Taste Tingling Dry Meat Rub Recipes

TASTE-TINGLING DRY MEAT RUB

Rub this on beef, pork, chicken, or venison before grilling or roasting. A serving is 1 tbs; however, you may want more or less, depending upon the "kick" you want!

Provided by BeachGirl

Categories < 15 Mins

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 9

Taste-Tingling Dry Meat Rub image

Steps:

Mix all dry ingredients together.
Rub on meats or fish to season.
Roast or grill as desired.

Nutrition Facts : Calories 24.6, Fat 1.1, SaturatedFat 0.2, Sodium 1179.2, Carbohydrate 4.3, Fiber 2.3, Sugar 0.7, Protein 1.2

Ingredients

1/4 cup paprika (I use Hungarian)
4 teaspoons salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dry mustard
1 1/2 tablespoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon celery seed

PAPRIKA DRY RUB

A friend gave me the recipe for this delicious dry rub. I love the tongue-tingling punch it gives poultry. -Jackie Kohn, Duluth, Minnesota

Provided by Taste of Home

Time 10m

Yield about 1-3/4 cups.

Number Of Ingredients 9

Paprika Dry Rub image

Steps:

In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a rub for turkey or chicken.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2110mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.

Ingredients

1/2 cup sugar
1/3 cup kosher salt
1/3 cup garlic salt
1/3 cup packed brown sugar
1/3 cup paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarsely ground pepper
1 teaspoon cayenne pepper

FAVOURITE MEAT RUB

This rub adds flavour to meat dishes before cooking on the BBQ. I found it in a BBQ book by Annabelle White

Provided by Mazey

Categories Chicken

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

Favourite Meat Rub image

Steps:

Place all ingredients in a blender and puree.
This rub will keep in the fridge for up to 3 weeks.
Rub over lamb beef, or chicken before cooking.
It is great on whole legs of lamb or sirlions.
Although I have put in the yield, I have never measured this, I just use it till it has all gone.
Sorry- I will try to check next time.

Ingredients

1 piece fresh gingerroot
2 cloves garlic
2 tablespoons brown sugar
1 stalk lemongrass
1 tablespoon coriander seed
1/2 tablespoon clove
1/2 tablespoon ground cinnamon
6 whole black peppercorns
1 red chile, deseeded
1 teaspoon salt

SAVORY MEAT RUB

I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings.

Provided by CSD Kitchen

Categories Low Cholesterol

Time 15m

Yield 6 ounces, 1 serving(s)

Number Of Ingredients 9

Savory Meat Rub image

Steps:

Measure all ingredients into a small bowl.
Blend well. (Use a pestle and mortar to get a more melded flavor.).
If using celery salt, omit the salt listed.
Left over rub can be stored in a sealed container for up to a year.

Nutrition Facts : Calories 562.5, Fat 26.8, SaturatedFat 2.7, Sodium 14142.7, Carbohydrate 80.3, Fiber 22.4, Sugar 2.5, Protein 25.2

Ingredients

2 tablespoons pepper
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground celery seed
1 tablespoon ground sage
1 tablespoon ground marjoram
1/2 teaspoon sweet paprika
1/8 teaspoon cumin

WEST INDIES MEAT RUB

Make and share this West Indies Meat Rub recipe from Food.com.

Provided by Millereg

Categories Grains

Time 1m

Yield 50 ml., approximately

Number Of Ingredients 6

West Indies Meat Rub image

Steps:

Mix all the ingredients together.
Coat meat in the mixture.
Cook under the broiler or on the barbecue.
Brush lightly with oil during cooking.

Nutrition Facts : Calories 4.1, Fat 0.1, Sodium 1.2, Carbohydrate 1, Fiber 0.3, Protein 0.1

Ingredients

1 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon chili powder
1/2 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon ground mixed spice (allspice, cloves, ginger and nutmeg)

NAIROBI MEAT RUB

Make and share this Nairobi Meat Rub recipe from Food.com.

Provided by Lavender Lynn

Categories African

Time 10m

Yield 1 cup

Number Of Ingredients 7

Nairobi Meat Rub image

Steps:

Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.
Put into a storage container for barbecues.
Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.
Cook meat over grill until done.
Meats should never be basted with sauces, or oil.
If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.

Nutrition Facts : Calories 200, Fat 1.5, SaturatedFat 0.4, Sodium 56596.1, Carbohydrate 49.2, Fiber 5.8, Sugar 32.4, Protein 3.2

Ingredients

1/2 cup coarse salt, kosher salt
2 tablespoons coarse black pepper
1 tablespoon ground red pepper, coarse
2 1/2 tablespoons sugar
1/2 teaspoon ground ginger
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

SASKATCHEWAN DRY BEEF RUB

Make and share this Saskatchewan Dry Beef Rub recipe from Food.com.

Provided by Dugyb

Categories Canadian

Time 5m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 8

Saskatchewan Dry Beef Rub image

Steps:

Mix all ingredients well.
Rub into beef (steaks, ribs or potroast).
Refrigerate covered for 2 hours.
BBQ, Broil, Slow cook, or fry as required.

Nutrition Facts : Calories 173.2, Fat 4.7, SaturatedFat 0.8, Sodium 7021.6, Carbohydrate 37.6, Fiber 13.7, Sugar 17.2, Protein 5.9

Ingredients

1/4 cup paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper (red)
1/8 teaspoon dry mustard

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