Five Super Dry-Rub Recipes!

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Various Meats certainly have “personalities” all their own—the flavor and texture of a New York Strip is going to be a lot different than or a chicken thigh or a pork-chop.   And even though meats are delicious all by themselves, meat-rubs are created to deliciously enhance the flavor of any meat by offering some added zing that will excite taste-buds and produce lip-smacking satisfaction.
 
 
 
 
 
 
 

What Are Dry ‘Rubs’ and Why Use Them?

A dry-rub is a granular marinade or flavoring that is sprinkled or patted onto meats before they are grilled. Rubs contain special seasonings and usually include various amounts of salt and sugar; and as mentioned, their purpose is to add additional flavoring that will complement meats’ natural taste and robustness.   Rubs can be left on meats for about 15 minutes before they are placed on the grill or they can be left on the meat overnight.

Rubs aren’t just a topical additive to boost the flavoring of meats on just the surface; their flavorful essence will become embedded into the inner fibers of the meat once the meat is heated on the grill.   Heat will open the meats ‘pores’, allowing the rub to seep right in! Rubs, also, help to create what is called ‘bark’ which is a crisp, delicious and delicate crust on the outside of the meat which helps to hold-in the meat’s moisture and natural juices. The bark will lock in flavors.

But let’s get down to the fun stuff and take a look at 5 tasty dry-rubs that are guaranteed to spice up your BBQ and not rub you the wrong way….

#1…Radical Rib-Rub:

BBQ rib varieties are too numerous to mention; and the rubs that can enhance their flavors are just as plentiful. The key is to find a rub that not only goes with beef ribs, but is universal enough to add zing and zest to chicken and pork, as well.   You will love this all-purpose, go-to rub that is most certainly, multi-talented with delivering flavor.

*** Ingredients:

¼ cup sea salt—can add more depending on preference

¾ cup brown sugar

½ tsp. paprika

3 Tbs. course-ground, black pepper

2 Tbs. garlic powder

4 Tbs. dried onion flakes

1 tsp. cayenne pepper

1 tsp. celery seeds

*** Preparation:

Add all ingredients in a covered container and shake together. Voile`! All that is left is to relish the zip and the zest this rub fully offers!

#2…Super Sensational Steak Rub:

This is an award-winning recipe took 1st-Place at the Jack Daniel’s World Invitational BBQ held in Lynchburg, TN. The flavors that are blended with this dry rub will complement pork, beef and chicken, not to mention ribs of all kinds.

*** Ingredients:

½ cup brown sugar–spread on cookie sheet and allow to dry-out for about 2 hours

½ sugar in the raw–more flavorful than overly-processed sugar

½ cup kosher salt—is milder than regular salt and contains no additives such as iodine

2 Tsp. celery salt

2 Tsp. seasoned salt

1/3 cup Hungarian Paprika—is richer and more robust than Spanish Paprika

2 Tsp. chili powder

4 tsp. freshly-ground black pepper

2 tsp. cayenne pepper

1 tsp. granulated garlic

1 tsp. granulated onion

*** Preparation:

Place all ingredients in a bowl once the brown sugar has been allowed to dry for a couple hours. Use a fork to mix since the fork will do a good job of breaking up any clumps that might be present. Then use a spatula to mix the ingredients for about 30 seconds. You’re done! Add this winner to whatever meats you desire!

#3…Terrific Texas 12-Spice Rub:

This rub originated in Texas and caters to beef and poultry. Its 12 spices combine flavors that unite to excite!   Anyone’s palate will be begging for more, especially if one is lucky enough to enjoy this taste- sensation on ribs, in particular!

*** Ingredients:

1 cup white sugar

1 cup brown sugar

2 Tbs. garlic powder

2 Tbs. chili powder

2 Tbs. Coleman’s Mustard

2 Tbs. oregano

2 Tbs. chili flakes

2 Tbs. onion powder

2 Tbs. paprika

2 Tbs. cumin

4 Tbs. course black pepper

2 Tbs. course sea-salt

2 Tbs. good-quality instant coffee (no, this is not an error)

*** Preparation:

Combine all ingredients and you are ready to add this delectable collection of spices to your favorite meats!

It’s been said that this rub is excellent when applied to both sides of thickly-sliced, fresh pineapple! Once both sides are coated, place pineapple pieces on cookie sheet and bake for 350 degrees for 5-10 minutes. Makes a refreshing and unique appetizer for guests!

#4…Holy Smoking-Good BBQ Rub:

This acclaimed rub recipe comes from a BBQ restaurant in Kansas City, Missouri that was featured in an episode of Diners, Drive-Ins and Dives. Enjoy!

*** Ingredients:

¼ cup regular salt

¼ cup regular sugar

¼ cup brown sugar—which will be baked and ground to a powder (see below).

¼ cup paprika

1 tsp. chili powder

1 tsp. cumin

1 tsp. white pepper

2 tsp. course, black pepper

½ tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Accent, MSG

¼ tsp. cinnamon

¼ tsp. cocoa powder (the “secret” ingredient)

*** Preparation:

With this recipe, you won’t want to deviate from the original preparation in order to achieve optimum flavor; so here’s what you’ll do with the brown sugar before you combine it will all other ingredients:

1: spread out brown sugar on a foil-lined cookie sheet.   Bake in toaster oven at 150 degrees for 5 minutes. Do not go over the 5 minute mark otherwise the sugar will begin to caramelize.

2: place baked sugar in a food processor or spice/nut/coffee-bean grinder. Pulse the machine just a few times and you will end up with powdered brown sugar—it will smell wonderful!

3: add all the ingredients together and mix well.

You have just created a sweet but spicy concoction that will do wonders to brisket and other choice meats!

#5…Sooo-eee Rub Just for Pork!

If you love pork more than beef or chicken, then this rub will send you to the moon and back with its taste sensation you and your guests won’t soon forget! This rub recipe will accommodate up to 6 pounds of ribs or 10 pounds of pork butt.

*** Ingredients:

1/8 cup black pepper

¼ cup paprika

2 Tbs. garlic powder

2 Tbs. onion powder

¼ cup Kosher salt

1 Tbs. cayenne pepper

¼ cup sugar

*** Preparation:

Mix well, making sure to break up any clumps that might have formed. Get out your pork cuts and savor the flavor!

Dry Rubs—They’re What Spices Are Meant For!

Rubs excite the senses; and beef, pork, poultry and fish will receive an instant kick of flavor. Obviously, there is no real right or wrong rub recipe since it’s a matter of personal preference. But the recipes provided here have been tested by a lot of people who just plain love to BBQ and swear by the recipes they have shared!

Bottom line: no matter how you slice it (the meat,that is), rubs add an extra dimension of flavor that everyone will notice and enjoy!