If you are learning how to make barbeque dry rub recipes, you will find these will add a whole new dimension to outdoor cooking. The flavor of grilled foods has an intense flavor as a result of the caramelization that takes place when food surfaces are subjected to the very high temperatures of grilling recipes.
No matter if the fire is from charcoal, wood, a gas grill or even barbeque smokers, the flavor exceeds regular cooking; this flavor is enough for many outside cooks in their bbq recipes. Unless one is cooking tougher cuts of meat, they seem to think no other preparation is needed; and for those cuts, marinades seem to be preferred.
Do not neglect learning how to make barbeque dry rub recipes for added flavor when grilling out. Combinations of herbs and spices can infuse flavors into your grilling from around the country or from around the world; it could be Western, Cajun, Jamaican, Mexican and many others. Grilling with basic techniques works best for quick cooking foods such as more tender thinner cuts of meat, fish and vegetables. For these, adding a barbeque dry rub recipe can enhance the flavor to a whole new experience. Although I do like marinades, especially ones that work to tenderize the tougher choices of meat (and these are a necessity), there is definitely a place in outdoor cooking for barbeque dry rub recipes.
You may think when you learn how to make barbeque sauce that you have no need for learning how to make barbeque dry rub recipes. These are two different things; they can both be used for the same recipe or the people who do like the mess of sauces usually love the flavor of dry rubs. You can always offer a sauce to those who like them just as many restaurants do. Another advantage of the dry rubs are the health benefits of the many spices in them such as ginger, cumin, turmeric, cinnamon, garlic and many more. I incorporated many of these good spices in the following recipe; it is my favorite blend of spices for a dry rub. I use it on all kinds of meat especially chicken. It is great as a rub when grilling meat. I also use it when I fry meats or roast in the oven; add 2 tablespoons to each cup of flour when frying.
Combine all ingredients and blend; place a little at a time in the blender and blend for a few seconds.
Store on pantry shelf in an airtight container.
NOTE: This makes quite a bit but I use it on everything.
Many of the dry rub recipes have history behind them. This one comes from the Ohio River area where the riverboats passed through bringing flavors of many other cuisines. This recipe has a blend of Cajun and the Tennessee flatlands. Coat beef or pork roasts evenly with rub; cover and refrigerate overnight before grilling.
Combine all ingredients and blend; put mixture in blender and blend to a coarse powder.
Store in airtight container or store in freezer for up to 6 months.
Combine and blend all ingredients in an airtight container; store in a cool dry place.
Rub seasoning onto the surface of ribs, beef, chicken, fish or vegetables.
NOTE: You can also rub meat with cooking oil and then sprinkle the seasoning lightly over it.
Combine and blend all ingredients in airtight container; can be stored in freezer 6 months.
Coat steaks evenly and refrigerate a couple of hours before grilling.
Combine and blend; use as a rub for all meats when grilling.
This is included in the dry rub recipes because it is recommended that you use a clean dish towel to rub the mixture in the meat. You can also use a brush to baste the meat during cooking.
Heat bacon dripping in a medium saucepan; add onion and garlic and cook until tender.
Add ketchup, Worcestershire sauce, brown sugar, water, salt, hot pepper sauce and dry mustard.
Mix and bring to a boil, reduce heat and simmer 15 minutes while stirring.
Remove from heat and let cool; cover and refrigerate until needed.