Chipotle-Tomato Rub

This give a marvelous barbecued flavor to scallops, poultry and meats.

2 1/2 pieces dried chipotle chiles
3/4 teaspoon cumin seed
1/2 teaspoon coriander seed
2 teaspoons diced sun-dried tomatoes,
    not packed in oil (optional)
2 1/2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon peppercorns

Toast chipotles, cumin and coriander. If using dried tomatoes, put them in a spice grinder with the sugar and other spices. Grind mixture until the spices are well blended and the tomato is ground. If the tomatoes do not grind finely enough, sift the rub through a coarse-meshed sieve to remove the large pieces.

Store in airtight container for up to 3 weeks.

Pat's Rib Rub
This is an awsome rib rub.
3/4 cups firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt *
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 tablespoons ground rosemary

Mix the ingredients thoroughly. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250F oven for 15 minutes to drive off moisture.

For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust.

Wrap it in plastic wrap, and refrigerate it overnight before cooking.

Keep your powder dry. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder. Store the extra in a zipper bag or a glass jar with a tight lid. It's great on all pork, chicken, turkey, and even tastes great on popcorn.

Yield. Makes a bit more than two cups, enough for about 12 pounds of ribs.

Jamaican Jerk Rub



2 tsp sugar

1 1/2 tsp onion powder

1 1/2 tsp dried thyme crushed

1 tsp ground allspice

1 tsp freshly-ground black pepper

1/2 tsp ground red pepper - (to 1)

1/2 tsp salt

1/4 tsp ground nutmeg

1/8 tsp ground cloves



Stir together the sugar, onion powder, thyme,

allspice, black pepper, red pepper, salt, nutmeg, and

cloves in a small bowl.



To use, sprinkle mixture evenly over meat; rub in with

your fingers. Store in a tightly covered container.



This recipe yields about 8 teaspoons (enough for about

4 pounds of pork, chicken, or seafood).



Comments: Sweet allspice blended with hot red pepper

makes Jamaican jerk seasoning a unique combination.



Yield: 8 teaspoons

Rustic Rub Spice Blend



8 Tbsp paprika

3 Tbsp cayenne

5 Tbsp fresh ground pepper

6 Tbsp garlic powder

3 Tbsp onion powder

6 Tbsp salt (can be adjusted to taste)

2-1/2 Tbsp dried oregano

2-1/2 Tbsp dried thyme



Combine all ingredients and mix well. Store in an air

tight container for up to three months. Recipe may be

doubled or tripled if you wish. Store all herb and

spice mixtures in a cool, dry place. Use on grilled

foods, in soups, dips and other dishes.



Yield: about 2 cups

Barbecue "BBQ" Spice Blend



1 Tbsp Cracked Black Pepper

1 Tbsp Ground Celery Seed

2 teaspoon Cayenne Pepper

1 Tbsp Ground Chile Powder

2 teaspoon Crushed Red Pepper

1 Tbsp Paprika

1 teaspoon Dried Marjoram

2 Tbsp Mustard Powder

1.5 Tbsp Kosher Salt

2 Tbsp Brown Sugar



Mix the ingredients together and save in a air tight

container.



Common Uses and other info:

Use this fire BBQ spice to add a considerable ammount

of life to your meats. Just rub the spice into the

meat before grilling. Will go well on just about

anything you can grill, this includes veggies as well.

Try smearing some on a whole ear of corn with a little

bit of butter. Grill it!!

Rub for Pork Shoulder

4 teaspoons sweet paprika
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper

Place the paprika, brown sugar, salt, black pepper, white
pepper, mustard, garlic powder, and cayenne in a small bowl and
stir to mix.

Jamacian Jerk Seasoning

Prep: 5 min

Makes 6 servings, about 3 tablespoons seasonings



1 tablespoon instant minced onion

2 teaspoons dried thyme leaves

1 teaspoon ground allspice

1 teaspoon pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon red pepper (cayanne)

1/2 teaspoon salt



Mix all ingredients in storage container with tight-fit-

ting lid. Store in cool, dry location for up to 6 months.

Stir before each use



To Use As A Rub



Brush 3 to 3 1/2 pound cut-up broiler-fryer chicken or

1 1/2 pounds boneless meat (chicken, pork, beef) with

1 tablespoon vegetable oil. Rub with seasoning mix



To Use As A Marinade



Mix seasoning mix, 1/2 cup dry red wine or chicken

broth, 1 tablespoon olive oil and 1 clove garlic, finely

chopped

Brisket Rub
1 bottle (3- 1/2/oz)paprika
1 bottle (6.25 oz) garlic powder
salt and pepper
1 bottle (6.25 oz) fajita seasoning
1/4 to 1/2 bottle (3-1/2 oz) cayenne pepper
1/2 (3-1/2 oz) bottle meat tenderizer (3-1/2 oz)
1 pound brown sugar

Rub generously with brisket rub or your favorite rub. Place on a grill or stove and seer on all sides on high 30 or 40 minutes on high and remove from grill or stove and wrap in heavy foil. Pour about 1/3 or 1/2 can beer around the brisket not on the brisket. seal tightly .

cook 5 hours approx at 300 degrees in smoker or oven always cook with fat side up. on low. be sure hard part (swallow) is cut out before cooking and be sure fat side is on top.

Oriental Rub



4 tbsp. each five-spice powder, onion powder

2 tbsp. ground cloves, Splenda®

2 tsp. each garlic powder, ground white pepper, ground coriander

Directions

Place all ingredients in a jar with tight-fitting lid; shake

well to blend seasonings thoroughly. Store covered at room temperature.

Pork Dry Rub

 

2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon sugar
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Combine all ingredients and mix thoroughly.
Makes enough rub for 3 slabs of baby backs
or St Louis cut spare ribs.