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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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    I use this at least twice a week. It's good on chicken.

    Recipe #87714

    This is just a simple rub but it produces TONS of flavor! give it a try on beef, pork, chicken or fish, at your next BBQ, you will really like it! If you don't use all of it, store it tightly covered in the refrigerator, it will keep forever. For even more intense flavor marinate the meat overnight in the fridge in the rub!

    Recipe #160854

    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

    8 Reviews |  By Tish

    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 last long

    Recipe #122725

    Gives a rich full American barbecue flavor. Rub it on whole or chicken pieces, pork, beef or fish. Low cost to make and stores well without refrigeration. We sometimes sprinkle on salads for a sparkling flavor.

    Recipe #186327

    From a great cooking class I took in Morton, Illinois.

    Recipe #243249

    This marinade is extremely versatile- it can be used for any kind of meat: beef, pork, chicken, or shrimp. It has a delicious blend of flavors. It's also nice because these are basic ingredients you're likely to have on hand. It's nice to have on hand, so feel free to double and store in refrigerator and use as needed.

    Recipe #140804

    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

    I have been using this rub for years, it's a simple rub but big on flavor, use it on beef, pork or chicken --- the amount my be reduced or doubled, for some heat add in cayenne pepper ;-)

    Recipe #238172

    Also great on grilled chicken wings! Enough sauce for 2 racks of ribs. From the cookbook Cooking with Wine and Spirits.

    Recipe #128887

    A copycat recipe, posted by request.

    Recipe #66189

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

    Recipe #103618

    In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves— not powdered or ground. SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar. This recipe is courtesy of Bon Appetit Magazine, January 2008.

    Recipe #274632

    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

    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

    This yummy spice rub is perfect for pork ribs or chicken. For pork ribs liberally season and let sit overnight in fridge then cook at 275 for 3 hours. Include a pan of apple juice in along with them to keep moist.

    Recipe #237194

    This is the marinade used in Harris Ranch restaurants.

    Recipe #141046

    I got this rub from an Internet BBQ newsletter. Although meant for ribs it could also be used for chicken.

    Recipe #219630

    Great for chicken, ribs, steaks and more. Use your imagination! From Cooking Light July 2007

    Recipe #236372

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