Carnivore’s basic rub

Universal base for a variety of usesUsed on the beef brisket served today

¼ cup salt (heaped) + 1 tbsp1 tbsp black pepper (heaped)1tsp granulated garlic

Other spices can be (1 tsp) added to add “ethnicity”: i.e. Allspice = Caribbean

basil or oregano = Mediterraneandried celery & onion powder = Cajunsage for pork or poultry

Kansas City Rub

½ cup brown sugar¼ cup paprika1 tbsp black pepper1 tbsp salt1 tbsp chili powder1 tbsp granulated garlic1 tbsp onion powder1 tsp cayenne pepper

Combine all ingredients & mixThoroughly rub both sides of rib

Used on pork ribs today

Excellent as dry rub for pork ribs

Memphis style rib rubTraditionally used as dry rub

4 tbsp paprika2 tbsp salt2 tbsp onion powder2 tbsp fresh black pepper1 tbsp cayenne pepper

Mix ingredients.Spread evenly on ribs.Let sit on ribs until the rubappears moist before Grilling.

Carolina dry rub

2 tbsp salt2 tbsp sugar2 tbsp brown sugar2 tbsp ground cumin2 tbsp chili powder2 tbsp black pepper1 tsp cayenne pepper¼ cup paprika

Combine ingredients, mix well &liberally rub ribs, steaks, roasts,Chops or lamb leg.

Emeril’s Creole rubExcellent on Boston Butts for pulled pork

2½ tbsp paprika2 tbsp salt2 tbsp granulated garlic1 tbsp black pepper1 tbsp onion powder1 tbsp cayenne pepper1 tbsp dried oregano1 tbsp dried thyme

Mix ingredients & thoroughly rubboneless boston butts. Grill at lowheat until meat can be easilyShredded.

Jerk seasoning

1 tbsp onion flakes1tbsp onion powder2 tsp ground thyme2 tsp salt2 tsp sugar2 tsp dried chives1 tsp allspice1 tsp black pepper1 tsp cayenne pepper¼ tsp ground nutmeg¼ ground cinnamon

Mix ingredients well

Cajun “blacken” mixBlackening spice mix example 2

1 tbsp cracked black peppercorns1 tbsp salt2 tsp crushed fennel seeds1 tsp dried thyme1 tsp paprika1 tsp dry mustard1 tsp granulated garlic1 tsp ground sage½ tsp cayenne flakes

Mix ingredients and generously rubsteaks or chops

Montreal steak seasoning #2

4 tbsp salt1 tbsp black pepper1 tbsp dehydrated onion½ tbsp granulated garlic½ tbsp crushed red pepper½ tbsp dried thyme½ tbsp dried rosemary½ tbsp dried ground fennel

Combine & mix wellUse approximately 1 tbsp per poundfor steaks, chops of burgers.

Mexican steak rub

1 tbsp Chili powder2 tsp Brown sugar½ cinnamon1 tsp ground cumin¼ to ½ tsp ground red pepper¼ tsp salt

Combine all ingredients and mix well

Rub evenly over meat surface & Refrigerate 15 min prior to grilling

Enough for approx. 4 – 6 chops

Use on steaks, chops or roastsCombine with a little butter & use ongrilled corn on the cob

From the National Pork Board

Buck’s Kabob marinadeFor ka-bob pieces, steaks or chops

½ cup canola oil¾ cup soy sauce (light)¼ cup worcestershire sauce2 tbsp dry yellow mustard2¼ tsp salt1 tsp black pepper½ cup wine vinegar1½ tsp dried parsley2 cloves garlic⅓ cup lemon juice

Combine ingredients & mix well.Pour over Kabob cubes & refrigerateno more than 8 hours.

Tuscan steak

Mild strength red wine-based marinade

½ cup red wine½ cup sun dried tomatoes¼ cup fresh basil leaves3 tbsp olive oil4 cloves garlic2 tsp black pepper1 tsp salt

Place ingredients in blender & mix ‘tilsmooth & thick.Cover steaks & refrigerate from 1 hourto overnight.

Yogurt Marinade #1Calcium activates tenderizing enzymes

4 cloves garlic1½ cup plain yogurt1½ tbsp grated fresh ginger3 tbsp olive oil½ tsp cayenne pepper½ tsp black pepper½ tsp ground cumin

Mix and completely coat butterflied lamb leg. Place insealed container in refrigeratorover night. Over low heat grill leg to medium rare.

Teriyaki steak Strong marinade: – recommended time 2 hours or less

¼ cup pineapple juiceor chopped fresh pineapple

¼ cup soy sauce2 tbsp chopped onion2 tbsp vegetable oil2 tbsp cider vinegar1 tbsp honey1 clove garlic1 tsp minced ginger

Mix well & cover steak, refrigerate

Yellow curry paste

A Thai flavor applied as a thick paste

1 tsp cumin seeds1 tsp coriander seeds1 tsp cayenne powder1 tbsp turmeric1 tsp salt1 tbsp chopped garlic1 tbsp chopped lemon grass2 tbsp chopped shallots½ tsp ground cloves½ tsp ground cinnamon

Toast the cumin & coriander seeds then grind & mix with other ingredients with a bit of water to Make a medium paste. Coat steak with paste.

Montreal steak seasoning #1

2 tbsp paprika2 tbsp black pepper2 tbsp kosher salt1 tbsp granulated garlic1 tbsp granulated onion1 tbsp crushed coriander1 tbsp dill weed1 tbsp crushed red pepper

Combine & mix well

Red wine & BBQ marinade

⅓ cup red wine½ cup vegetable oil¼ cup prepared ketchup¼ cup BBQ sauce3 tbsp balsamic vinegar1 tbsp chopped parsley1 tbsp minced garlic½ tsp salt½ tsp black pepper

Combine ingredients & mix well(use blender if wished).Cover steak & put in Ziploc bagfor up to 8 hours in refrigerator.

Cajun “blacken” mix

1 tsp paprika2½ tsp salt1 tsp onion powder1 tsp granulated garlic1 tsp cayenne pepper¾ tsp white pepper¾ tsp black pepper½ tsp dried thyme½ tsp dried oregano

Mix ingredients well & thoroughlycoat meats prior to grilling.

Blackening spice mix example 1

Herbs de provence

2 tbsp dried marjoram2 tbsp dried thyme2 tbsp dried, powdered savory2 crumbled bay leaves1 tbsp dried basil1 tbsp dried oregano½ tbsp dried rosemary½ tsp dried, crumbled sage

Combine ingredients & mix well

A sodiumless rub

South American dry rub[recado para bistec]

¼ cup black peppercorns2 tbsp whole allspice (pimento seeds)1 stick cinnamon1 tsp cumin seeds1½ tbsp dried oregano5 or 6 cloves garlic minced1 tsp salt

In a spice grinder, grind peppercorns,allspice, cumin, oregano, garlic & salt.

Papaya Marinade #1

1 medium large papaya1 Tbsp chopped garlic1 Tbsp BBQ sauce½ cup Brown sugar½ cup Olive oil½ cup Soy sauce½ cup Balsamic vinegar¼ to ½ tsp cayenne pepper½ tsp salt

Combine all ingredients and mix well

Immerse meat & refrigerate not Longer than 2 hours

Very strong marinade

Puerto Rican Adabo

4 tbsp salt2 tbsp black pepper2 tbsp onion powder4 tbsp granulated garlic2 tbsp cumin2 tbsp saffron2 tbsp oregano1 tbsp turmeric1 tbsp paprika1 tbsp corriander1 tbsp dried cilantro1 tbsp dried lemon zest

Combine & mix wellUse approximately 1 tbsp per pound

Moroccan Marinade2 tsp salt1 tsp cumin4 cloves crushed garlic2 tsp paprika¼ cup minced mint leaves¼ cup olive oil⅛ cup lemon juice

Mix garlic, mint, cumin salt & paprika in a food processor adding olive oil 7lemon juice. Mix into a paste.Coat meat well with the paste, place in a covered container. Place in refrigerator for at least 2 hours (up to overnight)–remove from fridgean hour prior to cooking.

Moroccan Marinade 2

4 tsp salt1 tsp cumin6 cloves crushed garlic2 tsp paprika2 tbsp minced mint leaves¾ cup olive oil⅔ cup lemon juice4 tsp grated lemon peel2 tsp black pepper

In a large bowl, mix all ingredients thoroughly, coat meat pieces well and allow to marinade for ~ 2 hours at room temperature or in Refrigerator over night

Yogurt based Kabob Marinade #2

1 cup yogurt“pinch” salt1 lemon (juice from)2 cloves crushed garlic

(per kabob)1 tsp chili powder¼ cup olive oil2 tsp black pepper

Mix all ingredients thoroughly, Submerse meat pieces in a sealedcontainer or bag and allow to marinade for ~ 2 hours or in refrigerator over night.Enough for about 6 kabobs

TEX – MEX RUB

¼ cup salt1 tsp black pepper½ tsp onion powder1 tsp granulated garlic1 tsp cumin1 tsp paprika2 tbsp brown sugar½ tsp cayenne pepper

Combine & mix wellUse approximately 1 tbsp per poundMakes about one half cupStore in sealed container

“COWBOY” RUB

1 tbsp coffee1 tbsp salt2 tsp black pepper1 tsp chilli powder1 tsp granulated garlic1 tsp dried thyme leaves1 tsp sugar

Grind coffee to a fine powderCombine ingredients & mix wellUse approximately 1 tsp per side

of a steak

Papaya Marinade #2

1 medium large papaya3+ cloves minced garlic½ cup Soy sauce salt & pepper to taste

(begin with no added salt, soy sauce is quite salty; use about ½ tsp pepper as a starting point, adjust as desired)

Chop papaya in a food processer Combine all ingredients and mix wellCoat meat in stainless bowl & refrigerate not longer than 2 hours

Very strong marinade!

Dijon Mustard Marinade

¼ cup Dijon mustard3+ cloves minced garlic¼ cup Soy sauce 1 tsp salt ½ tsp black pepper ½ cup brown sugar¼ cup olive oil⅔ cup fresh lemon juice

Combine all ingredients and mix wellCoat meat in stainless bowl (or plastic bag), not longer than 2 hours at room temperature or overnight in the refrigerator.