Loveless Dry Rub Recipes

LOVELESS DRY RUB

This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy!

Provided by breezermom

Categories Weeknight

Time 10m

Yield 5 cups

Number Of Ingredients 10

Loveless Dry Rub image

Steps:

Mix all the ingredients together. Store in an airtight container until ready to use.
When ready, rub the seasoning into all sides of your meat until it is covered. Grill or cook your meat as you prefer.

Nutrition Facts : Calories 306.4, Fat 3.5, SaturatedFat 0.8, Sodium 245.2, Carbohydrate 71.4, Fiber 14, Sugar 35.1, Protein 8.2

Ingredients

6 ounces light brown sugar (1/2 of a 12-oz box)
3/4 cup granulated garlic
1/2 cup black pepper
1/4 cup dried thyme
1 cup oregano, fresh, chopped
1 cup seasoning salt (I use Loveless Seasoned Salt)
1/2 cup chili powder
1/8 cup celery salt
1/8 cup fennel seed
1/8 cup paprika

HOMEMADE DRY RUB FOR EVERYTHING

This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.

Provided by Food Network

Categories condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 10

Homemade Dry Rub for Everything image

Steps:

Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

Ingredients

1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon sumac
1/4 teaspoon cayenne

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

All-Purpose Dry Rub image

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

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

TUSCAN ROSEMARY DRY RUB

Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.

Provided by alijen

Categories European

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 6

Tuscan Rosemary Dry Rub image

Steps:

Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
Stir in oregano, sage, garlic flakes, salt and pepper.
Transfer to jar.
Cover and store away from heat and light.
Rub will keep several months.
Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
If desired, squeeze some lemon juice over the rub.
Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

Ingredients

1/4 cup dried rosemary or 1/4 cup fresh rosemary
2 tablespoons dried oregano
1 tablespoon dried sage
2 tablespoons dried garlic flakes
1/4 cup kosher salt or 1/4 cup sea salt
2 tablespoons cracked black pepper

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Loveless Dry Rub Recipes

LOVELESS DRY RUB

This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy!

HOMEMADE DRY RUB FOR EVERYTHING

ALL-PURPOSE DRY RUB

TUSCAN ROSEMARY DRY RUB

Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.

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