June Magic of the Month – Seven BBQ Rubs

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June’s Magic of the Month is just in time for summer.  As we entertain our family and friends, grilling is often the top choice for cooking.  And nothing kicks up the flavor like a rub!  A rub is an easy way to add incredible taste by simply mixing a variety of seasonings and spices and rubbing them on the meat before cooking. Dawn Badger is an expert at grilling fabulous meat dishes.  Whether you’re grilling chicken, steak or seafood, she’s come up with some great rubs for you! We included a wonderful homemade barbecue sauce at the end.  Be sure to try it!

1. LICKIN’ CHICKEN

The variety of spices in our chicken rub make it juicy and tender – and adds a burst of peppery flavor!Chicken rub collage 1

Chicken rub plate collage

Makes enough for approximately 2 whole chickens, cut up
2 teaspoons non-iodized salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme
1 teaspoon rubbed sage
1 teaspoon paprika
1 teaspoon black pepper
STEP 1
Mix dry ingredients together in a small bowl and rub into the chicken
STEP 2
Let rub sit on the chicken for up to 12 hours in the refrigerator
STEP 3
Grill or cook, as desired
STEP 4
Apply BBQ sauce, if desired

2. KICK  START  PORK  CHOPS

This sweet and spicy rub is not only wonderful on pork loin but can be equally good on ribs or brisket.
Pork rub collage 1
Pork cooked collage
Makes enough for approximately 8 pork chops
1 1/4 cups white sugar
1 1/4 cups brown sugar
1/2 cup salt
1/4 cup freshly ground black pepper
1/4 cup paprika
STEP 1
Mix dry ingredients together in a small bowl and rub into the pork
STEP 2
Let rub sit on the pork for up to 12 hours in the refrigerator
STEP 3
Grill or cook, as desired
STEP 4
Apply BBQ sauce, if desired
  3. TASTY  TASTY  FLANK  STEAK
Juicy steak with some spicy kick to it!
Flank steak raw collage
Flank steak cooked collage
Makes enough for approximately 3 pounds flank steak (or any cut of steak will work)
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
STEP 1
Mix dry ingredients together in a small bowl and rub into the steak
STEP 2
Let rub sit on the steak for up to 12 hours in the refrigerator
STEP 3
Put the steak on hot grill and cook, a minimum of 5 minutes per side
STEP 4
Remove and let rest 10 minutes before slicing
  4. HOKEY  POKEY  FISH
This is an awesome fish rub with a kick of spice!  Dawn used walleye freshly caught from Lake Michigan. Guests were fighting over the last bite!
Fish rub ingredients collage
Fish rub cooked collage
Makes enough for approximately 2 pounds of any kind of fish
1 tablespoon sweet paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne
STEP 1
Mix dry ingredients together in a small bowl and rub into the fish
STEP 2
Let rub sit on the fish for up to 12 hours in the refrigerator
STEP 3
Place some aluminum foil on the grill and cook, as desired

5. BEEF  SHAKEDOWN

Dawn used a rack of beef ribs and rubbed them down with a tasty blend of cumin, paprika and other seasonings. You won’t have to add another thing to this delicious meat – the rub gives it the perfect barbecue flavor!
Beef ribs raw collage
Beef ribs cooked collage
Makes enough for approximately 1 full rack of ribs
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
STEP 1
Combine all ingredients in a large bowl and mix well
STEP 2
Pack the dry rub onto a rack of ribs
STEP 3
Grill or cook as desired
6. FINGER  SMACKIN’  PORK  RIBS
This was Dawn’s favorite. The sweet and peppery rub was used on a rack of pork ribs. This recipe can also be made ahead  by cutting up the ribs and putting them in a crockpot with some BBQ sauce (see recipe below). Just let it cook while you enjoy the pool or other summer activities.
Pork or veggie ingredients collage
Pork of veggie cooked collage
Makes enough for approximately 1 full rack of ribs
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton’s kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
STEP 1
Combine all ingredients in a large bowl and mix well
STEP 2
Pack the dry rub onto ribs
STEP 3
Place on grill and cook approximately 20 minutes, each side
7. SAVORY  PORK  LOIN
Another one of Dawn’s favorites.  The pork loin is amazing rubbed with a savory blend of herbs and spices.  Grilling the pork loin makes it extremely juicy and notches up the flavor.
Pork loin raw collage
Pork loin cooked collage
Makes enough for approximately ?? ounces of pork loin
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
STEP 1
Mix dry ingredients together in a small bowl and rub into the pork
STEP 2
Let rub sit on the pork for up to 12 hours in the refrigerator
STEP 3
Grill or cook, as desired 

HOMEMADE  BARBEQUE  SAUCE

1 1/2 cups ketchup
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup water
STEP 1
Combine all ingredients in a small saucepan over medium heat
STEP 2
Bring to a boil, stirring until ingredients are completely incorporated
STEP 3
Reduce heat to low and gently simmer until flavors have melded and sauce has thickened enough to coat the back of a spoon – about 30 to 40 minutes
STEP 4
Remove from heat and let cool to room temperature
STEP 5
Use right away or refrigerate for up to 2 weeks
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