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Mama Lyn's Rub #2
Mama Lyn's Rub #3
Mama Lyn's Rub #4
Mama Lyn's Rub #5
Mama Lyn's Rub #6
Mix all ingredients.
Mama Lyn's Rub #7
In a bowl combine all ingredients.
Mama Lyn's Rub #8
Mama Lyn's Rub #9
Place all the above into a blender and mix well.
Mama Lyn's Rub #10
Mama Lyn's Rub #11
In bowl #1, mix the light brown sugar, kosher salt and chili powder together.
In bowl #2, mix the black pepper, cayenne pepper, jalapeno shake, old bay, dried thyme, onion powder and garlic powder together,
From bowl #2, take 1 part and add to the bowl #1.
Mix well, cover when not in use.
Wash ribs on both sides, apply rub to both sides, cook / BBQ.
Pour remainder of each bowl into a Zip-Loc bag and place in fridge.
By John from Columbus, GA
Preheat an oven to 350 degrees F. Mix everything together in a small bowl. Rub mixture onto the spareribs. Arrange ribs on a large baking sheet. Bake in the preheated oven until very tender, about 2 hours.
By John L. from Columbus, GA
By Barbara from Bremerton, WA
In a small bowl, stir together all the ingredients. Use immediately, or store in a tightly covered container for up to 2 months. Rub onto the meat; let stand 30 minutes at room temperature or refrigerate up to 2 hours before grilling.
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Anyone have any good rub recipes for chicken?
This is not exactly a rub but it's a darn good recipe. You could use a rub though. I take a hen and lift up the skin with a lagre plastic spoon, push it down in the legs and thighs, loosen up all the skin you can. Take Woody's BBQ sauce, it's thick and strong and a little goes a long way, just take your hands and rub it all underneath the skin then place pineapple slices under the skin and just about anything else you like, onion,jalapeno. Then roast covered time depending on size of hen till 30 mins or so before done and uncover, take juice left over from can pineapple and mix wth some Woody's BBQ sauce and honey and pan drippings and a little soy sauce if you like. It's no exact science just experiment, then baste bird to a yummy golden color. You can rotisserie also, just tie off ends of bird so all that good stuff doesn't fall out from under the skin. Oh I almost forgot, stuff the cavity with pineapple and onion also and BBQ sauce. This is great stuffed wth rice or just served wth rice. This is the best chicken recipe I have ever cooked and can be changed to suit anyone's taste. Lemon or lime can be used in place of pineapple also, you can actually prepare the bird a day ahead and let the flavors marinate the bird in fridge. Now I am so hungry and not a bird in sight. Out in this storm and across the mountain to the grocery I must go. Yum..yum..
I like to use a pkg of dry good seasons italian seasoning, I just rub it all over the chicken, put it in the crock pot and let it cook on low. I put a piece of crumpled reynolds wrap in the bottom of the crock so the chicken doesn't sit in the liquid.
The BEST and by far the easiest rub I've ever tried for just about anything is: equal parts salt, black pepper, paprika, and brown sugar. I give the chickie a good massage with olive oil and liberally rub the mixture on. If it is for just one chicken, a tablespoon of everything works fine.
Mix 1 teaspoon each poultry seasoning, kosher salt and paprika with 2 tsp. dried rosemary and 1/2 tsp garlic powder and some black pepper in a small bowl. The spices can be adjusted according to your personal taste. Crush the rosemary in the mix to break it up and release the spice flavors using a spoon. I put this mixture into an old spice shaker.
Sprinkle this mix over the entire chicken. Rub inside and outside of chicken. Squeeze a cut lemon or orange over the chicken, put leftover lemon in cavity along with some cut up onions.
Cut some cheesecloth to fit over chicken and soak in some oil. Place the cheesecloth over the chicken that is breast side down. Roast as usual. I read this in a very old cookbook. The oil-soaked cheesecloth acts as a basting cloth and will keep the chicken moist. Keeping the chicken breast side down will allow the juices to stay in the breast. I do this with turkey also.
You can use any seasonings with this method. Another idea is to prepare the chicken with the seasonings the night before and put the chicken in the pan. Cover and refrigerate.
When it is time to roast, place the chicken in the oven, then turn the oven on. Roast as usual.
Use your imagination and your memory of what you tasted that you like.. spicey, sweet, island flavors, oriental,... Encorporate those spices you have that you like. I like to use a combination of cinnamon, garam masala, garlic, black pepper, sea salt.. generally. (a few shakes of each or a combination of a couple)- remember more does not mean better!Then of course there's cumin, ready mix packet of mesquite or similar mixed with a couple tablespoons of your favorite oil! Then the most important thing I've found LET IT MARINATE - the longer the better! Have fun and enjoy!
Here is a few from www.recipezaar.com , just go there and type in chicken rub, there are 27 recipes
* 1/4 cup paprika
* 1 tablespoon packed dark brown sugar
* 1 tablespoon sugar
* 2 teaspoons salt
* 2 teaspoons Accent seasoning (optional)
* 1 teaspoon celery salt
* 1 teaspoon pepper
* 2 teaspoons cayenne
* 1 teaspoon dry mustard
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 2 teaspoons coriander, ground
* 2 teaspoons cumin, ground
* 2 teaspoons garlic powder
* 2 teaspoons marjoram, ground
* 2 teaspoons nutmeg, ground
* 2 teaspoons onion powder
* 1 teaspoon salt
* 2 teaspoons thyme, ground
Barbecue Rub for Beer Can Chicken
* 1 tablespoon chili powder
* 2 teaspoons salt
* 2 teaspoons light brown sugar
* 1 teaspoon black pepper
* 1 teaspoon ground cumin
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
* 2 tablespoons cumin, Ground
* 2 tablespoons paprika
* 2 tablespoons brown sugar
* 1 tablespoon black pepper
* 1 teaspoon curry powder
* 1 teaspoon cayenne
* 1 teaspoon salt
* 1/2 teaspoon five-spice powder
* 1 tablespoon Dijon mustard
* 2 tablespoons red wine vinegar
* 2 tablespoons vegetable oil
* 2 garlic cloves, minced
I'm looking for a recipe for a dry barbeque rub to put on meats before cooking them, instead of drowning it bbq sauce.
Go onto http://www.foodnetwork.ca and they have Emeril's dry rub recipe on there. It's great.
In India "Muglai" food is very popular. The meat rub is generally have following Indian herbs to give a pleasant Aroma while Grilling and eating.
The main ingredients chosen are.
2.Paste of Ginger & Garlik
3.Ground Red Chilli .
5.Paste of Green papaya
6.Paste of Onions.
7.Salt to taste
8.Black Gram paste
In addition to this one process is carried out that covering the meat after adding a burning hot Charcol topped with KEWDA essence. The Meat so covered up absorbs the AROMA of KEWDA since the charcol is hot and the entire meat is covered.
KEWDA is a Indian Essence taken out from herbs.
The meat after one hour of this treatment is ready for grilling.
My dad loves to use a seasoning mix called 'Pappys Seasoning'. It's great, it has a wonderful flavor, seals in moisture for a awsome bbq experiance. It'll cost you about $3.00, you can get it in the meat section at your local store.
This recipe has been passed on and on, I hope you like it. It's very easy.
I use this for chicken- assorted pieces, just breasts or boneless skinless, all are great.
1 large bottle of soy sauce
1 large bottle of lemon juice
1 large onion
Mix all this together in a large bowl. place chicken in marinade. Cover with a lid. Marinate for a couple of hours or over night. Roast on grill or in oven under broiler. This chicken cooks quickly because of the marinade. It's done when juices run clear. This chicken is so tender and juicy. Grill the onions too.Use tongs to turn your chicken, this keeps the juices inside and prevents it from drying out.