A-1 Dry Spice Rub
1T peppercorn melange (black, white, green and pink) 1t yellow mustard seed 1t whole coriander seed 1T firmly packed light brown sugar 2 cloves garlic, minced 1 (1 1/2-2lb) beef T-bone or sirloin steak 3T steak sauce In food processor or spice grinder, combine peppercorns, mustard seed and coriander seeds, process until coarsely crushed. Stir in brown sugar and garlic. Brush both sides of steak with steak sauce, sprinkle each side with spice mixture pressing firmly into steak. Grill steak over medium heat 20-25 min or until done turn occasionally. 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 Combine all ingredients and store in an air-tight container. Salmon Rub 1/8 teaspoon chili powder 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon parsley 1 Tablespoon lemon pepper Dry Rub for Tri Tip 2 T. sugar 2 T. black pepper 2 T. Italian seasoning 2 T. Kosher salt 1 T. season-all 1/2 t. ground cumin 2 T. granulated onion Mix ingredients. Roll meat in mixture until covered on all sides. Let cure for at least 2 hours, uncovered, at room temperature. Grill to preferred doneness. Texas Style dry rub 2 Tablespoons salt 1 Tablespoon celery salt 2 Tablespoons black pepper 2 Tablespoons chili powder 1 Tablespoon cayenne pepper 1/2 Tablespoon white pepper 3 Tablespoons paprika 1/2 Tablespoon garlic powder 1/2 Tablespoon dried lemon peel 1 Tablespoon dry mustard Just mix and store in an old spice jar or even a salt shaker works real good....then you can just sprinkle on the meat and massage in. Sirloin dry rub 1 Tablespoon ground cinnamon 1 Tablespoon ground coriander 2 teaspoons cayenne pepper 1 Tablespoon paprika 1 Tablespoon sugar 1 Tablespoon salt Dry Rub for Ribs 2 Tablespoons paprika 2 Tablespoons light brown sugar 2 Tablespoons salt 2 Tablespoons ground red pepper 2 Tablespoons dry mustard Mexican Dry Rub 2 Tablespoons paprika 2 teaspoons cayenne 1 Tablespoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper 2 teaspoon dry mustard 2 Tablespoons chili powder 1 teaspoon cumin 1 teaspoon aciote seeds Curried Rub 1/4 cup chili powder 1 Tablespoon curry powder 1 teaspoon onion powder 1 teaspoon onion powder 1 teaspoon dry mustard 1 teaspoon oregano 1 teaspoon parsley flakes 1 teaspoon white pepper 1 teaspoon celery salt Sweet and Spicy Rub 2 Tbsp margarine or butter 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp ground red pepper 1/2 tsp ground black pepper 1/4 tsp ground cardamom 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1 Tbsp sugar In a small saucepan melt margarine or butter. Stir in remaining ingredients except the sugar. Remove from heat. Stir in sugar. Cool. Rub onto meat. Cook on the grill. Coats chops, roasts, and steaks. Jim Goode's BBQ Beef Rub 2 1/2 T. dark brown sugar (you can use the lite brown also) 2 T. paprika 2 t. dry mustard 2 t. onion powder 2 t. garlic powder 1 1/2 t. dried sweet basil 1 t. ground bay leaves (I can't find ground so I just flavor with whole) 3/4 t. ground coriander 3/4 t. ground savory 3/4 t. dried thyme 3/4 t. freshly ground black pepper 3/4 t. white pepper 1/8 t. ground cumin salt to taste Mix all together and store in an airtight container. It keeps for 4 months on the shelf in the cupboard. To use: rub the meat thoroughly on both sides and wrap in plastic wrap. It is best done hours ahead of time or over nite.... you can also do it while the charcoal is getting ready... it doesn't have as deep a flavor but it will work. |
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