Recipes
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Emeril s Rustic Rub
Combine all ingredients and store in an air-tight container.
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Category:
Rubs
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Gourmet Poultry Seasoning Rub
Combine ingredients-mix well. Rub into poultry before grilling.
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Category:
Rubs
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Hot Times Rub
Mix all ingredients thoroughly. Use the rub on fowl, but especially on turkey. Excellent!!
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Category:
Rubs
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Hotted Honey Rub
Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.
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Category:
Rubs
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Jamaican Jerk Rub
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
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Category:
Rubs
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Jerk Seasoning Rub
Combine and store in an airtight container, yield: 1/3 cup. Directions for gift card: Rub or sprinkle jerk seasoning on chicken and seafood before broiling or grilling
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Category:
Rubs
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Memphis In May Dry Rub
I make something that I call Memphis in May Dry Rub. It is made with 4 tsp paprika, 2 tps salt, 2 tsp onion powder, 2 tsp Black pepper, 2 tsp white pepper and 1 tsp cayenne pepper. You mix this up in a jar, closed the lid, and shake well to mix. I then put this in a bottle and added 2 cups of apple cider vinegar, gave it a good shaking and BINGO its almost there. A little too hot and I need to cut back a little on the pepper (at least on the cayenne). Maybe cut the black pepper back to 1 1/2 tsp, the White to 1 tsp and>> the cayenne to 1/4 or 1/2 tsp. Like I said this ain't exactly it, but by golly it's damn close. If you like you may want to add a little garlic powder and/or some dry mustard. Maybe even a little ground cumin. Just thought I would pass this along to all you COLD weather cookers and smokers out there who only get to cookout about half the year. (Yes, Ed, I do include you, up there in Connecticut, in these numbers.)
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Category:
Rubs
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Memphis Style Dry Marinade for Ribs
Grind ingredients until fine and combine well. Hand rub this dry marinade on washed and dried spareribs several hours up to several days before smoking or cooking.
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Category:
Rubs
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Moroccan Rub
In small bowl, stir together all of the ingredients. Use immediately or store in a tightly covered contianer for up to 1 month.
Rub onto the meat or poultry and let stand 15 minutes or refrigerate up to 4 hours before grilling.
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Category:
Rubs
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Pat s Venison Rub
This turned out great but wasn't quite right. The sumac berries were awesome! They have a tart but mild flavor. I found out about these while perusing a Penzey's catalog (1-414-574-0277). Bought them out of curiousity and use them regularly now. The rub does need another flavor though, I think I could get rid of the basil. Next time I'll try a little coriander or thyme and some white pepper. I also plan on creating a version of this rub for chicken.
Ingredients
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Category:
Rubs
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Poultry Perfect Rub
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
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Category:
Rubs
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