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    You are in: Home / Cookbooks / Marinades, Rubs, Sauces
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    66 recipes in

    Marinades, Rubs, Sauces

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    A rub recipe from my GF and it is pretty darn good :)

    Recipe #103618

    Rub this on beef, pork, chicken, or venison before grilling or roasting. A serving is 1 tbs; however, you may want more or less, depending upon the "kick" you want!

    Recipe #63817

    Dry rub seasoning for spare ribs.

    Recipe #239634

    It is so easy to throw these spices together, store in a tight fitting shaker lid, and refrigerate. Rub this Dry Rub on pork baby back ribs and marinate over night. Many raves!!!!!

    Recipe #322298

    A simple rub but big on flavor, If possible marinate meat for 24 hours before cooking this will allow the rub to permeate into the meat, the cayenne pepper is only optional you may adjust the cayenne to suit your heat level, if you are not a garlic-lover then reduce amount or omit completely.

    Recipe #227614

    1 Reviews |  By RHOS

    This is a really good spicy barbecue dry rub. I use it mostly on wings that I marinate 24+/- hours in the fridge, but have also used it on short ribs, too. It is really good, makes a lot. Use 2 tbs or so on 15 or so wings.

    Recipe #153256

    From an article on Kansas City famous for it's barbecue.

    Recipe #10718

    There are a lot of different recipe combinations for dry rubs, this is one that I really like the best, and have been using quite often lately. Rub on your meat and refrigerate overnight for maximum flavor.

    Recipe #134584

    I adapted this recipe from several sources. I use this to deep fry our turkey. I have also used it when grilling steaks, chicken and fish. It stores well in an airtight container. My friends and family really like it.

    Recipe #111225

    2 Reviews |  By Lennie

    Use this rub on skinless boneless chicken breasts, rubbing spice into the meat. Excellent if you then grill the breasts.

    Recipe #35207

    This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

    Recipe #185452

    2 Reviews |  By Sue Lau

    Great for ribs, pork, and chicken on the grill! Can be used just before cooking, or rubbed in before meats are put into a marinade. :)

    Recipe #29676

    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.

    Recipe #230767

    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.

    Recipe #168782

    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.

    Recipe #97812

    This rub is great for chicken, fish, veggies or pork. The chicken tastes like El Pollo Loco chicken to me(a fast food chain in California). For extra heat, double the red pepper flakes!

    Recipe #125021

    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! :)

    Recipe #181242

    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.

    Recipe #177655

    70 Reviews |  By Dug

    A simple, no hassle, no mess and delicious method for "falling off the bone" pork ribs.

    Recipe #105102

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