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Dry Rubs for Meat

Barbecued Beef Rib Rub

1/3 cup ground black pepper
1/4 cup paprika
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder

Danny's General Purpose Dry Rub

3/4 cup paprika
1/4 cup black pepper
1/4 cup salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

Jack's Dry Rub

1tsp. salt
1tsp. pepper
½ tsp. ground cumin

Combine all ingredients, and mix well.

Gary Howard’s Rub

3 tbsp. paprika
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. ground basil
1.5 tbsp. dry mustard
1 tbsp. red pepper
1/2 tsp. black pepper

Combine dry rub ingredients and rub onto ribs or meat.

Cajun-flavoured Steak Rub

Scrape a halved garlic bulb on both sides, then rub in a half-teaspoon of home-made Cajun mix:

1 tsp. dried basil
1 tsp. thyme
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. hot red pepper or cayenne.

Jerk Dry Rub from Andrew Gnoza

Pastes made of spices, herbs, and onions are the authentic jerk flavouring method. You rub the paste into the uncooked meat to add flavour. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the

peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, or more readily available jalapeno or serrano peppers.

1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot peppers, finely ground
1 teaspoon fresh ground black pepper

Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.

Jerk Dry Seasoning

This seasoning mix is excellent to have on hand to sprinkle on cooked and uncooked fish, vegetables, or snacks. It does not have quite as strong flavour as the rub and the marinade. To increase the heat, add more cayenne.

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar ( substitute EQUAL )
1 teaspoon black pepper, coarsely ground
1 teaspoon cayenne pepper
2 teaspoons dried chives, OR
2 teaspoons green onions, dried

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.