UF's Meat Rubbers

[HusH-]

Memphis Rub:
This is good for your pork ribs and shoulders:

1/4 cup paprika
1 Tablespoon firmly packed DARK brown sugar
1Tablespoon sugar
2Teaspoon salt
2 teaspoons of Accent (MSG)
1 teaspoon celery salt
1 teasppon black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1-3 teaspoons cayenne Pepper (Depends on your taste)

[HusH-]

Creole Rub:

Good for seafood mainlly for crawfish and shrip also great on Chicken

3tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1tablespoon dried thyme

[BIGDANIEL]

Tricolor Pepper Rub (I use a 5 pepper blend)

2 tbsp freshly ground peppercorns (I use a dedicated coffee grinder)
2 tbsp sweet paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp kosher salt
2 tbsp dried oregano
1 tbsp chili powder
1 tsp celery seed
2 tbsp light brown sugar

Place all ingredients in a small bowl. Using a wooden spoon, stir to blend well. Store in an airtight container. Makes 3/4 cup.


This is a rub, from a BGE cookbook, I've used on beer can chickens and ribs. I use a 5 peppercorn mix for it and I adjust the amounts of each ingredient depending on my meat and sides. You could use this on steaks as well.

[BIGDANIEL]

A list of: RUBS

Post up if you try any of these so we know which ones are good and which ones are bad.