spice rubs

This works nicely for chicken, pork,or fish

1/2 TB tarragon, 2 TB parsley or chervil, 1 tsp basil,1/2 tsp dill, 1/4 bunch of chives or 4 chopped scallions, and 1/4 tsp pepper. Add salt to taste.

You can also make a nice salad dressing by adding a 2:1 or 3:1 ratio of oil and vinegar. Easiest to try 2:1 first and add more oil if you prefer. I tend to place in a jar and shake as opposed to dirtying a whisk.

My favorite rub. Use it on butts, but coworkers tried it on chicken and fish (tilapia) and they said it was good...

4 teaspoons salt
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 tablespoons paprika
- 2 teaspoons cumin
- 3 teaspoons black pepper
- 1 teaspoon cayenne pepper – a little more if you like your butt with a little kick

s1214 wrote:
mine is a simple homemade, no measuring kind of thing.
good amount of maple sugar. Not syrup, dried sugar.
Montreal steak seasoning
Dried Garlic flake
Cumin
paprika
curry powder
dried orange peel
Adjust all proportions to your taste.

I use it on slow roasted ribs. If I want the ribs to be sticky, then I baste with maple syrup a couple of times during the roast. Can you tell I live in Vermont?

I like the idea of Maple Syrup. You're blessed!

mine is a simple homemade, no measuring kind of thing.
good amount of maple sugar. Not syrup, dried sugar.
Montreal steak seasoning
Dried Garlic flake
Cumin
paprika
curry powder
dried orange peel
Adjust all proportions to your taste.

I use it on slow roasted ribs. If I want the ribs to be sticky, then I baste with maple syrup a couple of times during the roast. Can you tell I live in Vermont?

I like Magic Dust. Here is link

http://tinyurl.com/qh9xdmr

These all look good. I follow the KISS principle when doing up mine.
Brown sugar
garlic powder
coarse salt
pepper

If it's pork I'll add ginger powder sometimes. Otherwise, that's it.

Some good looking rubs. I noticed that compared to mine, everyone's ratio is heavier on chili/pepper and lighter on herbs. I like mine a lot and it's received well but I'm going to look into adding a little roasted chili to mine and see how I like it.

I've tweaked this one over the years and I get good reviews. I make it in a large batch, about a quart, but I'll use tbsp and tsp.

3 tbsp chili powder
1 tbsp cumin
2 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp powdered oregano
1 tsp coriander
1/4 tsp celery seeds

Ancho, chipolte or cayenne to taste.

Use a good chili powder, not the 99 cents stuff.

I don't put sugar or salt in my rub. I put it on the meat depending on what I'm smoking. I use turbinado or oven dried brown sugar, a little on beef and a lot more on pork. I like to let the rub work for several hours and prefer overnight.

This is mine. It is one i found that was okay, and then i tweaked it to my liking. My parents love it too. We only use it on pork shoulder (boston butts).

• 1/3 cup paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons cayenne
• 2 teapoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon white pepper

Smoke with a combination of hickory and mesquite.

Here's mine, Makes about 1 1/3 cups. I use it on pork ribs and pulled pork and smoke with a mix of apple and cherry wood:


Rub No. 9.23.13

¾ C Brown Sugar/150g
¼ C Salt/70g
2 t Cayenne/5g
2 t Paprika/5g
2 t Black Pepper/4g
1 t Cumin/2g
2 t Onion Powder/7g
2 t Garlic Powder/7g
2 t Oregano/2g
2 t Thyme/2g
1 t Celery Seed/3g