I would like to know a real good recipe for a bar b que meat rub. Does anyone have one?

Answer 1

Goodie's BBQ Rub

3 tablespoons salt
2 tablespoons crushed red pepper
1/2 tablespoon dry rosemary
1 tablespoon chopped garlic
2 tablespoons cayenne pepper
1 tablespoon dry sage
2 tablespoons paprika

Mix all together and uses as a dry rub before cooking ribs or chicken.

I add 2 tablespoons brown sugar and 1 teaspoon dried mustard to this recipe and leave out the 2 tablespoons crushed red pepper because I like a little less heat and a little more sweet.

Answer 2

Lemon and thyme marinade
2 tb Strained fresh lemon juice
2 ts Chopped fresh thyme, OR 3/4 tsp dried, crumbled
2 tb Olive oil OR vegetable oil
This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling.

Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Mix ingredients in a small bowl.

Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.

Answer 3

I just did this over the weekend for a huge cookout and everybody loved it :

Mix 1 bottle KC Masterpiece BBQ Seasoning with 1 bottle KC Masterpiece Steak Seasoning (both of these are dry spice mixes). Rub over meat and cook :)

Answer 4

** Smokin' Big Dawgs Sweet Rib Rub **

1 C. Brown Sugar
1/3 C. Paprika
1 Tbsp. Black Pepper
2 Tbsp. Kosher Salt
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tbsp. Lemonade Mix (with the sugar added)

6 racks of ribs, baby back or spare

Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump.

Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.

--Big Dawg Mike, copykat.com
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The rub from this recipe is good put on meats that go in a smoker or grill, too.

** Texas Oven-Roasted Beef Brisket **

2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1½ cups beef stock

Preheat the oven to 350ºF. Trim brisket of some excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.

Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.

--Paula Dean

Answer 5

BBQ MEATLOAF a million lb floor beef - lean a million lb Sausage stuffing a million c Breadcrumbs - effective 2 Onions - medium, chopped effective a million tb Curry powder a million/2 c Water a million tb Parsley - chopped a million Egg - overwhelmed a million c Clove - overwhelmed a million/2 c Milk Salt and pepper to flavor SAUCE a million Onion - chopped very effective a million/4 c Water a million/2 c Ketchup a million/4 c Dry purple wine OR beef inventory a million/4 c Worcestershire sauce - Lea & Perrins 2 tb Vinegar a million tb instantaneous espresso a million/4 c Brown sugar - packed a million oz..Margarine 2 ts Lemon juice combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in tremendous bowl. mix nicely. mix milk and water and upload to meat mix a touch at a time till gentle yet agency. structure into loaf and positioned into greased baking pan. Bake 0.5-hour at 375F. SAUCE: Saute onions in margarine till golden and upload all different substances. deliver slowly to a boil, decrease warmth and simmer 10 to fifteen minutes. (tremendous with ribs or chicken). After loaf has cooked for 0.5-hour, pour 0.5 of the sauce over the beef, go back to oven and bake 40 5 minutes extra, basting usually with very last sauce. Serve loaf warm in thick slices with very last sauce. also makes tremendous sandwiches.

Answer 6

Chipolte Rub
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
* available at Mexican markets and some specialty produce markets




In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)

Makes about 3 1/4 cups.

Memphis Rub
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper


Texas Rub
Ingredients:
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons dark chili powder
2 tablespoons paprika
1 tablespoon dry Mexican oregano
1 tablespoon dry thyme
1 tablespoon dry sweet basil
2 teaspoons dry mustard
1 teaspoon cayenne pepper
2 tablespoons granulated garlic


Rosemary Garlic Rub
1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
1/3 cup olive oil

Directions:

In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

West Indies Rub
15 ml 1 tbsp curry powder.
15 ml 1 tbsp ground cumin.
1,25 ml quarter tsp chili powder.
7,5 ml half tbsp ground black pepper.
15 ml 1 tbsp paprika.
2,5 ml half tsp ground mixed spice.



Directions:

Mix all the ingredients together.


Coat the meat in the mixture.


Cook under the grill or on the barbecue. Brush lightly with oil during cooking.

Answer 7

go to allrecipes.com!