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UF's Meat Rubbers

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Memphis Rub:

This is good for your pork ribs and shoulders:

 

1/4 cup paprika

1 Tablespoon firmly packed DARK brown sugar

1Tablespoon sugar

2Teaspoon salt

2 teaspoons of Accent (MSG)

1 teaspoon celery salt

1 teasppon black pepper

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1-3 teaspoons cayenne Pepper (Depends on your taste)

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Creole Rub:

 

Good for seafood mainlly for crawfish and shrip also great on Chicken

 

3tablespoons paprika

2 tablespoons salt

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1tablespoon dried thyme

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Tricolor Pepper Rub (I use a 5 pepper blend)

 

2 tbsp freshly ground peppercorns (I use a dedicated coffee grinder)

2 tbsp sweet paprika

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp kosher salt

2 tbsp dried oregano

1 tbsp chili powder

1 tsp celery seed

2 tbsp light brown sugar

 

Place all ingredients in a small bowl. Using a wooden spoon, stir to blend well. Store in an airtight container. Makes 3/4 cup.

 

 

This is a rub, from a BGE cookbook, I've used on beer can chickens and ribs. I use a 5 peppercorn mix for it and I adjust the amounts of each ingredient depending on my meat and sides. You could use this on steaks as well.

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