Homemade rubs: If you want a perfect piece of juicy meat, moist chicken and flavorful fish, you need to try this - today.
I have my personal favorite meat rubs for grilling, roasting and frying. Let's get rubbin'...
This homemade rub is very all-purpose, great to have on hand for a
spur of the moment BBQ. You can make it in advance and have it ready and
While you don’t need to use a mortar and pestle for grinding
these up yourself, the result is ultimate flavor when you do so. If not
using a mortar and pestle make sure to grind up the spices first and
then mix to combine.
MESA GRILL Spice Rub for Steaks by Bobby Flay
2 tablespoons ancho chile powder
2 tablespoons black peppercorns
2 tablespoons kosher salt
1 tablespoon Spanish paprika
1 tablespoon coriander
1 tablespoon dry mustard
1 ½ teaspoons dried oregano
1 ½ teaspoons cumin
1 ½ teaspoons chile de arbol (you can use cayenne for similar results)
Place all ingredients (except salt) in mortar and pestle and crush to grind and release the flavors. Try to grind up so all spices are somewhat even in size and texture, although it is OK for the black pepper to be a little chunky. Add salt into mixture and mix to combine evenly. Reserve for later use or if you’re like me, start sprinkling on some steaks and get grilling.
ALL PURPOSE DRY RUB RECIPE
4 tsp homemade chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
2 tsp kosher salt
1/4 tsp ground ginger
Combine ingredients. If you want a wet rub, add 3 tablespoons of olive oil to the mixture. Rub on meat, chicken or fish and let marinate for at least 2 hours in the refrigerator.
This rub can be made ahead and stored in the refrigerator for up to 2 weeks.
This homemade rub is perfect for ribs. Recipe courtesy of Bobby
Flay. As a matter of fact, most of the rubs on this page are his,
except where noted. I bring you the best because he's the best (my
SPICY DRY RUB RECIPE
1 TBS cumin
1 tsp smoked paprika
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS homemade chili powder
1 TBS homemade brown sugar, packed
1 tsp kosher salt
1 tsp black pepper
1 tsp homemade cayenne pepper
Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
by Bobby Flay
2 whole chickens, skin removed and separated into white and dark meat parts
2 cups Stonewall Barbecue Sauce, recipe follows
Mix dry ingredients together in a small bowl and rub into the
chicken, making sure to get the rub into the nooks and crannies. Let rub
sit on the chicken for up to 12 hours in the refrigerator.
Preheat a grill to medium heat.
Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer.
When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
Stonewall Barbecue Sauce
1/2 cup butter
1/2 cup cider vinegar
1/2 cup homemade ketchup
1/2 cup lemon juice
1/2 cup homemade worcestershire sauce
1 TBS homemade hot sauce
Combine all ingredients in a saucepan and slowly bring to a boil
over medium-high heat; then reduce the heat and simmer until the sauce
begins to thicken.