Rubs for Smoked Food

General Purpose  BBQ Rub

Pork Rib Rub

Pork Shoulder Rub for Pulled Pork

Herbal Lamb Shoulder Rub

Blackened Seasoning for Smoked Fish, Pork or Chicken

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Pork Rib Rub

Powder the ribs with the rub as listed below, don’t  be stingy,make sure that they’re covered pretty well.

Ingredients
  • 1/4 cup Brown Sugar
  • 1 Tbsp. Smoked Paprika
  • 1/2 Tbsp. Red Pepper Flakes
  • 1 Tbsp. Garlic Salt
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Cumin
  • 1 tsp. Ground Coriander

Mix together thoroughly

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Pork Shoulder Rub for Pulled Pork (see Pork Recipe)

Preparation

Mix together thoroughly the following:

  • 1 cup salt
  • 4 tbsp garlic powder
  • 4 tbsp onion powder
  • 2 tbsp ground thyme
  • 2 tbsp ground bay leaves
  • 2 tbsp black pepper
  • 2 tbsp celery seed
  • 2 tbsp Hungarian paprika

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Herbal Lamb Shoulder Rub

  • 2 Tb salt
  • 1 Tb dried parsley
  • 2 Tb died crushed sage
  • 1 Tb died rosemary
  • 1 Tb dried thyme
  • 1 Tb dried oregano
  • 1 Tb dried basil
  • 1 Tb dried crushed bay leaf
  • 1 Tb ground black pepper
  • 1 Tb sugar

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General Purpose  BBQ Rub

Use for anything from chicken to burgers,steak pork chops

Ingredients
  • 1/2 cup brown sugar
  • 1/2 cup paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
Directions
  1. Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.

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Blackened Seasoning for Smoked Fish, Pork or Chicken

This can be called  Blackened Saskatchewan Seasoning. This seasoning is liberally rubbed over fish or chicken and then the fish or chicken is charred on both sides in a heavy iron skillet over medium-high heat. There are some basic cooking instructions below. You can seasoned the fillets o Halibut, chicken, how about pork (?) with blackened seasoning and then seared the tops over the grill or on a skillet…QUICKLY, and then finished them in at 350°-400° F over the BBQ with orange wood (wait till the heavy white smoke stops!!!.) Remember, you can’t cook chicken too long and ESPEIALLY fish!

Ingredients
  • 2 teaspoons ground paprika
  • 4 teaspoons dried leaf thyme
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon ground cayenne pepper, or to your taste
  • 1 teaspoon dried leaf oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Orange, tangelo or  grape fruit wood or any light wood for smoke for the BBQ as mentioned below.
How to Make It
  1. Over low heat on the grill, melt about 3 tablespoons of butter in a nonstick skillet (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter.
  2. Then generously coat the fish with the seasoning, flip over again and coat the other side with seasoning.
  3. Now bring the heat up to medium-high o the grill with the wood smoking blue and cook the fish on one side until blackened and somewhat crispy. Flip over and cook the other side. Add a little more butter whenever necessary.
  4. Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.\