Recipes Index
Custer's Old Fashioned Turkey Rub
This rub combines everything you need for a delicious turkey. Remember when rubbing poultry you want to get it under the skin. Skin blocks flavor, and while you might get some tasty skin it won't help the meat any.
Citrus-Rosemary Turkey Rub
This rub has more of a paste consistency. Be sure to mix the ingredients well and to get the rub under the skin as well as placing it on the surface of the turkey.
Ethiopian Spice Rub
Okay, this isn't a simple rub, but it is a great one. There are a lot of flavors in this mixture and you might not have everything on hand, but it is a great spice rub for anything.
Tandoori Rub for Fish or Chicken
This rub will give fish or poultry an authentic Indian flavor that is as colorful as it is tasty.
Lotsa Spice Rub
This rub is loaded with flavor. The combination of the hot chilies with the rich flavors of the allspice and cinnamon, makes this seasoning very similar to a Jerk Rub.
Walter Jetton's Dry Poultry Seasoning
Walter Jetton was one of the pioneers of barbecue in Texas during the 50's and 60's. He became famous as the pit-master of President Johnson and also wrote a cookbook. This is his poultry dry rub recipe. You can leave out the MSG if you are so inclined.
Troll Dust
This dry rub is loaded up with lots of ground chilies giving it both heat and a very unique flavor.
Kevi's South-of-the-Butt Rub
The BBQ Guru posted this fantastic rub recipe. You can adjust the heat in this dry rub by changing the amount of cayenne pepper.
Rustic Rub
This is a great spice rub that works well with most anything. It also makes enough for you to keep it on hand. Store in an airtight container and it will stay good for months, but remember that herbs and spices loss the flavor over time.
Devil's Rub
This wet rub should look like a thick paste. You can adjust the heat by changing the amount of red pepper flakes or Tabasco.
Jerk Rub
This is a great jerk, wet rub. The combination of the onion, scallions, peppers, and spices give this rub a fantastic flavor. You can adjust the heat by increasing or reducing the amount of peppers in the recipe.
Owensboro Mutton Barbecue Rub
This rub can be used on Kentucky-style barbecued lamb. You can add the Worcestershire sauce directly to the meat to help hold the rub in place.
Spicy Southwestern Rub
This wet rub packs a lot of flavor. You can adjust the heat by using either hot, medium or mild chili powder.
Spicy Rib Rub for Pork Roast
Claudia sent me this recipe for this great rib rub. This is a great general pork rub that you can use an any cut, but it is particularly good on ribs.
Memphis Style Rib Rub
In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.
Chili Pepper Rub for Brisket
This is a good, simple rub for beef, particularly barbecue brisket. You can adjust the heat by using either hot or mild chili powder.
Chef Paul's Chikky Rub
This is a great all purpose rub with loaded with herbs, spices, and flavor.
Creole Rub
This rub will add a delicious Creole flavor to anything you want to grill or smoke.
Yum-Yum Steak Seasoning
Not only does this beef rub have a fantastic flavor but it is extremely colorful too, giving your steaks a rich color.
Pastrami Rub
If you are interested in turning corned beef into pastrami this is the rub for you. Make sure it is rubbed into the meat really well before you place the beef into the smoker.
Dry Jerk Rub
If you enjoy Caribbean flavors then this is the perfect "Jerk" rub for you. The great mixture of herbs and spices adds a kick to any meat, particularly chicken and pork.
Prime Rib Rub
This is a great spice rub for a standing rib roast. The combination of the pepper and cinnamon gives this an almost sweet, yet spicy flavor.
Country Rub
This wet rub should be a thick paste once mixed. It can be used on any kind of meat, but is particularly good on poultry. If you do use it on poultry be sure to get it under the skin.
Garlic Rub
The best way to maximize the flavor in this rub is to let it sit for few days in the refrigerator so that the garlic can flavor the oil. Let the flavors mix and you really will get a great garlicky rub.
Southwestern Wet Rub for Brisket
This rub should be prepared as a thick paste which will help it stick to any meat.