Dry Spice Rub Recipes for BBQ Chicken, Ribs, Steaks, Pork, and Fish
Discover mouthwatering dry spice rub recipes to take your BBQ chicken, ribs,...
Recipe: #4529
February 06, 2012
Categories: Ribs - Pork, Salmon, 5-Minute Prep, Grilling (Outdoor), Smoker, Fat Free Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, Beef Dinner, Salmon Dinner, more
"Don't have a smoker or not enough time to smoke your entree'? Those rubs in the small tins are wonderful and all the flavors just work together, but they're pricey. Try this cost effective method on salmon, beef, pork or chicken."
Place all ingredients into a coffee/spice grinder or food processor and pulse several times. Place in an airtight container and store on shelf.
Rinse and pat dry beef, fish or poultry pieces. Rub with olive oil and then the dry rub, cover with plastic wrap and let it rest 15-30 minutes at room temp or chill several hours. Remove from refrigerator about 30 minutes prior to grilling.
Beef roast/Tri-Tip: Roast over med-low heat until 165' internal temperature is reached.
Salmon: This rub stands alone for salmon, especially if using an untreated cedar plank over direct flame.
Chicken: using indirect heat to grill pieces, baste chicken pieces every time it's turned for about 45 minutes baste with diluted Italian salad dressing or Pop's Bar-B-Que Baste (found on this site).
Ribs: Parboil or par bake whole or cut up racks of ribs. For the sauce, dilute down a bit, a homemade or a bottled bar-b-que sauce so it's more of baste. Heat ribs over indirect flame to avoid flareups for 5-7 minutes. Baste ribs for last 10-15 minutes, 3-4 turns.
Prep and cooking times are for Rub recipe only.