Best 4 Dry Rub For Chicken Ribs Or Brisket Recipes
**Indulge in a Flavorful Journey with Dry Rub Recipes for Chicken, Ribs, and Brisket**
From succulent chicken to fall-off-the-bone ribs and tender brisket, these delectable dishes are taken to new heights with the magic of dry rubs. Discover a symphony of flavors as you explore our curated collection of dry rub recipes. Transform your next barbecue, picnic, or family dinner into an unforgettable feast with these tantalizing creations.
DRY RUB FOR RIBS OR CHICKEN
Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.
Provided by Love to cook
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 1755.8 mg, Sugar 28.2 g
DRY RUB FOR CHICKEN, RIBS OR BRISKET
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.
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 1 cup (approx)
Number Of Ingredients 13
Steps:
- Combine all ingredients thoroughly.
- Rub onto the meat.
- Wrap tightly with plastic wrap, and refrigerate for a minimum of 8 hours overnight is even better).
- Refrigerate or freeze any leftovers in an airtight container.
Nutrition Facts : Calories 359.3, Fat 9.6, SaturatedFat 1.4, Sodium 7160.6, Carbohydrate 74.3, Fiber 22.8, Sugar 33.7, Protein 11.9
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
TENNESSEE RUBDOWN
A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!
Provided by Jack Harris
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together brown sugar, ground black pepper, paprika, chile powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 17 g, Fat 1.5 g, Fiber 4.6 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 2642.4 mg, Sugar 8 g
Tips for Making the Best Dry Rub:
- Use a variety of spices: Experiment with different spices to create a unique and flavorful rub. Some popular choices include paprika, garlic powder, onion powder, cumin, chili powder, and black pepper.
- Use fresh spices: Ground spices lose their potency over time, so be sure to use fresh spices for the best flavor.
- Toast the spices: Toasting the spices before using them will enhance their flavor and aroma. Simply heat a pan over medium heat and add the spices. Toast them for a few minutes, stirring constantly, until they are fragrant.
- Use a binder: A binder helps the rub adhere to the meat. Common binders include olive oil, melted butter, Dijon mustard, and honey.
- Let the rub rest on the meat: Allow the rub to rest on the meat for at least 30 minutes before cooking. This will give the spices time to penetrate the meat and develop their flavor.
Conclusion:
A well-crafted dry rub can take your grilled or smoked meats to the next level. By following these tips, you can create delicious rubs that will impress your friends and family. Experiment with different spices and techniques to find your favorite combinations. With a little practice, you'll be able to create mouthwatering dishes that everyone will love.
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