Meat rubs?

Question

I've heard a lot about meat rubs over the past several years, but until last evening, I had never tried them. I used Grill Mates pork rub on spare ribs, and we really liked it. Now I'm wondering what other people use and like?

Answer 1

In Kansas City they know ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish them off with a good barbecue sauce and you'll have a fantastic meal.
INGREDIENTS:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
PREPARATION:
Combine all ingredients together and transfer to an air tight container.


MDM’s FINGER LICKIN’ RIB RUB
Dry Ingredients–Only
1/3 Cup granulated sugar
1/3 Cup brown sugar
3 tspn. Old Bay Seasoning (sh-h-h, secret ingredient of MDM)
6 Tbspns. Kosher Salt or Coarse Mediterranean Sea Salt
¼ tspn. of paprika
1 tspn. dry mustard powder
2 Tbspns. ground black pepper
1 Tbspn. garlic salt
1 Tbspn. dried onion
1Tbspn. dried basil

*******
Method
1. Mix all ingredients together in a bowl, then apply to spareribs, babyback ribs, or country ribs by rubbing with hands on both sides of the meat. Put into a sealed plastic bag or marinating container to marinate in the refrigerator..
2. Marinate the ribs, in this case country ribs, overnight or 4-6 hours in the refrigerator and place on a stove top grill, or outdoor grill and sear both sides.
3. Remove the seared meat from grill and coat with your favorite BBQ sauce.

4. After coating with bbq sauce, cover with a lid or wrap completely in foil. If using an oven cook for 1-1½ hours at 350°-400°. Please note that the time and temp will depend upon your oven and the amount of meat used. Additionally, for grilling wrap the meat in aluminum foil. Grilling temp and time can be affected by outside wind temperature and whether you use a charcoal or gas grill. It’s important to check meat periodically to see if it’s cooked through.


In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.
INGREDIENTS:
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
PREPARATION:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

Answer 2

I make my own it tastes much better than store bought and you can change it by changing some of the ingredients

Base rub:
Kosher salt
onion powder
garlic powder
brown sugar
fresh ground black pepper

from there you can add any of the following depending on what taste you are looking for
Cayenne pepper
Old Bay seasoning mix
dried chili peppers finely diced
ginger
dried vegetable mix
various herbs
cumin
curry powder

just keep trying different ingredients until you find what you like
I have used all of the above ingredients at different times
some together. Cooking is an experiment in flavor some work some don't just don't stop experimenting

Answer 3

Memphis Rub

3 T. paprika
1 T. pepper
1 1/2 t. cayenne
1 1/2 t. dry mustard
1 T. seasoned salt
1 1/2 t. garlic powder
1 1/2 t. dried oregano
1 1/2 t. chili powder

Mix all ingredients together and use on ribs, pork chops, beef or chicken.

Dry Rub Seasoning

3 T. dark brown sugar
1 1/2 T. kosher salt
1 1/2 T. ground coriander
1 1/2 t. fresh ground pepper
1 1/2 t. garlic powder
1 1/2 t. onion powder
1 1/2 t. dried thyme
1 1/2 t. allspice
1 t. cinnamon
1/2 - 1 t. cayenne

Combine all ingredients in small bowl. Good on brisket, ribs, or pork chops.

Answer 4

I tend to make my own, but meat rubs also known as dry rubs premade are pretty good.

I like Montreal Steak Seasoning. Paul Prudomme's product line is pretty good. As you mentioned, Grill Mates is good. In fact, they all have sort of the similar taste to them so you really can't go wrong.

Answer 5

I make my own rubs, but do enjoy Montreal season by McCormick. I like to use paprika, cumin, salt and pepper on steaks. On chicken I like to use anything spicy, cumin, cayenne pepper, chili pepper, and a squeeze of lemon juice. On beef like a roast, I've used a garlic powder if I don't have any fresh garlic, salt, pepper and rose marry. THAT IS SOO GOOD. Really, choose the seasonings and spices you like the most and just do a little mixture and taste it, if it taste good on just your finger it'll taste good on anything!

Answer 6

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