Dry Rub For Chicken
1/4 cup Brown Sugar (packed)
2 tablespoons Chili Powder
2 tablespoons Paprika
1 tablespoon Cumin
1/2 teaspoon cayenne pepper ( can use more)
1 tablespoon Mustard Powder
2 teaspoon Salt
2 teaspoon Black Pepper
Directions:
• Mix all spice ingredients together.
• Rub onto chicken (use as much of the rub as desired, use lots or use a little.
• Cover the chicken then place in the refrigerator for 6-24 hours.
• Grill as desired.
Steak Dry Rub ( 6 servings)
3 tablespoons Kosher Salt
3 tablespoons Smoked Paprika
2 tablespoons Onion Powder
2 tablespoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoon Coarsely Black Pepper
1tablspoon Ground Cumin
Directions:
• Mix all seasoning together, shake in the container to mix them.
Cook Advice :
• Cover meat with the spice blend and rub deeply into the meat. Allow meat to sit for 15-20 minutes before grilling
Dry Brisket Rub (about 1 cup )
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
Directions:
• Mix the ingredients together in a bowl. Store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.
• If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward
• You can apply the rub in advance, some people like to apply it the night before, but the fact is, most molecules in the rub are too large to penetrate more than a fraction of an inch, just like marinades, and they don’t have the electrical properties that salt has. The rub is mostly a surface treatment for flavor and bark. So you can apply the rub just before cooking if you wish. Moisture and oils will mix with the spices and herbs, heat will work its magic on them, and all will be wonderful. I like to lightly wet the surface with water before the rub because many of the flavors in the rub are water soluble. Spread the rub generously on beef brisket, not so thick on other, thinner cuts.
• Also, be aware that the drippings from a salted meat for use in a gravy or just will probably not need salting, so be sure to taste before you add salt. Remember, you can always add salt, but you can’t take it away.
Pork Shoulder ( covered with thick 1/2 inch layer of fat) 5-6 lb
1 tablespoon Mild Paprika
2 teaspoons light Brown Sugar
1 1/2 teaspoon Hot Paprika
1/2 teaspoon Celery Salt
1/2 teaspoon garlic salt
1 teaspoon Dry Mustard
1/2 teaspoon freshly Ground Black Pepper
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
Directions:
• Mix all seasoning together, apply it on the meet.
• Recommended 3 to 8 hours for marinating the meet (optional)
• Cook it on the Earth Oven until the meet falls apart from the bone.
Pork Ribs ( dry rub) for 4 servings
1 teaspoon Garlic Powder
1 teaspoon Red Pepper Flakes
1/2 teaspoon Fresh Ground Black Pepper
1 teaspoon Mustard Powder
2 teaspoons Salt
3 teaspoon brown sugar
Directions:
• Mix all seasonings together and then apply the rub on the meat.
• Proceed to slow cook in the Earth Oven for 3 hours or as desired.
Basic Fish Cure (BBQ Rub)
1 cup firmly packed Brown Sugar
1/2 cup Coarse Salt
1 tablespoon Black Pepper
1 tablespoon Dried Dill
1 tablespoon Mustard Powder
Directions:
• combine all ingredients in a bowl with your fingers
• If using as seasoning, just sprinkle on the fish before grilling
• If using as true rub ( which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let it sit for 2 hours or up to a day in advance prior to grilling