Memphis Rub

This rub is full of complex flavors. You get a little bit of heat and a little bit of sweetness. Use it as a stand alone rub or grill your meat with the rub and add some BBQ sauce for the last 5 minutes of cooking.
I really like this rub on pork, but it is also fabulous on shrimp.

You will need a jar with a tightly fitting lid. An empty large spice shaker container or Parmesan cheese container is just perfect if you have one of those.

Ingredients:
1/4 cup paprika
1 Tablespoon brown sugar
1 Tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
2 teaspoons cayenne(red) pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Put everything into the container and screw on lid.
Shake it up.

This makes about a half cup.

To use: put some on meat and rub it in.

Pork chops with Memphis Rub.

 

Jerk Dry Rub

Dry rubs impart a lot of flavor to your food. Most times they are used for when you grill meats. But, you can use them to season when cooking inside. You can also use them on vegetables.
Jerk is a type of Jamaican style cooking. Very flavorful and also very spicy hot. It is normally a marinade, but not this time.

You will need a small jar with a lid.

Ingredients:

1 to 2 Tablespoons chipotle chili powder. If you want hotter, use habanero powder. For lower heat use regular chili powder.
2 Tablespoons dried chives
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon kosher OR sea salt
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Put all into a jar.
Screw on lid and shake.

Use as you like for cooking.
Makes about 1/2 to 3/4 cup.

Enjoy!

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Last year's J- Jalapeno cheddar buffalo burgers

Sazon- Puerto Rican Seasoning Salt

This is absolutely amazing for seasoning meats, poultry, or seafood. Liberally season your food before grilling and you will get awesome flavor.

This recipe calls for starting with whole peppercorns and cumin seeds. Use ground, if you like. It is still so great. Use the whole amount of ground as you would whole.


Ingredients:

2 Tablespoons black peppercorns
2 Tablespoons cumin seeds
2 Tablespoons dried oregano
1/2 cup kosher or sea salt
2 Tablespoons garlic powder

Combine the peppercorns and cumin seeds in a small skillet.
Toast over medium heat for about 3 minutes. Shake pan occasionally.
Pour into a bowl to cool.
When cool grind in a mortar & pestle or a spice grinder.
Pour into a jar.
OR
Add the ground pepper and ground cumin to the jar.
Add the rest of the ingredients.
Put lid on.
Shake well.

Makes about 1 cup and will season about 6-8 pounds of meat.
Will taste best within 6 months of making.
Keep out of heat and light.