Bone Dust Bbq Spice And Dry Rub Recipes
MEATHEAD'S MEMPHIS DUST RUB RECIPE
Here's my recipe for a great all purpose pork rub. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons rub per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.
Provided by Dave Joachim
Categories Sauces and Condiments
Time 15m
Number Of Ingredients 8
Steps:
- Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
- Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.
Nutrition Facts : ServingSize 0.25 teaspoon, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
MAGIC DUST BARBECUE SEASONING
Mike Mills' Magic Dust barbecue seasoning can be used on everything from popcorn to steaks. It's easy to make and calls for just a few spices.
Provided by Derrick Riches
Categories Spice Mix
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Use with your choice of beef, chicken, pork, fish, seafood, or vegetables, and enjoy.
Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 1009 mg, Sugar 4 g, Fat 2 g, ServingSize Makes 2 cups (16 servings), UnsaturatedFat 0 g
BONE DUST BBQ RUB
I find myself opening the jar just to have a whiff of this every time I go past the spice cupboard! The recipe is from a cookbook by Ted Reader. It is excellent on all kinds of meat.
Provided by Just Call Me Martha
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Mix all ingredients together and store in a jar until ready to use.
- Rub on chicken, beef, or pork before barbequeing.
Nutrition Facts : Calories 278.9, Fat 9.2, SaturatedFat 1.5, Sodium 10769.2, Carbohydrate 56.4, Fiber 23.8, Sugar 17.4, Protein 11
BONE DUST BBQ SPICE AND DRY RUB
This is so good on the Drunken Chicken and just about anything else....one of the best rubs ever....compliments of Ted Reader.
Provided by Doreen Fish
Categories Other Sauces
Time 5m
Number Of Ingredients 13
Steps:
- 1. Mix all together really well. Store in an airtight jar in a cool dry place away from light.
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- Gather and measure spices: Collect all of the spice ingredients needed to prepare rub. Measure each ingredient into a medium-sized bowl. (Or, if you are a little clumsy, measure each spice into a small prep bowl before adding it to a larger bowl – this helps if you measure something incorrectly!!
- Mix: Combine all the ingredients together in a small mixing bowl. Stir well to fully combine. Use a fork, spoon or your fingers to make sure all of the brown sugar is completely broken up and no large clumps remain.
- Optional - For a fine textured rub: Combine all the ingredients together in a food processor and process until combined. (SEE NOTE)
- Store: Transfer mixture to an airtight container or resealable bag. Store in a cool, dark place for up to 3 months.
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