Recipe for Dry Rubs 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
WILD WILLYS #1DERFUL RUB ----------------
3/4 cup Paprika
2 tbl Chili powder
1/4 cup Ground black pepper
2 tbl Garlic powder
2 tbl Onion powder
2 tsp Cayenne pepper
----------------- SOUTHERN SUCCOR RUB ----------------
1/2 cup Paprika
1/2 cup Turbinado sugar
1/2 cup Ground black pepper
4 tsp Dry mustard
1/4 cup Salt
2 tsp Cayenne pepper
----------------- POULTRY PERFECT RUB ----------------
3/4 cup Paprika
2 tbl Onion powder
1/4 cup Ground black pepper
2 tbl Dry mustard
1/4 cup Celery salt
2 tsp Cayenne pepper
1/4 cup Sugar
Zest of 3 or 4 lemons, dried & minced
----------------- RAGIN CAJUN RUB ----------------
1/4 cup Ground white pepper
2 tbl Garlic powder
1/4 cup Ground black pepper
1 tbl Cayenne pepper
1/4 cup Celery salt
1 tbl Dried thyme, crumbled
1/4 cup Brown sugar, packed
2 tsp Dried sage
----------------- SWEET SENSATION ----------------
1/4 cup Ground allspice
2 tsp Ground nutmeg
1/4 cup Onion powder
2 tsp Ground cinnamon
2 tsp Salt
2 tsp Dried thyme, crumbled
1/4 cup Brown sugar, packed
----------------- SOUTHWEST HEAT ----------------
1/2 cup Dried new mexican red chiles, ground
3 tbl Ground cumin
1 tbl Dried oregano, crumbled
1/2 cup Ground dried ancho chile
3 tbl Salt
----------------- JAMAICAN JERK RUB ----------------
3/4 cup Paprika
2 tbl Chili powder, hot
1/4 cup Ground black pepper
2 tbl Garlic powder
1/4 cup Salt
2 tbl Onion powder
Instructions:
Instructions: Chiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or Habanero chiles can shoot the mercury right out the top.

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