Ingredients
#Â 8 tablespoons light brown sugar, tightly packed
# 3 tablespoons kosher salt
# 1 tablespoon ancho chile powder
# 1/2 teaspoon ground cumin
# 1/2 teaspoon dried oregano
# 1/2 teaspoon garlic 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 thyme, rubbed between the fingers
# 1/2 teaspoon onion powder
Preparation
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).
Ingredients
#Â 1/4 cup mixed peppercorns, black, white, pink
# 1/4 cup mustard seed
# 1/4 cup sesame seeds, lightly toasted
# 1/4 cup ground New Mexican chiles
# 1/4 cup brown sugar
# 1/4 cup kosher salt
# 1/4 cup hot Hungarian paprika
# 1 dried ancho chile
# 1 tablespoon cinnamon
# 1 tablespoon cumin
# 1 tablespoon rubbed sage
# 1 tablespoon cayenne
# 1 tablespoon allspice
# 1 tablespoon dried thyme
# 1 tablespoon dried tarragon
Preparation
Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully.
Spread on baking sheets and toast lightly in the oven at 325 degress for about 10 minutes. This brings out the oils and develops the flavor more fully. Keep in the freezer in an air-tight container.
This is one of my favourite, base BBQ beef rubs that can be tweaked in so many ways to make it hotter, spicier, sweeter or more savoury.
If you haven't used a rub on beef before, try this one first.
Ingredients
2 tbls. brown sugar
2 tsp. garlic powder
2 tsp. dried basil
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. dried coriander
2 tsp. dry mustard
3 tbls. kosher salt
1 tsp. freshly ground black pepper
Method
Add the ingredients to a sealable plastic bag and shake vigorously until it has been completely mixed together.
Add the rub to the beef and work it in thoroughly with your fingers. Leave the brisket overnight in the refridgerator, foil-covered in a roasting tin or similar, ensuring that it is sealed well to retain the moisture.
The following day, take your beef brisket and grill it "Low-and-slow" on indirect heat, or in your smoker using your preferred choice of wood chips. Mesquite, hickory, cherry wood all work nicely together with this rub.
If you need a good standby beef rub / marinade, this is an incredibly flavorsome seasoning that will bring out the best in your meat!
[ReviewAZON asin="B000EMB026" display="fullpost"]
I never get tired of experimenting and improving BBQ rubs as they complement any grilled or smoked meat by adding an interesting extra layer of flavour.
This particular rub works particularly well on pork ribs and butt, and if you have some leftovers after the meal, save it and slice it up for lunch and make some pork sandwiches and serve with some sweet pickle.
Ingredients
1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves
Method
Mix together and sprinkle liberally over your pork spare ribs or pork butt before smoking. If you have the time, rub the meat, cover, and leave to sit for a few hours before adding it to your smoker or grill.
Ideally use some sweet tasting woodchips in your smoker to improve the flavour. I find that applewood and hickory work well, so add a few small chunks and see what flavours you prefer to complement this rub.
If you would like a pre-made pork rub, this award-winning and highly recommended rub serves as a great standby and represents excellent value for money!
[ReviewAZON asin="B000HQP3P4" display="fullpost"]
