All Purpose BBQ Rub & Other Spice Mixtures by grizzlybiscuit

[BakerAunt]

ALL PURPOSE BBQ RUB & OTHER SPICE MIXTURES

Submitted by grizzlybiscuit on June 22, 2007 at 1:11 am
If you learn to make these rubs and spice mixtures yourself you control the amount of salt that goes in ,you also end up rotating all the spices on your shelf, you just make what you need, and they're just that much more fresh when you make them !

2oz Paprika (spanish ground)
2oz granulated garlic
.5oz ancho chili powder
.5oz chipotle chili powder
.5oz salt(you can omit it altogether if you wish)(I use Kosher!)
1 TBSP cumin powder
1oz brown sugar
1 tsp dry mustard
1TBSP coarse or oven grind black pepper
1 TBSP thyme leaves
1 tsp curry powder
.5 tsp cayenne powder

Mix all ingredients and keep covered in a cool dry dark place or in the freezer! I recommend not keeping it longer than six months (so put a date on the top of the lid!) or just make what you think you're going to use so there's no leftovers hanging around. Of course, this is a rough guide line, if you want to omit something or change the amounts or add some spices of your own by all means do!

1. Great on pork shoulder overnight in the fridge for "Pick n Pull Pork BBQ" (for sandwiches or on grilled polenta triangles)
2. Any size pork or beef ribs
3. Any kind of breast or thigh meat from poultry (boneless) chicken, duck, cornish hen, squabb, etc.
4. Also very good on Flank steak!
5. Ribeye steak with a little whole grain mustard

Be careful with the amounts of the hotter spices: they would be the chipotle powder, cayenne pepper and the black pepper because they can overpower your dish in the wrong amounts! If you insist on using them in large amounts, just put less on the product! This is just something you'll have to play with....

Coriander seeds
Cumin seeds
Whole cloves
Toast all these spices in a dry skillet until you smell the aroma of the spices.

Turmeric
ground Ginger
Kosher salt & black pepper
Grind all this in a spice grinder 'till you reach your desired texture; only make as much as you're going to use--the fresher the better

O's Ideas: good for lamb stews, all types of chicken or seafood!

1. Chopped fresh green onions
2. Poke holes in a Scotch Bonnet pepper or a habanero with a tooth pick so it's now like a tea bag....when done marinating just remove
3. Fresh ground garlic in olive oil
4. Lime juice
5. Soy sauce
6. Allspice
7. Ground cinnamon
8. Thyme leaves
9. Kosher salt
10. Brown sugar
11. Bay leaves
Good on chicken, fish, or pork. Marinate 24-48 hours in a big plastic bag.
If you are grilling back off on the sugar a little bit as it will burn (Play with the amounts)

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