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Dry Rubs
                                 Dry Rub

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
--------  ------------  --------------------------------
                        ***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
--------  ------------  --------------------------------
     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
--------  ------------  --------------------------------
                        ***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
--------  ------------  --------------------------------
                        ***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
--------  ------------  --------------------------------
                        ***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
--------  ------------  --------------------------------
   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
--------  ------------  --------------------------------
   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.