Recipe source: Saveur (Summer 2016) makes 3/4 cup and can be kept in an airtight container for up to 3 months.
A very simple rub with ingredients that I always have on hand. Recipe originated on About.com.
This is a rub recipe from Chuck Hughes, a French Canadian chef. I have used it on chicken, beef, pork and fish. He recommends that you rub the meat all over, top with BBQ sauce and slow roast (braise) covered. For the fish, I just coat it and bake or BBQ.
Delicious with beef, pork, chicken....you name it. I gently massage olive oil onto the chosen meat and then sprinkle all the rub onto all sides of the meat and let it marinade for a while.
Recipe source: Saveur (Summer 2016) Makes 2/3 cup and can be stored in an airtight container for 3 months -- a gift idea?
Source: SHADOWS. This rub combines everything you need for a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any. This rub is also good on any poultry. Prep Time: 5 mins Total Time: 5 mins Yield: 1 14 - 20 lb turkey First published on the web : November 15, 2007
This is my husband's recipe. It's also good on chicken.
Nice rub for steaks and quick too. I use this rub all the time. A little sweet and hot at the same time. Yummy. Cooking time is for the steak to marinate in the rub.
From the first making at one of our family gatherings this had all the family begging the recipe, have to love when family shares. Most of my family love having the rub generously applied and without sauce, me a lighter shaking rubbed in and finishing with a homemade barbecue sauce or slathered with Sweet Baby Rae. Posting to have the recipe at my fingertips come summer cookout time ... or when...
We love this rub. Great on pork chops and roasts. We usually grill this recipe, but I know it would work great in the oven on a roast or crockpot and it would work just fine for pan fried chops.
A KC favorite! This is not a marinade it’s to be rubbed on grilled or skillet steaks the last few minutes of cooking time, amounts listed is enough for four steaks
A fragrant rub for the holidays. Use as a dry rub with poultry. Makes about 1/3 cup.
A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired.
Good on chicken or pork. Adjust amount of salt to your tastes. Makes 1 cup.
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.
A great rub I found in a Weber Grilling Cookbook. This is great on chicken and pork.
I have only used this on chicken. But you might want to try it on other meats. It is delicious with a squeeze of fresh lime.
This is a rub I use often when BBQueing or smoking chicken or pork. This is enough for 5 pounds of meat.
I make a big batch of this and keep it on hand for quick prep. This combination f spices and herbs work really well together and has a lovely mild smoke flavour to it. Rub it into all the crevices of the meat and let it sit in the refrigerator for a couple of hours before cooking the meat, this allows the spices and herbs to permeate the meat. This recipe makes enough rub for 10 pounds of meat.
A great rub for poultry, there's enough for up to 8 pounds of chicken
I tried this recipe a couple of years ago and have been keeping this on hand all the time since then. It was in the July 2012 copy of Canadian Living magazine. Keep this simple all-purpose rub on hand for a last minute flavour boost. You can rub it onto ribs, brisket, steak, chicken, fish and seafood before putting them on the BBQ.
I have searched for the longest time to find the best seasoning blend and this is it! This makes amount of seasoning just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, I use it on just about everything, for more heat increase the cayenne, servings is only...
This is a great steak spice combo that was created in a deli in Montreal, thus the name.