1:04 AM 7/19/98

BBQ Dry Rubs

These Rubs can be used from 30 minutes to 24 hours before cooking. ALLWAYS refrigerate meat. I often use the first Rub for general seasoning instead of salt and pepper. 
Enjoy,
Gary
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Emeril's Essence Creole Seasoning
Serving Size  : 30  
   
   2 1/2  tablespoons   paprika
   2      tablespoons   salt
   2      tablespoons   garlic powder
   1      tablespoon    black pepper
   1      tablespoon    onion powder
   1      tablespoon    cayenne pepper
   1      tablespoon    dried oregano
   1      tablespoon    dried thyme

Combine all ingredients thoroughly.
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Danny's Rib Dry Rub

          1 cup brown sugar
          1/2 cup paprika
          2 tablespoons salt
          1 tablespoon granulated garlic
          1 tablespoon onion powder
          1 tablespoon black pepper
          1 tablespoon white pepper
          1 tablespoon cayenne pepper

          This may be a little much on the cayenne pepper for some folks,
          but that's the way they like it around here. I am a firm believer            in brown sugar for a rib rub. Really gives them that nice dark red
          cherry look, and eye appeal is very important in the food
          business...plus it taste good!

          After the ribs come off the pit, I baste them with a quick coat of
          an old Southern recipe of vinegar, mustard, and brown sugar, for
          an added deeper, richer, cherry appearance, and flavor. Works
          great for me, and when you open your BBQ House, you might
          want to give it a try!
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Danny's General Purpose Dry Rub

          3/4 cup paprika
          1/4 cup black pepper
          1/4 cup salt
          1/4 cup sugar
          2 tablespoons chili powder
          2 tablespoons garlic powder
          2 tablespoons onion powder
          1 tablespoon cayenne pepper

          Combine all ingredients and mix thoroughly. Rub meat to be
          barbecued with the dry rub and allow to marinate in the
          refrigerator overnight.
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Emeril's Southwest Seasoning: 

                            2 tablespoons chili powder 
                            2 teaspoons ground cumin 
                            2 tablespoons paprika 
                            1 teaspoon black pepper 
                            1 tablespoon ground coriander 
                            1 teaspoon cayenne pepper 
                            1 tablespoon garlic powder 
                            1 teaspoon crushed red pepper 
                            1 tablespoon salt 
                            1 tablespoon dried oregano 

                            Combine all ingredients thoroughly. 

                            Yield: 1/2 cup 

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Gibsons Roasting Salt (from Steak Lovers Cookbook by William Rice)

1/2 C kosher salt
1 Tbl dried basil
1 Tbl coarsly ground black pepper
2 bay leaves, broken into pieces
2 1/4 tsp garlic powder
2 1/4 tsp onion powder
2 1/4 tsp dried thyme
1/8 tsp cayenne pepper

Combine all indgedients in a food processor or blender.  Blend for 30
seconds.
Transfer to clean container and label.  Store with other spices.

Beer Mop

12 oz beer
1/2 C cider vinegar
1/2 C water
1/4 C canola or corn oil
1/2 med. onion, chopped
4 large garlic cloves, minced
1 Tbl Worcestershire sauce
1 Tbl Gibson's Roasting Salt

Combine the mop ingredients in a small saucepan and warm over low heat.

Enjoy!
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 All South Barbeque Rub

Recipe By     : Richard Thead
   2      tablespoons   salt
   2      tablespoons   sugar
   2      tablespoons   brown sugar
   2      tablespoons   ground cumin
   2      tablespoons   chile powder
   2      tablespoons   freshly cracked black pepper
   1      tablespoon    cayenne pepper
   4      tablespoons   paprika
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Barbeque Rub (KCBS)

Recipe By     : Kansas City Barbeque Society, The Passion of Barbeque

     2      c             Sugar
     1/4  c             Paprika
   2      ts            Chili Powder
     1/2  t             Cayenne
     1/2  c             Salt
   2      ts            Black Pepper
   1      t             Garlic Powder

Combine all ingredients and use as a rub for any barbequed meat
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                 Bbq Dry Rub  12/22/91

Recipe By     : Overton Anderson

     1      tb            Chile, ground, New Mexico
   2      ts            Paprika, hungarian
   1      t             Cumin, powder
   1      t             Coriander -- ground
   1      t             Salt
   1      t             Onion powder
   1      t             Garlic powder
     1/2  t             Mustard, dry, Coleman's
     1/2  t             Black Pepper -- freshly ground
     1/2  t             Thyme, leaves, dried
     1/2  t             Curry powder
     1/2  t             Allspice, ground

Mix all ingredients.  Rub on meat and refrigerate the night before smoking.

Comment: Consider halving the chile for a  milder rub.
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                       Bruce's BBQ Rub (circa 1993)

Recipe By     : The Great Barbecue Companion by  Bruce Bjorkman

       1/2  c             Light brown sugar, packed
     1/2  c             White vinegar
     1/4  c             Seasoned salt
     1/4  c             Onion powder
     1/4  c             Paprika
   2      tb            Pepper
   2      tb            Chile powder
   2      tb            Dry mustard
   1      t             Poultry seasoning
   1      t             Thyme
   1      t             Tarragon
   1      t             Ginger
     1/2  t             Allspice

Place all ingredients in a resealable gallon-size freezer bag.   Make sure
bag is sealed.  Shake and tumble the mixture until all ingredients are
thoroughly mixed
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                               CHIPOTLE RUB

Recipe By     : La Parilla: The Mexican Grill  Reed Hearon

       1/4  cup           dried Mexican oregano*
     1/4  cup           corn oil
   5                    dried chipotle chiles* -- stemmed, seeded,
                        and deveined (wear rubber gloves)
   5                    ancho chiles* -- seeded and deveined
                        (wear rubber gloves)
  25                    garlic cloves
   1 1/2  cups          coarse salt

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.
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NOTES : The following recado is a dry rub that gives a burst of flavor to
almost any meat or vegetable but is particularly wonderful on beef and corn.
* available at Mexican markets and some specialty produce markets

                   Cowtown Cookers' Basic Barbecue Rub

     2      Cups          sugar
   1 1/2  Cups          barbecue spice
     3/4  Cup           salt
     1/2  Cup           seasoned salt
     1/2  Teaspoon      paprika
     1/2  Teaspoon      cayenne pepper
   1      Tablespoon    mustard seed

Combine all ingredients and mix well. Sprinkle generously on meat and rub it
in. Let sit at least 30 minutes before cooking
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Dry Rub #  1

Recipe By     : Bobby Flay and Jack McDavid

     1      tablespoon    Hungarian paprika
     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.
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                               Dry Rub #  3

Recipe By     : Bobby Flay and Jack McDavid

       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
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                               Dry Rub #  4

Recipe By     : Bobby Flay and Jack McDavid

     4      tablespoons   Brown sugar
   4      tablespoons   Kosher salt
   4      tablespoons   Black pepper
   4      tablespoons   Chopped fresh dill

   Combine all ingredients and reserve.  Use as recipe directs.
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                               Dry Rub #  6

Recipe By     : Bobby Flay and Jack McDavid

     1      cup           Salt
   1      cup           Paprika
   1      cup           Freshly-ground black pepper
   1      cup           Cumin
   1      cup           Ancho chile powder

   Mix the ingredients together well.  Use as a rub for pork ribs.
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                               Dry Rub # 10

Recipe By     : Bobby Flay and Jack McDavid

       1/2  cup           Dried, crushed, New Mexican chiles
     1/2  cup           Dried Anchos -- ground
   3      tablespoons   Salt
   1      tablespoon    Fresh thyme
   1      tablespoon    Dry mustard

   Combine all the ingredients and reserve until ready to use.

  