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
Grandpa’s Thunder 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 or Arghhh Powder depending on how spicy you want your coating.
