Rubs for grilling and barbecue
A good rub recipe can be a prized possession and help make a cookout unforgetable.
Basic Rib Rub
- 3 cups brown sugar
- 1 1/2 cup dark red chili powder
- 1/3 cup garlic
- 1/3 cup cayenne pepper
- 3 tablespoons salt
Source
No Excuses BBQ
Stubb's Restaurant Rub For Meats
- 1/2 cup black pepper, preferably medium ground
- 1/2 cup Stubb's Bar-B-Q Spice Rub
- 1/4 cup granulated garlic or garlic powder
- 3 tablespoons onion powder
- 2 tablespoons all-purpose seasoning salt
- 1 9-to-11-pound trimmed brisket, with about a 1/4-inch layer of fat
- 2 cups Stubb's Moppin' Sauce (optional)
- 8 cups woodchips, or 12 chunks, soaked
Source
Stubb Stubblefield: Archangel Of Barbecue
Pork Shoulder With Puerto Rican Adobo
- 1 yellow onion, peeled and cut into large chunks
- 5 cloves garlic, peeled
- 1/4 cup (not packed) fresh oregano leaves
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 6- to 7-pound pork shoulder
Instructions
Place the onion, garlic, oregano, salt and pepper in the bowl of a
food processor. Pulse until finely chopped. Add the vinegar and oil and process until the mixture forms a paste.
If the shoulder is tied, untie it and rub it all over with the paste and allow to marinate in the refrigerator for at least 2 hours and up to 24.
Preheat oven to 350 degrees. Place the pork on a rimmed baking sheet and roast for about 3 hours until very tender when pierced with a fork. A
thermometer inserted in the center should register 150 degrees. Remove from the oven, tent with foil and let the meat rest for about 10 minutes before slicing
Source:
Oregonian
Zocalo Coffee Rub
- 1 cup finely ground coffee, Costa Rican
- 1/4 cup sweet paprika
- 1/4 cup cocoa powder
- 2 tablespoon chile powder
- 2 tablespoon dry mustard
- 2 tablespoons granulated garlic
Source
Bob's Brew and Q
Other recipes
