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All Purpose Dry Rub

Mix all the spices together and store in an airtight container for up to 8 weeks. Great with ribs, brisket, and chicken.
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All South Barbeque Rub

The rub is the second most important part of the BBQ process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking leaving a bitter taste. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated. Beyond that, your rub should only be limited by your imagination. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage or whatever sounds good to you. I like to keep my rub in a shaker for easy application. Rub should be applied at least the night before smoking. Anything longer, up to three days, is better. Shake the rub over the entire surface of the meat to be smoked. Use a generous amount at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that that only results in uneven distribution, and besides, it stains your hands. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking. I find rubs to be far more useful than marinades especially for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melt through the meat during cooking to keep it moist. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis. The dry surface of the meat and the rub itself combine to produce a flavorful and attractive crust on the finished product. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properly.
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All Purpose Barbecue Rub

Mix all ingredients in small bowl.
Makes 1 cup.

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Barbeque Dry Rub

In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recomment it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipes, you have enough for five shoulders or four hams. Best if you let the meat marinate, losely covered, in the refrigerator for a good twenth-four to forty-eight hours after being rubbed.
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Bbq Ribs 1991 World Bbq

Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using.
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Blackening Rub

Use unsalted butter, melt over low heat. Heat a cast iron pan to just before melting over high heat. Should take 5 to 8 minutes. If you think you are going to ruin the pan, the heat is just about right. Make sure the meat, poultry or fish is at room temp. and dry. Thin cuts do not work well. Dip the meat, poultry or fish into the melted butter and apply an even amount of rub to each side. Put into pan and leave alone for a minute or so then check the underside of the meat for a nice dark crust. Adjust as needed. By this time you will know if your smoke detectors are working and if you should of done this outside. Turn the meat and repeat till the desired doneness is achieved. The trouble is well worth it, the taste is, in a word, fantastic! You can add more or less cayenne pepper to your taste, I've found more is usually better.
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Cajun Ragin Rub

Mix the spices throughly in a bowl. Store in a cool, dark pantry.
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Cajun Seasoning Mix (Rubs)

Blend all ingredients together. Use to season tender cuts of meat before grilling. Makes enough to season 2-4 pounds of meat(depending on personal taste).
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Caribbean Rub Or Jerk Rub

In a bowl combine all ingredients.
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Certified Angus Beef Dry Rubs

Combine ingredients, sprinkle over steak. Lightly rub into beef.
Yields: approximately two 12 ounce steaks or double recipe for a 3 pound roast.

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Chipotle Rub

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine. In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp. Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.) Makes about 3 1/4 cups. Serves 2 to 4.=20
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Dry

Combine all the ingredients and reserve.
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Dry Barbeque Rub

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops, or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.
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Dry Poultry Seasoning

Combine all ingredients and mix well. Rub into poultry and refrigerate overnight before cooking.
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Dry Rib Seasoning

Mix thoroughly. This recipe is for sprinkling on spareribs before barbequing. Use heaping measures where mixing ingredients, and do not skimp when sprinkling on ribs.
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Dry Rub And Mop

I like the rub a lot. Needs more black pepper, though. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might not be able to find them, so just them out. Same for the red chiles - or you could use cayenne instead. Experiment! Be merry!
The mop wasn't bad, but I'll try something new next time. As far as I'm concerned, it needs more tinkering.
For the trout, the rub consisted only of lemon pepper. The mop was some terriyaki sauce with a little sugar mixed in. That's it!
As far as technique goes, this is what I did:
~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an hour while smoker is coming up to temp (220degF or so). - Put chickens on. Mop after first hour, then every half hour after that. In retrospect, I will not mop this often in the future. Once per hour will probably do me. Total smoking time was about 6 hours. High winds. This was a problem, so your mileage may vary. I did move the birds around so as to get more even heat districution. Probably did that twice. - Put trout on. Mopped whenever I mopped the chickens. Total smoking time was about 2 hours. - Although the trout was consumed immediately, I let the chickens rest for about an hour afterwards.
I worried more about the chickens than I did about the trout, and I think this affected the flavor - the trout was better! Don't fret too much over this - it's supposed to be fun, right? :^)

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Dry Rub for Barbequed Chicken

Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead.
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Dry Rub for Ribs

mix all.
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Dry Rub Spice Marinade

Combine all ingredients, blending thoroughly. If reserving for later use, store in a tightly capped jar. To use, sprinkle heavily over all sides of meat and rub in well with fingers. Let meat stand at room temperature for two hours, or lightly covered overnight in the refrigerator. Sprinkle meat again lightly before grilling, broiling or baking. This recipe makes enough for 3-4 pounds spareribs. Mixture is also good on poultry.
Keeps indefinitely in tightly capped jar. Note from the cook:"The secret of a good dry rub is equal proportions of kosher salt and sugar. The salt draws juices to the surface of the meat; the sugar drinks those juices up, making a lovely, light, potently seasoned glaze on the meat.These are the herb bottles closest to my hands, if you have other stuff handy, add it as you wish: ground ginger, or dry mustard; red pepper flakes, or onion powder. Customize it any way you will."

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Dry Rubs For Beef

For all rubs: Combine ingredients; sprinkle over steak or roast. Rub in lightly. Let sit an hour or until ready to cook.

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