Dry Rub For Venison Recipes
DRY RUB FOR VENISON
Make and share this Dry Rub for Venison recipe from Food.com.
Provided by kstrating
Categories < 15 Mins
Time 10m
Yield 2/3 cup
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- Garlic powder may be substituted for granulated garlic.
- To use:.
- Rub meat all over with a couple T olive oil.
- Coat with rub & refrigerate over night for best flavor.
Nutrition Facts : Calories 421.5, Fat 4.8, SaturatedFat 0.9, Sodium 10535.3, Carbohydrate 97.4, Fiber 17.9, Sugar 44.1, Protein 12.3
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
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