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Meat Rubs for Summer Barbecue!
Lamb Rub
1- 1 1/2 rib roast
1 t. Oil
1/2 t. Salt
1/2 t. Dried Thyme
1/2 t. Dried Rosemary
1/4 t. Pepper
1/4 t. Garlic
Cut slits in meat with bone side down. Brush the surface of the meat with oil. In a small dish, mix the spices together and rub into the surface of the meat, pressing into slits in meat. Grill or Bake as desired.
Pork Rib Rub
2 t. Paprika
1 t. Ground Cumin
1 t. Garlic Powder
1 t. Cayenne Pepper
4 t. White Sugar
1 t. Cinnamon
1 t. Ground Pepper
1 Slab of Ribs
Combine ingredients of rub together, and work over the surface of the ribs with your fingers. ( This can be used to coat ribs before freezing as well) Grill as usual. (Rub is best when allowed to set after mixing to allow flavors to blend)
Chicken Rub
6 t. Salt
2 t. Bay Leaves
2 t. Dry Mustard
3 t. Black Pepper
2 t. Galic Powder
1 t. Paprika
1 Whole Chicken or Chicken pieces
Combine ingredients and mix well. Rub into poultry and refrigerate overnight before cooking. Bake or Grill. (For a flavor twist- add 2 t. Lime Juice to spices before rubbing into Chicken) (For Tequila Lime Chicken- add 2 t. Tequila and 2 t. Lime Juice to spices before rubbing into Chicken)
All rubs except those with wet ingredients can be mixed well in advance and allowed to blend before use. Dry rubs do not require refrigeration and can be placed in a decorative bottle and left on counter.
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