12:27 AM 7/19/98
BBQ Rubs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~````
Kansas City Rib Rub 
drsmoove@aol

Yield: 2 1/2 cups

Ingredients:
cup cane sugar
1/3 cup paprika
1/4 cup seasoned salt
1/4 cup garlic salt
1/4 cup celery salt
2 Tbs. onion salt
2 Tbs. barbecue seasoning
2 Tbs. chili seasoning
2 Tbs. black pepper
1 Tbs. lemon pepper
2 tsp. ground ginger
1/2 tsp. thyme
1/2 tsp. allspice
1/2 tsp. cayenne pepper

Preparation:
Combine all ingredients in a bowl and mix well. Rub the ingredients liberally over the ribs. Let the ribs stand at room temperature for up to 15 minutes. Store the rub in an airtight container in a cool place.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Rub And Mop

Recipe By     : Jody Baze
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          DRY RUB:
     1/2  cup           paprika
     1/4  cup           golden brown sugar
     1/8  cup           salt
     1/8  cup           granulated garlic
     1/8  cup           chipotle peppers -- ground
   1      tablespoon    celery salt
   1      tablespoon    onion powder
   1      tablespoon    freshly cracked black pepper
   1      tablespoon    Chimayo red chile -- ground
                        MOP:
  14 1/2  ounces        canned chicken broth
     1/2  cup           orange juice
   2      tablespoons   worcestershire sauce
   2      tablespoons   above listed rub

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? :^)

So that's it. Comments and musings always welcome. Have a super weekend
everybody!

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                     *  Exported from  MasterCook  *

                         Dry Rub Masion Bbq Spice

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Barbecue                         Beef
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2      Tablespoons   paprika
   1      Tablespoon    chili powder
   1      Teaspoon      cumin
   1      Teaspoon      coriander
   1      Teaspoon      sugar
   1      Teaspoon      salt
     1/2  Teaspoon      dry mustard
     1/2  Teaspoon      pepper
     1/2  teaspoon      thyme
     1/2  teaspoon      curry powder
     1/2  teaspoon      cayenne

mix all ingredients together and use as desired to rub on meats before
grilling.

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                     *  Exported from  MasterCook  *

                             Herbed Pecan Rub

Recipe By     : Better Homes & Gardens, July 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2  cup           pecans -- broken
   3      cloves        garlic -- cut up
     1/2  cup           fresh oregano
     1/2  cup           fresh thyme
     1/2  teaspoon      lemon peel -- finely shredded
     1/2  teaspoon      black pepper
     1/4  teaspoon      salt
     1/4  cup           cooking oil

In a blender or food processor, combine all ingredients EXCEPT oil.  Cover
and blend several times, scaping sides, until a paste forms.  With machine
running, gradually add oil until mixture forms a paste.  Rub onto fish or
chicken.

Makes 1/2 cup, enough for 3 pounds of meat.

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                     *  Exported from  MasterCook  *

                        HOW TO, MARINADES AND RUBS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats                            Low Calorie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          *****  NONE  *****

A MARINADE IS A HGIHLY SEASONED LIQUID USED TO IMPART FLAVOR AND IN SOME
CASED, TENDERIZE TOUGHER MEATS.  A RUB IS A HGIHLY CONCENTRATED BLEND OF
HERBS AND SPICESTHAT FLAVORS THE EXTERIOR OF THE MEAT AS IT GRILLS.
MARINADES CONSIST OF LIQUID INGREDIENTS SUCH AS FRUIT OR VEGETABLE JUCES,
WINE OR WATER AND OIL IN COMBINATION WITH SEASONING FOR SEVERAL HOURS OR  AS
LONG AS OVERNIGHT TO IMPART FLAVOR AND/OR TENDERIZE.  TO TENDERIZE A
MARINADE MUST CONTAIN AN ACIDIC INGGREDIENT SUCH AS LEMON JUICE, WINE,
VINEGAR, OR YOGART, THE ACID PENETRATES MEAT FIBERS TO HELP TENDERIZE  THEM.
RUBS ARE APPLIED TO THE EXTERIOR SURFACE OF TTHE MEAT JUST BEFORE  GRILLING;
THEY NEED NO STANDING TIME.  HOWEVER FOR CONVENIENCE RUBS MAY BE  APPLIED
SEVERAL HRS IN ADVANCE.  THE COATED MEAT SHOULD BE REFRIGERATED  UNTIL
GRILLING TIME. FLAVORS BECOME MORE PRONOUNCED THE LONGER THE RUB IS ON THE
MEAT. CREATE YOUR OWN BLEND OR SEASONINGS FOR RUBS OR USE A COMMERCIAL
BLEND. TIPS FOR MARINADE ALWAYS MARINATE
 IN THE REFRIGERATOR; NEVER AT ROOM TEMP  ALLOW 1/4-1/2 CUP OF MARINADE FFOR
EACH 1-2 LBS MEAT MARINADES MAY BE  COOKED OR UNCOOKED.  COOKED MARINADES
SHOULD BE COMPLETELY COOLED BEFORE  USE. A HEAVY DUTY PLASTIC FOOD BAG IS
CONVENIENT FOR MARINATING. SELECT DISHES  IN WHICH THE MEAT WILL FIT SNUGLY
BUT LIE FLAT TURN MEAT OCCASIONALLY  DURING MARINATING SO ALL SIDES ARE
EXPOSED TO THE MARINADE FOR  TENDERIZATION TO TAKE PLACE MOST MEAT CUTS MUST
BE MARINATED FOR AT LEAST  6 HRS, OR AS LONG AS OVERNIGHT. FOR FLAVOR
MARINATE 15 MIN OR AS LONG AS 2 HRS. MARINADES MAY ALSO BE BRUSHED ON DURING
GRILLING. DISCARD USED MARINADES NEVER REUSE THEM.

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                     *  Exported from  MasterCook  *

                                Jerk  Rub

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Spices/Etc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1                    Onion, fine chopped
     1/2  c             Scallion, finely chopped
   2      ts            Ground thyme
   2      ts            Salt
   1      t             Allspice
     1/4  t             Ground nutmeg
     1/2  t             Ground cinnamon
   4                    Hot peppers, finely ground
   1      t             Black pepper

  If you've ever had jerked chicken or pork this is the rub that's used.

      Mix together all the ingredients to make a paste.  a food processor
      fitted with a steel blade is ideal for this store leftovers in the
      refrigerator in a tightly closed jar for about a month.

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                     *  Exported from  MasterCook  *

                         Jim Goode's Bbq Beef Rub

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2 1/2  tb            Dark-brown sugar
   2      tb            Paprika
   2      ts            Dry mustard
   2      ts            Onion powder
   2      ts            Garlic powder
   1 1/2  ts            Dried sweet basil
   1      t             Ground bay leaves
     3/4  ts            Ground coriander
     3/4  ts            Ground savory
     3/4  ts            Dried thyme
   3 3/8  ts            Freshly ground black pepper
     3/4  ts            White pepper
     1/8  t             Ground cumin
                        Salt, to taste

  NOTE:  Good for beef, pork, lamb.  Easy to fix and stores well.
         Mixture of spices can be kept to use all season (4 months).
         Doesn't need refrigeration.

  To use:  Massage into meat the night before cooking.  Wrap meat well
  in plastic wrap and refrigerate until ready to grill.  The flavors
  will be absorbed into the meat.

  Per tablespoon:  18 calories, .3 g fat, no cholesterol

  Goode Company Texas Barbecue in Houston, Tx recipe from Austin
  American Statesman, May 95 posted by teri chesser May 95

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                     *  Exported from  MasterCook  *

                         Maple Sugar Smoking Rub

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meat                             Native

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
            MM             -- 
   1      MM            M-------------------SPIRIT OF THE
                        HARVEST------------------------
     1/2  c             Salt, coarse
   1      c             Sugar, maple
   1      t             Peppercorns

  Brown sugar can be substituted for maple sugar.

  Coarsely grind peppercorns.  Mix all ingredients.

  Pat meat or fish dry and rub inside and out with seasoning mixture.
  Place in cool, dry place for about 1 hr.  Place wood chips in water
  to soak. Smoke until done.

  If you do not have a smoker or wish to build the traditional Indian
  one described here, improvise by building a charcoal fire with all
  vents open. While fire is burning down, loop a piece of kitchen
  string under gills of each trout.  Bring ends of string through vent
  holes of grill cover and tie so that fish are suspended from lid and
  tails remain at least 6" above coals.  When coals have burned down
  and are covered with white ash, sprinkle 1/3 of damp wood chips over
  fire and place on grill. Smoke trout for about 1 hour, adding more
  damp wood chips every 15-20 minutes to keep up smoke.  Remove fish
  and serve hot or at room temp. Refrigerated, smoked fish will last
  about 1 week.

  Posted on GEnie by THE-MCGILLS [JOHN__CARRIE], Sat Sep 19, 1992

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
  echo moderator, net/node 004/005

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                     *  Exported from  MasterCook  *

                            MARINADES AND RUBS

Recipe By     : Larry A. Willrath
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          NE  *****


A marinade is a hgihly seasoned liquid used to impart flavor and in some
Cased, tenderize tougher meats.  A rub is a hgihly concentrated blend of
Herbs and spicesthat flavors the exterior of the meat as it grills.
Marinades consist of liquid ingredients such as fruit or vegetable juces,
Wine or water and oil in combination with seasoning for several hours or
As long as overnight to impart flavor and/or tenderize.  To tenderize a
Marinade must contain an acidic inggredient such as lemon juice, wine,
Vinegar, or yogart, the acid penetrates meat fibers to help tenderize
Them.
Rubs are applied to the exterior surface of tthe meat just before
Grilling; they need no standing time.  However for convenience rubs may be
Applied several hrs in advance.  The coated meat should be refrigerated
Until grilling time.
Flavors become more pronounced the longer the rub is on the meat.
Create your own blend or seasonings for rubs or use a commercial blend.
Tips for marinade always marinate in the refrigerator; never at room temp
Allow 1/4-1/2 cup of marinade ffor each 1-2 lbs meat marinades may be
Cooked or uncooked.  Cooked marinades should be completely cooled before
Use.
A heavy duty plastic food bag is convenient for marinating. Select dishes
In which the meat will fit snugly but lie flat turn meat occasionally
During marinating so all sides are exposed to the marinade for
Tenderization to take place most meat cuts must be marinated for at least
6 hrs, or as long as overnight.
For flavor marinate 15 min or as long as 2 hrs.
Marinades may also be brushed on during grilling.
Discard used marinades never reuse them.

Larry A. Willrath

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                     *  Exported from  MasterCook  *

                              Meat Fish Rub

Recipe By     : Field and Stream
Serving Size  : 1    Preparation Time :0:00
Categories    : Barbecue                         Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1      Cup           Paprika
     1/4  Cup           Onion Powder
     1/8  Teaspoon      Cayenne
     1/2  Teaspoon      White Pepper
   2      Teaspoons     Chili Powder
   3      Tablespoons   Brown Sugar
     1/2  Cup           Granulated Sugar
   1      Teaspoon      Curry Powder
     1/2  Teaspoon      Black Pepper
     1/4  Cup           Salt

This seasoning rub can be used on all types of wild game and fish.  Dust the
meat of fish before grilling or smoking.

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                     *  Exported from  MasterCook  *

                          Memphis In May Dry Rub

Recipe By     : Wendell  D. Smith
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     4      teaspoons     paprika
   2      teaspoons     salt
   2      teaspoons     onion powder
   2      teaspoons     black pepper
   2      teaspoons     white pepper
   1      teaspoon      cayenne
   2      cups          apple cider vinegar

 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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                     *  Exported from  MasterCook  *

                  North Carolina: Eastern Rub And Sauce

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          -----RUB-----
   2      Teaspoons     Salt
   2      Teaspoons     Brown sugar
   2      Teaspoons     Cumin
   2      Teaspoons     Chile powder
   2      Teaspoons     Black pepper
   1      Teaspoon      Cayenne pepper
     1/4  Cup           Paprika
                        -----SAUCE-----
   1      Cup           White vinegar
   1      Cup           Cider vinegar
   1      Tablespoon    Sugar
   1      Tablespoon    Red pepper flakes
   1      Tablespoon    Tabasco
   1      Tablespoon    Black pepper

Use rub on meat and allow to set until rub looks moist.  For sauce, blend
all ingredients and allow flavors to blend.

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                     *  Exported from  MasterCook  *

                               Poultry Rub

Recipe By     : John Willingham's World Champion Bar-B-Q
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     4      tb            Salt
   3      tb            Light brown sugar
   1      tb            Onion salt
   1      tb            Freshly Ground Black Pepper
   1      tb            White pepper
   1      tb            Lemon pepper
   1      tb            Cayenne pepper
   1      tb            Chili powder
   1      tb            Marjoram, dried
   1      tb            Sage, dried
   1      tb            Cornstarch

In the top of a double boiler, combine all the ingredients except the
cornstarch.  Heat over simmering water until the ingredients are warm to the
touch.  Stir continuously during heating.  As the sugar dissolves, it may
form a crust.

Transfer to a bowl and cool to room temperature.  Break the crust and rub
the mixture between your fingers so that it returns to granular form.  Add
the cornstarch and stir.

Use immediately or store in a tightly covered glass container in a cool,
dark place for several months.

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NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow

                     *  Exported from  MasterCook  *

                              Red's Dry Rub

Recipe By     : Chile Pepper Magazine - Sep/Oct 1990
Serving Size  : 8    Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1      11 oz can     chili powder -- fine ground, light
   1      tablespoon    cayenne pepper
   2      tablespoons   black pepper
   4      tablespoons   garlic powder
     1/2  cup           lemon juice

Thoroughly coat all surfaces of the meat with lemon juice, and rub in well.
Combine all of the dry ingredients in a bowl, and sprinkle generously all
over the meat, rubbing in well. Make sure that the meat is entirely covered.
Store leftover rub in a tightly sealed container in the 'fridge.

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NOTES : Red Caldwell is a freelance cook and food writer based in San
Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili
cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and
Skillet, has just been released by Corona Publishing of San Antonio, Texas.

Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow

                     *  Exported from  MasterCook  *

           Rib Rub With A Mexican Influence ("Tex-Mex Rib Rub")

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Spice                            Tex-Mex
                Condiments                       Bbq

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2       tb           Sweet paprika
     1/2   ts           Black pepper
     1/2   ts           Cayenne
   1       t            Dry mustard
   1       tb           Brown sugar
   2       tb           Chili powder
   1       t            Garlic powder
   1       t            Ground cumin
   1       t            Onion powder
   1       t            Ground achiote seeds

  A couple of folks have asked about my mention of an achiote rub for
  chicken for green chile/chicken sandwiches. I can't for the life of
  me find the recipe I've used in the past, but this one looks good.
  It's from Babs Woods, who may be on this list; I can't remember. As
  usual, chile-heads adjust heat as endorphin addiction dictates:

  Use on about 2lbs meat.  (Recipe can be doubled, for 4 lbs. of meat or
  ribs.)  Bake, roast, grill, whatever, until meat is properly cooked.
  Store dry rub in screwtop jar until use.

  Curtis Jackson  cjackson@mv.us.adobe.com From the Chile-Heads Recipe
  Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
  Combine in a small bowl:

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                     *  Exported from  MasterCook  *

                               Southern Rub

Recipe By     : Bobby Flay and Jack McDavid
Serving Size  : 1    Preparation Time :0:00
Categories    : Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2      tablespoons   Salt
   2      tablespoons   Sugar
   2      tablespoons   Brown sugar
   2      tablespoons   Ground cumin
   1      tablespoon    Ancho chile powder
   1      tablespoon    Pasilla chile powder
   1      tablespoon    Freshly cracked black pepper
   1      tablespoon    Cayenne
   4      tablespoons   Paprika

   Mix all ingredients together well.  Makes about 1 cup of rub.

   Recipe Source:
GRILLIN' & CHILLIN'  with Bobby Flay and Jack McDavid
>From the TV FOOD NETWORK - (Show # GR-3613 broadcast 07-29-1996)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by MR MAD, aka Joe Comiskey  -
jpmd44a@prodigy.com

     08-11-1996

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                     *  Exported from  MasterCook  *

                           Sweet and Spicy Rub

Recipe By     : Better Homes & Gardens, July 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces And Rubs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2      tablespoons   butter -- or margarine
   1      teaspoon      ground cinnamon
     1/2  teaspoon      salt
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground red pepper
     1/2  teaspoon      ground black pepper
     1/4  teaspoon      ground cardamom
     1/8  teaspoon      ground cloves
     1/8  teaspoon      ground nutmeg
   1      tablespoon    sugar

In a small saucepan, melt the butter.  Stir in all ingredients EXCEPT
sugar.  Remove from heat and then add sugar.  Cool and rub onto meat.

Makes 1/4 cup, enough for 4 pounds of meat.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
karl's Rub # 1
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon Mexican leaf oregano
1/2 teaspoon crushed coriander seeds
4 New York strip steaks 

Combine all ingredients except steak. Rub onto steaks; refrigerate 2
hours before grilling. Grill on covered grill over
medium-hot Kingsford briquets 7 to 10 minutes, or to desired doneness,
turning once.  
--------------------------------------------------------------------
karl's Rub # 2
   6      teaspoons     SALT
   1      teaspoon      LEMON POWDER
   2 1/2  teaspoons     BLACK PEPPER
   6      teaspoons     SUGAR
   2      teaspoons     MSG
   1      teaspoon      PAPRIKA
-------------------------------------------------------------------
Karl's Rub # 3
6 Tbsp salt
6 Tbsp sugar
1 Tbsp dry lemon powder
2 Tbsp MSG or other pep powder
2 1/2 Tbsp black pepper
2 Tbsp garlic powder
2 Tbsp ground bay leaves
1 Tbsp paprika
2 Tbsp dry mustard
------------------------------------------------------------------
Karl's Rub # 4
          2-1/2 Tablespoons dark brown sugar 
          2 Tablespoons paprika 
          2 teaspoons dry mustard 
          2 teaspoons onion powder 
          2 teasoons garlic powder 
          1-1/2 teaspoon dried sweet basil 
          1 teaspoon ground bay leaves 
          3/4 teaspoon ground coriander 
          3/4 teaspoon ground savory 
          3/4 teaspoon dried thyme 
          3/4 teaspoon freshly ground black pepper 
          3/4 teaspoon white pepper 
          1/8 teaspoon ground cumin 
          Salt, to taste 
----------------------------------------------------------------
Karl's Rub # 5
  4 TBS Salt   
  1/2 TBS White Pepper
  1 TBS Celery Salt    
  3 TBS Paprika
  2 TBS Black Pepper            
  1/2 TBS Garlic Powder
  2 TBS Cayenne Pepper                                         
  2 TBS Chili
Powder                                                         
  1 TBS Dry
Mustard                                                       
  1/2 TBS Dried Lemon Peel (Zest)

-------------------------------------------------------------------
Karl's Rub # 6
  1/4 Cup Chili Powder   
  1 TBS Curry Powder     
  3 Tsp Garlic Powder
  1 Tsp Onion Powder 
  1 Tsp Dry Mustard   
  1 Tsp White Pepper
  2 Tsp Celery Salt
  1 Tsp Oregano                                                   
  1 Tsp Parsley Flakes
-----------------------------------------------------------------
Karl's Dry Rub # 7
   4      Tablespoons   ground allspice
   1      Tablespoon    dried thyme
   2      Tablespoon    paprika
   1      teaspoon      ground red pepper
   1      teaspoon      garlic powder
   1      teaspoon      onion powder
   1      teaspoon      salt
     1/4  teaspoon      black pepper

Mix all ingred.
--------------------------------------------------------------------
Karl's Dry Rub # 8
   6      tablespoons   garlic powder
   6      tablespoons   onion powder
   2      tablespoons   allspice
   1      tablespoon    dried ground chipotle
   2      tablespoons   Hungarian paprika
   2      tablespoons   brown sugar
   4 1/2  teaspoons     thyme
   4 1/2  teaspoons     cinnamon
   1 1/2  teaspoons     nutmeg
     1/2  teaspoon      ground habanera
   2                    lemons peel ( powdered)

In a bowl combine all ingredients.
--------------------------------------------------------------------
Karl's Dry Rub # 9
   1/4    Cup           Chili Powder
   1      Tsp           Onion Powder
   1      TBS           Curry Powder
   1      Tsp           Garlic Powder
   1      Tsp           Dry Mustard
   1      Tsp           White Pepper
   1      Tsp           Oregano
   2      Tsp           Celery Salt
   1      Tsp           Parsley Flakes
-------------------------------------------------------------------
Karl's Dry Rub # 10       ( This one is my Favorite)

2 1/2 Tablespoons of Dark Brown Sugar 
2 Tablespoons of Paprika 
2 Teaspoons of Dry Mustard 
2 Teaspoons of Onion Powder 
2 Teaspoons of Garlic Powder 
1 1/2 Teaspoons of Dried Sweet Basil 
1 1/2 Teaspoons of Course Ground Black Pepper 
1 Teaspoon of Dried Bay Leaves 
3/4 Teaspoon of Ground Coriander 
3/4 Teaspoon of Ground Savory 
3/4 Teaspoon of Dried Thyme 
1/2 Teaspoon of White Pepper                  
1/8 Teaspoon of Ground Cummin 
1 Teaspoon Cayanne Pepper
1/2 Teaspoon ground cloves
1 Teaspoon Adobo
1 Tablespoon of Pickling spices ( powdered)
1/2 teaspoon Salt
 Place all the above into a blender and mix well
---------------------------------------------------------------------
Karl's Dry Rub # 11
                    4 tbsp. chopped fresh rosemary
                    2 tsp. salt
                    1/4 tsp. cayenne
                    1 tsp. dry mustard
                    1 tsp. dried oregano
                    3 tsp. garlic powder
                    2 tbsp. black peppercorns
                    2 tbsp. white peppercorns
                    1 tbsp. pink peppercorns
                    
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karl's Dry Rub # 13                
5 cups dark brown sugar
4 cups paprika
1 2/3 cups garlic powder
1 2/3 cups onion powder
1 2/3 cups dry mustard
1 1/3 cups dried sweet basil
3/4cup ground bay leaves
2/3cup ground coriander
2/3cup ground savory
2/3cup dried thyme
2/3cup ground black pepper
2/3cup ground white pepper
4 tablespoons ground cumin
5 cups seasoning salt 
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Ok Guy & gals there you have it some of my favorite rubs! Enjoy
