Rub Mixtures

Spice “Rubs” for all Occasions

The directions for all of these rubs is the same.  Mix all ingredients in a bowl.  Transfer everything into a jar with a tight lid.  To prepare you beef or pork ribs, rub mixture on all sides to season.  Let stand in refrigerator for 30 minutes to all night.

 

Tip:  You will probably have some of the rub left over for another day.
Keep them refrigerated in a glass jar with a tight lid.

Barbeque Rub # 1

        Ingredients:

            1 - cup - Sea Salt
            1 - cup - Dark Brown Sugar (Packed)
            1 - cup - Sweet Paprika
            1/2 - cup - Black Pepper (Freshly Ground)

Barbeque Rub # 2

        Ingredients:
          
           1/2 - cup - Paprika
            2 - teaspoons - Curry Powder
            4 - teaspoons - Dry Mustard
            4 - teaspoons - Chili Powder
            4 - teaspoons - Coriander (Ground)
            2 - teaspoons - Black Pepper
            4 - teaspoons - Sugar
            2 - teaspoons - Thyme

Barbeque Rub # 3

        Ingredients:

            6 - Tablespoons - Brown Sugar (Packed)
            6 - Tablespoons - Sweet Paprika
            2 - Tablespoons - Onion Powder
            2 - Tablespoons - Dried Thyme
            2 - Tablespoons - Sea Salt
            2 - Tablespoons - Granulated Garlic
            2 - teaspoons - Cumin
            2 - teaspoons - Cayenne

Barbeque Rub # 4

        Ingredients:

            8 - Tablespoons -Sea Salt
            4 - teaspoons - Black Pepper
            4 - Tablespoons - Granulated Garlic
            4 - Tablespoons - Onion Powder
            4 - teaspoons - Dried Oregano
            4 - teaspoons - Dried Basil
            4 - Tablespoons - Chili Powder
            8 - Tablespoons - Paprika
            1 - cup - Brown Sugar (Packed)


The next two rubs are considered “Creole” rubs.  One of them calls for “Gumbo File”.  This a mixture of spices used primarily in Creole dishes.

Creole Rub # 1

        Ingredients:

            6 - Tablespoons - Smoked Paprika
            4 - Tablespoons - Sea Salt
            4 - Tablespoons - Granulated Garlic
            2 - Tablespoons - Black Pepper
            2 - Tablespoons - Onion Powder
            1 - Tablespoon - Cayenne Pepper
            2 - Tablespoons - Oregano (Crushed)
            2 - Tablespoons - Thyme (Crushed)

Creole Rub # 2

        Ingredients:

            1/3 - cup - Sweet Paprika
            1/3 - cup - Dried Basil
            1/3 - cup - Dried Thyme
            3 - Tablespoons - Cayenne
            2 - Tablespoons - Gumbo File
            2 - Tablespoons - Chili Powder


This next “Rub” can be used as a rub or to spice up your meats or vegetables.  All of the ingredients have to be toasted and ground to a fine powder.  This combinations of spices is a delightful change of pace for you taste buds.  I make this up in larger quantities to have on hand,  It goes well will beef, pork, chicken and vegetables.

Chinese Five - Spice

  
        Ingredients:

            4 - Tablespoons - Black Pepper (Crushed)
            3 - Whole - Star Anise (Ground)
            2 - teaspoons - Fennel (Ground)
            4 - Whole - Cinnamon Sticks (Ground)
            12 - Whole -Cloves (Ground)

        Directions:

            1) Toast all ingredients whole in a dry skillet over
            Medium heat.
            2) Shake often
            3) Put into a coffee or herb grinder.
            4) Grind to a fine powder.
            5) Store in a glass container.

This spice mixture does not have to be refrigerated.