Dry rubs for meat?......
 

I usually make a dry spice rub for whatever I'm making and it changes with the meat and my mood on the day. I was wondering if anyone has a killer spice mix they wish to share for ribs or roasts?

Basically I'm just a little bored with what I've been doing for years and looking for ideas....thanks Peeps! :sneaks::yum:


Is it done yet?.....:D

4tablespoons paprika
2tablespoons powdered garlic
2tablespoons mild chili powder
1 1/2tablespoons ground black pepper
1 1/2tablespoons coarse salt
2teaspoons whole yellow mustard seed
1 1/2teaspoons crushed celery seed
1 1/2teaspoons whole celery seed
1 1/2teaspoons dried crushed oregano
1 1/2teaspoons dried crushed thyme
1 1/2teaspoons whole allspice seeds
1/2teaspoon ground allspice
1 1/2teaspoons whole coriander seed
1/2teaspoon ground coriander

:dixie:

Sauce:

1 c cider vinegar
1 c ketchup
1/2 c pure cane syrup
1 1/2 tsp sugar
1 tbsp coarse ground black pepper
1 tsp kosher salt
1 tsp crushed red pepper flakes
1/4 tsp ground mace

Cook in a sauce pan to make sure everything blends nicely and then simmer ~20 minutes

This is what I use for most meats going into the smoker. For ribs, I soak them in beer over night, then coat with the rub, and refrigerate overnight again. On the 3rd day they hit the smoker.

2 tablespoons of salt
2 tablespoons of sugar
2 tablespoons of brown sugar
2 tablespoons of ground cumin
2 tablespoons of ground mustard
1-1/2 tablespoons of ancho chili powder
1-1/2 tablespoons of cayenne pepper
1/4 cup paprika.

Rib Rub (can be used for other meats)

Makes about 3 cups.

Ingredients:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup Hungarian or Spanish paprika
1/4 cup KOSHER salt, flake if possible (NOT table salt)
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon


Do this:
1) Place rosemary in a heavy ziplock bag. Pound with meat tenderizer (or heavy utensil such as a rolling pin) until it's almost a powder (or as close to a powder as you can get)

2) Mix all ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork.

3) For most meats, especially those that will later be sauced, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut (pork) ribs. For Memphis style ribs that will not later be sauced, apply about 3 tablespoons per side.

4) Massage rub into meat. Let sit for at least a few hours, preferably overnight. Discard any rub that touches raw meat.

5) Store the extra in a zipper bag or a glass jar with a tight lid. Will keep for several months.

If you decide to make your own BBQ sauce, as well, stir in my secret ingredient: 1-2 tablespoons of tamarind paste.

Thanks everyone for those recipes. I use most of those things already but added the cumin per Dixie, and the tamarinde sauce to the glaze sounds really good. I'll try that as well.
Something I learned from a couple of chefs is NOT to rub the "rub" into the meat but to sprinkle it heavily. Supposedly rubbing it in closes up the pores in the meat and doesn't let the flavour in as much. I tried that as well......report later.

Prepped up 4 rack of side ribs to sit overnight, and will bake them for two hours tomorrow, and finish them over mesquite on the Q. :yum:

Report after ......stay tuned. Sauce is the best I've ever made. thanks again.:D

Hey Dixie.....what does your wife and child think of your 'Merican style of cooking and eating?:sneaks:

Hiya Sandy.......how's the weather in Cali? still soggy? :bigears:

:Kermie:

Awesome ribs, although sometimes I find there's a conflict between the rub and the sauce.....too many flavours fighting for top billing. :bilmem:

racks of side ribs, cheezy garlic scallop taters, gingered carrots, and a tossed salad. Rhubard and strawberry pie with Devon cream for dessert.
.......http://smileys.emoticonsonly.com/emo...b/burp-402.gif :rofl:

Robbie

She is getting used to the good here finally. I know she misses some home goods but loves that we go out for Indian or Mexican or Ethiopian on a regular basis. He taste buds are staring to open to new things and new flavors and I think some catch her off-guard as being good.

No rain for several weeks. Sunny and beautiful. :D

not a dry rub, but still....
 

my great grandmothers recipe, she used to soak
boneless beef shortrib or tri-tip in it overnight,
but it works equally as well with pork or chicken...
heck, ive even tossed 1/2 cup of the marinade
into raw burger mix before making patties and
it was freaking AWESOME.........
if you like "KALBI" (korean BBQ shortrib) you will
love this stuff....

1 cup turbinado sugar
( or 'dark brown' if you cant find the real stuff)
1 cup shoyu (soy sauce)
4 teaspoon mirrin
(japanese sweet cooking sauce, ask for it by name at asian markets)
2 teaspoon sesame oil
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
sprinkling of sesame seeds
chopped up green onion

mix all ingredients together well enough to start to dissolve
the sugar, and then marinate meat
at least 12 hours overnight (longer=stronger flavor)
flipping bag every 3 hours or so to evenly
distribute the marinade.
and grill /broil or pan fry with maybe a dime size
drop of oil to keep from sticking.

theres a reason im 300LBS, you know....:thumbs:

Sounds just like a Teriyaki marinade, and I've been making those for years. Great on baked chicken wings or beef. :thumbs:

Sorry to butt in, but I thought I’d suggest a great rub I use on Flat Irons. It’s available at some Safeways and Albertsons and also online. See pics…

I’ve been lazy and rely on this for my base on all pork but’s, ribs and dry rub wings. Been hooked on this rub for 20+ yrs

You responded to a nearly 7 year old thread. :Jeff '79:

That’s great, MadinNc. I heard about that rib joint, The Rendezvous, when I was in Memphis visiting The King’s mansion. I wish I had gone in there! Next time, for sure! I’m gonna order me summa dat rub.