Dry Rubs – COLLECTION INDEX

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Dry rubs can be used for both meats and vegetables. They can be mild or spicy. Browse the recipes below and find one that suits your palate.


Grandpa’s Dry Rub

This is a good coating for when you are planning to bake chicken, pork loin, rib roast or beef roast. In a pinch, add a teaspoon of it to an entire container of sour cream for a quick party dip. It is easy and can store for up to six months, so make more than you need.

INGREDIENTS

  • 1/4 Cup each :: Peppercorns, salt, brown sugar, dried mushrooms.
  • 2 TBL each :: Granulated garlic, ground sumac, oregano, cilantro, ground onion powder
  • 1 TBL each :: Red pepper flakes, cumin, cayenne pepper powder, dried oregano, corn starch

PULVERIZE ALL in food processor


Grandpa’s Thunder Powder

Thunder Powder is good for Dry Rub BBQ, topping on a soup or eggs or rice, even on buttered toast to give it an extra zing. Anything that might benefit from an extra nuance of flavor is a good candidate for Thunder Powder.
A spicy-hot delicious seasoning that is like a thunderstorm…
…always good, but never exactly the same!

INGREDIENTS

ADD THESE BASE INGREDIENTS to make just over 1 cup of Thunder Powder.
…in more or less these quantities!
This is not an exact recipe, so just use what you have available and what appeals to you.

  • 2 TBL Brown Sugar
  • 4 TBL Paprika
  • 2 TBL Garlic powder
  • 2 TBL Onion powder
  • 2 TBL Cayenne pepper
  • 2 TBL Salt
  • 1 TBL Chili powder
  • 1 TBL Cumin
  • 1 TBL Celery salt
  • 1 TBL Dry mustard
  • 1 tsp Black Pepper
  • 1 tsp White Pepper
  • 1 tsp Turmeric
  • 1 tsp Ground Bay Leaf (Not Old Bay Seasoning)
  • 1 tsp Ground Clove
  • 1 tsp Turkish Adana Seasoning – WHICH IS KNOWN IN THE US AS SUMAC
  • 1 tsp Ground Chipotle – Smokey jalapeño

STEP BY STEP

  1. Mix above and store.
  2. Don’t worry if you don’t have all of the above ingredients.
  3. This is a general flavor mixture, and a few missing ingredients are not going to spoil the mix.
  4. Mix in a large bowl and spoon into storage containers or shaker.
  5. Makes about 1 Cup of Thunder Powder

LABEL
 

Grandpa’s Thunder Powder
A spicy, hot, delicious powder that is like a thunderstorm…

always good, but never the same.

Probably contains chili powder, garlic, onion, salt, cayenne pepper and black pepper.
May contain adana, sumac, paprika, clove, bay, crushed red pepper, cumin,
celery salt, turmeric, curry powder, white pepper, and chipotle powder

 


Grandpa’s Arghhhh Powder

This is something that I like to use for pizza toppings and to add an extra bit of heat to hot wings. It has the heat of crushed red pepper, but doesn’t get stuck in your teeth and gums. Just a bit of salt enhances the flavor too. This is also good for meat seasoning.

INGREDIENTS

  • 1/2 C ground cayenne pepper
  • 1/2 C ground red pepper
  • 1/4 C sumac
  • 1/2 C salt (fine or course)
  • 2 TBL garlic powder
  • 2 TBL onion powder
  • 1 TBL black pepper
  • 1 TBL cumin

Mix all of the above together well and store in a sprinkle jar.


Tony Chachere’s Creole Seasoning

Recipe By : Tony Chachere

WEBMASTER NOTE: You can buy this amazing seasoning mix already packaged for you at www.tonychachere.com but for those of you who want to try to make it yourself, Tony himself has provided the recipe, which is presented here. My modifications (are in parentheses)

INGREDIENTS

  • 26 ounces salt
  • 1 1/2 ounces black pepper — ground
  • 2 ounces red pepper — ground – – (I use red chili powder)
  • 1 ounce garlic powder — pure
  • 1 ounce chili powder – – (I use cayenne pepper powder)
  • 1 ounce Monosodium glutamate — (Accent)

STEP BY STEP

  • Mix well and use like salt.
  • When it’s salty enough, it’s seasoned to perfection.
  • For barbecue and fried foods: Season food all over.
  • Cook as usual.

WEBMASTER NOTE : Tony Chachere is from Opelousas, Louisiana. He was 11 years old when his first cookbook came out. This is the first recipe in his “Cajun Country Cookbook”. In the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”. He’s right.

Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I’m from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you’ll see.

There might be such a thing as “too complex.” Tony’s Creole Seasoning is simple and really great. It suits the palate of 90% of Middle America. It is better than salt and pepper, but doesn’t pack quite the kick as Grandpa’s Thunder Powder. I personally like a huge kick, that’s why I invented Thunder Powder, but as a staple in our house, Tony’s still has a place. My recipe that is a bit less spicy is Grandpa’s Dry Rub and a lot less spicy than Grandpa’s Arghhhh Powder.

Robert Andrews (Grandpa of Grandpa Cooks and Webmaster)

 


BBQ Dry Rub Marinate

This mix is adapted from Alton Brown’s Pork Rib Dry Rub recipe

INGREDIENTS

  • 1/4 C FLAVOR MIXTURE – See below
  • 1 C (packed) brown sugar
  • 1/2 C salt
  • 1/4 C chili powder

STEP BY STEP

FLAVOR MIXTURE – Makes 1/4 Cup of seasoning

  • 2 tsp salt
  • 1 teaspoon each – Modify to your own tastes
    • Black pepper
    • Cayenne pepper powder
    • Onion powder
    • Garlic powder
    • Ground mustard
    • Ground coriander
    • Ground tarragon
  • 1/2 tsp each – Modify to your own tastes
    • Ground bay leaf or Old Bay Seasoning
    • Ground clove
    • Ground cumin
    • Ground nutmeg
    • Ground ginger
    • Thyme

NOTES

  • For a dry rub, you basically need salt, sugar and heat.
  • I create the Flavor Mixture separately, because it is good for many things: Soup, sandwiches, pizza, etc.
  • Alton Brown called his dry rub 8, 3, 1 + 1 Dry Rub because of the proportions. Use this link to see his original recipe.
  • I changed things up just a bit in my recipe to suit my personal preferences

Buccaneer Dry Rub

This is a good rub to use on hamburgers, wings, ribs, etc.

INGREDIENTS

  • 3 TBL coarse salt
  • 3 TBL brown sugar
  • 1 TBL garlic powder
  • 1 TBL onion powder
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp alspice
  • 1 tsp cayenne

Kansas City Dry Rub

There is a mix called Sticky Fingers Dry Rub, but this is actually what Grandpa’s Thunder Powder was based on, so just use Grandpa's Thunder Powder, Arghh Powder, or other. depending on how spicy you want your coating.


Find more like this: COLLECTION INDEX, Condiments and Sauces

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