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Dry Rub Recipes

July 22, 2005
Mama Lyn's Rub #1
  • 6 tsp. salt
  • 1 tsp. lemon powder
  • 2 1/2 tsp. black pepper
  • 6 tsp. sugar
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper

Mama Lyn's Rub #2

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  • 6 Tbsp. salt
  • 6 Tbsp. sugar
  • 1 Tbsp. dry lemon powder
  • 2 Tbsp. cayenne pepper
  • 2 1/2 Tbsp. black pepper
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground bay leaves
  • 1 Tbsp. paprika
  • 2 Tbsp. dry mustard

Mama Lyn's Rub #3

  • 2 1/2 Tbsp. dark brown sugar
  • 2 Tbsp. paprika
  • 2 tsp. dry mustard
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1-1/2 tsp. dried sweet basil
  • 1 tsp. ground bay leaves
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground savory
  • 3/4 tsp. dried thyme
  • 3/4 tsp. freshly ground black pepper
  • 3/4 tsp. white pepper
  • 1/8 tsp. ground cumin
  • Salt, to taste

Mama Lyn's Rub #4

  • 4 Tbsp. salt
  • 1/2 Tbsp. white pepper
  • 1 Tbsp. celery salt
  • 3 Tbsp. paprika
  • 2 Tbsp. black pepper
  • 1/2 Tbsp. garlic powder
  • 2 Tbsp. cayenne
  • 2 Tbsp. chili powder
  • 1 Tbsp. dry mustard
  • 1/2 Tbsp. dried lemon peel (zest)

Mama Lyn's Rub #5

  • 1/4 cup chili powder
  • 1 Tbsp. curry powder
  • 3 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dry mustard
  • 1 tsp. white pepper
  • 2 tsp. celery salt
  • 1 tsp. oregano
  • 1 tsp. parsley flakes

Mama Lyn's Rub #6

  • 4 Tbsp. ground allspice
  • 1 Tbsp. dried thyme
  • 2 Tbsp. paprika
  • 1 tsp. ground red pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/4 tsp. black pepper

Mix all ingredients.

Mama Lyn's Rub #7

  • 6 Tbsp. garlic powder
  • 6 Tbsp. onion powder
  • 2 Tbsp. allspice
  • 1 Tbsp. dried ground chipotle
  • 2 Tbsp. Hungarian paprika
  • 2 Tbsp. brown sugar
  • 4 1/2 tsp. thyme
  • 4 1/2 tsp. cinnamon
  • 1 1/2 tsp. nutmeg
  • 1/2 tsp. ground habanera
  • 2 lemons peel ( powdered)

In a bowl combine all ingredients.

Mama Lyn's Rub #8

  • 1/4 cup chili powder
  • 1 tsp. onion powder
  • 1 Tbsp. curry powder
  • 1 tsp. garlic powder
  • 1 tsp. dry mustard
  • 1 tsp. white pepper
  • 1 tsp. oregano
  • 2 tsp. celery salt
  • 1 tsp. parsley flakes

Mama Lyn's Rub #9

  • 2 1/2 Tbsp. dark brown sugar
  • 2 Tbsp. paprika
  • 2 tsp. dry mustard
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 1/2 tsp. dried sweet basil
  • 1 1/2 tsp. course ground black pepper
  • 1 tsp. dried bay leaves
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground savory
  • 3/4 tsp. dried thyme
  • 1/2 tsp. white pepper
  • 1/8 tsp. ground cumin
  • 1 tsp. cayenne pepper
  • 1/2 tsp. ground cloves
  • 1 tsp. Adobo
  • 1 Tbsp. pickling spices ( powdered)
  • 1/2 tsp. salt

Place all the above into a blender and mix well.

Mama Lyn's Rub #10

  • 4 Tbsp. chopped fresh rosemary
  • 2 tsp. salt
  • 1/4 tsp. cayenne
  • 1 tsp. dry mustard
  • 1 tsp. dried oregano
  • 3 tsp. garlic powder
  • 2 Tbsp. black peppercorns
  • 2 Tbsp. white peppercorns
  • 1 Tbsp. pink peppercorns

Mama Lyn's Rub #11

  • 5 cups dark brown sugar
  • 4 cups paprika
  • 1 2/3 cups garlic powder
  • 1 2/3 cups onion powder
  • 1 2/3 cups dry mustard
  • 1 1/3 cups dried sweet basil
  • 3/4 cup ground bay leaves
  • 2/3 cup ground coriander
  • 2/3 cup ground savory
  • 2/3 cup dried thyme
  • 2/3 cup ground black pepper
  • 2/3 cup ground white pepper
  • 4 Tbsp. ground cumin
  • 5 cups seasoning salt
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Simple to make, all measurements are the same! Use the same measure for each part; ex. tsp., or Tbsp., or 1 cup, or a fist full.

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Simple, 6 spices and ribs. Preheat an oven to 350 degrees F. Mix everything together in a small bowl. Rub mixture onto the spareribs.

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My sister-in-law made ribs at a family outing for her mom's birthday. They were delicious and she graciously shared her recipe.

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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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Questions

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Anyone have any good rub recipes for chicken?

Thanks,
Mary

Answers

July 22, 20080 found this helpful

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..

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By Debbie M (Guest Post)
July 23, 20080 found this helpful

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.

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By Margie Minard (Guest Post)
July 23, 20080 found this helpful

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.

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By Mike (Guest Post)
July 24, 20080 found this helpful

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.

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July 24, 20080 found this helpful

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!

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July 27, 20080 found this helpful

Here is a few from www.recipezaar.com , just go there and type in chicken rub, there are 27 recipes

Memphis Rub
* 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
===================================
Chicken Rub
* 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
===================================
Spicy Rub

* 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

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February 17, 2005

I'm looking for a recipe for a dry barbeque rub to put on meats before cooking them, instead of drowning it bbq sauce.

Thanks,

momofrsd

Answers

By Donna Marie. (Guest Post)
February 18, 20050 found this helpful

Go onto http://www.foodnetwork.ca and they have Emeril's dry rub recipe on there. It's great.

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By MD Dutt (Guest Post)
May 27, 20050 found this helpful

Dear MOMOFRSD,
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.
1.Lemon juice
2.Paste of Ginger & Garlik
3.Ground Red Chilli .
4.Ground Termuric
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.

In addition

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May 28, 20050 found this helpful

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.

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By Susie (Guest Post)
June 22, 20050 found this helpful

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.

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