Barbecue Rubs

All-Purpose Barbecue Rub

Recipe By : Cook's Illustrated, July/Aug. 1995, Page 21.

Amount   Measure               Ingredient -- Preparation Method
-------- ------------          --------------------------------
     1/2 cup                   paprika
       2 tablespoons           ground cumin
       2 tablespoons           chile powder -- (mild)
       2 tablespoons           ground black pepper
       1 teaspoon              cayenne pepper powder
     1/2 teaspoon              ground cloves

Mix all ingredients in small bowl. Makes 1 cup. This rub, adapted from Big Flavors of the Hot Sun (Morrow, 1994), is a little sweet, a little hot, with just a hint of clove. It can be used on just about anything that you plan to barbecue, that is, to cook over low, indirect heat for a long period of time. For large red-meat roasts, such as leg of lamb or standing rib, increase the cayenne pepper from one teaspoon to one tablespoon and substitute one teaspoon cinnamon for the ground cloves.

All-South Barbecue Rub

Amount   Measure      Ingredient -- Preparation Method
-------- ------------ --------------------------------
    2    tablespoons  Salt
    2    tablespoons  Sugar
    2    tablespoons  Brown sugar
    2    tablespoons  Ground cumin
    2    tablespoons  Chili powder
    2    tablespoons  Black pepper -- freshly Cracked
    1    tablespoon   Cayenne pepper
    4    tablespoons  Paprika

All you do is throw them together and mix them well.
Recipe By : The Thrill of the Grill by Chris Schlesinger

MEMPHIS DRY RUB

Amount   Measure      Ingredient -- Preparation Method
-------- ------------ --------------------------------
4        teaspoons    Paprika
2        teaspoons    Salt
2        teaspoons    Onion powder
2        teaspoons    Black pepper
2        teaspoons    White pepper
1        tablespoon   Cayenne
2        cups         Apple cider vinegar

I make something that I call Memphis in May Dry Rub.
It is made with 4 tsp paprika, 2 tps salt, 2 tsp onion
powder, 2 tsp Black pepper, 2 tsp white pepper and 1
tsp cayenne pepper. You mix this up in a jar, closed
the lid, and shake well to mix. I then put this in a
bottle and added 2 cups of apple cider vinegar, gave
it a good shaking and BINGO its almost there. A little
too hot and I need to cut back a little on the pepper
(at least on the cayenne). Maybe cut the black pepper
back to 1 1/2 tsp, the White to 1 tsp and>> the
cayenne to 1/4 or 1/2 tsp. Like I said this ain't
exactly it, but by golly it's damn close. If you like
you may want to add a little garlic powder and/or some
dry mustard. Maybe even a little ground cumin. Just
thought I would pass this along to all you COLD
weather cookers and smokers out there who only get to
cookout about half the year. (Yes, Ed, I do include
you, up there in Connecticut, in these numbers.)

Recipe By : Wendell D. Smith

Ok everyone!  That gives us a start.  Thanks to www.recipepicks.com for getting us started.  Make sure you email us your rub recipe so we can post it here.  Thanks in advance for your participation!!!