Best Spicy Dry Rub Recipes

SWEET AND SPICY DRY RUB

Steps:

• Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
• To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

DRY RUB FOR SPICY BBQ RIBS

Steps:

• Wash rack of ribs, remove membrane on back, and pat dry with paper towel. You can either leave as a rack and thread onto a spit or cut into 2-3 rib sections.
• Mix all remaining ingredients until well blended. Rub the mix over both sides of ribs until it's all used up. I sometimes double the recipe to get a really good coating. You can either put in fridge overnight or grill at 350 F right away on bbq over indirect heat. The bbq acts more like an oven this way. The sugar will burn if you grill over direct flame.
• They will take an hour to cook through.

SWEET AND SPICY DRY RUB ON RIBS OR SALMON

Steps:

• Mix all ingredients together.
• Spread 1/2 cup on 4 pounds of pork ribs.
• Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
• Bake in 200 degree oven for 4-5 hours.
• Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out!
• Unwrap coat with sauce recipe #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.

SMOKER ESSENTIALS: SPICY BEEF DRY RUB

Steps:

• 1. PREP/PREPARE
• 2. When I use this dry rub, I serve the finished product with this sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dreamy-provocative-bbq-sauce.html?r=7
• 3. What are Tellicherry Peppercorns? Tellicherry peppercorns are more pungent and provide an increased complex flavor with added citrus notes. Although this is what I am using in this recipe, if you do not have any, just sub some black pepper, freshly ground.
• 4. Lemon Pepper Spice If you do not have any, you could sub some lemon zest with a dash of salt. If you would like to make your own, check this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-lemon-pepper-seasoning.html?r=3
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this rub should last 6 - 8 months.
• 6. Gather your ingredients (mise en place).
• 7. Add the ingredients to a mixing bowl and whisk until combined.
• 8. Store in a non-reactive jar, in a cool, dry place (cupboard).
• 9. Sprinkle over your beef (ribs, brisket, roast, whatever), and give it a few hours, or overnight, in the fridge, before sticking in the smoker.
• 10. PLATE/PRESENT
• 11. Check out that bark. Enjoy.
• 12. Keep the faith, and keep cooking.

SPICY DRY RUB FOR RIBS

Steps:

• Blend ingredients together. Rub on ribs and let sit 15 - 20 minutes. Bake in oven 350F for 1 1/2 hours. Take out of oven and place in paper bag to rest 15 - 20 minutes. Serve with BBQ if desired.

SPICY DRY RUB ELK TACOS

Steps:

• In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.
• Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatos, avocado and anything else you want to add. Cook your taco shells after your taco condimients are ready and set aside in a 250 degree oven to keep warm.
• Be sure before putting the meat on the grille that you get your cast iron grille good and hot. Place meat on grille and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grille marks.
• Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.

BONELESS COUNTRY RIBS WITH SPICY CHILI RUB (DRY)

Steps:

• Mix the dry spices together in a small bowl. This shold equal about 1/2 Cup of rub. Mix dry ingredients well. Put the pork ribs in an aluminum pan, then rub both sides of the meat with rub evenly coating. You can rub the spices in with your fingers. Be SURE to wash your hands before and after handling the meat.
• Transfer meat from pan to grill and cook 8-10 minutes on each side until thoroughly cooked. Cut into the meat to check doneness.
• **I add in a few Tablespoons of brown sugar to this mix to cut some of the heat **.
• *** Can use bone in easily as well.

SWEET AND SPICY DRY RUB

Steps:

• 1. Place all the dry ingredients into the bowl of a food processor or a blender. While blending (whip setting is all you need), drizzle in the liquid smoke slowly. This will allow the liquid smoke to incorporate without clumping.
• 2. I normally rinse off and dry my meat (normally ribs), rub lightly with EVOO, sprinkle generously with the dry rub, rubbing it into the entire surface well. Wrap meat in plastic wrap well and refrigerate 8 to 24 hours before grilling/roasting.
• 3. I cook in a slow oven (300-325) for an hour, then pour a bottle of beer with the meat for another 2 hours. Then I remove from the liquid, let cool. If you want to add sauce, baste meat, turning often (every 5 minutes). Since the meat is cooked already, you will simply be required to caramelize the sauce and heat through. Enjoy
• 4. Any remaining rub can be stored in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 3 months. I make a batch for about 4 recipes at one time.
• 5. For a quick mopping sauce, mix 1/2 recipe of rub, 1 cup tomato ketchup, 1/2 cup white vinegar, 2 Tablespoons honey in a saucepan. Bring to simmer and cook for 10 minutes or until consistency you want. Baste onto meat on grill or in oven turning regularly.

SPICY DRY RUB

Steps:

• In a small bowl stir everything together. Rub into shrimp, chicken or pork a few minutes before grilling.

SPICY DRY RUB

Steps:

• Mix all ingredients together. Store in an airtight container. Keep in a cool dark place for up to 6 months.

SPICY DRY RUB RECIPE - COOKING | ADD A PINCH | ROBYN STONE

Steps:

• Mix all spices together in a large bowl or measuring cup.
• Pour into an airtight spice jar or tin.