Kansas City Dry Rub for Pork →

in

This is a good dry rub to season pork roast or ribs. It can be used for smoking ribs or seasoning meat prior to basting with a good barbecue sauce like Bourbon-Brown Sugar Barbecue Sauce.

Kansas City Dry Rub for Pork
(Copy and paste to print the recipe.)

Ingredients:

  • ½ cup brown sugar

  • ¼ cup paprika

  • 1 tablespoon black pepper

  • 1 tablespoon salt

  • 1 tablespoon chili powder

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon cayenne

Preparation:

  1. Mix all the ingredients well and store in a jar with a tight-fitting lid. The spice mix will keep stored in a cool dark place for several months.

  2. Rub the spice mix onto your meat several hours (preferably overnight) before cooking.

Adapted from: https://www.thespruceeats.com/kansas-city-rib-rub-recipe

Cajun Spice Mix →

in

This spice mixture can be used in any recipe that calls for “Creole” or “Cajun” spice. It can also be used as a rub for pork or chicken.

Ingredients:

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 1/2 teaspoons paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoon onion powder

  • 1/4-1 teaspoon cayenne pepper (depending on your taste; I use 1/4-1/2 teaspoon for a mildly hot mix)

  • 1 1/4 teaspoons dried oregano

  • 1 1/4 teaspoons dried thyme

  • 1 1/4 teaspoons dried basil

  • 1/4 teaspoon red pepper flakes

Directions:

1. Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, basil, and red pepper flakes until evenly blended, or mix in a spice grinder. Store in an airtight container.

Adapted from: https://www.allrecipes.com/recipe/149221/cajun-spice-mix/

Montreal Dry Rub →

in
Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous MONTREAL DRY RUB Ingredients: 1 Tbs. dehydrated garlic 1 Tbs. dried thyme 1 Tbs. dried rosemary 1 Tbs. dried fennel 2 tsp. Kosher salt 2 tsp. black pepper 2 tsp. dehydrated onion 1 tsp. crushed red pepper How to make it: 1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat. 2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling. 3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous

MONTREAL DRY RUB
Ingredients:
 1 Tbs. dehydrated garlic
1 Tbs. dried thyme
1 Tbs. dried rosemary
1 Tbs. dried fennel
2 tsp. Kosher salt
2 tsp. black pepper
2 tsp. dehydrated onion
1 tsp. crushed red pepper

How to make it:
1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat.
2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling.
3. Store the seasoning with your other spices in an airtight shaker in a cool dry place.

This is a great rub for your steaks, lamb, or pork. Pat the meat dry with a paper towel before shaking on the rub. If grilling put the meat in the fridge uncovered for 3-4 hours up to overnight. This will dry out the surface of the meat and give you a nice crust. Remember to bring the meat to room temperature for about a half-hour before cooking.