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Classic BBQ Rub<\/b><\/font><\/a>
This rub has all the classic barbecue notes: salt, spice, sweet and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low ‘n slow barbecued flavor. <\/font><\/a><\/font><\/td><\/tr>
Hill Country Brisket Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Kansas City Rib Spice Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Mexican Spice Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smokey Three Chile-Rubbed Sirloin Roast<\/b><\/font><\/a>
Ask your butcher for a sirloin roast or even a tri-tip roast. The key to this recipe is to dry the meat of all it\'s surface moisture and rub the dry meat with the spice rub. Salt just before grilling and let the meat rest for 20 minutes before carving. Serve on top of Garlic Cheese Grits if desired. <\/font><\/a><\/font><\/td><\/tr>
Zesty Garlic Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Lower-East Side Pastrami Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Camera-Ready Rub <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Italian Spice or Renaissance Rub<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Dena’s Italian Wet-Rub Ribeye<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Crazy Mixed- Up Lemonade-Chile Rub<\/b><\/font><\/a>
This rub was inspired by two seemingly disparate things: Kansas City barbecue guru, Paul Kirk and all the Midwestern barbecuers that use lemonade mix in their barbecue rubs, AND, a trip to Mexico. Now, that may sound crazy…and mixed-up but, interestingly enough, there is a lemon-chile concoction sold in Mexico that everyone uses instead of salt on fresh fruit and veggies. It is pungent but oh, so, good! So, I started mixing and grilling and came up with this Crazy-Mixed-Up Rub. I use it on grilled fruits and veggies as well as pork, chicken and fish, but I do not recommend it for beef. It is also great sprinkled on fresh fruit such as mangos and tart apples, and used as a seasoning for citrus and jicama salads.<\/font><\/a><\/font><\/td><\/tr>
Texas Steak Rub<\/b><\/font><\/a>
Try this rub on a Lone-Star size steak or a brisket, or mixed into ground meat to make a star-spangled burger!<\/font><\/a><\/font><\/td><\/tr>
Parsley, Sage, Rosemary and Thyme Rub<\/b><\/font><\/a>
This rub is the ultimate comfort rub and might even make your favorite griller break out into the Simon & Garfunkle song. It works well for roast potatoes, carrots, onions and beef, as well as pork, chicken and even hearty fish.<\/font><\/a><\/font><\/td><\/tr>
Toasted Sesame Salt<\/b><\/font><\/a>
This condiment is the signature of my friend Alan Wagner, try it sprinkled over eggs in the morning as well as any simple grilled fish, meat, poultry or veggie.<\/font><\/a><\/font><\/td><\/tr>
Mediterranean Rub<\/b><\/font><\/a>
The combination of herbes de provence, dehydrated garlic, and coarse sea salt works on everything from vegetables and lamb, to fish, shellfish, poultry and pork ! Try this rub “tumbled” on cherry tomatoes and you’ve got an appetizer addiction that is actually good for you<\/font><\/a><\/font><\/td><\/tr>
Savory Seasoned Salt<\/b><\/font><\/a>
This basic salt and pepper rub is made special by the addition of smoked paprika. Try it on everything—it’s the grillers version of S&P!<\/font><\/a><\/font><\/td><\/tr>
Magic Dust<\/b><\/font><\/a>
My friend, "the legend" Mike Mills, uses Magic Dust on everything! It is the secret behind his award-winning ribs and makes the best seasoning for popcorn! Try is on any manner of pork and chicken and in barbecue sauces, baked beans and anything else that needs a little magic! Mike says, "you\'ll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won\'t last long."<\/font><\/a><\/font><\/td><\/tr><\/table>');