Favorite Rub Recipes

I've seen and used the rub reicipes listed in various places on this site with great success. Last weekend I mixed up a couple of small bags of BRITU and Mr. Brown rubs. They were awesome. So much better than store-bought rubs and fun to make, too.

But I want to experiment some more.

So... What's your favorite rub recipe?

I can find lots of beef and pork rubs out there, but few for chicken and fish. Know any good ones?

Thanks in advance, gang.

Henry Joe Peterson

My son, Jesse, who just turned 11 years old, loves to help me barbecue, and is learning the art well at his young age. One of his favorite things is mixing spices and rubs. He found a rub named "Slap Yo Mama Butt Rub" and just had to make it. It is a delightful rub that we use on everything, including egg sandwiches!

Here it is:

Slap Yo Mama Butt Rub

1c Cup sugar (can be split into half brown and half white)
1 Tbs garlic pepper
1/2 Cup Kosher salt (can be split into half kosher and half table)
1 tsp cinnamon
1/2 Cup garlic salt
1 tsp coriander
1/2 Cup Spanish paprika (Hungarian will work)
3 tsp cayenne pepper
1 Tbs chili powder
1 Tbs black pepper

We can't find garlic pepper, so we skip it. This recipe uses garlic salt. If you use garlic powder, increase your salt. The experts say the salts should balance with the sugar. Jesse splits the sugars with cane and brown. Adjust the cayenne pepper to your taste. Jesse likes one teaspoon, so that's what we use. This makes more than you need for one cook, and it keeps well in a jar. Hope you enjoy this one!

I'm new here and this looks like the perfect spot to contribute. Alas, this is another pork rub but I have also used it successfully on chicken to a lesser degree. This is from a fellow Patriot's fan in town who is originally from Ohio.

Let me just call it Buckeye Fan's Rib Rub . (In this form I use it as a rub for when company visits - pretty mild. You can adjust with cayenne as you wish.)

All measurements in TBSP

3 kosher salt
6 light brown sugar (drying optional)
2 black pepper
1 lemon pepper
1.5 glarlic powder
1 thyme
4 paprika
3 chili powder
1 taragon
1 onion powder
1 cumin

This will be enough for at least 6 full racks of back ribs or more if you just dust. I prefer at least 12 - 18 hrs in the fridge but overnight will work as well.

Willingham's Beef or Pork Dry Rub

Amount
Measure Ingredient Preparation Method
4 tablespoons salt
1 tablespoon black pepper freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon thyme dried
1 tablespoon rosemary dried
1 tablespoon cornstarch

In the top of a double boiler, combine all ingredients accept the
cornstarch. Heat over simmering water until the ingredients are warm to the
touch (about 160F). Stir continuously during heating. As the sugar
dissolves, it may form a crust. Transfer the heated mixture to a glass bowl
and cool to room temperature. Break apart the crusty mix and rub the mixture
between your fingers so that it becomes granular again. Add the cornstarch
and stir to mix. Use immediately or keep in a glass jar with a tight-fitting
lid. Store in a cool dark place.

Source: "John Willingham's World Championship Barbecue"

* Exported from MasterCook *
Poultry Rub Recipe By : John Willingham's World Champion Bar-B-Q
Serving Size : 1
Preparation Time :0:00
Categories : Barbeque Poultry Rubs 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.

Here is a fantastic dry rub. You will probably need to scale it back some since this recipe makes quite a bit.

10 Tbs. Ground Cumin
10 Tbs. Garlic Powder
10 Tbs. Dried Minced Onion
10 Tbs. Brown Sugar (light or dark)
10 Tbs. Paprika
5 Tbs. Ground Coriander
5 Tbs. Season-All Season Salt
3 Tbs. Smoke Salt
2 Tbs. Fresh Ground Black Pepper
2 Tbs. Dried Oregano
2 Tbs. Dried Thyme
2 Tbs. Red Pepper (Cayenne)
2 Tbs. Dry Mustard
2 Tbs. Dry Basil

I know everyone has their favorite, and I expect to try the BRITU rub, but I have been using an excellent all-purpose seasoning, that I've modified slightly as a rub. The seasoning which goes well with eveything I've tried it one, so far, is Emeril's Essence. It's on the FoodTV site.

It contains:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I usually have a container of this made up that I use all the time on all kinds of things.

To make a rub out of it, I generally use 1part brownsugar and 2parts of the seasoning mix. It adapts well to urge it in any direction you want it to go. More cayenne if you're looking for additional heat.

H.J.,

Here are a few rubs that you might find interesting.

Rub For Poultry

1 tsp garlic powder
2 tsps tarragon
1/2 tsp sage
1 tsp marjoram
1/2 tsp thyme
2 tsps freshly ground black pepper
1/2 tsp cayenne pepper
1 Tbs paprika
1/2 teaspoon salt

Rub For Fish

2 tsps grated lemon rind
1 tsp garlic powder
1 tsp tarragon
1 tsp basil
2 tsps freshly ground black pepper
1/2 tsp cayenne pepper
1 Tbs paprika
1/2 tsp salt

Rub For Lamb

1 tsp garlic powder
1 tsp fennel seed, crushed
1/2 tsp thyme
2 tsps freshly ground black pepper
1/2 tsp cayenne pepper
1 Tbs paprika
1 tsp oregano
2 tsps rosemary
1 tsp basil
1/2 tsp salt

Regards,

Jim L.