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Cooking Recipes
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Rubs
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Dry Rubs
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| Ingredients: |
- WILD WILLY'S #1DERFUL RUB
- 3/4 cup Paprika
- 2 Tbs Chili powder
- 1/4 cup Ground black pepper
- 2 Tbs Garlic powder
- 2 Tbs Onion powder
- 2 tsp Cayenne pepper
- SOUTHERN SUCCOR RUB
- 1/2 cup Paprika
- 1/2 cup Turbinado sugar
- 1/2 cup Ground black pepper
- 4 tsp Dry mustard
- 1/4 cup Salt
- 2 tsp Cayenne pepper
- POULTRY PERFECT RUB
- 3/4 cup Paprika
- 2 Tbs Onion powder
- 1/4 cup Ground black pepper
- 2 Tbs Dry mustard
- 1/4 cup Celery salt
- 2 tsp Cayenne pepper
- 1/4 cup Sugar
- Zest of 3 or 4 lemons; dried & minced
- RAGIN' CAJUN RUB
- 1/4 cup Ground white pepper
- 2 Tbs Garlic powder
- 1/4 cup Ground black pepper
- 1 Tbs Cayenne pepper
- 1/4 cup Celery salt
- 1 Tbs Dried thyme; crumbled
- 1/4 cup Brown sugar; packed
- 2 tsp Dried sage
- SWEET SENSATION
- 1/4 cup Ground allspice
- 2 tsp Ground nutmeg
- 1/4 cup Onion powder
- 2 tsp Ground cinnamon
- 2 tsp Salt
- 2 tsp Dried thyme; crumbled
- 1/4 cup Brown sugar; packed
- SOUTHWEST HEAT
- 1/2 cup Dried new mexican red chiles; ground
- 3 Tbs Ground cumin
- 1 Tbs Dried oregano; crumbled
- 1/2 cup Ground dried ancho chile
- 3 Tbs Salt
- JAMAICAN JERK RUB
- 3/4 cup Paprika
- 2 Tbs Chili powder; hot
- 1/4 cup Ground black pepper
- 2 Tbs Garlic powder
- 1/4 cup Salt
- 2 Tbs Onion powder
- 2 tsp Cayenne pepper
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| Directions: |
- Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or Habanero chiles can shoot the mercury right out the top.
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