Dry rubs for grilling: Josh's recipes

June 2, 2012 (CHICAGO) -- With grilling season under way, it can get tough to switch things up. But one way to do that is with different kinds of flavors for your meat.

Josh Harrison, Director of Market Operations, Artizone.com Chicago, came into our ABC7 studio to show us how to make dry rubs.

Josh's Recipes:

Dry Rub for Chicken
1/2 cup paprika
3 tblsps cayenne pepper
5 tblsps freshly ground black pepper
3 tblsps garlic powder
3 tblsps cumin
6 tblsps salt
2.5 tblsps dried oregano
2.5 tblsps dried thyme

Dry Rub for Pork
1 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp smoked paprika
1 tsp fresh ground black pepper
1 tsp mustard powder
2 tsps salt
3 tsps brown sugar

Back of the Yards Garlic Pepper
For Steak, burgers or veggies
Ingredients:
Tellicherry black pepper
Garlic
Kosher flake salt
Sugar
Red bell peppers
Shallots
Parsley

Bronzeville
For BBQ chicken or pork
Ingredients:
Kosher salt
Sugar
Black pepper
Paprika
Nutmeg
Sage
Crushed peppers

Milwaukee Ave seasoning
For Chicken, beef, salmon
Ingredients:
Salt
Hickory smoke powder
Hungarian sweet paprika
Garlic
Tellicherry black pepper
Marjoram

Berbere Spice Rub
For Chicken or veggies
Ingredients:
Ginger
Coriander
Fennel
Black pepper
Chilli Clove
Thyme
Fenugreek
Amla Powder
Sea salt
Schizandra berries
Cardamom

Vindaloo
For Lamb
Ingredients:
Coriander
Garlic
Cumin
Ginger
Cinnamon
Crushed brown mustard
Cayenne red pepper
Jalapeño pepper
Cardamom
Turmeric
Black pepper
Cloves

Herb & Spice Rub
For Veggies: zucchini, asparagus, eggplant
Ingredients:
Onion powder
Garlic powder
Onion flakes
Granulated garlic
Rosemary
Red chili pepper
Lemon peel
Black pepper
Sage
Basil
Citrus salt
Sea salt

Get more Recipes »

recipes

• Comment Now
• Email
• Print
• Report a typo
•