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Dry Rubs anyone?

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  • Dry Rubs anyone?

    Looking for your best T&T dry rub to use on chicken or pork.. TIA

  • #2
    Re: Dry Rubs anyone?


    These ROCK!

    Oh, and the two Teaspoons of cayenne is not a typo, though you could (I suppose) use less.

    SUYA (chicken, beef, shrimp or veal)
    or "Nigerian Kabobs"

    6 Bamboo skewers, soaked in warm water for at least an hour or two.

    1 Pound skinless, boneless chicken breasts
    1 Tablespoon minced garlic
    1 Teaspoon freshly grated ginger
    1 Tablespoon paprika
    1 Tbsp onion powder
    2 Teaspoons cayenne pepper (or to taste)
    2 Tablespoons finely ground peanuts (optional)
    2 tbsp peanut oil or canola oil

    Cut chicken into bite-size pieces or thin slices. Mix the dry ingredients together and work in the minced garlic and grated ginger til the "rub" mix is fairly uniform.

    In a large bowl, rub the spice mix into the chicken bits until they are evenly coated. You may need to add oil in order to get an even distribution of spices from piece ot piece.

    Allow to marinate for 2 to 12 hours. When the
    grill is ready (it should be hot for rapid
    cooking); thread the spicy meat bits onto the skewers, probably 4 or 5 pieces per skewer.

    Just before grilling, brush each side with peanut oil. Salt one side evenly but lightly. Grill about 4 to 6 minutes per side, turning once, when the first side looks brown.

    Serve hot with small chunks of sweet onion and
    cubes of seedless tomato.

    My Pic -


    Perfect Picnic Rub

    5 T. freshly ground pepper
    1/4 c. turbinado sugar
    3 T. paprika
    2 T. coarse salt (kosher or sea)
    1 T. dry mustard
    2 t. onion powder
    1 t. cayenne pepper

    Enough for 2 coatings 6 to 8 pounds pork.

    Source – Smoke & Spice – Cheryl and Bill Jamison


    This is excellent!

    Wild Willy’s Number One-derful Rub

    This is an all purpose rub, good on ribs, brisket, chicken and more.

    3/4 c. paprika
    1/4 c. freshly ground black pepper
    1/4 c. coarse salt (kosher or sea)
    1/4 c. sugar
    2 T. chili powder
    2 T. garlic powder
    2 T. onion powder
    2 t. cayenne pepper

    Makes about 2 cups.

    Source – Smoke & Spice – Cheryl and Bill Jamison


    • #3
      Re: Dry Rubs anyone?

      This is something I threw together one day

      **WARNING** If you use the 2 parts chili powder and 1 part black pepper, it will be extremely spicy if left to sit overnight.

      2 parts Paprika
      1 or 2 parts Chili Powder
      1 to 2 parts Brown Sugar
      1/2 part Salt
      ˝ to 1 part Black Pepper
      1 part Cumin

      Combine all ingredients.

      Rub on meats and let sit overnight for most flavor.


      • #4
        Re: Dry Rubs anyone?

        These all look great! Thanks. And Bean, your pic looks delish!