This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!
If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.
This makes about 3/4 cup of the most wonderful spice blend, I have used it many times in the past --- the amounts listed is enough to coat one large roasting chicken, 1 small turkey or 2-3 small whole fryer chickens, or 12-14 pieces of chicken, if you like lots of heat then increase the cayenne, you will love this! :)
None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.
This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.
From "Peace, Love and Barbecue" Cookbook. To make it a little more hot and spicy,
increase the mustard powder and black pepper to 1/4 cup each. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't
My ex's step-mother was a BOMB in the kitchen. For Thanksgiving she rubbed the turkey down with this before cooking. Talk about some good eatin! Prep time is quick, but passive time will depend on how large your bird is, so the 2 hours are a guess.
I got the recipe for this incredibly tasty marinade from a neighbor at a cookout 17 years ago. I haven't found a better marinade for my chicken since then! I use it in baking chicken, but I mostly use it to grill chicken sandwiches, topped with Muenster cheese on a grilled Kaiser roll. Yummy!
This is the best marinade! It is super simple and lots of flavor. We usually let it set overnight. I have also used this for whole chickens, cornish game hens and pork. I have added a little fresh garlic for an added flavor. ENJOY!
Great all-purpose herbed butter to keep on hand for all kinds of uses; serve with corn on the cob recipe #147254 or recipe #119749; top sizzling hot steaks, chicken, or fish; butter hot cooked veggies; buns and breads toasted or not; cooking rice; roasting potatoes; hot cooked pasta. Adjust seasonings to taste.