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Rub It On

A dry rub is nothing more than a combination of flavorful seasonings and spices rubbed onto meat before grilling. Use these recipes as guidelines, but feel free to increase or decrease individual seasonings to suit your taste. The grilling season is upon us, and these rubs are sure to bring your family to the table. Chances are, the neighbors won’t be far behind.

DRY RUB FOR TURKEY
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons onion salt
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
2 Tablespoons olive oil
2 Tablespoons fresh lime juice

Mix first seven ingredients in a small bowl. Rub turkey on all sides with olive oil and fresh lime juice. Rub bird with dry rub and roast until internal temperature reads 165° on an instant-read thermometer. Allow turkey to sit, covered with foil, 30 minutes before carving.

MEMPHIS-STYLE DRY RUB
1/4 cup paprika
2 Tablespoons brown sugar
2 teaspoons granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper

This is a great rub for chicken or ribs. When grilling chicken, rub Memphis Rub inside and outside of chicken. This will generously coat a 4- to 5-pound chicken for grilling. When grilling ribs, this recipe will coat 3 to 4 pounds of pork ribs.

STEAK DRY RUB
2 Tablespoons chili powder
2 Tablespoons garlic powder
1 Tablespoon plus 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
2 Tablespoons dried oregano

This will coat a 12- to16-oz. rib eye. Pat steak well with the mixture, making sure entire steak is covered, and grill over hot coals as desired.

BEEF BRISKET DRY RUB
2 Tablespoons garlic powder
1/2 cup paprika
3 Tablespoons coarse salt (I use sea salt)
2-1/2 Tablespoons black pepper
3 Tablespoons sugar
1 Tablespoon chili powder

Mix all ingredients in a small bowl. This will coat a 7- to 8-pound beef brisket (do not use a corned beef brisket). Coat entire brisket with dry rub mix and cover with plastic. Chill at least eight hours, preferably overnight. Use your favorite barbecue sauce as a mop sauce to baste with while cooking. Cook brisket as desired, over coals or in your oven, referring to a cookbook for meat cooking directions.

LONDON BROIL DRY RUB
3 Tablespoons brown sugar, packed
1 Tablespoons black peppercorns
1 Tablespoon yellow mustard seeds
4 teaspoons garlic powder
1 Tablespoon whole coriander seeds
1 teaspoon salt

Mix all ingredients in a small bowl. This will coat a 2-pound London broil. Place all dry rub ingredients in a food processor and process until seeds and peppercorns are crushed. Rub beef with oil and generously pat with dry rub mixture. Grill as desired.

TASTES LIKE YOU GRILLED ’EM BABYBACK RIBS DRY RUB
1 Tablespoon sugar
1/2 Tablespoon salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1-1/2 teaspoons cayenne pepper
2 teaspoons chipotle powder
1 teaspoon black pepper

Preboil two slabs of babyback ribs for 30 minutes over medium heat. Remove and place on roasting rack. When cool enough to handle, rub all over with dry rub. Do not cover. Cook slowly in a 300° oven for 2 hours. Remove from oven, cover lightly with foil, and let sit for 20 minutes. Serves 4-6.

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