General Instructions: Whisk together in a bowl and smear on the meat prior to cooking. Make sure the meat is not frozen, and pat it dry with paper towels so the rub sticks. Then place in a bowl or plate, cover with plastic, and keep the rubbed meat in the fridge for 8 hours up to 24 hours to “marinate.” Keep rubs in a sealed glass container in your pantry, they are usable until the fragrance is gone.
Basic rub algorithm: 1) salt (salt, celery salt, etc) and sugar (brown, white, honey, molasses, etc); 2) peppers (cayenne, chipotle, ancho, black, etc.); 3) transition spice (garlic, onion, cummin, mustard, paprika, chili powders); and a signature spice (anything special you do).
I do not sprinkle the rubs on, I really rub it in so it is all over.
Brown Sugar Rub (chicken, ribs) (1)
1/2C packed light brown sugar
2T paprika
1-1/2T black pepper
1T onion powder
1T garlic powder
1T salt
1-1/2t dried red pepper flakes
Curry Indian (chicken, white fish, potatoes + cauliflower) (5)
2T cumin
2T curry powder
1T garam masala
1T ground coriander
1t kosher salt
2T = 13c, 1k
Fajita Rub (chicken, steak, white fish, shrimp)
2T brown sugar
1t kosher salt
2T chili powder
1T cumin
1T paprika
1T garlic powder
1t onion powder
1/4t cayenne
2T = 46c, 10k, 1p, 2f
Greek Rub (chicken, fish, veggies)
1T onion powder
1T garlic powder
1T dried oregano
2T dried basil
2T dried dill
1t tomato powder
1t kosher salt
2t lemon pepper
Hot Paprika Rub (chicken) (2)
1T hot smoked paprika
3T kosher salt
1T garlic powder
1T dark brown sugar
½t cumin
1t sage
1t dried oregano
½t cayenne
1t black pepper
½t ground coriander
Pulled Pork Rub (3)
1/2C smoked paprika
1/3C dark brown sugar
4T kosher salt
4T garlic powder
2T black pepper
2T chili powder
2T onion powder
2T chipotle chili pepper
1T cayenne pepper
1T cumin
1T dry mustard
Turkey Rub (4)
3/4C Hungarian paprika
1/4C black pepper
2T crushed celery seeds
2T kosher salt
1/4C light brown sugar
2T onion powder
2T dry yellow mustard
2t cayenne
2t lemon pepper
