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

Thank you for the post! We do have many rub recipes here - just type in “rubs” in the search engine in the Recipe Exchange or check out the Rub recipes in the Ingredient Forum if you would like to see any that have been posted.

KW

Thanks KW, you would think with the amount of time I spend on forums and the Internet I would remember to use the search functions more.
That’s a bad habit I really need to drop.

Thom - this site has grown quite a bit and a lot has been added as time has passed!

If you find an ingredient thread in one spot - there is a good chance there are several more!!

There are jusst so many recipes for everyone to enjoy!

KW