Rubs
Hi All,
I didn't notice any rub recipes here so I figured I'd give ya all 4 of my favorites.
To me rubs are an essential to BBQ. In fact I use rubs in alot of my cooking, I'll even sprinkle some of the sweet rub on my eggs in stead of using salt and pepper.
These are the dry rubs I use most often and can be used on beef, pork, lamb, and what ever your imagination and taste buds think they will taste good on.
Depending on the size of the meat I'm putting them on, I'll cover the meat, wrap it in plastic wrap (or film) and let it rest in the frig for between 1 hour (small cuts) to 24 hours (large cuts) before cooking.
Basic Rub
4 parts kosher or coarse salt
4 parts garlic powder
2 parts black pepper
1 part cayenne
Sweet Rub
8 parts brown sugar
4 parts kosher or coarse salt
4 parts paprika
2 parts garlic powder
2 parts black pepper
1 part allspice
1 part cayenne
Puerto Rican Pig Powder
1/2 cup kosher or coarse salt
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons dried parsley
1 1/2 tablespoons ground cummin
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
Dry Rosemary Rub
1/2 cup dried rosemary
2 tablespoons dried oregano
1 tablespoon dried crumbled sage
2 tablespoons dried garlic flakes
1/4 cup kosher or coarse salt
2 tablespoons cracked black pepper
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