Dry rubs can be used for both meats and vegetables. They can be mild or spicy. Browse the recipes below and find one that suits your palate.

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Grandpa’s Dry Rub

Grandpa’s Dry Rub

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Grandpa’s Thunder Powder

Grandpa’s Thunder Powder

LABEL 

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Grandpa’s Arghhhh Powder

This is something that I like to use for pizza toppings and to add an extra bit of heat to hot wings. It has the heat of crushed red pepper, but doesn’t get stuck in your teeth and gums. Just a bit of salt enhances the flavor too. This is also good for meat seasoning.

INGREDIENTS

• 1/2 C ground cayenne pepper
• 1/2 C ground red pepper
• 1/4 C sumac
• 1/2 C salt (fine or course)
• 2 TBL garlic powder
• 2 TBL onion powder
• 1 TBL black pepper
• 1 TBL cumin

Mix all of the above together well and store in a sprinkle jar.

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Tony Chachere’s Creole Seasoning

Recipe By : Tony Chachere

WEBMASTER NOTE: You can buy this amazing seasoning mix already packaged for you at www.tonychachere.com but for those of you who want to try to make it yourself, Tony himself has provided the recipe, which is presented here. My modifications (are in parentheses)

INGREDIENTS

• 26 ounces salt
• 1 1/2 ounces black pepper — ground
• 2 ounces red pepper — ground – – (I use red chili powder)
• 1 ounce garlic powder — pure
• 1 ounce chili powder – – (I use cayenne pepper powder)
• 1 ounce Monosodium glutamate — (Accent)

STEP BY STEP

• Mix well and use like salt.
• When it’s salty enough, it’s seasoned to perfection.
• For barbecue and fried foods: Season food all over.
• Cook as usual.

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WEBMASTER NOTE : Tony Chachere is from Opelousas, Louisiana. He was 11 years old when his first cookbook came out. This is the first recipe in his “Cajun Country Cookbook”. In the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”. He’s right.

Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I’m from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you’ll see.

There might be such a thing as “too complex.” Tony’s Creole Seasoning is simple and really great. It suits the palate of 90% of Middle America. It is better than salt and pepper, but doesn’t pack quite the kick as Grandpa’s Thunder Powder. I personally like a huge kick, that’s why I invented Thunder Powder, but as a staple in our house, Tony’s still has a place. My recipe that is a bit less spicy is Grandpa’s Dry Rub and a lot less spicy than Grandpa’s Arghhhh Powder.

Robert Andrews (Grandpa of Grandpa Cooks and Webmaster)

 

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BBQ Dry Rub Marinate

This mix is adapted from Alton Brown’s Pork Rib Dry Rub recipe

INGREDIENTS

• 1/4 C FLAVOR MIXTURE – See below
• 1 C (packed) brown sugar
• 1/2 C salt
• 1/4 C chili powder

STEP BY STEP

FLAVOR MIXTURE – Makes 1/4 Cup of seasoning

• 2 tsp salt
• 1 teaspoon each – Modify to your own tastes
  • Black pepper
  • Cayenne pepper powder
  • Onion powder
  • Garlic powder
  • Ground mustard
  • Ground coriander
  • Ground tarragon
• 1/2 tsp each – Modify to your own tastes
  • Ground bay leaf or Old Bay Seasoning
  • Ground clove
  • Ground cumin
  • Ground nutmeg
  • Ground ginger
  • Thyme

NOTES

• For a dry rub, you basically need salt, sugar and heat.
• I create the Flavor Mixture separately, because it is good for many things: Soup, sandwiches, pizza, etc.
• Alton Brown called his dry rub 8, 3, 1 + 1 Dry Rub because of the proportions. Use this link to see his original recipe.
• I changed things up just a bit in my recipe to suit my personal preferences

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Buccaneer Dry Rub

This is a good rub to use on hamburgers, wings, ribs, etc.

INGREDIENTS

• 3 TBL coarse salt
• 3 TBL brown sugar
• 1 TBL garlic powder
• 1 TBL onion powder
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp alspice
• 1 tsp cayenne

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Kansas City Dry Rub

There is a mix called Sticky Fingers Dry Rub, but this is actually what Grandpa’s Thunder Powder was based on, so just use Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating.

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BBQ RIBS

It sounds simplistic, but ribs are ribs. OK, not really, but tips for beef ribs can also apply to pork ribs and short ribs. Here is a collection of recipes that I’ve collected, led by the best recipe.  Mine.

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BBQ Sauce by Region

• Carolinas WEST – Tomato-based – Pork only
• Carolinas EAST – Vinegar-based – Pork only
• Carolinas SOUTH – Mustard-based – Pork only
• Kansas City – Tomato-based – Thick and sweet
• Texas – Simple dry seasoning – Beef only
• Memphis – Dry Rub cooked – web sauce optional

Grandpa’s BBQ Sauce

• 1 C ketchup
• 1 C Guiness or dark beer
• 1/4 C apple cider vinegar
• 2 bay leaves
• 2 TBL brown sugar
• 2 TBL molasses
• 2 TBL butter
• 1 TBL Worcestershire sauce
• 1 TBL whole pepper corns
• 1 TBL instant coffee
• 6 oz orange or lemon marmalade
• 1 6 oz can tomato paste
• 1 tsp hot pepper sauce (Frank’s or Sriracha)
• 1 tsp salt
• 1 tsp celery seed
• 1 tsp Grandpa's Thunder Powder or Arghhh Powder
• 1 tsp granulated garlic
• 1 tsp ground onion
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika

1. Combine all ingredients in saucepan.
2. Bring to a boil, reduce heat and let simmer 60 minutes.
3. This makes enough sauce to baste 4 lbs. of baby back ribs.
4. For quicker sauce, buy ‘off the shelf’ BBQ sauce and add to whatever above ingredients you have on hand to give it that ‘home cookin’ taste.

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Third Party Recipes

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The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

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• Savory Sauce

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• Cindy’s BBQ Sauce

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• Classic Texas Style Rib Sauce

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• Cajun BBQ Sauce

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• Fresh Pepper BBQ Sauce

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• Tennessee Savory BBQ Sauce

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• Kansas City Sweet BBQ Sauce

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Simple BBQ Sauce

1. In a mixing bowl, put 3/4 C Heinz or Sir Kensington ketchup.
2. Mix in 2 TBL each molasses, apple cider vinegar, Worchestershire sauce.
3. Mix in 1 TBL each Dijon mustard, Grandpa's Thunder Powder or Arghhh Powder
4. Mix in 1/4 tsp Liquid Smoke.
5. Finally, thin it all out with 1/3 C apple juice.
6. Simmer and reduce for 15 minutes.
7. Brush on at the last minute and put the meat under a broiler.

Unknown Source

• Chili sauce
• Heinz 57 ketchup
• Honey
• brown sugar
• YellowMustard
• Garlic
• Apple cider vinegar
• molasses
• onion powder
• Salt
• Liquid smoke
• Pepper
• Bring to a simmer and cook 45 minutes