4.4, SaturatedFat 0.8, Sodium 18628.7, Carbohydrate 41, Fiber 15, Sugar 8.7, Protein 8.3
GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB
Provided by John Willingham
Categories Chicken Poultry Spice Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)
- Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
- Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
- Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
BOBBY FLAY'S BOURBON BARBECUE CHICKEN WITH SIXTEEN-SPICE RUB
Steps:
- Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
- Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the 1/2 cup bourbon and cook until completely reduced. Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de árbol, honey, and molasses. Simmer, stirring occasionally, until thickened, 10 minutes.
- Transfer the mixture to a food processor and puree until smooth; season with salt and pepper. Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
- Heat a grill to medium heat. Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper. Rub the skin side with some of the spice rub. Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes. During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
- Serve the chicken with Mesa Grill Potato Salad.
- Mesa Grill Potato Salad
- Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
- Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.
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