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Dry rosemary rub for meat recipe

Dry rosemary rub for meat recipe


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  • Recipes
  • Ingredients
  • Herb and spice
  • Herbs
  • Rosemary

This dry rub is so easy to make, and gives lamb or beef a gorgeous flavour. Particularly nice on barbecued meats.

28 people made this

IngredientsServes: 4

  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper

MethodPrep:5min ›Ready in:5min

  1. In a small bowl, mix rosemary, garlic salt, salt, and pepper. Rub onto all sides of meat before cooking as desired.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (26)

by Jillian

We tried this on NY strips for something different and it was just OK. It was pretty good. I think it would actually work well on grilled potatoes.-15 Jan 2009

by Will I Am

I used this rub when I made beer can chicken. It worked well; simple, but delicious. I used fresh rosemary instead of dried.-24 Jun 2006


Great Dry Rub Recipes For Smoked Foods

Using quality dry rub recipes can make a huge difference in the quality of your smoked meats.  Some dry rub recipes add so much flavor that it's possible you'll find that barbecue sauce just isn't needed.

See The Caraway Seeds In The Beef Dry Rub Ingredients?

Instead of buying prepared seasoning mixes, making your own rubs for ribs, beef and poultry is the way to go. You'll be able to control the salt content, fine tune the flavor to your personal taste, and maybe even save a few bucks!


Ten top dry rubs for smoking beef.

Everyone loves a great juicy piece of meat fresh off the smoker, but how about spicing it up a bit? Dry rub is the perfect way to add the spice you crave, without a long marinating process.

What is dry rub?

Dry rub is a dry seasoning mix of ground spices applied to your meat before cooking. When you coat the outside of the meat before cooking, it results in a bark, or outer layer of seasoned meat.

If you rest your meat in the refrigerator, some people refer to this as a dry marinade. You can wet marinade meat with the addition of a dry rub to add even more flavor.

What are the basic rules for dry rub?

Purists’ will tell you that you should always start by balancing salt to sugar. An example of this would be one cup of sugar to one cup of salt.

I mix my dry rubs one-part salt to two-parts sugar. Don’t get me wrong. Salt is important for flavor, but too much salt will overpower your flavor, and that’s something you want to avoid.

As for adding spices, I say go with what you like as long as you don’t go over the amount of salt in the dry mix. Also, you can add your dry rub to hot water and dissolve it to make a brine. Always cool your brine before adding your meat to soak. You’ll want to allow it to soak for four or more hours, depending on the thickness of your meat.

Keep in mind this is food. As long as you follow basic food safety, I say break all the rules.

What spices should I use for beef?

Spices can vary widely based on personal taste. “Barbeque God” (lol) Aaron Franklin says salt and pepper are all you need. He is more of a purist than I am. I like to have a little more fun with my flavors.

  • Basil
  • Bay leaf
  • Cayenne pepper
  • Chili powder
  • Cumin
  • Dill
  • Garlic
  • Marjoram
  • Mint
  • Mustard powder
  • Oregano
  • Paprika
  • Parsley
  • Pepper
  • Rosemary
  • Sage
  • Salt
  • Thyme

When I can, I always use smoked spices that I buy or make in my smoker. Coarse products like coarse sea salt or Kosher salt work better than finely ground options, when smoking at home. The increased surface area takes on the smoky flavor better.

Sugar should almost be a category of its own, but I still group it with spices in a dry rub. My favorite sugars to use are dark brown sugar and turbinado sugar (raw cane sugar).

Dark brown sugar has a strong molasses flavor because most producers have 6% molasses in the finished product. A taste of caramel is almost always present when you use dark brown sugar, and that is what makes it my first choice. Consider air-drying your brown sugar on a cookie sheet before you add it to your rub mixture.

Turbinado sugar has been processed less than granulated white sugar and has a high moisture content. That moisture gives the sugar a sweeter and more natural taste. Because turbinado sugar has a large surface area, it works great for cold smoking before use.

MSG (monosodium glutamate) is something I wanted to address. Normally, MSG is used to enhance flavors and intensify spices, or as I say, “make them pop.”.

The unique properties of MSG are found in other ingredients, such as parmesan cheese and mushrooms, that we would not use in a dry rub. MSG has been the subject of many studies and has been deemed to be safe by the FDA.

This list of spices is just a guide, not a strict list of “do’s and don’ts.”. Have fun, and experiment with whatever flavors you like. Don’t forget spice mixes from other countries like curry powder.

What is the best brisket dry rub?

Brisket is arguably the king of smoked meat. What cut of meat can be almost completely useless prepared in another way, but when smoked becomes a juicy, and outright tasty piece of meat?

Basic brisket rub

Crush the ingredients in your spice grinder (or magic bullet like I do). Cover all sides of your brisket with the ground mixture, then press the mix firmly into the meat. Cook, and enjoy! (click this link to see our article on cooking a brisket)

Classic barbecue rub

  • 1 cup granulated sugar
  • 1 cup salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2 tbsp pepper
  • 1 tbsp lemon pepper
  • 1 tsp sage
  • 1 tsp mustard powder
  • 1 tsp cayenne pepper
  • ½ tsp thyme

Mix all the ingredients, then let them rest for an hour before use, to really marry all those amazing flavors. Feel free to substitute any of these items for the smoked version, for deeper smoke flavors.

Spicy roast rub

  • ½ cup salt
  • ¼ cup granulated sugar
  • 2 tbsp smoked paprika
  • 1 tbsp black pepper
  • 1 tbsp white pepper
  • ½ tbsp cayenne pepper (add ½ if you like it hot)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp basil (avoid sweet varieties)
  • 1 tsp thyme
  • ½ tsp MSG

Mix all ingredients and let them rest for an hour before use.

These three rub mixes are great on any cut of beef. Also, consider putting these spice rubs in a shaker for everyday use while cooking on your stovetop.

Chuck roast and flank steak will perform well with the same seasoning as a brisket. The main difference in all three cuts is cook time, and how you cut across the meat fibers when serving.

What is the best steak dry rub?

When I think steak, boneless ribeye tops my list. There are many other great cuts though. Mainly it comes down to personal preference. Chuck-eye, porterhouse, NY strip, and sirloin are just a few great steaks that I would put on the smoker any day.

Steak needs less seasoning than a big thick roast. I suggest that you sprinkle your spices lightly instead of rubbing in your spice mixture. After you have spread your mixture on the steaks evenly, you can press it in gently.

Classic steak rub

  • ½ cup garlic (granulated is best)
  • ½ cup pepper
  • ¼ cup salt
  • Optional 2 tbsp onion powder

I always keep some of this basic mix ready to use in my spice cabinet. I also use this mix when I sous vide my steak, and I add a tablespoon of Worcestershire sauce.

Southwest chili rub

  • 3 tbsp smoked salt
  • 1 tbsp dark brown sugar
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 3 tbsp smoked paprika
  • 1 tbsp oregano
  • 2 tbsp pepper
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • Optional for heat 1 tbsp cayenne pepper

If you want to take chuck steak to the next level, cut it into one-inch strips. Place the strips and chili rub in a large zip lock bag and shake them up. Let rest thirty minutes before putting it on a hot smoker, and you’ll be rewarded with amazing flavor! This rub will take your chuck steak up to the next level, for sure.

Montreal style Steak season rub

My take on this classic is incredibly straight forward. Buy a bottle and shake it on. Haha, ok, no, it’s not quite that simple. It’s still quick and easy, though.

  • 3 tbsp kosher salt
  • 1 tbsp peppercorns
  • 1 tsp coriander seeds
  • 1 tsp red pepper flakes (add more for heat if you’d like)
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp mustard powder
  • 1 tsp dill
  • 1 tsp rosemary

The end goal is to have a coarser mix than most dry rubs almost chunky. Also, avoid smoked items in this mixture, or after smoking, you will lose the Montreal seasoning profile.

What is the best beef rib dry rub?

We have gotten to the most debated food Item in the world, beef ribs. I can find one hundred recipes for beef rib rub in just a few seconds of browsing the internet.

Personally, I like to keep it simple and toss some stuff in a bowl, mix it up and rub it on the ribs. Here are my favorite “go-to” recipes:

Basic rib rub

  • 1 cup dark brown sugar
  • ½ cup pepper
  • ¼ cup smoked salt
  • 2 tbsp garlic powder

Ribs are the one meat I always finish on the grill or under the broiler. After the ribs have smoked, I will sauce them up with a barbecue sauce, and caramelize them on both sides before serving.

Sweet rib rub

  • 1 cup turbinado sugar
  • 1 cup dark brown sugar
  • 2 tbsp kosher salt
  • 1 tbsp pepper
  • 2 tbsp garlic
  • 1 tsp cumin powder
  • 1 tsp allspice
  • 1 tsp sweet basil
  • ¼ tsp clove powder

Make a mop sauce with one cube of melted butter and ½ cup of honey. Make sure when using this mop sauce that you caramelize it. If you don’t, it will be way too sweet.

Spicy rib rub

  • ½ cup dark brown sugar
  • ½ cup smoked kosher salt
  • ½ cup black pepper
  • 1 tsp cayenne pepper
  • 1 tsp crushed red pepper flakes
  • 1 tbsp chili powder
  • 1 tsp mustard powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • ½ tsp ginger
  • ½ tsp MSG
  • 1 tsp horseradish powder *

*Cheap wasabi powder is typically just colored horseradish powder, so feel free to substitute it.

Try to spread this rub as evenly as possible. Also, try not to go to heavy on this spice rub, unless you like it really hot. Make a mop sauce of Frank’s Red Hot and butter. That will turn this rib rub up to extra hot.

Classic barbecue rub

The classic barbecue rub in the brisket section is also a great option for ribs, so don’t overlook that as an easy option.

Bonus Section

Sugar-free rub

  • ¼ cup salt
  • ¼ cup smoked paprika
  • 2 tbsp pepper
  • 2 tbsp chili powder
  • 1 tbsp cumin powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 2 packages Splenda

Two packages of Splenda will give it just a little sweetness, to balance out the salt and make it all work. If you want, you can skip the Splenda it will still be great.

This rub will work for any cut of beef, but I prefer to use a sugar-free barbecue sauce to finish ribs in particular.

Sugar-free barbecue sauce

  • 1 can diet Dr. Pepper
  • 1 tbsp cornstarch
  • 1 tsp chili powder
  • 1 tsp fine black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder

When I am trying to cut back on my sugar intake, I make a bottle of this and put it in the refrigerator.

Conclusion:

Food is fun, and spices are a matter of personal choice. Change it up to suit your taste and take notes so you can repeat your favorites.


How to apply a beef rub?

The application of rubs is very easy.

Simply mix the ingredients, pat beef dry, and then rub all over your favorite piece of beef. Use two tablespoons of rub for every pound of beef. Then, let the beef soak up the flavors.

You can either put the beef in a Ziploc bag, or wrap it in plastic and place it in the refrigerator.

The longer you let the beef soak, the more flavors you will notice when you eat it.

We’re not very scientific on timing it, but usually, we try and put on rubs anywhere from 30 minutes to 3 hours before we cook the beef.


10 Drool Worthy BBQ Rub Recipes

To be the master of any barbeque, there is one thing that you must get right, which is the kind of rub you use. The rub is essential to elevate the flavor, giving you a juicy, delicious piece of meat that is just right. Even though a rub is just a few spices thrown in together, there is a certain art to it that one must master. You should know what goes well with a brisket and what’s best for chicken. But once you have mastered the art of BBQ rubs, you will be the king of barbeques, at least in your neighborhood!

Whether you are looking out for a sweet rib rub recipe to go with your meat for a sunny afternoon barbeque with your friends, or a spicy barbeque mix to spice up your evening with your special someone, we have got you covered. We have made a list of ten of the best BBQ rub recipes that are sure to get you the praise of all those who taste them.


  • 6 tbsp salt
  • 2 tbsp paprika
  • 2 tbsp Italian seasoning
  • 2 tbsp brown sugar
  • 1 tbsp thyme
  • 1 tbsp black pepper
  • 1 tbsp Colman's Dry Mustard
  1. Mix all of the ingredients together and store in an airtight container.
  2. This rub is perfect for chicken and pork dishes. You'll want to pat your meat dry and rub the mix into the meat. Make sure to get the rub into both sides and in all of the crevices.

Dry Rubs

An alternative to marinades and barbecue sauces. The rub can tenderize the meat and add lots of flavor and color.

This smoky, low-sodium melange with plenty of smoked paprika can be your secret to effortlessly flavorful chicken in the oven or on the grill.

The mix of brown sugar and chili powder in this rub gives a craveable sweet heat to steak, and only takes a few minutes to throw together.

Made with brown sugar, chili powder, garlic powder, onion powder, salt and pepper

Made with ground cumin, sage, dried oregano, salt, paprika, cayenne pepper, onion powder, garlic powder, black pepper, dried thyme

Citrus steak rub is a simple and zesty way to spice up meat! Garlic powder, chili powder and orange peel give steak a unique tang. Great on shrimp and chicken, too.

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with red pepper flakes, brown sugar, paprika, salt, monosodium glutamate, celery seed, turmeric, dry mustard

Made with cayenne pepper, onion powder, paprika, black pepper, salt, sugar, chili powder, garlic powder

Sweet, peppery rub with a hint of cinnamon is one of the easiest ways to improve a tenderloin or rack of ribs, especially when you can pull the mix ready-made out of the fridge.

Steakhouses always have a secret weapon for making their trademark steaks. At Perini Ranch, this flavorful rub is what makes their steaks so popular.

If you roast your tenderloins without seasoning you're missing out on half the flavor opportunity. This basic teriyaki rub only takes a minute to prepare, but once you try it you'll.

Made with ground onion, garlic powder, black pepper, brown sugar, paprika, sea salt, cayenne pepper

That's right, even veggies can use a little help on the grill. This light rub will work on almost any veggie you want to grill.

Made with nutmeg, cinnamon, sugar, lemon pepper, paprika, barbecue seasoning, garlic powder, cayenne pepper

A good rub can make a world of a difference, and this one here's a winner. Fresh herbs are absolutely crucial for nailing the flavor, so hit the garden or produce aisle before.

Made with steak, oregano, brown sugar

Method: outdoor grill
Time: under 30 minutes

This Indian inspired rub features garam masala which is a blend of spices usually consisting of cumin, coriander, cardamom, cinnamon, nutmeg, and other warm hued spices.

Made with brown sugar, kosher salt, chili powder, Montreal steak seasoning

Made with ground cloves, salt, ground ginger, ground cinnamon, black peppercorns, brown sugar, anise seeds

Made with cayenne pepper, black pepper, paprika, salt, sugar, brown sugar, cumin, chili powder

Made with dark brown sugar, cayenne pepper, sea salt, fine ground espresso, cinnamon, unsweetened cocoa powder, oregano, paprika, black pepper

Made with paprika, ground oregano, black pepper, white pepper, sugar, cayenne pepper, chili powder, cumin, garlic powder, brown sugar

Made with ground sage, dried thyme, black pepper, salt, garlic powder, dried rosemary

Made with sugar, star anise, salt, coffee beans, black peppercorns

Made with paprika, onion powder, garlic powder, dried basil, dry mustard, red pepper, black pepper

Made with granulated garlic, kosher salt, black pepper, celery seed, cayenne pepper

Made with vegetable oil, black pepper, ground red pepper, white pepper, ground cumin, ground nutmeg, salt

Method: stovetop
Time: under 30 minutes

Made with lemon pepper, garlic powder, brown sugar, salt, black pepper, chili powder, cumin, paprika

Method: stovetop
Time: 30-60 minutes

Made with garlic powder, dry mustard, cayenne pepper, black pepper, celery salt, monosodium glutamate, salt, sugar, brown sugar, paprika

Made with orange peel, onion powder, cumin, dried chipotle peppers, black pepper, dried oregano, dried cilantro, bay leaf

Made with paprika, brown or cane sugar, salt, chili powder, seasoned pepper, garlic, ground cinnamon, black pepper, ground cumin

Made with dried rosemary, dried thyme, dried tarragon, black pepper

Made with black peppercorns, bay leaves, Creole seasoning, dried thyme, dried oregano, garlic powder

Made with olive oil, garlic, allspice berries, rosemary

Ah, the unassuming envelope of onion soup mix . It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


Recipe Summary

  • 1/3 cup coarse salt
  • 1/4 cup packed light-brown sugar
  • 1/4 cup paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon cayenne pepper (optional)
  • Cumin
  • Coriander
  • Chili Powder
  • Turmeric
  • Curry powder
  • Ground ginger
  • Cardamom
  • Dried tarragon
  • Marjoram
  • Rosemary
  • Dill or basil

In a small bowl, combine all the ingredients, using your hands to break up the sugar.

Replace some of the paprika with cumin, coriander and chili powder.

Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.

Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.


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Dry Marinade and Rub Recipes for Diabetes

Dry rubs and marinades are essential ingredients in diabetes-friendly barbecue recipes for people with type 1 diabetes or type 2 diabetes. They add flavor to meat, poultry, fish, and vegetables&mdashbarbecue favorites. And who doesn't love a barbecue?

But many marinades and rubs are oil-based and high in fat grams, so If you're on a low-fat diet, you need healthier options. We'll show you how to make marinades and rubs healthier.

When using rubs or marinades with meat or poultry, you can marinate them for up to 24 hours in the refrigerator before you prepare them. However, fish and vegetables only need about an hour to absorb the flavors. Fruits need about 10 to 15 minutes.

Pick a day when you have some time&mdasha weekend day perhaps&mdashto make large batches of dry rubs or marinades. Store them in tightly sealed glass jars away from heat and light. Label each jar and note the date.

Below are some diabetes-friendly recipes for dry rubs and marinades. All should be used within 3 months. Apply only about 1 tablespoon of the dry rub or marinade per pound of meat, poultry, fish, or vegetables. Also, since none of these contain any appreciable calories or sodium, they don't add any nutritional value (or food exchanges).

What You Need

  • 3 tablespoons Chinese Five-Spice Powder
  • 3 tablespoons hot paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 5 tablespoons mild pure chili powder
  • 2 teaspoons crushed dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 2 1/2 tablespoons sweet paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon crushed dried oregano
  • 1 tablespoon crushed dried thyme
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 4 tablespoons crushed dried basil
  • 4 tablespoons crushed dried tarragon
  • 3 tablespoons crushed dried thyme
  • 1 tablespoon crushed dried rosemary
  • 2 teaspoons garlic powder
  • 1 small bay leaf, finely crushed
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 3 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 tablespoon ground cinnamon
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 2 tablespoons garlic powder
  • 1 tablespoons onion powder
  • 2 teaspoons crushed dried thyme
  • 1 small bay leaves, finely crumbled
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 2 tablespoons good-quality chili powder
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 tablespoon crushed dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 2 tablespoons crushed dried oregano
  • 2 tablespoons ground coriander
  • 1 tablespoon garlic powder
  • 1 to 2 teaspoons crushed red pepper flakes
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

Garlic and Parsley Blend

What You Need

  • 9 tablespoons parsley flakes
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons freshly ground pepper
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 3 tablespoons coarsely ground black pepper
  • 3 tablespoons finely ground white pepper
  • 3 tablespoons finely ground pink peppercorns
  • 4 teaspoons ground cayenne pepper
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

What You Need

  • 2 tablespoons toasted sesame seeds
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon dried lemon peel
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon dried red pepper flakes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cayenne pepper
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

Sweet Spice for Fruit

What You Need

  • 2 tablespoons ground cinnamon
  • 1 1/2 tablespoons ground ginger
  • 1 tablespoon ground nutmeg
  • 1/2 tablespoon dried lemon or orange peel
  • 1 teaspoon ground cloves
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

Sweet-Vanilla Blend for Fruit

What You Need

  • 2 1/2 tablespoons ground allspice
  • 2 tablespoons powdered or granular sugar substitute
  • Inner scrapings of 1 4-inch vanilla bean which has been split in half lengthwise
  1. Combine all ingredients and store in a sealed glass jar in a cool, dark place. Use within 3 months.

If you don't have time to make dry marinades or rubs, you can buy them in the spice section of most grocery stores. Look for those marked "Cajun," "Jamaican jerk," "Mexican seasoning," and "lemon pepper." Read the nutrition labels and look out for products that are high in sodium. Choose dry marinades or rubs that are low in sodium.

Dry marinade and rub recipes are delicious and savory additions to any meal plan, especially if you have type 1 diabetes or type 2 diabetes.


Top 7 BBQ Brisket Rub Recipes

A great barbecue brisket is built by having layers of flavor, and those layers begin with a barbecue rub. Brisket rubs can be simple or complex in a wide range of barbecue styles, from wet to dry rubs that span from sweet to spicy.

But before you choose a barbecue rub for your brisket, there are a few things to consider, like how much rub you need and when to apply it. When it comes to the amount, there really is no special formula—you can put on as much rub as the meat will hold. Pat dry your brisket with paper towels and then sprinkle with the rub (you don't actually have to rub it on). Whatever adheres to the brisket is the amount needed.

The timing, however, does need some consideration. If the rub you are using contains a lot of salt, you will want to apply it right before you put the brisket in the smoker. If the rub is low in salt or doesn't have any, then you can apply it several hours in advance to let the flavors sink in. Leaving a large amount of salt on meat will cause it to cure and the flavor will be more like jerky and less like barbecue brisket.



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