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+--- Thread: Meat Rubs (/showthread.php?tid=163702)
Meat Rubs - tubeN2 - 10-06-2004
This is our special thread just for rubs. If you are a cook you will know what a rub is. If you don't know, then a rub is a special group of seasonings that you will "Rub" or massage into your particular piece of meat just before cooking. Please feel free to include any recipes that you may have here. [signature]
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Re: [tubeN2] Meat Rubs - Hutch00 - 03-18-2005
Standing Rib Roast rub
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
2 T. Salt 1 T. garlic powder 1 T. Onion powder 1 t. thyme 1 t. ground bay leaf (lauris nobilis -not California bay!)
1 t. fresh ground black pepper Use like salt and enjoy!
Re: [tubeN2] Meat Rubs - Hutch00 - 03-18-2005
poultry rub
Mix the following dry seasonings:
4 Tbsp. Salt 2 Tbsp. Granulated Garlic 2 Tbsp. Granulated Onion 2 tsp. Ground Thyme 1 tsp. Ground Sage 1 tsp. Ground BayMix well and use like salt.
Re: [tubeN2] Meat Rubs - Hutch00 - 03-18-2005
Lemon Pepper & thyme rub
In a non-reactive bowl mix the following ingredients:
6 tablespoons lemon pepper 2 tablespoons ground thyme 2 tablespoons paprika 2 teaspoons granular garlic 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon MSG (Omit if desired) 1/4 teaspoon ground coriander 1/8 teaspoon ground cumin 1/8 teaspoon cayenne pepper Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container.
Re: [tubeN2] Meat Rubs - Hutch00 - 03-18-2005
Brisket rub
In a non-reactive bowl (plastic or stainless steel), mix the following ingredients:
1/3rd cup sea salt 1/3rd cup fresh ground black pepperpreferrably tellicherry peppers
1/4 cup paprika 3 tbls garlic powder Blend well and apply to brisket heavily. Cook 8 to 12 hours depending upon the size of the briket at a temperature of 225 degrees.