Dry Rubs
Dry Rub
Amount Measure Ingredient -- Preparation Method
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1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
Combine all ingredients, and mix well.
Dry Rub #1
Amount Measure Ingredient -- Preparation Method
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***GRILLIN' AND CHILLIN' #GR360***
1 tablespoon Paprika -- Hungarian
1/2 teaspoon Celery salt
1/2 teaspoon Sugar
1/2 teaspoon Sage
1/2 teaspoon Mustard
1/2 teaspoon Chipotle powder
Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.
Dry Rub #10
Amount Measure Ingredient -- Preparation Method
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1/2 cup Dried -- crushed, New
-- Mexican
Chilis
1/2 cup Dried Anchos -- ground
3 tablespoons Salt
1 tablespoon Fresh thyme
1 tablespoon Dry mustard
Combine all the ingredients and reserve.
Dry Rub #12
Amount Measure Ingredient -- Preparation Method
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***GRILLIN' AND CHILLIN' #GR364***
1 clove garlic roasted
Minced
2 tablespoons Celery -- minced
1 tablespoon Ground pepper
1 tablespoon Thyme -- minced
1 tablespoon Brown sugar
1 cup Rosemary -- minced
Combine all ingredients.
Dry Rub #3
Amount Measure Ingredient -- Preparation Method
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***GRILLIN' AND CHILLIN' #GR363***
3/4 cup Paprika
3/4 cup Cracked black pepper
1/4 cup Salt
2 tablespoons Toasted crushed cumin seeds
2 tablespoons Minced garlic
2 tablespoons Minced onion
Combine all ingredients.
Dry Rub #4
Amount Measure Ingredient -- Preparation Method
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***GRILLIN' AND CHILLIN' #GR360***
4 tablespoons Brown sugar
4 tablespoons Kosher salt
4 tablespoons Black pepper
4 tablespoons Fresh dill
Combine all ingredients and reserve.
Willingham's General Dry Rub
Recipe By : John Willingham
Amount Measure Ingredient -- Preparation Method
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3 tablespoons salt
1 tablespoon black pepper -- freshly ground
1 1/2 teaspoons lemon pepper
1/2 teaspoon onion salt
1 teaspoon mild chili powder
1/2 teaspoon dry mustard
2 tablespoons brown sugar
1 1/2 teaspoons garlic salt
1 tablespoon citric acid -- powdered
-- (Ever-Fresh)
1 teaspoon white pepper
Combine ingredients and keep in a glass jar with a tight-fitting lid. Store in a cool dark place.
Willingham's Poultry Dry Rub
Recipe By : John Willingham
Amount Measure Ingredient -- Preparation Method
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4 tablespoons salt
1 tablespoon black pepper -- freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon marjoram -- dried
1 tablespoon sage -- dried
1 tablespoon cornstarch
In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust.
Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.
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