Spice Rubs

Junior Burger
  • Total Posts : 45
  • Joined: 2003/04/28 15:19:00
  • Location: Greenville, NC
  • Status: offline
2003/05/01 10:37:47 (permalink)

Spice Rubs

I've just recently started playing around with making spice rubs and i hit on one that really turned out well. It's based off of Paprika, Chili Powder and Garlic Powder (probably a tbsp of each); and to that i add about a table spoon of crushed red pepper, cayenne pepper, black pepper, a pinch of salt, touch of rosemary, a bit of thyme, dried cilantro and oregano. It's awesome when you add some olive oil to make a paste and let it marinate for at least three hours, but it works really well dry, too. I change up the spice levels depending on who's eating with me (i use more cayenne and red pepper with the heat lovers). It comes out with a multi-layered flavor with the flavors kind of coming in waves. Very enjoyable on chicken or salmon. I haven't tried it on beef yet. Do any of you have some homemade rubs you'd like to share?

6 Replies Related Threads

    Double Chili Cheeseburger
    • Total Posts : 1474
    • Joined: 2002/05/14 16:31:00
    • Location: Syracuse, NY
    • Status: offline
    RE: Spice Rubs 2003/05/01 13:42:42 (permalink)
    I have a few recipies, but usually stick to Dinosaur BBQ Foreplay, great on chicken, ribs, salmon, corn, potatoes.....
    • Total Posts : 419
    • Joined: 2003/03/15 18:05:00
    • Location: Detroit, MI
    • Status: offline
    RE: Spice Rubs 2003/05/01 18:13:22 (permalink)
    Dry Rub: (Alton Brown's)
    8 tablespoons light brown sugar, tightly packed
    3 tablespoons kosher salt
    1 tablespoon chili powder
    1/2 teaspoon ground black pepper
    1/2 teaspoon cayenne pepper
    1/2 teaspoon jalapeno seasoning
    1/2 teaspoon Old Bay Seasoning
    1/2 teaspoon rubbed thyme
    1/2 teaspoon onion powder

    I've stuck with the 8 parts Sugar, 3 parts Salt, 1 part Chili powder, and the last part being a mix of what ever you come up with ... Thyme, roesemary, onion, garlic,
    cumin, lavendar, habanoro, juniper, cinnamon, nutmeg ... Works well for a Rib Dry Rub
    Filet Mignon
    • Total Posts : 2952
    • Joined: 2001/07/11 13:25:00
    • Location: L.A, CA
    • Status: offline
    RE: Spice Rubs 2003/05/09 18:07:14 (permalink)
    ELISE'S JALAPENO DRY RUB (best for BBQ steaks)

    (Bijol is just Annatto and cornstarch...it comes in cute little tins in the Latino food section. I use it because it adds an orange sparkle to the mix that is pretty in the jar. It has the odd side effect of turning the steaks yellowish, which has become its trademark. Totally optional ingredient. Jalapeno powder, which is mandatory, can be purchased at hot sauce shops, or use other dried chili powders)

    4 Tbsp. freshly ground black pepper
    3 Tbsp. garlic powder
    1 Tbsp. garlic salt
    2 Tbsp. onion powder
    2 tsp. oregano
    2 tsp. ground cumin
    1 tsp. ground Jalapeno powder
    1 tsp. Bijol
    • Total Posts : 156
    • Joined: 2003/04/23 11:11:00
    • Location: Russellville, AR
    • Status: offline
    RE: Spice Rubs 2003/05/23 21:35:59 (permalink)
    I have a great rub for chicken:

    ¼ c. sugar
    2 T. onion salt
    1 T. Lawry’s seasoned salt
    1 T. garlic salt
    2 T. paprika
    1 ½ t. chili powder
    1 ½ t. lemon pepper
    1 T. dried sage
    ½ t. dried basil
    ½ t. dried rosemary, crumbled
    ¼ t. cayenne pepper

    Combine all ingredients and blend well. Store in airtight container. Makes enough for 8 lbs. of chicken. Use the rub to marinate and while the chicken is grilling, then slather on sauce during the last five minutes of cooking.
    • Total Posts : 235
    • Joined: 2002/06/16 15:15:00
    • Location: Collingwood, ON, Canada
    • Status: offline
    RE: Spice Rubs 2003/05/23 23:00:38 (permalink)
    Does anyone use Tony Chacheres stuff, I love it.
    Junior Burger
    • Total Posts : 7
    • Joined: 2002/01/05 17:35:00
    • Location: mc afee, NJ
    • Status: offline
    RE: Spice Rubs 2003/05/24 10:03:23 (permalink)
    what ever you use on ribs remember to peel off the silver skin on the back side as it is tough and won't allow the spices to get in.also remember it is called a rub because you work it in to the meat good by rubbing it (as if we all didn't know).last but not least i hope you are using charcoal instead of gas.
    Jump to:
    © 2017 APG vNext Commercial Version 5.5