Barbecue Dry Rubs
Mixtures for a BBQ dry rub come in flavors to suit every palate, including spicy, sweet, and savory. From chicken to ribs to brisket, we have all the easy recipes for BBQ dry rub.See Popular Barbecue Dry Rubs Recipes
A classic pork rub that is perfect for smoked pork roasts and is especially good for pulled pork.
Do yourself a favor and make these bone-sucking ribs tonight!
A wonderful blend of three different chilies combined with an earthy cumin and sweet dark sugar make this a delicious rub for beef and pork.
On average, turkey breasts are ready in half the time it takes to roast a 12-pound turkey. Try this recipe for a summer party.
Barbecuing with beer produces the most tender, juicy chicken you've ever tasted. Make this recipe at summer cookouts to wow your guests.
Mmmm, they are out of this world. That cayenne and black pepper -- it gives it a lot of kick! I think you're gonna love it!
Make this meat rub recipe to keep on hand for summer cookouts, or mix up a batch to share as hostess gifts. Use only fresh spices in the mix; spices lose flavor after about 1 year.
Use your charcoal grill to smoke cook these spice-rubbed pork ribs. Glaze the ribs with a sweet ginger sauce the last 10 minutes of smoking.
Lean pork chops brown in an ovenproof skillet to seal in their juices, then are slathered in a fabulous barbecue sauce for this low-fat dinner.
The first act - a spicy, smoky-flavored rub - sets the stage for the second - the sticky soda-base sauce that follows. Together, this combo creates pork ribs perfection. Look for molasses powder - a unique product made from dehydrated blackstrap molasses - at spice shops or online.
Parts of the Carolinas like a slightly thicker sauce for servingsimply stir 1/2 cup ketchup and a few splashes of hot sauce into 2 cups fresh mop sauce.
For a zesty kick to your barbecue ribs, add a dash of hot pepper sauce.
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A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.
The name "Wings of Fire" is no understatement, as a quick read of this chicken-wings recipe will tell you. Two hot pepper sauces and two forms of dried chiles make sure that these wings are hot, hot hot. Treat a few wings to the rub -- but spare them from the sauce -- for guests that prefer milder foods.
A few years ago, I was a judge at a ribs contest in Cleveland. (Did you know that Cleveland was the sparerib capital of the world? Well, it isn't.) "Just nibble," the officials told us sternly. "Don't eat a whole rib, or you won't get through all of them." I blithely ignored these instructions. Twenty ribs later, I was 100% full, and I still had 22 ribs ahead of me. What had started out as fun became a test of endurance. What had started out as a romp became a walk, and then a trudge, and then a full-out collapse.read more