Barbeque Dry Rub Recipes

South Carolina Barbeque Dry Rub

admin — Wed, 26 Aug 2009 13:23:19 +0000

One of South Carolina’s specialties is the South Carolina Pork Barbeque and this recipe will allow you to make this succulent dish. In South Carolina, it cannot be any other meat but pork. Barbeque pork ribs are excellent to barbeque. Just throw in some grilled veggies and some barbeque sauce and you’re all set for a fun party.

Ingredients
1 tbsp dry basil
1 tbsp fresh cracked black peppercorns
½ cup brown sugar
1 tsp celery seeds
1 tsp dry mustard
1 tbsp fresh cracked green peppercorns
¼ cup onion powder
½ cup paprika
1 tbsp fresh cracked pink peppercorns
1 tbsp chopped rosemary
1 tbsp dry thyme

Directions
Combine all the ingredients in a medium-sized bowl and mix well. Rub generously on your pork barbeque and have fun smoking it.

Kansas-Style Dry Rub

admin — Wed, 26 Aug 2009 11:51:08 +0000

Kansas locals have made popular their very own deliciously sweet dry rub recipe. Loved by both kids and kids at heart, the Kansas-Style Barbeque, plus a good bottle of barbeque sauce and some side dishes is all you’ll ever need need for a great barbeque. This recipe will work great on brisket, pork shoulder and pork ribs.

Ingredients
2 tbsp black pepper
1 tbsp cayenne pepper
¼ cup celery salt
3 tbsp chili powder
2 tbsp cumin
2 tsp dry mustard
¼ cup kosher salt
3 tbsp onion powder
½ cup paprika
1 cup sugar

Directions
Combine all the ingredients and rub the mixture generously on your chosen meat. Coat with plastic wrap and follow with foil and store on the refrigerator overnight. Before you smoke it, allow it to cool down to room temperature. Just remember not to set the temperature too high or the sugar will burn.

Habanero Pepper Dry Rub

admin — Tue, 25 Aug 2009 13:51:23 +0000

Habanero peppers are one of the hottest chili peppers you’ll ever find. If you’re looking for something mild, this is not for you. If you can take the heat though, it’s very flavorful and quite delightful. For an alternative to regular chili peppers and that wild element of surprise, this Habanero Pepper Dry Rub Recipe will give you that extra kick that you’re looking for.

Ingredients
4 pcs Habanero Peppers, minced and with seeds removed
½ tsp ground black pepper
1 tsp coriander
1 tsp cumin
½ tsp curry powder
½ tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tsp table salt
½ tsp dried thyme leaves

Directions
Mix all the ingredients thoroughly and store it in an airtight container a few days before the barbeque. This will allow the flavor of the Habanero peppers to seep through the other ingredients. Apply the dry rub mixture well on the meat of your choice, preferably beef brisket. Cover it with plastic wrap and let it stand overnight before cooking.

Note: Don’t forget to clean your utensils, bowls and other items that came in contact with the Habaneros thoroughly.

Baby Back Ribs Dry Rub

admin — Tue, 25 Aug 2009 12:34:57 +0000

The best kind of ribs is the baby back ribs, because it is tender and contains very little fat. To complement the baby back ribs, here is a tasty dry rub recipe that you might want to try. It’s excellent for other types of meat too, like beef and lamb.

Ingredients
1 tbsp black pepper
1 tbsp cayenne pepper
2 tbsp chili powder
1 tsp cumin
½ cup dark brown sugar
1 ½ tsp dried oregano
1/3 cup garlic salt
2 tbsp onion salt
½ cup paprika
1 ½ tsp white pepper

Directions
In a medium-sized bowl, mix all the ingredients thoroughly. Apply the rub on your baby back ribs generously and pat gently so that it sticks on the meat before grilling.

Chipotle Dry Rub

admin — Tue, 25 Aug 2009 11:12:52 +0000

Add some Southwestern spice to your barbeques with this Chipotle dry rub. Chipotles are dried and smoked ripe Jalapeño peppers. It adds that wonderful kick on any recipe and enhances the other flavors blended with it. If you like the Chipotle flavor on your dishes, you’ll surely love this Chipotle Dry Rub Recipe.

Ingredients
2 to 3 dried Chipotle peppers depending on your heat tolerance
3 tbsp black pepper
2 tbsp dried oregano
1 pc bay leaf
1 tsp toasted cumin
1 tsp ground dry orange peel

Directions
Combine all the ingredients and place in a blender or a spice mill. Let it mix and grind until it becomes very fine and even. Rub the mixture on your choice of meat for ten minutes before cooking it. We recommend steak, pork or brisket. You can store leftovers at an airtight container and place inside the freezer until six months.

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admin — Tue, 18 Aug 2009 21:09:06 +0000

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