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Post by cuteascountry_Shortcake on Sept 20, 2005 17:41:02 GMT -6
Spice Rub recipes from my file, for Helen in Saunemin, IL (12/29/04). America's Test Kitchen recommends applying rubs by hand and refrigerating rubbed meats for a few hours to allow the flavor to develop. Alex
BASIC BBQ RUB FROM BBQ UNIVERSITY >From "How to Make Rubs," in How to Grill Makes about one cup. Store in an airtight jar away from heat or light. It will keep for at least 6 months.
Use it on ribs, pork shoulder, chicken--anything you want to taste like American barbecue. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1 1/2 to 2 tablespoons. For a spicier rub, substitute hot paprika for some or all of the sweet paprika.
1/4 cup firmly packed brown sugar 1/4 cup sweet paprika (or part hot, part sweet) 3 tablespoons black pepper 3 tablespoons coarse salt 1 tablespoon hickory-flavored salt or more coarse salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons celery seeds 1 teaspoon cayenne pepper
Combine all ingredients in a mixing bowl. Mix with your hands. Use your fingers to break up any lumps of brown sugar.
MEMPHIS RUB FOR GRILLED RIBS, PORK CHOPS, CHICKEN 3 tbsp. paprika 1 tbsp. seasoned salt 1 tbsp. pepper 1-1/2tsp. garlic powder 1-1/2tsp. cayenne 1-1/2tsp. dried oregano 1-1/2tsp. dry mustard 1-1/2tsp. chili powder
Mix all ingredients. Grill as desired.
CAJUN RUB 1/2 cup kosher salt 1/4 cup chili powder 1/4 cup spanish paprika 2 Tblep onion powder 2 Tblsp garlic powder 1 Tblsp cayenne pepper 2 Tblsp dried thyme 2 Tblsp dried basil 2 Tblsp dried oregano 2 Tblsp coriander powder 1 tsp cumin 1 Tblsp fresh coarse ground black pepper 1/2 tsp white pepper
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