REC: BBQ Mop and Rub
ImStillMags
The mop is especially good with pork butt or shoulder for pulled pork.
1 quarts water
2 tablespoons brown sugar
2 tablespoons black pepper
1/4 cup butter
1/2 cup vinegar
2 tablespoons salt
1/4 cup Worcestershire sauce
1/2 cup onion
2 teaspoons dry mustard
1 1/3 tablespoons chili powder
1 tablespoon Tabasco sauce
2 cloves garlic
Bring all ingredients to a boil. Simmer 15 minutes. Cool.
-----------------
Here's a BBQ rub I've used for eons.....It's really good, IMHO.
5 tbsp paprika
2 1/2 tbsp salt
2 tbsp garlic powder
2 tbsp onion powder
4 tsps black pepper
4 tsps dried parsley
2 tsps cayenne
2 tsps cumin
1 tsp coriander
1 tsp dried oregano
1/4 tsp jalapeno or hot chili powder to taste
5 tbsp McCormick BBQ spice mix
Combine all ingredients and mix well with whisk to blend thoroughly.
Doncha just luv Summer grillin time?
ChattyCathy
<snipped recs in a fit of weather-jealousy>
>
>
> Doncha just luv Summer grillin time?
I do. And I've missed it... we've got about 2 more months of crappy cold
weather to get through in this neck of the woods before we can do any
outdoor grilling. <grumble, mumble, grumble>
--
Cheers
Chatty Cathy
ImStillMags
> > Doncha just luv Summer grillin time?
>
> I do. And I've missed it... we've got about 2 more months of crappy cold
> weather to get through in this neck of the woods before we can do any
> outdoor grilling. <grumble, mumble, grumble>
oh...are you 'down under'?? Just remember while we are freezing our
asses off, you are happily throwing stuff on the bbq.
ImStillMags
Does anyone else have a favorite mop and/or rub?
I'd love to see them.
Ed Pawlowski
"ImStillMags" <sitar...@gmail.com> wrote in message
news:ae174c74-2b09-4746...@x41g2000yqd.googlegroups.com...
> On Jul 7, 2:00 pm, ImStillMags <sitara8...@gmail.com> wrote:
>
> Does anyone else have a favorite mop and/or rub?
>
> I'd love to see them.
>
>
>
196 DRY RUBS
Smoky's Basic Rib Rub
4 Tablespoons Salt
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
2 Tablespoons Paprika
1 teaspoon Thyme - ground
1 teaspoon Sage - ground
1 teaspoon Bay Leaf - ground
1 teaspoon Celery Seed
1 teaspoon Black Pepper - ground
Smoky's All Purpose Chicken Seasoning
2 Tablespoons Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Thyme - ground
1 teaspoon Sage - rubbed
1 teaspoon Paprika
1 teaspoon Black Pepper - ground
Smoky's Standing Rib Roast Rub
2 Tablespoons Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Thyme - ground
1 teaspoon Bay Leaf - ground
1/2 teaspoon Mustard - ground
1/2 teaspoon Black Pepper - ground, fresh
Smoky's Hip of Beef Rub
1/2 Cup Salt
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
2 tablespoons Thyme - ground
2 tablespoons Bay Leaf - ground
2 tablespoons Mustard - ground
2 tablespoons Paprika
2 tablespoons Black Pepper - ground, fresh
All Purpose Dry Rub 1
2 Tablespoons Black pepper
2 Tablespoons Paprika
2 Tablespoons Onion powder
1 Tablespoon Brown sugar
1 Tablespoon Chili powder
1 Tablespoon Coarse salt
1/2 Teaspoon Ground sage
1/2 Teaspoon Ground nutmeg
1/4 tsp Cayenne pepper
All Purpose Dry Rub 2
1 Tbs Freshly Ground Black Pepper
2 Tbs Paprika
2 Tbs Onion Powder
2 Tbs Brown Sugar
2 Tbs Chili Powder
2 Tbs Coarse Salt
1/2 Tsp Ground Sage
1/4 Tsp Ground Nutmeg
1/4 Tsp Cayenne Pepper
All South Barbeque Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika
All-Purpose Barbecue Rub
1/2 cup paprika
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons ground black pepper
1 teaspoon cayenne pepper powder
1/2 teaspoon ground cloves
All-Purpose Rub
3 tablespoons salt or seasoned salt
2 tablespoons brown sugar
1 tablespoon black pepper - freshly ground
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons garlic salt
1 teaspoon white pepper
1 teaspoon chili powder
1/2 teaspoon onion salt
1/2 teaspoon mustard powder
Barbeque Dry Rub
4 Tb Cumin
4 Tbs Thyme
4 Tbs Garlic powder
4 Tbs Black Pepper - freshly ground
2 Tbs Cayenne Pepper
2 Tbs Salt
2 Tbs Curry Powder
1 Tbs Onion Powder
1 Tsp MSG - optional
Bbq Dry Rub
1 tb Chile, ground, new mexico
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
DRY RUB MIX FOR RIBS
4 tsp Paprika
2 tsp Salt
2 tsp Onion powder
2 tsp Ground black pepper
1/4 tsp Cayenne
Bruce's BBQ Rub
1/2 C Light brown sugar, packed
1/4 C Seasoned salt
1/4 C Onion powder
1/4 C Paprika
2 Tbs Pepper
2 Tbs Chile powder
2 Tbs Dry mustard
1 tsp Poultry seasoning
1 tsp Thyme
1 tsp Tarragon
1 tsp Ginger
1/2 tsp Allspice
Cajun Ragin' Rub
1/4 Cup Celery salt
1/4 Cup Ground black pepper
1/4 Cup White pepper
1/4 Cup Brown sugar
2 Tablespoons Garlic powder
1 Tablespoon Cayenne
1 Tablespoon Dried thyme
2 Teaspoons Dried sage
Cajun Seasoning Mix
1 tb Dried basil leaves
1 tb Dried oregano
1 tb Paprika
2 ts Salt
2 ts Dried thyme
1 ts Ground allspice
Cambridge Dry Rub
1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons lemon pepper
CARIBBEAN RUB OR JERK RUB
6 tablespoons garlic - minced
6 tablespoons onion - minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons fresh thyme - minced
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanero
2 lemons - zest
Certified Angus Beef Dry Rubs
ORLEANS PEPPER:
1/2 ts Ground red pepper
1/2 ts Ground white pepper
1/4 ts Black pepper
1/2 ts Onion powder
1/4 ts Salt
LEMON KICK:
1 ts Lemon pepper
3/4 ts Seasoned salt
1/4 ts Garlic powder
HERB BOUQUET:
1/4 ts Coarsely ground black pepper
1/2 ts Dried mustard
1/2 ts Dried rosemary, crushed
3/4 ts Dried oregano leaves
3/4 ts Dried thyme
TEX MEX:
1 ts Chile powder
1/2 ts Cumin
1/4 ts Onion salt
1/4 ts Garlic salt
1/8 ts Ground oregano
CUCINA ITALIA:
3/4 ts Dried oregano
3/4 ts Dried basil
1/2 ts Garlic powder
1/2 ts Salt
Curried Rub
1/4 Cup Chili Powder
1 TBS Curry Powder
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Dry Mustard
1 Tsp White Pepper
1 Tsp Oregano
2 Tsp Celery Salt
1 Tsp Parsley Flakes
Dry Barbeque Rub
4 T Brown sugar
1 T Hickory Salt
1 T Oregano
1 T Cumin
2 T Garlic Powder
2 T Chili Powder
2 T Paprika
1 T Onion Powder
2 T Mustard, Dry
1/4 t Cayenne
Dry Poultry Seasoning
6 ts Salt
2 ts MSG
2 ts Bay leaves, ground
2 ts Dry mustard
3 ts Black pepper
2 ts Garlic powder
1 ts Paprika
DRY RIB SEASONING
6 tb Salt
6 tb Sugar
1 tb Dry lemon powder
2 ts MSG
2 1/2 tb Black pepper
1 tb Paprika
Dry Rub #1
1 TB paprika, Hungarian
1/2 ts celery salt
1/2 ts sugar
1/2 ts sage
1/2 ts mustard
1/2 ts Chipotle powder
DRY RUB
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers - ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black Pepper
1 tb Red Chile - ground
Dry Rub for Ribs
2 TBS Paprika
2 TBS Light Brown Sugar
2 TBS Salt
2 Tsp Ground Red Pepper
1 Tsp Dry Mustard
Hot Times Rub
2 tb Kosher salt
2 tb Brown sugar
2 ts Ground cinnamon
1/2 ts Dry mustard
1/2 ts Cayenne
JAMAICAN JERK RUB
6 T Onion powder
6 T Dried onion flakes
2 T Ground Allspice
2 T Fresh ground black Pepper
2 T Cayenne
2 T Sugar
4 1/2 t Dried Thyme
4 1/2 t Ground Cinnamon
1 1/2 t Ground Nutmeg
1/4 t Dried ground Habanero chile
Jerk Seasoning Rub
1 1/2 Tbsp sugar
1 Tbsp onion powder
1 Tbsp dried thyme
2 tsp ground allspice
2 tsp freshly ground black pepper
2 tsp ground red pepper
1 tsp salt
3/4 tsp ground nutmeg
1/4 tsp ground cloves
MEMPHIS IN MAY DRY RUB
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
2 ts White pepper
1 t Cayenne
MEMPHIS STYLE DRY RUB FOR RIBS
3 tb Paprika; Hungarian, mild
2 ts Seasoned Salt
2 ts Black Pepper; freshly ground
2 ts Garlic Powder
1 ts Chili Powder
1 ts Oregano
1 ts Dry Mustard
1 ts Thyme
1 ts Coriander
1 ts Allspice; Jamaican powdered
1/2 ts Cayenne Pepper
Mexican Dry Rub (Tex Mex)
2 TBS Paprika
1 TBS Brown Sugar
2 TBS Chili Powder
1 Tsp Black Pepper
2 Tsp Cayenne
2 Tsp Dry Mustard
1 Tsp Garlic Powder
1 Tsp Cumin
1 Tsp Onion Powder
1 Tsp GROUND Aciote Seeds
Moroccan Dry Rub
2 tablespoons paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground fenugreek
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
PERFECT POULTRY RUB
3/4 c Paprika
1/4 c Ground black pepper
1/4 c Celery salt
1/4 c Sugar
2 T Onion powder
2 T Dry Mustard
2 t Cayenne
Zest of 4 lemons, Dried and minced
Poultry Rub
4 tb Salt
3 tb Light brown sugar
1 tb Onion salt
1 tb Freshly Ground Black Pepper
1 tb White pepper
1 tb Lemon pepper
1 tb Cayenne pepper
1 tb Chili powder
1 tb Marjoram, dried
1 tb Sage, dried
1 tb Cornstarch
Rookie's Cajun Rub
2 T Sweet Hungarian paprika
1 T Dried basil
1 T Dried thyme
1 t Onion powder
1 t Garlic powder
1/2 t Ground black pepper
1/4 t Cayenne pepper
Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
SAVORY STEAK RUB
1 tablespoon Dried marjoram
1 tablespoon Dried basil
2 teaspoons Garlic powder
2 teaspoons Dried thyme
1 teaspoon Dried rosemary - crushed
3/4 teaspoon Dried oregano
RIB RUB
2/3 c Dark Brown Sugar, packed
1/4 c Paprika
2 tb Garlic Powder
1 tb Black Pepper
1 tb White Pepper
2 ts Coriander, ground
1 ts Salt
1 ts Cayenne pepper
Sirloin Dry Rub
1 TBS Ground Cinnamon
1 TBS Paprika
1 TBS Ground Coriander
1 TBS Sugar
1 TBS Salt
1/2 Tsp Cayenne Pepper
SOUTHERN SUCCOR RUB
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
1 t Cayenne
Spicy Rub
4 tablespoons paprika
2 tablespoons chili powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon sugar
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dried oregano - crushed
1 tablespoon celery salt
1 tablespoon salt
1 teaspoon dry mustard
1 teaspoon cayenne pepper
SWEET SENSATION DRY RUB
1/4 c Ground Allspice
1/4 c Brown sugar
1/4 c Onion powder
2 T Salt
2 t Ground Nutmeg
2 t Ground cinnamon
2 t Dried Thyme
Texas Sol Brisket Rub
5 tbsps paprika - ground
2 1/2 tbsps salt
2 tbsps granulated garlic
2 tbsps onion powder
4 tsps fresh ground black pepper
4 tsps dried parsley
2 tsps ground cumin
1 tsp coriander - ground
1 tsp dried oregano
1 tsp cayenne pepper - ground
1/8 tsp jalapeno, powder - to taste
Texas Style Dry Rub
4 TBS Salt
1/2 TBS White Pepper
1 TBS Celery Salt
3 TBS Paprika
2 TBS Black Pepper
1/2 TBS Garlic Powder
2 TBS Chili Powder
1/2 TBS Lemon Peel - (Zest)
1 TBS Cayenne Pepper
1 TBS Dry Mustard
Cardamon Chicken Rub (India)
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed - ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger
Uptown Creole Rub
2 1/2 tablespoons paprika
2 teaspoons ground white pepper
2 teaspoons dried oregano
2 teaspoons dried leaf thyme
1 teaspoon cayenne
1 teaspoon ground celery seeds
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
DRY RUB
1 tablespoon paprika - Hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon Chipotle powder
Dry Rub for Ribs
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder
Basic Dry Rub
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika
Basic Rib Rub
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika
1 Tbsp lemon powder
4 Tbsp sugar
RIB RUB
1 cup brown sugar
1/2 cup paprika
2 1/2 Tbsp ground black pepper
2 1/2 Tbsp salt
1 1/2 Tbsp chili powder
1 1/2 Tbsp garlic powder
1 1/2 Tbsp Onion Powder
1 tsp cayenne pepper
Basic Chicken Rub
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp dry mustard
1 tsp crumbled bay leaf
BBQ Dry Rub Recipe
1 cup paprika
1/2 cup chili powder
1/2 cup cumin
1 tsp black pepper
1/2 tsp cayenne pepper
1/4 cup sugar
2 tbs thyme
2 tbs garlic powder
2 tbs onion powder
1 tbs salt
BBQ Rub, Cox's Dry Rub
5 tb Paprika
1 ts Ground Cloves
4 tb Msg
4 tb Seasoned pepper
2 ts Garlic powder
4 ts Onion powder
2 ts Cayenne pepper
3 tb Chili powder
1 ts White pepper
1 tb Salt
1 ts Nutmeg
Macque's Dry Rub
8 oz. paprika
4 oz. granulated garlic powder
2 tbsp coarse salt
2 oz. coarse black pepper
3 oz. granulated onion powder
3 oz. whole thyme
1 tbsp cayenne pepper
1 oz. ground cumin
BBQ Rub, Hogaholics Dry Rub
1 tb Lemon peel
1/2 tb Black pepper
1 tb Garlic powder
1/2 tb Cayenne pepper
1 tb Onion powder
1/2 tb White pepper
1 tb Chili powder
2 tb Salt
1 tb Paprika
2 tb Sugar
1 tb Msg
Barbecue Dry Rub
1 tb Chile, ground, new mexico
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
BBQ Rub, Larry's Best
3/8 c Grd black pepper
2 tb Grd oregano
1/4 c Cayenne (optional)
1 1/2 c Paprika
3/4 c Mild chili powder
3/4 c Salt
3/4 c Cumin
3/8 c Grd white pepper
3/4 c Dark brown sugar
1 1/8 c Celery salt
3/8 c White sugar
1 1/8 c Garlic powder
BBQ Rub, Larry's Rib Rub
1 tb Celery seed
1 tb Salt
1 tb Chili powder
1 ts Paprika
1/4 c Brown sugar
BBQ Rub, Matt Fisher's
2 tb Chili powder plus 1 tsp
1/2 ts Cayenne
1 tb Paprika plus 1 tsp
1/2 ts Black pepper
2 ts Dried oregano
1/4 ts Thyme
1/2 ts Sugar
1/4 ts Tarragon
1/2 ts Dry mustard
1/4 ts Salt
1/2 ts Grd cloves
1/4 ts Msg
1/2 ts Celery seed
2 Bay leaves crushed
1/2 ts Garlic powder
All-Purpose Rub
1/2 c Sugar
1/4 c Paprika
1/8 c Garlic salt
1/4 c Chile seasoning
1/8 c Onion salt
1 ts Dry mustard
1/8 c Celery salt
1/4 ts Oregano or Cumin
1/8 c Seasoned salt
1/4 ts Ginger
1/4 c Black Pepper
1/4 ts Cloves
Black and Blue Rub
1 tb Black Mustard Seed
1 1/2 ts Ginger, ground
1 tb Black Pepper, cracked
1/2 ts Black pepper, ground
1 tb Red Pepper, ground
1/2 ts White pepper, ground
1 1/2 ts Dry mustard
1/2 c Brown Sugar, Packed
1 tb Salt
1/4 c Sugar, granulated
Chinese Dry Marinade
3 tb Brown sugar
1 1/2 ts Paprika
1 ts Salt
3/4 ts Monosodium glutamate
3/4 ts Ground tumeric
1/4 ts Celery seed
1/4 ts Dry mustard
Dry Barbeque Rub
4 T Brown sugar
2 T Chili Powder
1 T Hickory Salt
2 T Paprika
1 T Oregano
1 T Onion Powder
1 T Cumin
2 T Mustard, Dry
2 T Garlic Powder
1/4 t Cayenne
Carolina BBQ Rub
2 Tbls. salt
2 Tbls. granulated sugar
2 Tbls. brown sugar
2 Tbls. ground cumin
2 Tbls. chili powder
2 Tbls. fresh ground black pepper
1 Tbls. cayenne pepper
1/4 cup paprika
Eastern North Carolina Dry Rub
2 ts Salt
2 ts Black pepper
2 ts Brown sugar
1 ts Cayenne pepper
2 ts Cumin
1/4 c Paprika
2 ts Chile powder
Dry Marinade for Ribs
1 T cumin
1 T thyme
1 t salt
1 1/2 t black pepper
dash cayenne pepper
1 t garlic powder
Dry Spice Rub for Beef
3/4 cup paprika
1/2 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tbs chili powder
2 tbs garlic powder
2 tbs onion powder
2 Tsp cayenne (red) pepper
1 Tsp dry mustard
Bbq Dry Rub
1 T ground New Mexico chile
2 t paprika
1 t cumin powder
1 t coriander
1 t salt
1 t onion powder
1 t garlic powder
1/2 t dry mustard
1/2 t black pepper freshly ground
1/2 t thyme
1/2 t curry powder
1/2 t allspice
Bbq Rub
5 tb paprika
4 tb msg
2 ts garlic powder
2 ts cayenne pepper
1 ts white pepper
1 ts nutmeg
1 ts cloves
4 tb seasoned pepper
4 ts onion powder
3 tb chili powder
1 tb salt
Bbq Rub, Dry Rib Seasoning
6 ts salt
6 ts sugar
1 ts lemon powder
2 ts msg
2 1/2 ts black pepper
1 ts paprika
Pork Bbq Rub
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon msg
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar
CUMIN RUB
3/4 cup ground cumin
1/4 cup ground coriander
1/2 cup hot chili powder
2 tbs paprika
1 tbs ground allspice
1/4 cup kosher salt
1 tbs cracked black pepper
Bbq Rub
3/8 c ground black pepper
2 tb ground oregano
1/4 c cayenne (optional)
1 1/2 c paprika
3/4 c mild chili powder
3/4 c salt
3/4 c cumin
3/8 c ground white pepper
3/4 c dark brown sugar
1 1/8 c celery salt
3/8 c white sugar
1 1/8 c garlic powder
Bbq Rub, Rib Rub
1 tb celery seed
1 tb salt
1 tb chili powder
1 ts paprika
1/4 c brown sugar
Bbq Rub
2 tb chili powder plus 1 tsp
1/2 ts cayenne
1 tb paprika plus 1 tsp
1/2 ts black pepper
2 ts dried oregano
1/4 ts thyme
1/2 ts sugar
1/4 ts tarragon
1/2 ts dry mustard
1/4 ts salt
1/2 ts ground cloves
1/4 ts msg
1/2 ts celery seed
2 bayleaves crushed
1/2 ts garlic powder
Dry Barbeque Rub
4 T brown sugar
2 T chili powder
1 T hickory salt
2 T paprika
1 T oregano
1 T onion powder
1 T cumin
2 T dry mustard
2 T garlic powder
1/4 t cayenne
Dry Rub
2 ts salt
2 ts chili powder
2 ts sugar
1 ts cayenne peppper
2 ts brown sugar
1/4 c paprika
2 ts cumin
Dry Rub for Bbq
1 c white sugar
1/2 c salt
1 c brown sugar
2 ts black pepper
1/4 c paprika
1 ts garlic powder
2 ts chili powder
1 ts onion powder
1/2 ts cayenne pepper or more
Tennessee Dry Bbq Rub
2 T brown sugar
1 1/2 t ground white pepper
2 T coarsly ground black pepper
1 1/2 t crushed hot red pepper
2 T paprika
1 1/2 t salt
1 T chili powder
1 t garlic powder
Southern Barbecue Rub
8 tbs salt
8 tbs sugar
8 tbs brown sugar
8 tbs ground cumin
8 tbs chile powder
8 tbs freshly cracked black pepper
4 tbs cayenne pepper
16 tbs paprika
BBQ Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons black pepper
5 tablespoons sweet paprika
7 tablespoons hungarian hot paprika
2 tablespoons granulated garlic
Memphis Style Dry Marinade for Ribs
3 tb paprika
2 ts seasoned salt
2 ts black pepper
2 ts garlic powder
1 ts cayenne
1 ts oregano
1 ts dry mustard
1/2 ts chili powder
1 ts thyme
1 ts coriander
2 ts green peppercorns; dried
1 ts allspice
Memphis Rib Rub
3 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tbs ground basil
1 1/2 tbs dry mustard
1 tbs red pepper
1/2 tbs black pepper
Basic Dry Rub
2-1/2 tbs dark brown sugar
1-1/2 tsp dried sweet basil
1/8 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp ground savory
3/4 tsp dried thyme
3/4 tsp black pepper
3/4 tsp white pepper
2 tbs paprika
2 tbs dry mustard
2 tbs onion powder
2 tbs garlic powder
2 tbs salt
Dry Rub
1 cup sugar
1/4 cup seasoned salt
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup onion salt
1/2 cup paprika
3 tbsp chili powder
2 tbsp freshly ground black pepper
1 tbsp lemon pepper
2 tsp ground sugar
1 tsp dry mustard
1/2 tsp ground thyme
1/2 tsp cayenne
Dry Rub
8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Classic Essence
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp cayenne pepper
Southwest Essence
2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp salt
1 tbsp dried oregano
Cajun Pork Tenderloin Rub
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Texas Dry Rub
3 Tbsp coarsely cracked black peppercorns
2 Tbsp dried oregano
1 tsp cumin
1 tsp onion powder
1/2 tsp ground chipotle chili pepper
1 Tbsp dried cilantro leaves
1 bay leaf
1 tsp ground dried orange peel
Dry Spice Rub
1 cup salt
1 cup paprika
1 cup ground black pepper
1 cup cumin
1 cup Ancho chile powder
BBQ Rub
1 tbsp paprika
1 tsp salt
1 tsp onion powder
1 tsp cayenne powder
1 tsp garlic powder
2 tsp crushed chilies
1 tsp ginger powder
3/4 tsp black pepper
3/4 tsp white pepper
1/2 tsp thyme
1/2 tsp oregano
RUB
1 cup brown sugar
1/2 cup ground black pepper
1/2 cup salt
1/2 cup adobo
3/4 cup paprika
3/4 cup chili powder
2 tablespoons cinnamon
2 tablespoons allspice
Barbecue Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons black pepper, freshly cracked
1 tablespoon cayenne pepper
4 tablespoons paprika
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
1/4 cup paprika
"On The Grill" Memphis Rib Rub
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 tablespoon red pepper
1/2 tablespoon black pepper
Barbecue Spice Mixture
1/2 cup chili powder
1/4 cup hickory salt
3 tablespoons onion powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon lemon zest
Barbecue Spice Rub
2 tablespoons salt
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
BBQ Dry Rub - Overton Anderson's
1 tablespoon chile - ground, New Mexico
2 teaspoons paprika - Hungarian
1 teaspoon cumin - powder
1 teaspoon coriander - ground
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon mustard - dry, Coleman's
1/2 teaspoon black pepper - fresh ground
1/2 teaspoon thyme - leaves, dried
1/2 teaspoon curry powder
1/2 teaspoon allspice - ground
BBQ Rub - Ray's
1 cup brown sugar - firmly packed
2 tablespoons cayenne pepper
2 tablespoons freshly ground white pepper
2 tablespoons freshly ground black pepper
1 tablespoon fennel seeds
1 tablespoon salt
2 tablespoons garlic powder
1/4 cup paprika
1 tablespoon powdered oregano
Bear's Brisket Rub
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
2 tablespoons pepper
1 tablespoon thyme
1 cup dark brown sugar
Beef Rib Rub - Dave's
2 parts salt
2 parts dark brown sugar
2 parts sugar
2 parts cumin
2 parts black pepper
2 parts chile pepper
4 parts paprika
cayenne pepper to taste
Belly's Texas-Style Dry Rub
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper - ground (to taste)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar - (white or brown)
1 tablespoon paprika
Bill Martin's Secret Rub
1 cup brown sugar
1/4 cup salt
1/8 cup black pepper
1 ounce chile powder
1 ounce sage or poultry seasoning
1 teaspoon cinnamon
Bill's BBQ Rub
1 tablespoon salt
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons paprika
2 tablespoons dry mustard
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon red chile, powdered
1 tablespoon garlic powder
Bob's Barbecue Rub
1 cup brown sugar - firmly packed
2 tablespoons cayenne pepper
2 tablespoons freshly-ground white pepper
2 tablespoons freshly-ground black pepper
1 tablespoon fennel seeds
1 tablespoon salt
2 tablespoons garlic powder
1/4 cup paprika
1 teaspoon powdered oregano
Brisket Rub
1 1/4 cups paprika
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons curry powder
1 1/2 teaspoons cayenne
Brisket Rub
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
salt to taste
Britt's "Another Smoked Brisket Rub"
2 tablespoons non-iodized salt
2 tablespoons course black pepper
1 tablespoon chipotle powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
Brisket Rub
2 tablespoons Salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons fresh-ground black pepper
1 tablespoon cayenne pepper
4 tablespoons good paprika
Cedar Door BBQ Pork Rub
3/4 cup salt
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon sugar
1 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
Charlie's Maple Sugar Rib Rub
1 cup maple sugar
1/4 cup kosher salt
1/4 cup dried chilies - ground
1/2 cup brown sugar
Chris Schlesinger's Barbecue Rub for Fish
1/4 cup paprika
1/4 cup cumin seed, toasted and ground
1/4 cup coriander seed, toasted and ground
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook's Illustrated Rub
1 tablespoon black pepper
1 teaspoon cayenne
2 tablespoons chili power
2 tablespoons cumin
2 tablespoons brown sugar
1 tablespoon oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon sugar
1 tablespoon white pepper
Cookie's Dry Rub
2 tablespoons sweet Hungarian paprika
1 tablespoon garlic salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Creole Rub
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons sweet paprika
Danny Gaulden's General-Purpose Dry Rub
3/4 cup paprika
2 tablespoons chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1/4 cup sugar
1 teaspoon cayenne pepper
Danny Gaulden's Sparerib Rub
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 teaspoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
1/2 cup paprika
1 cup brown sugar
Dave's Rib Rub
1/2 cup ground black pepper
1/2 cup paprika
1/2 cup sugar
2 tablespoons kosher or sea salt
4 teaspoons dry mustard
2 teaspoons cayenne pepper
Doctor's Barbecue Rub
1/2 cup dark brown sugar
1/2 cup cane sugar
1/2 cup garlic salt
1/4 cup onion salt
3 tablespoons salt
1 tablespoon celery salt
1/4 cup chili powder
1/4 cup paprika
3 tablespoons black pepper
2 teaspoons cayenne
1 teaspoon MSG
1/2 teaspoon allspice - ground
1/2 teaspoon oregano - dried
1/2 teaspoon summer savory - dried
Dry Barbeque Rub
4 tablespoons brown sugar
1 tablespoon hickory salt
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons mustard - dry
1/4 teaspoon cayenne
Dry Rub For Ribs and Pork
2 tablespoons salt
6 tablespoons sugar
1 tablespoon dry lemon powder
2 tablespoons cayenne pepper
2 1/2 tablespoons black pepper
1 tablespoon paprika
Dubby's Rib Rub
1/4 cup salt
1/8 cup celery seed powder
1/8 cup garlic powder
1/8 cup onion powder
1 cup sugar
1/2 cup paprika
3 tablespoons black pepper
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne
Dwight's Brisket Rub
2 ounces Salt
2 ounces Black pepper
2 ounces Paprika
2 ounces Garlic powder
2 ounces Accent
2 ounces Chili powder
1/2 ounce Red pepper
Fergy's Imitation Hog's Breath
1 tablespoon Lawry's seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon MSG
Food TV Rub
2 tablespoons ground cumin
2 tablespoons ground coriander seed
2 cloves crushed garlic
1/2 cup brown sugar
1 tablespoon black pepper
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon cayenne pepper
Good Housekeeping Cajun Rub
2 teaspoons paprika
1 teaspoon coarsely ground black pepper
1 teaspoon ground cumin
1 teaspoon brown sugar
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon dried thyme
1 teaspoon ground red pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
Granddad's General-Purpose Dry Rub
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons salt
Grillin' and Chillin' Dry Rub #1
1 tablespoon paprika - Hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon Chipotle powder
Grillin' and Chillin' Dry Rub #3
3/4 cup paprika
3/4 cup cracked black pepper
1/4 cup salt
2 tablespoons toasted crushed cumin seeds
2 tablespoons minced garlic
2 tablespoons minced onion
Grillin' and Chillin' Dry Rub #4
4 tablespoons brown sugar
4 tablespoons kosher salt
4 tablespoons black pepper
4 tablespoons fresh dill
Grillin' and Chillin' Dry Rub #10
1/2 cup New Mexican red chilies, dried - ground
1/2 cup ancho chilies, dried - ground
3 tablespoons salt
1 tablespoon fresh thyme
1 tablespoon dry mustard
Heidi's Great Turkey Rub
2 tablespoons sage, dried
1 tablespoon white pepper, ground
2 tablespoons salt
1 tablespoon hot Hungarian paprika or
1 tablespoon chili powder
1 tablespoon garlic powder
Hog's Breath Seasoning
4 tablespoons Lawry's Seasoning Salt
4 teaspoons garlic powder
4 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons Old Bay Seasoning
2 teaspoons Accent
1 teaspoon oregano
1 teaspoon thyme
Jeff's Grilled Steak Rub
1 tablespoon Hungarian hot paprika
1 teaspoon cayenne pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Jeff's Boston Butt Rub
3 tablespoons brown sugar
2 tablespoons sweet paprika
1 tablespoon pepper
1 teaspoon cayenne
1 tablespoon garlic powder - (granulated)
1/2 teaspoon onion powder
1/2 teaspoon Mrs. Dash, Garlic and Herb
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
John Willingham's W'ham Mild Seasoning Mix
2 tablespoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon sugar, (brown), dark or light
1/2 teaspoon garlic powder
1 pinch cinnamon
1 pinch MSG
Jon McCoy's Rub
1 cup sugar
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup seasoning salt
1/4 cup onion salt
1/2 cup Hungarian paprika
1/4 cup black pepper
2 tablespoons chili powder
1 tablespoon cayenne
1 teaspoon garlic granules
1 teaspoon onion powder
1/2 tablespoon ginger root
1 tablespoon dry mustard
Kansas City Barbeque Society Barbeque Rub
2 cups sugar
1/4 cup paprika
2 teaspoons chili powder
1/2 teaspoon cayenne
1/2 cup salt
2 teaspoons black pepper
1 teaspoon garlic powder
Kansas City Barbeque Society Dry Rib Rub
1 teaspoon dried lemon powder
2 1/2 teaspoons black pepper
6 teaspoons sugar
2 teaspoons MSG
1 teaspoon paprika
Karl's Rub #1
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons ground cumin
1 tablespoon coriander
1 teaspoon red pepper
Karl's Rub # 2
6 teaspoons salt
1 teaspoon lemon powder
2 1/2 teaspoons black pepper
6 teaspoons sugar
2 teaspoons MSG
1 teaspoon paprika
Karl's Rub # 3
6 tablespoons salt
6 tablespoons sugar
1 tablespoon dry lemon powder
2 tablespoons MSG
2 1/2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons ground bay leaves
1 tablespoon paprika
2 tablespoons dry mustard
Karl's Rub # 4
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper, freshly ground
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
salt - to taste
Karl's Rub # 5
4 tablespoons salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons paprika
2 tablespoons black pepper
1/2 tablespoon garlic powder
2 tablespoons cayenne pepper
2 tablespoons chili powder
1 tablespoon dry mustard
1/2 tablespoon dried lemon peel - (zest)
Karl's Rub # 6
1/4 cup chili powder
1 tablespoon curry powder
3 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon white pepper
2 teaspoons celery salt
1 teaspoon oregano
1 teaspoon parsley flakes
Karl's Dry Rub # 7
4 tablespoons ground allspice
1 tablespoon dried thyme
2 tablespoons paprika
1 teaspoon ground red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
Karl's Dry Rub # 8
6 tablespoons garlic powder
6 tablespoons onion powder
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons thyme
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanero
2 lemons peel - (powdered)
Karl's Dry Rub # 9
1/4 cup chili powder
1 teaspoon onion powder
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon oregano
2 teaspoons celery salt
1 teaspoon parsley flakes
Karl's Favorite Dry Rub # 10
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 1/2 teaspoons black pepper, coarsely ground
1 teaspoon dried bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 teaspoon adobo
1 tablespoon pickling spices - powdered
1/2 teaspoon salt
Karl's Dry Rub # 11
4 tablespoons rosemary, freshly chopped
2 teaspoons salt
1/4 teaspoon cayenne
1 teaspoon dry mustard
1 teaspoon dried oregano
3 teaspoons garlic powder
2 tablespoons black peppercorns
2 tablespoons white peppercorns
1 tablespoon pink peppercorns
Karl's Dry Rub # 13
5 cups dark brown sugar
4 cups paprika
1 2/3 cups garlic powder
1 2/3 cups onion powder
1 2/3 cups dry mustard
1 1/3 cups dried sweet basil
3/4 cup ground bay leaves
2/3 cup ground coriander
2/3 cup ground savory
2/3 cup dried thyme
2/3 cup ground black pepper
2/3 cup ground white pepper
4 tablespoons ground cumin
5 cups seasoning salt
KC Rib Rub
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons cayenne
Ken's Spicy Texas Brisket Rub
1 tablespoon New Mexico Chili Powder
1 tablespoon garlic powder
1 tablespoon oregano; dried
1 tablespoon rosemary; chopped
1 teaspoon cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sage; ground
1 teaspoon cayenne pepper
1 teaspoon mustard; powdered
1 teaspoon black peppercorns; ground
Latin-Style Spice Rub
1/4 cup cumin
1/4 cup chili powder
2 tablespoons coriander seeds - crushed
1 tablespoon cinnamon
1 tablespoon brown sugar - packed
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons black pepper - fresh ground
Leanne's Rib Rub
1/2 cup salt
1/3 cup sugar
1/2 teaspoon Coleman's mustard
1 teaspoon cumin
1 teaspoon garlic
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon cinnamon
Mad Dog's Rib Rub
1/4 cup paprika
1/4 cup ground sweet red pepper
1/4 cup ground black pepper
1/4 cup sugar - granulated
1/4 cup brown sugar - packed
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoon cayenne Pepper
Mansion Barbecue Spice Mix
1 1/4 cups paprika - plus 2 tablespoons
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons cayenne pepper
Marian's Dry Rub for Spare Ribs
2 tablespoons salt
1 teaspoon lemon pepper
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
SPICY CHILLI RUB
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon white pepper
Memphis Hogaholics Award-Winning Ribs Dry Rub
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon MSG
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar
Boog Powell's Memphis-Style Dry Barbeque Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon cumin
2 tablespoons paprika
Mike's Baby Back Rib Dry Rub
1 tablespoon ground cumin
1 tablespoon thyme
1 teaspoon salt
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
Missouri Rub for Pork Ribs
2 parts salt
4 parts dark brown sugar
2 parts cumin, ground
2 parts black pepper, freshly ground
2 parts chili powder
4 parts paprika
1 part cayenne (optional)
Never-Fail Beef Brisket Rub
2 tablespoons salt
2 1/2 tablespoons sugar
3 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons coarse ground black pepper
1/4 tablespoon cayenne pepper
2 tablespoons paprika
Kansas City Dry Rub
1 cup white sugar
1/2 cup garlic salt
1/3 cup paprika
1/4 cup seasoned salt
3/4 cup BBQ seasoning
2 tablespoons onion salt
2 tablespoons celery salt
2 tablespoons chili seasoning
2 tablespoons black pepper
1 tablespoon ground ginger
1 tablespoon lemon pepper
2 tablespoons dry mustard
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
Barbecue Rub
2 tablespoons paprika
1 tablespoon brown sugar
2 teaspoons dry mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon ground thyme
1/2 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground marjoram
1/4 teaspoon cayenne
Pork Rub - Wayne's
2 tablespoons salt
2 tablespoons brown sugar
2 tablespoons white sugar
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon MSG
1/2 teaspoon cayenne
Purely Pork Rub
2 tablespoons salt
2 tablespoons brown sugar - packed
2 tablespoons white sugar
2 teaspoons paprika
2 teaspoons pepper
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
Que Queen's Royal Rub
1/4 cup mixed peppercorns, black, white, pink
1/4 cup mustard seed
1/4 cup sesame seeds, lightly toasted
1/4 cup ground New Mexican chilies
1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup hot Hungarian paprika
1 dried ancho chile
1 tablespoon cinnamon
1 tablespoon cumin
1 tablespoon rubbed sage
1 tablespoon cayenne
1 tablespoon allspice
1 tablespoon dried thyme
1 tablespoon dried tarragon
Renowned Mr. Brown Pork Butt Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Rich Davis' Rub
1/2 cup granulated brown sugar
1/2 cup coarsely ground black pepper
1/2 cup paprika
1/4 cup chili powder
1/2 cup packed brown sugar
2 tablespoons granulated garlic powder
Rod's Rib Rub
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons Hungarian paprika
1 tablespoon Penzy's half hot paprika
1 tablespoon lemon powder
1 tablespoon Penzy's Bangkok blend * see note
4 tablespoons white sugar
1/2 teaspoon garlic powder
* Note: Bangkok blend has the following ingredients,
sweet chili peppers, garlic, ginger, black pepper,
galangal, hot red peppers, lemon grass, basil, and
cilantro.
Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Scott McDaniel's Rub
1/4 cup paprika
1/8 cup garlic salt
1/8 cup celery salt
1/8 cup onion salt
1/8 cup sugar
2 tablespoons pepper
1 tablespoon ground ginger
1 teaspoon cumin
1 teaspoon ground cloves
Mildred Fischer's Rib Rub
3 tablespoons salt
3 tablespoons sugar
1 1/4 tablespoons black pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons dry lemon powder
Shake 'n' Smoke Rib Rub
2/3 cup dark brown sugar - packed
1/4 cup paprika
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
2 teaspoons coriander - ground
1 teaspoon salt
Southern Dry Rub for Venison
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup corn sugar (get at beer supply store)
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper - ground
Southwestern Rub #4
1 1/2 teaspoons Chili powder
1 teaspoon Garlic
1/2 teaspoon Oregano - dried
1/4 teaspoon Cumin
Spicy Chili Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon white pepper
Spicy San Antonio Rub
1/4 cup salt
1/4 cup pepper
2 tablespoons garlic powder
1 tablespoon cumin
1 tablespoon cayenne
Tandoori Spice Rub
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne
Wendell's Dry Rub
4 teaspoons Hungarian paprika
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons granulated brown sugar
Wild Willy's Number One-Derful Rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Willingham's Barbeque Dry Rub
4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper - freshly ground
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
1 tablespoon MSG or other flavor enhancer - (optional)
Willingham's Beef Or Pork Dry Rub
4 tablespoons salt
1 tablespoon black pepper - freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon thyme - dried
1 tablespoon rosemary - dried
1 tablespoon cornstarch
Willingham's Cajun BBQ Seasoning Mix
2 teaspoons salt
1 teaspoon black pepper - freshly ground
1 teaspoon lemon pepper
1 1/2 teaspoons cayenne pepper - (or more)
1 1/2 teaspoons mild chili powder or use hot chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon MSG
Willingham's General Dry Rub
3 tablespoons salt
1 tablespoon black pepper - freshly ground
1 1/2 teaspoons lemon pepper
1/2 teaspoon onion salt
1 teaspoon mild chili powder
1/2 teaspoon dry mustard
2 tablespoons brown sugar
1 1/2 teaspoons garlic salt
1 tablespoon citric acid - powdered - (Ever-Fresh)
1 teaspoon white pepper
Willingham's Mild BBQ Seasoning Mix
2 teaspoons salt
1 teaspoon black pepper - freshly ground
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon mild chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon MSG
Willingham's Poultry Dry Rub
4 tablespoons salt
1 tablespoon black pepper - freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon marjoram - dried
1 tablespoon sage - dried
1 tablespoon cornstarch
David Cox World Championship Rib Rub
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons pepper, black
2 teaspoons pepper, white
2 teaspoons pepper, red
sf
wrote:
> DRY RUBS
Holy Mackerel - Thanks a million! I'm passing this on to a friend who
is interested in rubs.
--
Today's mighty oak is just yesterday's nut that held its ground.
ko...@letscook.com
wrote:
>
>"ImStillMags" <sitar...@gmail.com> wrote in message
>news:ae174c74-2b09-4746...@x41g2000yqd.googlegroups.com...
>> On Jul 7, 2:00 pm, ImStillMags <sitara8...@gmail.com> wrote:
>>
>> Does anyone else have a favorite mop and/or rub?
>>
>> I'd love to see them.
>>
>>
>>
>
> 196 DRY RUBS
Thank you so much. Snipped and saved.
koko
--
Food is our common ground, a universal experience
James Beard
Natural Watkins Spices
www.apinchofspices.com
ImStillMags
wow !!! a rub for all seasons !!! Thanks.
ItsJoanNotJoann
> On Sat, 9 Jul 2011 16:58:48 -0400, "Ed Pawlowski" <e...@snetnospam.net>
> wrote:
>
> > DRY RUBS
>
> Holy Mackerel - Thanks a million! I'm passing this on to a friend who
> is interested in rubs.
>
>
Kent
"Ed Pawlowski" <e...@snetnospam.net> wrote in message
news:Wa2dnfP74refXIXT...@giganews.com...
>
> "ImStillMags" <sitar...@gmail.com> wrote in message
> news:ae174c74-2b09-4746...@x41g2000yqd.googlegroups.com...
>> On Jul 7, 2:00 pm, ImStillMags <sitara8...@gmail.com> wrote:
>>
>> Does anyone else have a favorite mop and/or rub?
>>
>> I'd love to see them.
>
> 196 DRY RUBS
> Smoky's Standing Rib Roast Rub
>
> 2 Tablespoons Salt
> 1 Tablespoon Garlic Powder
> 1 Tablespoon Onion Powder
> 1 teaspoon Thyme - ground
> 1 teaspoon Bay Leaf - ground
> 1/2 teaspoon Mustard - ground
> 1/2 teaspoon Black Pepper - ground, fresh
>
>
<
<
I vote no on a rub for a standing rib roast. I use salt and a bit of pepper
only, and oil to cover the cut ends. For me, standing rib roast is by far
the best tasting part of the cow. The beef stands by itself and should be
left alone.
We just did a boneless one tonight indirectly on the Weber charcoal,
straight through at 325F to 120F followed by 30 minutes of resting while
Mrs. made the Yorkshire pudding. Temp. rose to 130 at the center and it was
pink all the way across.
Yorkshire Pudding: put all into blender
1 cup flour
1 cup milk
2 eggs
salt
Blend this, and pour it over 9 by 12 in. oval cast iron pan on top of 1/4
cup of beef drippings. Pour off excess fat. Make sure you capture all the
brown stuff from the drip pan in the grill. Don't put in too much fat. A
simple foil drip pan between the two baskets of charcoal works justs fine to
catch the drippings during the roast.
Roast the Yorkshire, generally in the oven at about 400F, for 30 minutes or
until brown on the top.
Serve immediately when done with slices of roast with au jus on the side.
It'll make your upcoming week.
Kent
Michael OConnor
As a Yankee who has lived in the south most of my life, it irritates
me to no end when somebody (usually a Yankee) tries to serve me
Barbeque, which consists of diced or shredded beef or pork or chicken
which is swimming in bottled BBQ sauce. In traditional BBQ (ribs or
shredded meat), the sauce never interacts with the meat until it hits
your plate and you put the sauce on yourself, and it certainly isn't
bottled BBQ sauce. I was at a friends house last weekend where she
and her husband roasted a pork roast (without a rub) and shredded it
and drowned it in bottled BBQ sauce and served it on hamburger buns.
It was tasty, but it wasn't real BBQ. For another thing, an authentic
southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
BBQ sauce isn't that hard to make, and you probably already have all
the ingredients in your pantry - ketchup (or tomato sauce), mustard,
brown sugar, honey, vinegar, hot sauce, red pepper flakes, ground
black pepper, I sometimes like to use a little pure Vermont maple
syrup. BBQ sauce does not, I repeat not, use white sugar. There are
three basic kinds of BBQ sauce - Ketchup (or tomato sauce) based,
Mustard based, or Vinegar and Red Pepper Flakes.
To make Ketchup BBQ sauce, I might start with maybe a cup of ketchup
and add 1/4 vinegar and 1/4 cup mustard and 1/2 cup brown sugar and
1/4 cup honey, a couple tablespoons hot sauce in a saucepan. From
that point I start cooking over low-medium heat, tasting it constantly
and adding a little more of this and a little more of that until I get
the taste right. If it is too vinegary, I add a little more
sweetness, stir it up and sample it again. If it is too sweet, I
might add a little more mustard or ketchup, and so on. For this
reason, no two of my BBQ sauces ever taste the same.
Mustard Based BBQ sauce uses all the above ingredients except for
ketchup, and has more honey than brown sugar. But once again you have
to keep sampling it to get the flavor the way you like it, and let it
cook low so the brown sugar dissolves.
Vinegar and Red Pepper is just those two ingredients, although I will
add some black pepper also.
If you start making your own BBQ sauce, you will quickly realize it is
much better than the stuff in the bottle, and you will never buy the
bottled stuff again.
George Leppla
> Impressive list of BBQ rubs. I will have to try some of these.
>
> As a Yankee who has lived in the south most of my life, it irritates
> me to no end when somebody (usually a Yankee) tries to serve me
> Barbeque, which consists of diced or shredded beef or pork or chicken
> which is swimming in bottled BBQ sauce. In traditional BBQ (ribs or
> shredded meat), the sauce never interacts with the meat until it hits
> your plate and you put the sauce on yourself, and it certainly isn't
> bottled BBQ sauce. I was at a friends house last weekend where she
> and her husband roasted a pork roast (without a rub) and shredded it
> and drowned it in bottled BBQ sauce and served it on hamburger buns.
> It was tasty, but it wasn't real BBQ. For another thing, an authentic
> southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
I'm another Yankee now living in the South (Louisiana) and I agree with
almost everything you wrote except this:
> For another thing, an authentic
> southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
You put cole slaw on a sandwich in the Deep south (especially Louisiana
and Texas) and you'll get a look and the men will say "You're not from
around here, are you, boy?" and the ladies will smile... and say "Well
Bless your heart!".
Around here, cole slaw is a side dish, not a condiment for a sandwich.
I do make my own BBQ sauce... but I use Kraft BBQ sauce as a starter, I
add plum jelly, cider vinegar, garlic and some Sriracha sauce for heat.
It is a lot thinner than most people use and I can use it at the table
or as a last minute mop when I do ribs on the grill.
This summer I got a Bradley Smoker and have had a lot of fun playing
with that. So far, smoked pork (shoulder or butt) is my favorite....
but I've done ribs, chickens, briskets (real good!) and sausages. Lots
of fun and good eating.
George L
Jim Elbrecht
-snip-
>
>I'm another Yankee now living in the South (Louisiana) and I agree with
>almost everything you wrote except this:
-snip-
>
>This summer I got a Bradley Smoker and have had a lot of fun playing
>with that. So far, smoked pork (shoulder or butt) is my favorite....
>but I've done ribs, chickens, briskets (real good!) and sausages. Lots
>of fun and good eating.
I'm not sure how your new neighbors would react. I think of Pastrami
as a NYC food for some reason. But you should take a corned beef [or
corn a brisket] and smoke up some pastrami.
http://www.deejayssmokepit.net/pastrami.htm
I sometimes buy already corned beef on sale, toss the spice packet,
and skip right to the rub & smoke step.
Jim
sf
wrote:
> >
>
> We just did a boneless one tonight indirectly on the Weber charcoal,
> straight through at 325F to 120F followed by 30 minutes of resting while
> Mrs. made the Yorkshire pudding. Temp. rose to 130 at the center and it was
> pink all the way across.
>
> Yorkshire Pudding: put all into blender
> 1 cup flour
> 1 cup milk
> 2 eggs
> salt
>
> Blend this, and pour it over 9 by 12 in. oval cast iron pan on top of 1/4
> cup of beef drippings. Pour off excess fat. Make sure you capture all the
> brown stuff from the drip pan in the grill. Don't put in too much fat. A
> simple foil drip pan between the two baskets of charcoal works justs fine to
> catch the drippings during the roast.
> Roast the Yorkshire, generally in the oven at about 400F, for 30 minutes or
> until brown on the top.
> Serve immediately when done with slices of roast with au jus on the side.
> It'll make your upcoming week.
>
ahead and let it sit in the refrigerator (don't remember why anymore,
but it was probably a "Julia" direction that I followed). I take it
out 20-30 minutes ahead of time to warm up and give it a final whiz
before I pour. As far as fat & juice, I try not to use much juice
because I want as much as possible for my gravy and the fat has a
wonderful beefy flavor. I use just enough fat to skim the bottom of
whatever pan I'm using to bake the YP. Any more than that and it's
way too much (fat) for me. 1/4 c would be enough to coat a large
roasting pan. In any case, it sounds like a job well done! What did
you serve on the side with your beef and YP - was it prepared on the
grill too?
sf
Thanks, Michael! I am saving the above for myself and sending it on
to my friend. These Yankees are struggling with the oven method of
roasting "pulled" pork. I think I have stumbled upon a pretty much
kick ass bbq sauce recipe for myself, but am always open to
suggestions. I especially appreciate it when a recipe isn't written
in stone, but begins with basic proportions to get me on the right
track. Cider is my default vinegar and only have white in the
cupboard because that's what my son uses when he cooks. Do you stick
with one type or do you switch it up?
Janet Wilder
This is the site from alt.food.bbq There are some great rubs and mops
on this site.
http://www.eaglequest.com/~bbq/faq2/9-1.html
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
cshenk
Hi George. You see the slaw in Virginia all the time. Normally they
will ask if you prefer it on the side. If they don't ask, it usually
gets added ontop.
A favored local diner here, has 2 types of slaw. Savory (onions,
spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
savory slaw.
Where I really see it though, is a local mom-n-pop place that does a
wonderful set of chicken samwiches. They make their own yeast rolls
and slaw. The best one is a boneless breaded and deep fried crunchy
and spicy chicken served on a bun with savory slaw. Man are they are
good! I get the double slaw (a layer under and over the chicken).
--
Steve Pope
>As a Yankee who has lived in the south most of my life, it irritates
>me to no end when somebody (usually a Yankee) tries to serve me
>Barbeque, which consists of diced or shredded beef or pork or chicken
>which is swimming in bottled BBQ sauce. In traditional BBQ (ribs or
>shredded meat), the sauce never interacts with the meat until it hits
>your plate and you put the sauce on yourself, and it certainly isn't
>bottled BBQ sauce.
Obviously it should not be bottled, but the rest of your statement
is not true in all barbecue traditions. Many forms of barbecue have
sauce applied before the plate of barbecue is served to the diner.
In such traditions having a squeeze bottle of sauce on the table
would be unthinkable, and it is often not considered proper to
ask for sauce on the side either.
One can, of course, always ask for the sauce to be left off entirely.
Probably the most notable no-sauce tradition is Texas.
Steve
sf
> A favored local diner here, has 2 types of slaw. Savory (onions,
> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
> savory slaw.
I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
would you please post your recipe?
--
Today's mighty oak is just yesterday's nut that held its ground.
sf
You can't please "everyone", Steve... particularly when it comes to Q.
Jim Elbrecht
>On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" <csh...@cox.net> wrote:
>
>> A favored local diner here, has 2 types of slaw. Savory (onions,
>> spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
>> savory slaw.
>
>I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
>would you please post your recipe?
I'm with you on KFC's slaw-- most of the time. I've gotten bad slaw
on occasion.
This is the recipe I've been using for the past few years. It's super
simple. I make it the day before we eat it. It is mayo-free. If my
wife insists, I'll liven it up with mayo on day 3.
http://www.food.com/recipe/german-coleslaw-52550
I probably go for a smaller than medium cabbage-- and might add more
pepper and onion.
I do it a lot more often since I got a FP that slices-- takes about 3
minutes to dispatch all those veggies- everything comes out nice and
fine-- and I don't bleed into the salad.
Jim
Dave Bugg
> I'm another Yankee now living in the South (Louisiana) and I agree
> with almost everything you wrote except this:
>
>> For another thing, an authentic
>> southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
>
> You put cole slaw on a sandwich in the Deep south (especially
> Louisiana and Texas) and you'll get a look and the men will say
> "You're not from around here, are you, boy?" and the ladies will
> smile... and say "Well Bless your heart!".
>
> Around here, cole slaw is a side dish, not a condiment for a sandwich.
It is more of a southeast regional thing, as opposed to your neck of the
woods. Slaw dogs are also a common thing (cole slaw on hotdogs)
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."--------
----- Robert Heinlein
sf
wrote:
Thanks Jim, copied and saved! I like your FP method, so I'll try that
too.
George Leppla
> I'm not sure how your new neighbors would react. I think of Pastrami
> as a NYC food for some reason. But you should take a corned beef [or
> corn a brisket] and smoke up some pastrami.
>
> http://www.deejayssmokepit.net/pastrami.htm
>
> I sometimes buy already corned beef on sale, toss the spice packet,
> and skip right to the rub& smoke step.
Yes... I have seen a couple of recipes for making pastrami like that...
using a corned beef from the store. I'm sure I'll be trying it some day.
These Cajuns and Texans don't know from Pastrami.... but smoked brisket
is almost an art form down here.
George L
George Leppla
> It is more of a southeast regional thing, as opposed to your neck of the
> woods. Slaw dogs are also a common thing (cole slaw on hotdogs)
Slaw on hot dogs, hamburgers and BBQ sandwiches seemed to be popular all
along the
I 95 corridor from Virginia to Florida. I seem to remember some hot
dog place in Chicago also put slaw on a hot dog, but heck, they even
like that fluorescent green relish so I can't take them seriously! <vbg>
George L
cshenk
> On Sun, 10 Jul 2011 11:40:30 -0500, "cshenk" <csh...@cox.net> wrote:
>
> > A favored local diner here, has 2 types of slaw. Savory (onions,
> > spices, no sugar) and 'sweet slaw'. I vastly prefer and make the
> > savory slaw.
>
> I'm not a slaw maker and rank KFC slaw pretty high (LOL, really),
> would you please post your recipe?
Sure!
I have several.
Basic slaw:
2 cups fairly fine chopped cabbage
1/8 cup minced onion (red or vidalia preferred)
1/2 TB prepared mustard
1 TS cane vinegar
1 shaved carrot (about 1/4 cup small carrot)
2-3 raw radish, minced
4oz drained can black olives
1/2 cup mayo (NEVER miracle whimp!)
Black pepper to taste
Optional swaps/additions,
daikon for the radish
Add raw garlic minced fine
Comino seeds (whole cumin)
Sour cream for 1/2 the mayo
A small shake of hot sauce
Note, this is NOT a sweet slaw nor is it intended to be one.
--
sf
> I have several.
Copied and saved - thanks Carol!
Janet Wilder
Most places we've been in Texas have a home made sauce or two on the
table. I don't put anything other than dry rubs on the brisket, ribs and
pork butts I smoke, but I do serve them with a home made sauce on the
side. DH never sauces his. I will sometimes sauce mine.
Jim Elbrecht
>On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht <elbr...@email.com>
>wrote:
-snip-
>>
>> I do it a lot more often since I got a FP that slices-- takes about 3
>> minutes to dispatch all those veggies- everything comes out nice and
>> fine-- and I don't bleed into the salad.
>>
>Thanks Jim, copied and saved! I like your FP method, so I'll try that
>too.
Just to be clear- I use a slicing disk in my FP [a HB 'Big Mouth'] --
I don't try to control that crazy blade on the bottom.
Jim
Kent
"sf" <s...@geemail.com> wrote in message
news:kuij17d2vh8df59gc...@4ax.com...
comes out. We do just what Julia did. I think I remember that episode on the
French Chef. 1/4 cup is too much. We've decided to cut down in the future.
It rises above all the oil, but the bottom is a bit too greasy. On the side,
just green beans.
What do you do for gravy? Do you make roux with the remaining fat and brown
granules, and from that a gravy? We've always just relied on the au jus.
Kent
sf
wrote:
> What do you do for gravy? Do you make roux with the remaining fat and brown
> granules, and from that a gravy? We've always just relied on the au jus.
I use my fat separator to separate fat from jus. Of course there's
always a little fat in the jus, which I think it's just enough to make
a good gravy. I use a slurry of flour and water and add it to the jus
(with a couple drops of Worcestershire added to the resulting gravy).
I always use the fond and never strain my gravy because I like a
rustic/provencial/home style, not a characterless restaurant style.
sf
wrote:
> sf <s...@geemail.com> wrote:
>
> >On Sun, 10 Jul 2011 14:35:24 -0400, Jim Elbrecht <elbr...@email.com>
> >wrote:
> -snip-
> >>
> >> I do it a lot more often since I got a FP that slices-- takes about 3
> >> minutes to dispatch all those veggies- everything comes out nice and
> >> fine-- and I don't bleed into the salad.
> >>
> >Thanks Jim, copied and saved! I like your FP method, so I'll try that
> >too.
>
> Just to be clear- I use a slicing disk in my FP [a HB 'Big Mouth'] --
> I don't try to control that crazy blade on the bottom.
>
I knew what you meant by "slice". I'd say the cabbage was chopped if
the bottom blade was used. I imagine commercial slaw is chopped (in
huge FP type machines).
ItsJoanNotJoann
> On 7/10/2011 7:46 AM, Michael OConnor wrote:
>
> > Impressive list of BBQ rubs. I will have to try some of these.
>
> > As a Yankee who has lived in the south most of my life, it irritates
> > me to no end when somebody (usually a Yankee) tries to serve me
> > Barbeque, which consists of diced or shredded beef or pork or chicken
> > which is swimming in bottled BBQ sauce. In traditional BBQ (ribs or
> > shredded meat), the sauce never interacts with the meat until it hits
> > your plate and you put the sauce on yourself, and it certainly isn't
> > bottled BBQ sauce. I was at a friends house last weekend where she
> > and her husband roasted a pork roast (without a rub) and shredded it
> > and drowned it in bottled BBQ sauce and served it on hamburger buns.
> > It was tasty, but it wasn't real BBQ. For another thing, an authentic
> > southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
>
> I'm another Yankee now living in the South (Louisiana) and I agree with
> almost everything you wrote except this:
>
> > For another thing, an authentic
> > southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
>
> You put cole slaw on a sandwich in the Deep south (especially Louisiana
> and Texas) and you'll get a look and the men will say "You're not from
> around here, are you, boy?" and the ladies will smile... and say "Well
> Bless your heart!".
>
> Around here, cole slaw is a side dish, not a condiment for a sandwich.
>
>
>
>
I'm with George! It depends on the area if slaw is plopped on top and
I HATE slaw on a bbq sandwich!!!! I love a good slaw, but please,
don't ruin my sandwich because _you_ like it on yours. On the side
please.
Goomba
> You put cole slaw on a sandwich in the Deep south (especially Louisiana
> and Texas) and you'll get a look and the men will say "You're not from
> around here, are you, boy?" and the ladies will smile... and say "Well
> Bless your heart!".
>
> Around here, cole slaw is a side dish, not a condiment for a sandwich.
Cole slaw on the sandwich (pork, not beef) is a common Carolina style of
sandwich.
blake murphy
something in me doesn't cotton to the idea of oil in cole slaw - well,
except for the oil in mayonnaise. (but i will use both olive oil and
mayonnaise in potato salad.)
your pal,
blake
Cindy Hamilton
> something in me doesn't cotton to the idea of oil in cole slaw - well,
> except for the oil in mayonnaise. (but i will use both olive oil and
> mayonnaise in potato salad.)
To each their own. At lunch today I had shredded cabbage
with a big squeeze of lemon and a little extra-virgin olive oil,
seasoned with salt and pepper. Not very much like cole slaw,
but tasty nonetheless. (This accompanied a sandwich of
shredded roast chicken breast dressed with my hot and
tangy barbecue sauce, on a buttered, griddled onion roll.)
My cole slaw recipe is informal in the extreme.
About 3/4 cup of mayonnaise for a pound of shredded cabbage
Loosen with enough cider vinegar to make it workable
Add a teaspoon or two of sugar
A shake of onion powder
A shake of ground celery seed
Salt and pepper to taste
Cindy Hamilton
blake murphy
> George Leppla wrote:
>
>> I'm another Yankee now living in the South (Louisiana) and I agree
>> with almost everything you wrote except this:
>>
>>> For another thing, an authentic
>>> southern BBQ sandwich has a nice dollop of homemade cole slaw on top.
>>
>> You put cole slaw on a sandwich in the Deep south (especially
>> Louisiana and Texas) and you'll get a look and the men will say
>> "You're not from around here, are you, boy?" and the ladies will
>> smile... and say "Well Bless your heart!".
>>
>> Around here, cole slaw is a side dish, not a condiment for a sandwich.
>
> It is more of a southeast regional thing, as opposed to your neck of the
> woods. Slaw dogs are also a common thing (cole slaw on hotdogs)
i can't understand the appeal of a slaw dog at all. (but i don't like it
on a barbecue sandwich, either.)
your pal,
blake
Brooklyn1
Ain't that enough... mayo is practically all oil. But there are many
ways to prepare slaw... not all contain mayo but can contain a
plethera of oils.
ImStillMags
wrote:
>
> My cole slaw recipe is informal in the extreme.
So is mine, Southern style, just finely chopped cabbage, a little salt
a little sugar and mayonaise...and
if it's not tart enough, a little vinegar.
But....I do love the old style deli "health salad'. We served it in
the restaurant and it was a favorite.
http://www.hizzoners.com/recipes/salads/253-kosher-deli-health-salad