Mix rib rub ingredients (first 14 ingredients) and
Combine white sugar, brown sugar, salt, paprika, black pepper, garlic
In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.
Store in a covered container at room temperature!
Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.
efore using.
Make the rub: add rub ingredients to a bowl
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
Mix all ingredients together well making sure there are no lumps of sugar or spices.
Use as a bbq rib rub, rub into meat and leave it refrigerated for AT LEAST 24 hours. The larger the meat the longer you can leave it before smoking.
Continue by smoking ribs as you normally would.
Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
oat.
Sprinkle dry citrus rub over salmon creating a third
Air-dry the brown sugar on a cookie sheet for a few hours, or dry in a warm oven. (you can skip this step with no detrimental effects.).
Place the dried sugar in a Ziploc bag and break it up using a rolling pin until granulated.
Stir all ingredients in a mixing bowl, then run through a sifter several times.
Rub generously on spareribs or baby backs.
Combine brown sugar, cumin, garlic powder, onion powder, paprika, chili powder, onion powder, kosher salt, black pepper, cayenne pepper, ginger, and celery seed in a large bowl; mix with your hands to break up and chunks of brown sugar.
Whisk paprika, light brown sugar, dark brown sugar, white sugar, sea salt, ground black pepper, garlic powder, iodized salt, onion powder, cumin, and cayenne pepper together in a bowl until smooth.
nd sprinkly or rub a some of the brown sugar on them. Add
Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.
Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.
owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
Whisk brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl until well-mixed and no lumps remain.
old water.
Dissolve the sugar, stirring constantly with a wooden
Whisk together pineapple juice, soy sauce, and brown sugar until the sugar dissolves. Evenly inject into the turkey all over.
Rub mix together of garlic powder, onion powder, ground ginger, and cayenne pepper. Season the turkey with salt, then pat on the rub.
Stir together the sugar, salt, pepper, cumin and mustard in small bowl. Place salmon so that the side the skin was removed from is down. Press sugar mixture evenly onto fish.
Heat oil over medium heat in large nonstick or cast-iron skillet. When hot, place fish rub-side down in pan. Cook until brown sugar rub dissolves and darkens slightly, being careful not to burn, about 4 minutes. Flip fish and cook to medium doneness, about 1 minute longer.