All Purpose Barbecue Rub Recipes

The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)

Number Of Ingredients 18

• Ingredients

Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.

Provided by Sam Sifton

Time 5m

Yield 2 3/4 cups

Number Of Ingredients 8

• Ingredients

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams

You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.

Provided by Chef John

Time 5m

Yield 16

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g

I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.

Provided by lauralie41

Categories     Vegan

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

• Ingredients

By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).

Provided by evelynathens

Categories     Canadian

Time 5m

Yield 1 cup (approximate)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 280.1, Fat 11, SaturatedFat 1.6, Sodium 28625.2, Carbohydrate 51.2, Fiber 21.3, Sugar 18, Protein 10.2

This can be used on ribs (spare or baby back), pork, or chicken. My husband also likes it on popcorn. If you would like less heat, you can omit the cayenne pepper. If you would like no heat at all, also omit the ground chipotle pepper. If you choose to use regular salt instead of kosher salt, decrease the amount of salt to 1 1/2 tablespoons. The pepper does not have to be freshly ground, but the Food.com brain won't let me enter it in any other way. So just know that you can use store-bought coarse ground pepper - that's what I do. If you keep this rub for a while, it will clump up. If you want to prevent this, you can add 1 teaspoon of food-grade silicon dioxide to each cup of rub. Mix it in well after you have mixed the rest of the ingredients.

Provided by xtine

Categories     < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 16

• Ingredients

Nutrition Facts : Calories 532.5, Fat 4.7, SaturatedFat 0.8, Sodium 7099.5, Carbohydrate 127.6, Fiber 9.4, Sugar 105.4, Protein 5.5

From " Food and Drink" Magazine. Simple and handy- will keep for at least six months in an airtight jar.

Provided by Miraklegirl

Categories     Vegan

Time 2m

Yield 1 cup

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 280.1, Fat 11, SaturatedFat 1.6, Sodium 28625.2, Carbohydrate 51.2, Fiber 21.3, Sugar 18, Protein 10.2