barbecue rub

Big Bad Beef Rub Recipe

black pepper

white sugar

onion powder

mustard powder

garlic powder

American chili

chipotle or cayenne powder

This all purpose BBQ rub is a blend of spices that pairs perfectly with chicken, pork and beef. It's great for grilled, roasted or smoked meats and you can even use it on vegetables and potatoes.

Bbq Rub Recipe

brown sugar

paprika

smoked paprika

salt

cayenne pepper

BBQ Rub Recipe

Mix all of the ingredients together. Stir in an airtight container until ready to use.

Spice rub keeps for up to 3 months when stored in a cool, dry place.

This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.

Prep. Mix the ingredients together in a bowl.

If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.

Using the rub. Use this rub on burgers, beef ribs, or on brisket like in this video.

Beef Brisket, the most challenging BBQ meat.  Get the recipe and learn the techniques here https://tinyurl.com/nd3dfo

If you've ever wondered how to smoke a brisket, here is a summary of the techniques and concepts. 

Did you enjoy this video?  Subscribe to our channel. Also, subscribe to our newsletter, Smoke Signals and receive tested recipes, proven techniques, reviews, and so much more. Click here: https://tinyurl.com/y8ctxfzf

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To Make The Best Smoked Texas Beef Brisket Use This Recipe

Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of “Food + Fire,” has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs’ burnt ends. I’ve taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub — use your favorite — and basting it with spiced butter.

Grilled Zucchini Ribbons

Vegetable oil,

unsalted butter olive oil

garlic clove,

barbecue rub or spice mix

lemon zest

zucchini

Kosher salt

Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.

Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.

Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef’s knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it’s too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.

Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.

Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

Green herbs love poultry and visa versa. As background for this recipe, please read my article on the Science of Rubs.

Simon & Garfunkel Spice Rub For Poultry Recipe

parsley

sage

rosemary

thyme

oregano

basil

bay leaves

sugar

Measure everything and dump it into a blender; see &quot;Measuring&quot; note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.

How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.

Grill, smoke, or roast.

This is a simple Texas-style SPG beef rub that requires few ingredients yet, adds so much flavor. This rub is perfect for those who want the natural beefy flavor of brisket to shine through. I recommend increasing the recipe and storing it for future cooks.  Photo by: congerdesign/Pixabay

SPG Beef Rub

garlic

Mix listed ingredients in a small bowl. Blot brisket dry with a paper towel and apply the rub to brisket 1 hour before cooking.

If making ahead of time, store rub in an airtight container in the cupboard for up to one year. Make a large batch for multiple briskets.

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Top 7 barbecue rub recipes from across the web

The most viewed barbecue rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Big Bad Beef Rub Recipe

Bbq Rub Recipe

Big Bad Beef Rub Recipe

Grilled Zucchini Ribbons

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Simon & Garfunkel Spice Rub For Pou...

The most viewed barbecue rub recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine