Taste Tingling Dry Meat Rub Recipes
20 BEST DRY RUB RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dry rub recipe in 30 minutes or less!
Nutrition Facts :
THE ULTIMATE DRY RUB
This is a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you're grilling, smoking, or cooking in the oven.
Provided by lyuba
Categories Appetizer Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
- Dry rub can be used right away or stored for up to 6 months.
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving
TASTE-TINGLING DRY MEAT RUB
Rub this on beef, pork, chicken, or venison before grilling or roasting. A serving is 1 tbs; however, you may want more or less, depending upon the "kick" you want!
Provided by BeachGirl
Categories < 15 Mins
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients together.
- Rub on meats or fish to season.
- Roast or grill as desired.
Nutrition Facts : Calories 24.6, Fat 1.1, SaturatedFat 0.2, Sodium 1179.2, Carbohydrate 4.3, Fiber 2.3, Sugar 0.7, Protein 1.2
PAPRIKA DRY RUB
A friend gave me the recipe for this delicious dry rub. I love the tongue-tingling punch it gives poultry. -Jackie Kohn, Duluth, Minnesota
Provided by Taste of Home
Time 10m
Yield about 1-3/4 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a rub for turkey or chicken.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2110mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.
SASKATCHEWAN DRY BEEF RUB
Make and share this Saskatchewan Dry Beef Rub recipe from Food.com.
Provided by Dugyb
Categories Canadian
Time 5m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients well.
- Rub into beef (steaks, ribs or potroast).
- Refrigerate covered for 2 hours.
- BBQ, Broil, Slow cook, or fry as required.
Nutrition Facts : Calories 173.2, Fat 4.7, SaturatedFat 0.8, Sodium 7021.6, Carbohydrate 37.6, Fiber 13.7, Sugar 17.2, Protein 5.9
NORTH AFRICAN MEAT RUB
Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.
Provided by PetsRus
Categories African
Time 10m
Yield 1 small jar
Number Of Ingredients 9
Steps:
- In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
- Mix this with the Harissa, garlic and the three tablespoons of olive oil.
- Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).
Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7
SAVORY MEAT RUB
I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings.
Provided by CSD Kitchen
Categories Low Cholesterol
Time 15m
Yield 6 ounces, 1 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients into a small bowl.
- Blend well. (Use a pestle and mortar to get a more melded flavor.).
- If using celery salt, omit the salt listed.
- Left over rub can be stored in a sealed container for up to a year.
Nutrition Facts : Calories 562.5, Fat 26.8, SaturatedFat 2.7, Sodium 14142.7, Carbohydrate 80.3, Fiber 22.4, Sugar 2.5, Protein 25.2
FAVOURITE MEAT RUB
This rub adds flavour to meat dishes before cooking on the BBQ. I found it in a BBQ book by Annabelle White
Provided by Mazey
Categories Chicken
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender and puree.
- This rub will keep in the fridge for up to 3 weeks.
- Rub over lamb beef, or chicken before cooking.
- It is great on whole legs of lamb or sirlions.
- Although I have put in the yield, I have never measured this, I just use it till it has all gone.
- Sorry- I will try to check next time.
NAIROBI MEAT RUB
Make and share this Nairobi Meat Rub recipe from Food.com.
Provided by Lavender Lynn
Categories African
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.
- Put into a storage container for barbecues.
- Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.
- Cook meat over grill until done.
- Meats should never be basted with sauces, or oil.
- If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.
Nutrition Facts : Calories 200, Fat 1.5, SaturatedFat 0.4, Sodium 56596.1, Carbohydrate 49.2, Fiber 5.8, Sugar 32.4, Protein 3.2
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