DRY RUBS FOR GRILLING

Hello, I haven't met anybody that doesn't like BBQ. I just want to share with you guys the dry rubs that we use. The recipes are inspired from the book that was given to us by our friend Timmy (How to grill by Steven Raichlen, 2001). . We use the Basic Barbeque Rub for chicken, pork and pineapple. Cajun Rub for beef. You will find that eventhough you use the same rub for chicken, pork and pineapple the flavors are very different. Same with the beef, the rub taste different with different cuts of beef. I know you will like it. Enjoy!!!

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BASIC BARBEQUE RUB

INGREDIENTS:

¼ cup brown sugar

¼ cup paprika

1 tablespoon ground black pepper

2 tablespoons coarse salt

2 teaspoons garlic powder

CAJUN RUB

INGREDIENTS:

¼ cup coarse salt

¼ cup paprika

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon ground thyme

1 tablespoon dried oregano

½ tablespoon ground black pepper

1 teaspoon ground white pepper

1 piece dried bay leaf (minced)

Cajun Rub

Pineapple with Basic rub

green bell peppers and white onion
In a medium mixing bowl mix green bell pepper and white onion with olive oil and sea salt, then skewer.

skewered chicken wings with basic rub

skewered raw shrimp
In a mixing bowl, mix raw shrimp with store bought cajun seasoning, then skewer.

tri tip with cajun rub

My husband got the idea from somebody he met at a barbeque party.  Slice the top of yellow bell pepper, drop one egg, add a little salt. Poke the egg with toothpick to break the egg yolk. This should be the first one to go on the grill. It takes awhile for the egg to cook.