Bar-B-Que Rubs Part 1

Summer is here and most of the rest of you are breaking out your grills. Here is AZ we are trying to find shade at any cost. Anyway I am asked if I have some good BBQ rub recipes, and yes I have a few I have used. Some wet some dry but all very flavorful and easy to manipulate to your liking.

I like to mix dry rubs into Red Wine Vinegar or some Rice wine vinegar to use as a wet mop during cooking. I do not marinate in the vinegar though it is to much for some meats and will start to dry them out.

Southern rub
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 Tbsp Paprika
1 Tbsp Ground Lavender flowers
Pinch of Salt
1/4 Tsp Fresh ground Black pepper


Asian Rub
1 Tbsp Garlic powder
1 Tbsp Onion Powder
1 Tbsp Ground Ginger
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Clove
1/2 Tsp Ground Coriander
1/2 Tbsp Paprika
pinch salt
pinch fresh ground pepper


Southwest
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion
1 Tbsp Cayenne (less if you do not like it hot)
1 Tbsp Grated lemon peel
Salt and pepper to taste


Get your creative juices flowing and create something you like. Remember use only spices and herbs that will not burn quickly on the grill. Almost anything can benefit from low and slow cooking. It will give the meat a chance to absorb all the flavors you have spent time to get onto the meat. Also Bar-B-Que does not have to happen outside.Pre-heat your oven to its highest temp and ready your meats. Open the oven door and insert the meat onto a middle rack, immediately close the door and lower the temp to 225 and let cook for 1 to 6 hours depending on the meat and the level of tenderness it has before cooking.