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400 BBQ RECIPES

Barbecue sauces, dry rubs,


and marinades for ribs, pork
shoulder, pork chops, chicken
breast, chicken drumsticks,
and steak.
___________________________
EDDY MATSUMOTO
Copyright 2016 by Eddy
Matsumoto
All rights reserved. No part of this
publication may be reproduced,
distributed, or transmitted in any form
or by any means, including
photocopying, recording, or other
electronic or mechanical methods,
without the prior written permission of
the publisher, except in the case of
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noncommercial uses permitted by
copyright law.
Recipe Index
50 BBQ SAUCE RECIPES
Sweet & Spicy Apple BBQ Sauce
Goblin Barter Sauce
Kung-Fu BBQ Sauce
Windy City Street Fighter Sauce
Mordor BBQ Sauce
Guardhouse Sauce
Steindorf Sweet Sauce
Keera-Keera
Joker Sauce
Korean Cyclops Sauce
Fireball BBQ Sauce
Mr. Shens BBQ Sauce
Death Eater Sauce
Captain Americas Angry BBQ Sauce
Titan Sauce
Red Army Sauce
Canadian Thin Maple BBQ Sauce
Alcatraz BBQ Sauce
Smokey Coffee Sauce
Normans North Carolina Sauce
Kennys Immortal BBQ Sauce
Miller Time
Maserati Sauce
Platinum Dragon BBQ Sauce
Tarantino Blackberry BBQ Sauce
Ducati Sauce
Mexican Machinegun Sauce
Haileys Comet Sauce
Don Corleones Honey Garlic BBQ
Sauce
Lady and the Tramp BBQ Surprise
Jadens Karate Sauce
Nakatomi Sauce
Hadouken-Hadouken-Hadouken Sauce
Yellow Card Sauce
Kasuba
Arkansas Invasion Sauce
Hanzo Sauce
Ripleys Alien Sauce
Cobra Sauce
Wool
Fight Club Sauce
Rome is Burning BBQ Sauce
Quantum BBQ Sauce
Dr. Frankensteins Experimental BBQ
Sauce
Nemos Lost BBQ Sauce Recipe
Arch-Angel BBQ Sauce
Dark One BBQ Sauce
Captain Siskos Rib Sauce
Herods Stalwart Sauce
50 DRY RUBS FOR RIBS
New Mexico Rubdown
Ramsays Curry Rub
Canadian Rib Attack
Daves Coffee Rub
Brain Power Rib Rub
Dockworker Spice Mix #4
Crazy Eddys Cumin Sensation
Kansas City Square Dance
Korean Tourist Rub
Fantastic Chili Rub
Clark Kents Kryptonite Rub
Marys Blasphemous Spice Rub
Desert Island Spice Rub
Oregon Firefight
Oklahoma Greek Festival
Montana Gunslinger
Triggers Trail Rub
Turkish Oil Field
Bubbas Shrimp and Rib Mix
Radiator Rub
Surf and Turf #7
Texas Sweet Rub
Memphis Car Wreck
Kansan Windmill
Sweet Fajita Mix
Asian Rib Rub
Chocolate Ribs
Radioactive Ribs
Halloween Harvest Ribs
Garlic and Ginger Ribs
Overdrive Mega Ribs
Orange Chicken Burrito Ribs
Butter Chicken Ribs
Sweet and Spicy Cinnamon Ribs
Turks Drink Coffee and Like to Eat
Ribs
Roundabout Ribs
Spicy Apple Ribs
Maple Curry Ribs
Mexican Mustard Attack
Chinese Catapult Ribs
Catfish-Style Pork Ribs
Cornmeal Muffin Ribs
Koala-Lemon Ribs
Jamaican Apple Ribs
Licorice and Coffee Ribs
Wasabi Ribs
Fukushima Meltdown Ribs
November Rainfall Ribs
Reagans Commie-Killer
50 DRY RUBS FOR PORK
SHOULDER
Lainson
Mostert
Getzlaff Pork Shoulder
Kormos
Broomeims Shoulder
Estrado
Yuro Pork
Gruthar
Kuskys Lemon and Maple Rub
Kiani
Shoulder Motto
Tortorice
Koenigsfeld
Gleghorn
Torrelliata Pork
Sulstad Pork
Myre
Brundage
Macnamees BBQ Rub
Luttenegger
Gorlich
Barsegyan
Shiminski
Chinese Curry Shoulder
Genova Pork
Dewindt
Kisielewski
Mitschelen
Beauregards Whip
Mahn Style Shoulder
Gutierez Snap Shoulder
Vanscooter
Tycer
Fechner
Lamirande
Bilbo Invisible Shoulder
Ebsen
Kosinski Pork
Zieger
Mendoza Sky Pork
Tsing Tsing
Millien
Boustead
Larko
Treffu Wanga
Rearyberg
Sval Witte
Griebling
Yorty Pork
50 DRY RUBS FOR PORK CHOPS
Diaso
Orma Chops
Schmutzler
Harboo
Cowin
Mocandra
Earheart Pork Chops
Wilsons Chops
Olbrish
Burdin Chops
Cleopatras Desperado
Brunetta
Traduppa
Maxo Tribal Chops
Contratto
Turmel
Tison
Munger
Swanberg
Klukken
Lobster Pork Chops
Roede
Bonsall
Letter Mans Pork Chops
Beecken
Sieving
Outland Style Pork Chops
Kubicek
Ginsu Pork
Marksberry
Woollard Pork
Zarzuela
Denisco
Glina Mobetta
Heileman
Arichabala
Andregg
Lantigua
Maloys Pork Chops
Mathys
Lucea
Taraborelli
Olnat Boro Chops
Oturian Pork Chops
Morsey Chops
Momo Dance Pork
Wachter
Pezez
Chisley
Gavilanes
Killed at the Opera
Floating in a Bathtub
Major Cayenne
Rogers Attic Dust
Counter Terrorists Win
Soccer Tournament Chicken Surprise
Endangered Rhino Chicken
Pelican Pelican Pelican
Pretty Good with Lettuce
Band Camp Chicken
Monster in the Lake
Chainsaw Chicken Monkey
Staircase to the Hotbox
Attractive Asphalt
Free Market Elephant
Dont be a Jerk to Nurses
Fire Door
Indian Tiger Mask
Japanese Loan Shark
Lady Catherines Hat
Yarn and Cat Chicken
The Rock
Political Debate Chicken
Hangmans Rope
Over the Top
Tank Man Turbo
Boiling Frog Chicken
Lizard Tail
English Invasion Chicken
Barking Dog
Annoying Squirrel
Miniskirt Lesbian Spice
Time for a Nuclear Blast
Ghostbuster Chicken
Lazy Jedi
Chinese Fence Attack
Total Security
Roadkill Salvage
November Werewolf Chicken
Turkey Closes the Bosphorus Strait
Diner Daves Chicken Extraordinaire
Elvis Lives and He Loves Chicken
Jazz is for People
Cruising for Alligators
Dodger City
Nacho Bacon Homerun Derby
Cajun Mousemeat
Elite Tauren Chicken
50 DRY RUBS FOR CHICKEN
BREASTS
Killed at the Opera
Floating in a Bathtub
Major Cayenne
Rogers Attic Dust
Counter Terrorists Win
Soccer Tournament Chicken Surprise
Endangered Rhino Chicken
Pelican Pelican Pelican
Pretty Good with Lettuce
Band Camp Chicken
Monster in the Lake
Chainsaw Chicken Monkey
Staircase to the Hotbox
Attractive Asphalt
Free Market Elephant
Dont be a Jerk to Nurses
Fire Door
Indian Tiger Mask
Japanese Loan Shark
Lady Catherines Hat
Yarn and Cat Chicken
The Rock
Political Debate Chicken
Hangmans Rope
Over the Top
Tank Man Turbo
Boiling Frog Chicken
Lizard Tail
English Invasion Chicken
Barking Dog
Annoying Squirrel
Miniskirt Lesbian Spice
Time for a Nuclear Blast
Ghostbuster Chicken
Lazy Jedi
Chinese Fence Attack
Total Security
Roadkill Salvage
November Werewolf Chicken
Turkey Closes the Bosphorus Strait
Diner Daves Chicken Extraordinaire
Elvis Lives and He Loves Chicken
Jazz is for People
Cruising for Alligators
Dodger City
Nacho Bacon Homerun Derby
Cajun Mousemeat
Elite Tauren Chicken
50 DRY RUBS FOR CHICKEN
DRUMSTICKS
Jamaican Taco Drumsticks
North Korea UN Sanctioned
Drumsticks
Mustard Apocalypse
Vitamin Cumin
Dill Pickle Drumsticks
Spicy Parmesan Drumsticks
Volcanic Island
Vladimir Putins Grandmothers
Drumsticks
Mexico Liberation Force
South China Sea
Garlic Seafood Drumsticks
Babes Killer Drumsticks
Moose Legs
If Panda Bears Could Talk
Red Pepper Super Legs
Hot Asian with Nice Legs
Taco and Ranch Drumstick Bonanza
Bankers Legs
Aunt Mirandas Secret Drumstick
Recipe
Bull and Bear Legs
Chinese Fried Pork Drumsticks
War in the Middle East
Hungarian Paprika Drumsticks
Titanic Drumsticks
Upper Class Drumsticks
Halloween Party
Beach Vacation
Saffron Drumsticks
Pumpkin Drumsticks
Mustard Gas Drumsticks
World War Drumsticks
Cajun Curry
Montreal Steak Sticks
Watchman Watches the Wall
Magma Drumsticks
Air Force or Chair Force?
Wise and Garlicky Drumsticks
Drumsticks that Will Eat Your Dog
Sweet Nacho Drumsticks
The Best Drumstick is Really a Taco
Hockey Sticks
NATO Strike Force
Dont Wake the Dragon Drumsticks
Octopus Style
Train Wreck
Kiss me in the Rain
CAPS LOCK DRUMSTICKS
Blow It out Your Ear
Primate Childcare
50 DRY RUBS FOR STEAK
Henchmans Rub
Mexican Wallpaper
Burt Macklins Secret Steak Rub
Cabernet
Fergies Steak Rub
Spicy Windsor
Nakatomi Plazas Famous Steak Rub
Phillie Style
Hildegard
Aquaman
Steak Lexy
Backhaus
Mallach
Seymour Spice Attack
The Human Trap
Theos Spice Mix
Arreat
Ronnies Spicy Beef
Bolton
Angel Two
Sloans Economic Steak
Henlee
Parrish
Benally
Dinosaur Powder
Plutos Steak Rub
Antwerp Cajun Steak
Howler Spice
Omaha Gunslinger
Zematis
Hamalainen
Varanese
Gottenheimmer
Muckle
Walts Blue Steak
Roussellia
Dominicko
Nasseem Street Fight
Atomic Overdrive
Operation Opstein
Buried Alive
Holtons Parachute
Claw Mix
Trumps Family BBQ Spice
Wednesday Half Spice
Doorslam Spice
Cabellarito
Ninas Magic Wings
Bazooka Steak
50 MARINADES FOR STEAK
Red Robin Steak Marinade
North Pole Steak
Ballroom Steak
Bandito Steak
Mr. Laheys Maple Whiskey Steak
Carabello
Dasarian
Navan County Steak Marinade
Tommys Curry Steak
Hrothgars Buffalo Steak
Sandy Beech Grilled Steak
Tropical Island
Fariata
Steak de Brie
Yseras Dream Steak
Peanut Butter Steak
Mosh Pit Steak
Rochetta
Steak Bruemmer
Freon Steak
Marathon Steak
Mexican Rocketship Steak
Steak Domani
Muskrat Steak
Selmas Lebanese Steak
Dussault
Hilton Holiday Steak
Nuclear Meltdown Steak
Dariana
Piersaul
Sniper Steak
Steak Gidaro
Boomstick Steak
Enclave Steak Marinade
Steak Arkansas
Steak Romayne
Jamaican Steak Madrid
Piedigrossi
Ruby Steak
Rorschach Steak Marinade
Marlenas Grand Steak
Webber Steak Marinade
Nagasaki Steak
Side-Door Gunner Steak
Jasons Chainsaw Steak
Black Dragon Steak
Trapper Steak
The South Will Steak Again
50 BBQ SAUCE RECIPES
Sweet & Spicy Apple BBQ
Sauce

1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
cup lemon juice
2 tablespoons hot chili powder
1 tablespoon jalapeno powder
1 tablespoon celery seed (ground)
1 tablespoon oregano
1 tablespoon ginger (ground)
2 tablespoons dill seeds (ground)
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Goblin Barter Sauce

2 cups ketchup
cup molasses
1 cup maple syrup
cup Worcestershire sauce
2 teaspoons white pepper
2 tablespoons garlic salt
2 tablespoon pumpkin pie spice
1 tablespoon cilantro
2 tablespoons ancho chile powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Kung-Fu BBQ Sauce

2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
cup orange juice
1 cup ketchup
1 cup cider vinegar
3 tablespoons all-purpose seafood
seasoning
4 tablespoons hot chili powder
3 tablespoons granulated chicken
bouillon
1 tablespoon mustard seed (ground)
1 tablespoon oregano
2 tablespoons dry nacho seasoning
1 tablespoon all-purpose chicken
seasoning
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Windy City Street Fighter
Sauce

1 (18 ounce) bottle barbeque sauce


2 tablespoons whiskey
1 tablespoon Worcestershire sauce
2 tablespoons allspice powder
4 tablespoons hot curry powder
1 tablespoon all-purpose seafood
seasoning
3 tablespoons Hungarian sweet paprika
1 tablespoon lemon pepper
2 tablespoons mustard seed (ground)

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Mordor BBQ Sauce

1 cup Coca Cola


1 cup canned tomato sauce
1 (6 ounce) can tomato paste
cup Worcestershire sauce
cup packed brown sugar
cup molasses
cup cider vinegar
2 tablespoons ancho chile powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons celery seed (ground)
2 tablespoons ground cumin
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Guardhouse Sauce

cup orange juice


cup cider vinegar
cup red wine
cup soy sauce
2 tablespoons red pepper flakes
2 tablespoons all-purpose beef
seasoning
2 tablespoons bacon bits
1 tablespoon cajun seasoning
1 tablespoon ginger (ground)
1 tablespoon coriander seed (ground)
1 tablespoon sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Steindorf Sweet Sauce

1 (28 ounce) bottle ketchup


2 cups honey
2 cups molasses
1 cup white sugar
1 (12 ounce) jar hoisin sauce
1 (10 ounce) bottle oyster sauce
3 tablespoons oregano
4 tablespoons pumpkin pie spice
2 tablespoons red pepper flakes
4 tablespoons garam masala
2 tablespoons Mexican oregano
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Keera-Keera

2 cups ketchup
2 cups tomato sauce
1 cups brown sugar
1 cups red wine vinegar
cup molasses
2 tablespoons hickory-flavored liquid
smoke
2 tablespoons all-purpose Greek
seasoning
1 tablespoon cloves (ground)
3 tablespoons paprika
3 tablespoons taco seasoning
1 tablespoon onion powder
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Joker Sauce

cup bourbon whiskey


2 cups ketchup
cup tomato paste
cup cider vinegar
2 tablespoons liquid smoke
cup Worcestershire sauce
cup brown sugar
2 tablespoons dill seeds (ground)
2 tablespoons unsweetened cocoa
powder
1 tablespoon oregano
3 tablespoons granulated beef bouillon
1 tablespoon mace (ground)
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Korean Cyclops Sauce

1 cup soy sauce


cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chili-garlic sauce
2 tablespoons coffee beans (ground)
2 tablespoons all-purpose seafood
seasoning
2 tablespoons Chinese five-spice
powder
1 tablespoon ginger
1 tablespoon black pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Operation Overlord

2 cups apple cider vinegar


cup ketchup
1 cup brown sugar
3 tablespoons hot chili powder
1 tablespoon granulated beef bouillon
2 tablespoons garam masala
3 tablespoons burrito seasoning mix
2 tablespoons habanero powder
2 tablespoons parsley
2 tablespoons sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Fireball BBQ Sauce

1 cup ketchup
cup Fireball whiskey
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
cup hot pepper sauce
2 tablespoons all-purpose seafood
seasoning
2 tablespoons Chinese five-spice
powder
3 tablespoons parsley
2 tablespoons nutmeg
3 cloves crushed garlic
2 tablespoons onion powder
1 tablespoon rosemary
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Mr. Shens BBQ Sauce

1 teaspoon vegetable oil


2 tablespoons brown sugar
1 cup apple cider vinegar
2 tablespoons yellow mustard
1 tablespoon hot chili powder
2 tablespoons coriander powder
2 tablespoons jalapeno powder
3 tablespoons lavender
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Death Eater Sauce

1 cups brown sugar


1 cups ketchup
cup red wine vinegar
cup water
3 tablespoons Worcestershire sauce
2 tablespoons all-purpose chicken
seasoning
2 tablespoons all-purpose seafood
seasoning
1 tablespoon serrano chile powder
2 tablespoons habanero powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Captain Americas Angry
BBQ Sauce

1 (36 ounce) bottle ketchup


1 cup raspberry jam
1 (8 ounce) jar honey
1 cup dill pickle juice
2 tablespoons spicy mustard
cup brown sugar
3 tablespoons paprika
2 tablespoons dill weed
2 tablespoons oregano
2 tablespoons granulated garlic
1 tablespoon cloves (ground)
2 tablespoons all-purpose seafood
seasoning
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Titan Sauce

1 cup ketchup
cup soy sauce
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons fajita seasoning mix
3 tablespoons unsweetened cocoa
powder
1 tablespoon onion powder
1 tablespoon Hungarian sweet paprika
4 tablespoons all-purpose chicken
seasoning
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Red Army Sauce

1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons lemon juice
1 (5.5 ounce) can tomato juice
2 tablespoons liquid smoke flavoring
2 tablespoons garlic salt
3 tablespoons Hungarian sweet paprika
1 tablespoon nutmeg
3 tablespoons Chinese five-spice
powder
2 tablespoons onion powder
1 tablespoon thyme
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Canadian Thin Maple BBQ
Sauce

1 cup white vinegar


cup cider vinegar
cup maple syrup
1 tablespoon brown sugar
cup hot sauce
1 tablespoon sage
1 tablespoon red pepper flakes
4 tablespoons all-purpose pork
seasoning
1 teaspoon white pepper
2 tablespoons aniseed
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Alcatraz BBQ Sauce

1 cups prepared yellow mustard


cup brown sugar
cup cider vinegar
cup beer
1 tablespoon cinnamon
2 tablespoons taco seasoning mix
3 tablespoons turmeric
3 tablespoons lemon pepper
2 tablespoons rosemary
4 tablespoons serrano chile powder
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Smokey Coffee Sauce

2 tablespoons lemon juice


1 medium onion, chopped
cup white vinegar
cup water
cup vegetable oil
cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoons liquid smoke flavoring
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 tablespoon dry mesquite seasoning mix
4 tablespoons coffee beans (ground)
2 tablespoons nutmeg
2 tablespoons mustard seed (ground)
2 tablespoons caraway seeds
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Normans North Carolina
Sauce

8 cups white vinegar


1 (10 ounce) bottle Worcestershire sauce
2 tablespoons cinnamon
1 tablespoon lavender
2 tablespoons fajita seasoning
1 tablespoon cardamom (ground)
2 tablespoons Hungarian sweet paprika
2 tablespoons Chinese five-spice
powder
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Kennys Immortal BBQ
Sauce

1 cup ketchup
cup white vinegar
cup brown sugar
2 tablespoons chopped onion
2 teaspoons lemon juice
4 tablespoons Hungarian sweet paprika
3 tablespoons cinnamon
3 tablespoons parsley
1 tablespoon all-purpose beef seasoning
4 tablespoons aniseed
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Miller Time

1 teaspoon vegetable oil


1/2 onion, diced
1 clove garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 teaspoon prepared mustard
1 cup ketchup
1/2 cup cold water
3 tablespoons vinegar
2 tablespoons sumac (ground)
1 tablespoon dill weed
4 tablespoons cilantro
1 tablespoon ancho chile powder
1 tablespoon dry mesquite seasoning mix
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Maserati Sauce

cup applesauce
cup ketchup
2 cups packed brown sugar
cup lemon juice
3 tablespoons Mexican oregano
3 tablespoons black peppercorns
(coarsely ground)
1 tablespoon ginger (ground)
1 tablespoon Hungarian sweet paprika
4 tablespoons mustard seed (ground)
2 tablespoons marjoram
2 tablespoons black pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Platinum Dragon BBQ
Sauce

cup cider vinegar


cup ketchup
cup water
1 tablespoon ginger (ground)
2 tablespoons parmesan cheese (powder
grated)
2 tablespoons maple sugar/syrup
3 tablespoons habanero powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Tarantino Blackberry BBQ
Sauce

cup blackberry jam


1 cups ketchup
cup brown sugar
3 tablespoons cayenne pepper
2 tablespoons cajun seasoning
2 tablespoons Mexican oregano
1 tablespoon thyme
2 tablespoons red pepper flakes
2 tablespoons black pepper
2 tablespoons salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Ducati Sauce

4 cups apple cider vinegar


1 (20 ounce) bottle ketchup
cup paprika
1 cup brown sugar
2 tablespoons nutmeg
2 tablespoons red pepper flakes
1 tablespoon garlic powder
cup Worcestershire sauce
3 tablespoons serrano chile powder
4 tablespoons all-purpose beef
seasoning
1 tablespoon oregano
4 tablespoons basil
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Mexican Machinegun Sauce

2 tablespoons butter
1 (6 ounce) can tomato paste
1 cup distilled white vinegar
cup honey
tablespoon mustard powder
2 tablespoons dry nacho seasoning
1 tablespoon hot curry powder
2 tablespoons taco seasoning mix
2 tablespoons basil
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Haileys Comet Sauce

1 cup honey
cup molasses
cup ketchup
3 tablespoons hot sauce
1 tablespoon cardamom (ground)
2 teaspoons white pepper
2 tablespoons tandoori masala
2 tablespoons all-purpose seafood
seasoning
2 tablespoons ancho chile powder
1 tablespoon mace (ground)
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Don Corleones Honey
Garlic BBQ Sauce

2 cups ketchup
1 bulb garlic, peeled and crushed
1 cup water
2 tablespoons hot sauce
cup honey
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
3 tablespoons mustard seed (ground)
2 teaspoons saffron
1 tablespoon oregano
3 tablespoons Turkish baharat
1 tablespoon marjoram
1 tablespoon fennel seeds
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Lady and the Tramp BBQ
Surprise

4 cups cider vinegar


cup salt
cup spicy spaghetti sauce
2 tablespoons cayenne pepper
1 tablespoon parsley
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon cloves (ground)
1 tablespoon granulated garlic
2 tablespoons black peppercorns
(coarsely ground)
1 tablespoon basil
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Jadens Karate Sauce

2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
2 tablespoons basil
cup lemon juice
cup white vinegar
4 tablespoons white sugar
2 tablespoons Chinese five-spice
powder
1 tablespoon garlic powder
1 tablespoon habanero powder
1 tablespoon juniper berries (ground)
2 teaspoons white pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Nakatomi Sauce

3 tablespoons butter
1 small onion, chopped
2 cups ketchup
cup cider vinegar
cup water
cup pineapple juice
cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon granulated onion
2 tablespoons marjoram
2 tablespoons mint leaves (ground)
2 tablespoons rosemary
2 tablespoons dill weed
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Hadouken-Hadouken-
Hadouken Sauce

1 cup yellow mustard


cup honey
cup brown sugar
cup white vinegar
2 tablespoons basil
2 tablespoons red pepper flakes
1 tablespoon marjoram
1 tablespoon celery seed (ground)
1 tablespoon onion salt
2 tablespoons cinnamon
1 tablespoon sesame seeds
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Yellow Card Sauce

1 cup mustard
cup soy sauce
cup hot sauce
2 tablespoons jerk seasoning
1 tablespoon dill seeds (ground)
2 tablespoons all-purpose Greek
seasoning
2 tablespoons cumin
2 tablespoons coriander
1 tablespoon garlic salt
2 tablespoons black pepper

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Kasuba

1 can Coca Cola


cup ketchup
cup cider vinegar
cup honey
4 tablespoons parmesan cheese (powder
grated)
2 tablespoons ancho chile powder
2 tablespoons black peppercorns
(coarsely ground)
4 tablespoons dry nacho seasoning
1 tablespoon salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Arkansas Invasion Sauce

cup whiskey
1 tablespoons liquid hickory smoke
flavoring
1 cup ketchup
cup honey
3 tablespoons ancho chile powder
2 packages ranch dressing mix
4 tablespoons dill weed
3 tablespoons ground cumin
2 tablespoons tandoori masala
2 tablespoons fennel seeds
1 tablespoon cornmeal
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Hanzo Sauce

1 cup ketchup
1 cup soy sauce
cup orange juice
1 tablespoon mace (ground)
1 tablespoon monosodium glutamate
(MSG)
2 tablespoons lemon pepper
2 teaspoons garlic powder
2 tablespoons nutmeg
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Ripleys Alien Sauce

cup ketchup
cup water
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon cardamom (ground)
2 tablespoons serrano chile powder
3 tablespoons oregano
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Cobra Sauce

2 cups ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon hot pepper sauce
1 package ranch dressing mix
2 tablespoons coriander seed (ground)
1 tablespoon cloves (ground)
2 tablespoons basil
1 tablespoon maple sugar/syrup
2 tablespoons black pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Wool

4 cups ketchup
3 ounces chipotle peppers in adobo
sauce
cup apple cider vinegar
cup molasses
cup lemon juice
2 tablespoons mustard seed (ground)
1 tablespoon sage
3 tablespoons lemon zest (grated)
1 tablespoon dill weed
3 tablespoons ground cumin
3 tablespoons oregano
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Fight Club Sauce

1 (18 ounce) bottle barbeque sauce


2 tablespoons whiskey
1 teaspoons Worcestershire sauce
4 tablespoons dry mustard
3 tablespoons serrano chile powder
1 tablespoon cloves (ground)
2 teaspoons saffron
4 tablespoons juniper berries (ground)
4 tablespoons taco seasoning mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Rome is Burning BBQ
Sauce

2 tablespoons butter
1 medium onion, chopped
1 cup water
cup honey
1 cup ketchup
2 tablespoons jerk seasoning
2 tablespoons Hungarian sweet paprika
3 tablespoons habanero powder
1 tablespoon cloves (ground)
2 tablespoons black pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Quantum BBQ Sauce

1 cup taco sauce


cup white sugar
cup molasses
cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon aniseed
1 tablespoon jalapeno powder
1 tablespoon granulated chicken
bouillon
2 tablespoons mint leaves (ground)
1 tablespoon cloves (ground)

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Dr. Frankensteins
Experimental BBQ Sauce

6 tablespoons lemon juice


cup cider vinegar
cup Worcestershire sauce
1 cup ketchup
1 tablespoon brown sugar
3 tablespoons cajun seasoning
1 tablespoon coriander powder
1 tablespoon cumin
2 tablespoons garlic salt
1 tablespoon black pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Nemos Lost BBQ Sauce
Recipe

cup ketchup
cup HP Sauce
6 tablespoons lemon juice
cup balsamic vinegar
cup white vinegar
cup Worcestershire sauce
2 tablespoons brown sugar
3 tablespoons red pepper flakes
1 tablespoon serrano chile powder
3 tablespoons lemon zest (grated)
2 teaspoons saffron
4 tablespoons all-purpose seafood
seasoning
1 teaspoon white pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Arch-Angel BBQ Sauce

2 cups ketchup
cup brown sugar
1 tablespoon Worcestershire sauce
2 tablespoon maple sugar/syrup
2 tablespoons bacon bits
3 tablespoons sage
2 tablespoons habanero powder
1 tablespoon burrito seasoning mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Dark One BBQ Sauce

4 cups cider vinegar


1 cup brown sugar
1 cups ketchup
1/4 cup butter
2 tablespoons hot sauce
2 tablespoons lemon juice
2 tablespoons garlic powder
2 tablespoons Chinese five-spice
powder
1 tablespoon allspice powder
2 tablespoons garam masala
3 tablespoons cayenne pepper
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Captain Siskos Rib Sauce

1/2 cup brown sugar


2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon maple syrup
1 cup ketchup
1 tablespoon ground cumin
1 tablespoon ginger (ground)
1 tablespoon onion powder
2 tablespoons burrito seasoning mix
1 tablespoon granulated garlic
2 tablespoons black pepper
Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
Herods Stalwart Sauce

1 cup ketchup
cup honey
maple syrup
2 tablespoons apple juice
1 tablespoon ground cumin
1 tablespoon Turkish baharat
3 tablespoon all-purpose chicken
seasoning
1 tablespoon dill seeds (ground)
1 tablespoon granulated beef bouillon
1 tablespoon jalapeno powder
1 tablespoon pumpkin pie spice
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a large saucepan, mix together your
ingredients.
2. Bring mixture to a boil, then reduce
heat to low and simmer for 10 minutes.
Cool before serving.
50 DRY RUBS FOR RIBS
New Mexico Rubdown

4 tablespoons coriander seed (ground)


1 tablespoon fennel seeds
1 tablespoon rosemary
3 tablespoons hot chili powder
2 tablespoons brown sugar
1 package instant orange drink mix
3 tablespoons granulated chicken
bouillon
4 tablespoons lemon zest (grated)
4 tablespoons cayenne pepper
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Ramsays Curry Rub

3 tablespoons hot curry powder


3 tablespoons all-purpose barbeque
seasoning
1 tablespoon paprika
1 tablespoon dry tomato soup mix
2 tablespoons cajun seasoning
4 tablespoons mustard seed (ground)
4 tablespoons tandoori masala
3 tablespoons dried bread crumbs
4 tablespoons mint leaves (ground)
2 tablespoons brown sugar
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Canadian Rib Attack

2 tablespoons maple sugar


1 tablespoon Chinese five-spice powder
1 tablespoon dry vegetarian soup mix
1 teaspoon white pepper
2 tablespoons cardamom (ground)
3 tablespoons ancho chile powder
2 tablespoons red pepper flakes
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Daves Coffee Rub

2 tablespoons garlic powder


2 tablespoons oregano
2 tablespoons coffee beans (ground)
1 tablespoon sesame seeds
4 tablespoons granulated chicken
bouillon
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Brain Power Rib Rub

3 tablespoons allspice powder


2 tablespoons jerk seasoning
3 tablespoons all-purpose seafood
seasoning
4 tablespoons garam masala
4 tablespoons rosemary
3 tablespoons paprika
1 tablespoon Chinese five-spice powder
2 tablespoons burrito seasoning mix
3 packages ranch dressing mix
2 tablespoons dry nacho seasoning
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Dockworker Spice Mix #4

4 tablespoons oregano
3 tablespoons coriander powder
1 tablespoon onion powder
2 tablespoons mint leaves (ground)
2 tablespoons Montreal steak spice
1 package instant orange drink mix
3 tablespoons caraway seeds
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Crazy Eddys Cumin
Sensation

3 tablespoons jalapeno powder


2 tablespoon red pepper flakes
4 tablespoons ground cumin
2 tablespoons brown sugar
4 tablespoons hot chili powder
3 tablespoons ancho chile powder
2 tablespoon black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Kansas City Square Dance

3 tablespoons poppy seeds


4 tablespoons all-purpose seafood
seasoning
4 tablespoons aniseed
4 tablespoons licorice root
4 tablespoons granulated garlic
1 tablespoon habanero powder
2 tablespoons maple sugar

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Korean Tourist Rub

3 tablespoons garlic salt


4 tablespoons sesame seeds
1 tablespoon mace (ground)
1 tablespoon dry nacho seasoning
2 tablespoons aniseed
3 tablespoons Mexican oregano
1 tablespoon dry french onion soup mix
1 tablespoon paprika
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Fantastic Chili Rub

4 tablespoon hot chili powder


3 tablespoons ground cumin
1 tablespoon parsley
1 tablespoon cinnamon
1 tablespoon celery seed (ground)
1 tablespoon coriander seed (ground)
4 tablespoons jalapeno powder
3 tablespoons granulated chicken
bouillon
3 tablespoons savory (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Clark Kents Kryptonite
Rub

3 tablespoons habanero powder


2 tablespoons serrano chile powder
3 tablespoons Mexican oregano
3 tablespoons garlic salt
4 tablespoons burrito seasoning mix
3 tablespoons coriander powder
4 tablespoons sesame seeds
4 tablespoons Chinese five-spice
powder
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Marys Blasphemous Spice
Rub

2 tablespoons allspice powder


1 tablespoon rosemary
2 tablespoons brown sugar
2 tablespoons maple sugar
3 tablespoons cayenne pepper
3 tablespoons aniseed
2 tablespoons all-purpose beef
seasoning
3 tablespoons granulated chicken
bouillon
2 tablespoons dill seeds (ground)
4 tablespoons coriander seed (ground)
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Desert Island Spice Rub

2 tablespoons dry chicken soup mix


1 tablespoon monosodium glutamate
(MSG)
3 tablespoons jerk seasoning
4 tablespoons brown sugar
2 tablespoons granulated garlic
1 tablespoon all-purpose seafood
seasoning
1 tablespoon thyme
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Oregon Firefight

3 tablespoons poppy seeds


1 tablespoon za'atar seasoning
3 tablespoons Mexican oregano
4 tablespoons basil
1 tablespoon granulated chicken
bouillon
4 tablespoons turmeric
3 tablespoons allspice powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Oklahoma Greek Festival

4 tablespoons cajun seasoning


3 tablespoons dill seeds (ground)
4 tablespoons all-purpose Greek
seasoning
3 tablespoons turmeric
1 tablespoon dry mesquite seasoning mix
3 tablespoons savory (ground)
2 tablespoons cinnamon
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Montana Gunslinger

4 tablespoons burrito seasoning mix


3 tablespoons garlic pepper
4 tablespoons hot curry powder
4 tablespoons dry chicken soup mix
2 tablespoons dill weed
2 tablespoons sage
4 tablespoons serrano chile powder
1 tablespoon Chinese five-spice powder
3 tablespoons red pepper flakes
2 tablespoons black peppercorns
(coarsely ground)
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Triggers Trail Rub

1 tablespoon aniseed
2 tablespoons granulated chicken
bouillon
1 tablespoon cloves (ground)
2 tablespoons dry chicken soup mix
1 tablespoon savory (ground)
2 tablespoons white sugar
3 tablespoons cornmeal
3 tablespoons marjoram
2 tablespoons fennel seeds
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Turkish Oil Field

3 tablespoons parsley
1 tablespoon all-purpose flour
4 tablespoons dill seeds (ground)
4 tablespoons Turkish baharat
4 tablespoons lemon zest (grated)
3 tablespoons cilantro
3 tablespoons Hungarian sweet paprika
3 tablespoons garam masala
4 tablespoons dry mustard
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Bubbas Shrimp and Rib
Mix

3 tablespoons ancho chile powder


4 tablespoons jalapeno powder
1 tablespoon aniseed
1 tablespoon cloves (ground)
2 tablespoons cinnamon
1 tablespoon poppy seeds
2 tablespoons coriander powder
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Radiator Rub

1 tablespoon jerk seasoning


2 tablespoons onion powder
3 tablespoons coriander seed (ground)
3 tablespoons juniper berries (ground)
3 tablespoons savory (ground)
1 tablespoon ground cumin
2 tablespoons burrito seasoning mix
2 tablespoons bacon bits
3 tablespoons apple pie seasoning
1 tablespoon aniseed
2 tablespoons black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Surf and Turf #7

2 tablespoons habanero powder


3 tablespoons coriander seed (ground)
1 tablespoon garlic salt
3 tablespoons jerk seasoning
4 tablespoons all-purpose seafood
seasoning
1 tablespoon marjoram
2 tablespoons cornmeal
3 tablespoons onion salt
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Texas Sweet Rub

2 tablespoons coriander seed (ground)


3 tablespoons ancho chile powder
3 tablespoons hot chili powder
2 packages ranch dressing mix
2 tablespoons cinnamon
2 tablespoons cayenne pepper
4 tablespoons nutmeg
2 tablespoons garlic salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Memphis Car Wreck

4 tablespoons cinnamon
3 tablespoons granulated garlic
1 tablespoon apple pie seasoning
4 tablespoons oregano
1 tablespoon aniseed
2 tablespoons parmesan cheese (powder
grated)
2 tablespoons habanero powder
2 tablespoons Hungarian sweet paprika
1 tablespoon dry nacho seasoning
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Kansan Windmill

1 package instant orange drink mix


1 tablespoon all-purpose chicken
seasoning
2 tablespoons aniseed
1 tablespoon granulated chicken
bouillon
4 tablespoons ancho chile powder
2 tablespoons garlic powder
1 tablespoon unsweetened cocoa
powder
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Sweet Fajita Mix

3 tablespoons fajita seasoning mix


1 tablespoon Turkish baharat
1 tablespoon lavender
2 tablespoons aniseed
1 tablespoon licorice root
1 tablespoon ground cumin
3 tablespoons dry mustard
3 tablespoons jerk seasoning
1 tablespoon all-purpose Greek
seasoning
4 tablespoons sesame seeds
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Asian Rib Rub

2 tablespoons Chinese five-spice


powder
2 tablespoons ancho chile powder
2 tablespoons coriander powder
2 tablespoons brown sugar
2 tablespoons hot curry powder
1 tablespoon oregano
4 tablespoons mustard seed (ground)
3 tablespoons Hungarian sweet paprika
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Chocolate Ribs

4 tablespoons unsweetened cocoa


powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon fennel seeds
1 tablespoon cloves (ground)
3 tablespoons all-purpose Greek
seasoning
2 tablespoons savory (ground)
4 tablespoons lavender
1 tablespoon aniseed
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Radioactive Ribs

3 tablespoons brown sugar


3 tablespoons cilantro
6 tablespoons parmesan cheese (powder
grated)
2 tablespoons onion powder
1 tablespoon maple sugar
6 tablespoons fajita seasoning mix
2 tablespoons parsley
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Swedish Beef and Pork Ribs

4 tablespoons granulated beef bouillon


1 tablespoon dill seeds (ground)
1 tablespoon bay leaves (ground)
2 tablespoons garlic pepper
1 tablespoon mint leaves (ground)
1 tablespoon dry nacho seasoning
2 tablespoons cinnamon
4 tablespoons unsweetened cocoa
powder
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Halloween Harvest Ribs

4 tablespoons pumpkin pie spice


3 tablespoons Hungarian sweet paprika
4 tablespoons poppy seeds
1 tablespoon marjoram
4 tablespoons white sugar
3 tablespoons thyme
3 tablespoons apple pie seasoning
1 tablespoon dry mesquite seasoning mix
2 tablespoons Turkish baharat
1 tablespoon burrito seasoning mix
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Garlic and Ginger Ribs

3 tablespoons garlic powder


3 tablespoons parsley
1 tablespoon Mexican oregano
1 tablespoon fennel seeds
1 tablespoon rosemary
4 tablespoons ginger (ground)
1 tablespoon cilantro
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Overdrive Mega Ribs

2 tablespoons hot curry powder


3 tablespoons red pepper flakes
2 tablespoons ground cumin
4 tablespoons onion salt
4 tablespoons savory (ground)
2 tablespoons tandoori masala
2 tablespoon coffee beans (ground)
2 tablespoons mint leaves (ground)
2 tablespoons black pepper
1 tablespoon coriander seed (ground)

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Orange Chicken Burrito
Ribs

1 tablespoon ginger (ground)


3 tablespoons mint leaves (ground)
3 packages instant orange drink mix
2 tablespoons parsley
4 tablespoons granulated chicken
bouillon
3 tablespoons dill seeds (ground)
4 tablespoons burrito seasoning mix
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Butter Chicken Ribs

2 tablespoons garam masala


2 tablespoons tandoori powder
2 tablespoons hot curry powder
2 tablespoons onion powder
3 tablespoons all-purpose chicken
seasoning
3 tablespoons turmeric
3 tablespoons red pepper flakes
3 tablespoons sumac (ground)
1 tablespoon dry mesquite seasoning mix
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Sweet and Spicy Cinnamon
Ribs

4 tablespoons cinnamon
4 tablespoons marjoram
4 tablespoons aniseed
2 tablespoons all-purpose seafood
seasoning
3 tablespoons jalapeno powder
2 tablespoons dried bread crumbs
3 tablespoons serrano chile powder
1 tablespoon cilantro
1 package instant orange drink mix
2 tablespoons black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Turks Drink Coffee and
Like to Eat Ribs

2 tablespoons Chinese five-spice


powder
2 tablespoons allspice powder
2 tablespoons coffee beans (ground)
1 tablespoon pumpkin pie spice
2 tablespoons Hungarian sweet paprika
1 tablespoon lemongrass
2 tablespoons caraway seeds
1 tablespoon marjoram
2 tablespoons unsweetened cocoa
powder
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Roundabout Ribs

3 tablespoons dried bread crumbs


3 tablespoons Turkish baharat
4 tablespoons ground cumin
3 tablespoons white sugar
3 tablespoons jalapeno powder
3 tablespoons tandoori masala
2 tablespoons onion powder
1 tablespoon bay leaves (ground)
2 tablespoons all-purpose flour
1 tablespoon dill seeds (ground)
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Spicy Apple Ribs

1 tablespoon cardamom (ground)


2 tablespoons granulated chicken
bouillon
3 tablespoons apple pie seasoning
2 tablespoons jerk seasoning
4 tablespoons Chinese five-spice
powder
1 tablespoon hot curry powder
3 tablespoons red pepper flakes
4 tablespoons coriander powder
3 tablespoons lavender

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Maple Curry Ribs

3 tablespoon maple sugar


2 tablespoons juniper berries (ground)
2 tablespoons aniseed
2 tablespoons parmesan cheese (powder
grated)
1 tablespoon mace (ground)
4 tablespoon hot curry powder
1 tablespoon parsley
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Mexican Mustard Attack

4 tablespoons fajita seasoning mix


1 tablespoon celery seed (ground)
1 tablespoon granulated beef bouillon
1 tablespoon garlic powder
1 tablespoon lemon zest (grated)
4 tablespoons lemon pepper
1 tablespoon turmeric
4 tablespoons dry mustard
4 tablespoons garlic pepper
2 tablespoons coriander seed (ground)
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Chinese Catapult Ribs

1 tablespoon rosemary
2 tablespoons fajita seasoning mix
2 tablespoons habanero powder
3 tablespoons sage
2 teaspoons saffron
4 tablespoons unsweetened cocoa
powder
4 tablespoons Chinese five-spice
powder
2 tablespoons red pepper flakes
1 tablespoon cloves (ground)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Catfish-Style Pork Ribs

3 tablespoons taco seasoning mix


1 tablespoon maple sugar
3 tablespoons mint leaves (ground)
1 tablespoon all-purpose seafood
seasoning
1 tablespoon dry mesquite seasoning mix
4 tablespoons garlic powder
3 packages ranch dressing mix
3 tablespoons allspice powder
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Cornmeal Muffin Ribs

2 tablespoons coffee beans (ground)


3 tablespoons cornmeal
2 tablespoons all-purpose beef
seasoning
2 tablespoons paprika
2 tablespoons Mexican oregano
1 tablespoon granulated onion
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Koala-Lemon Ribs

1 tablespoon dry mustard


2 tablespoons granulated onion
2 tablespoons black peppercorns
(coarsely ground)
1 teaspoon white pepper
3 tablespoons cilantro
4 tablespoons sage
4 tablespoons lemon pepper
4 tablespoons caraway seeds
3 tablespoons nutmeg
2 tablespoons black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Jamaican Apple Ribs

6 tablespoons jerk seasoning


1 tablespoon bay leaves (ground)
1 tablespoon sage
2 tablespoons garlic salt
3 tablespoons apple pie seasoning
1 tablespoon monosodium glutamate
(MSG)
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Licorice and Coffee Ribs

2 tablespoons savory (ground)


3 tablespoons licorice root
1 tablespoon ground cumin
3 tablespoons Mexican oregano
2 tablespoons coffee beans (ground)
2 tablespoons lavender
2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Wasabi Ribs

2 tablespoons jerk seasoning


2 tablespoons aniseed
2 tablespoons all-purpose Greek
seasoning
2 tablespoons Mexican oregano
2 tablespoons white sugar
6 tablespoons wasabi powder
2 tablespoons ground cumin
2 tablespoons sesame seeds
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Fukushima Meltdown Ribs

2 tablespoons coriander seed (ground)


2 tablespoons cumin
4 tablespoons habanero powder
2 tablespoons brown sugar
2 tablespoons jalapeno powder
2 tablespoons ancho chili powder
3 tablespoons Hungarian sweet paprika
1 tablespoon garlic salt
1 tablespoon mace (ground)
2 tablespoons cardamom (ground)
1 tablespoon black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
November Rainfall Ribs

4 tablespoons dry beef soup mix


1 tablespoon granulated garlic
1 tablespoon hot curry powder
4 tablespoons cardamom (ground)
4 tablespoons jalapeno powder
1 tablespoon bay leaves (ground)
3 tablespoons unsweetened cocoa
powder
4 tablespoons ginger (ground)
2 tablespoons sage
2 tablespoons pumpkin pie spice
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
Reagans Commie-Killer

2 tablespoons ginger (ground)


4 tablespoons all-purpose beef
seasoning
3 tablespoons ancho chile powder
4 tablespoons cajun seasoning
4 tablespoons turmeric
1 tablespoon dill seeds (ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Remove membrane from back of ribs
and rub spice mixture into meat. Cover
and refrigerate overnight (or minimum 4
hours) before slow cooking, grilling,
baking, or smoking.
50 DRY RUBS FOR PORK
SHOULDER
Lainson

4 tablespoons ancho chile powder


4 tablespoons dill weed
1 tablespoon garlic powder
2 tablespoons mustard seed (ground)
4 tablespoons sumac (ground)
4 tablespoons pumpkin pie spice
3 tablespoons celery seed (ground)
4 tablespoons cayenne pepper
1 tablespoon all-purpose Greek
seasoning
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Mostert

2 tablespoons jalapeno powder


2 tablespoons za'atar seasoning
3 tablespoons licorice root
1 tablespoon jerk seasoning
4 tablespoons all-purpose Greek
seasoning
1 tablespoon Montreal steak spice
3 tablespoons habanero powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Getzlaff Pork Shoulder

1 tablespoon parsley
4 tablespoons all-purpose barbeque
seasoning
2 tablespoons cajun seasoning
3 tablespoons coriander seed (ground)
2 tablespoons hot curry powder
2 tablespoons allspice powder
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Kormos

4 tablespoons sesame seeds


4 tablespoons sage
4 tablespoons brown sugar
4 tablespoons ginger (ground)
4 tablespoons bacon bits
4 tablespoons red pepper flakes
1 tablespoon Turkish baharat
3 tablespoons pumpkin pie spice
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Broomeims Shoulder

4 tablespoons unsweetened cocoa


powder
2 tablespoons coffee beans (ground)
2 tablespoons all-purpose chicken
seasoning
4 tablespoons bacon bits
3 tablespoons cornmeal
2 tablespoons pumpkin pie spice
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Estrado

4 tablespoons white sugar


4 tablespoons mustard seed (ground)
1 package instant orange drink mix
4 tablespoons aniseed
3 tablespoons unsweetened cocoa
powder
2 tablespoons paprika
2 tablespoons all-purpose chicken
seasoning
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Yuro Pork

1 tablespoon garlic powder


1 tablespoon cloves (ground)
2 tablespoons dry mustard
1 tablespoon bacon bits
1 tablespoon lavender
3 tablespoons ginger (ground)
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Gruthar

2 tablespoons granulated beef bouillon


1 tablespoon coffee beans (ground)
3 tablespoons all-purpose Greek
seasoning
3 tablespoons burrito seasoning mix
1 tablespoon turmeric
1 tablespoon granulated chicken
bouillon
3 tablespoons Turkish baharat
3 tablespoons Montreal steak spice

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Kuskys Lemon and Maple
Rub

3 tablespoons lemon pepper


3 tablespoons maple sugar
3 tablespoons garlic powder
3 tablespoons cornmeal
1 tablespoon garlic salt
1 tablespoon bay leaves (ground)
1 tablespoon coriander powder
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Kiani

4 tablespoons apple pie seasoning


3 tablespoons paprika
1 tablespoon sumac (ground)
2 tablespoons coffee beans (ground)
1 tablespoon bay leaves (ground)
1 tablespoon granulated beef bouillon
4 tablespoons fajita seasoning mix
1 tablespoon ground cumin

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Shoulder Motto

1 tablespoon unsweetened cocoa


powder
1 tablespoon bay leaves (ground)
4 tablespoons Chinese five-spice
powder
2 tablespoons rosemary
1 tablespoon dry mesquite seasoning mix
3 tablespoons onion salt
3 tablespoons granulated beef bouillon
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Tortorice

4 tablespoons hot chili powder


2 tablespoons lavender
1 tablespoon garlic salt
4 tablespoons lemon zest (grated)
2 tablespoons caraway seeds
2 tablespoons mint leaves (ground)

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Koenigsfeld

4 tablespoons lemon zest (grated)


2 tablespoons granulated beef bouillon
1 tablespoon coriander powder
1 tablespoon bacon bits
4 tablespoons jerk seasoning
3 tablespoons savory (ground)
3 tablespoons za'atar seasoning
1 tablespoon brown sugar
4 tablespoons caraway seeds
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Gleghorn

1 tablespoon black peppercorns


(coarsely ground)
4 tablespoons all-purpose chicken
seasoning
3 tablespoons cardamom (ground)
3 tablespoons lemon pepper
2 tablespoons parmesan cheese (powder
grated)
2 tablespoons allspice powder
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Torrelliata Pork

2 tablespoons jerk seasoning


4 tablespoons mint leaves (ground)
1 tablespoon lemon zest (grated)
3 tablespoons serrano chile powder
3 tablespoons dry chicken soup mix
4 tablespoons white sugar
4 tablespoons cilantro
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Sulstad Pork

2 tablespoons coffee beans (ground)


1 tablespoon granulated beef bouillon
1 tablespoon caraway seeds
4 tablespoons serrano chile powder
4 tablespoons cajun seasoning
1 tablespoon dill weed
4 tablespoons ginger (ground)
2 tablespoons Chinese five-spice
powder
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Myre

4 tablespoons granulated beef bouillon


1 teaspoon white pepper
3 tablespoons white sugar
3 tablespoons cinnamon
2 tablespoons dill weed
4 tablespoons tandoori masala
2 tablespoons parsley
4 tablespoons all-purpose beef
seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Brundage

4 tablespoons sumac (ground)


2 tablespoons celery seed (ground)
1 tablespoon habanero powder
2 tablespoons all-purpose seafood
seasoning
2 tablespoons Chinese five-spice
powder
1 tablespoon Montreal steak spice
1 tablespoon aniseed
4 tablespoons mustard seed (ground)
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Macnamees BBQ Rub

2 teaspoons saffron
2 tablespoons poppy seeds
3 tablespoons sumac (ground)
1 tablespoon mace (ground)
3 tablespoons all-purpose Greek
seasoning
3 tablespoons habanero powder
4 tablespoons ancho chile powder
4 tablespoons all-purpose chicken
seasoning
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Luttenegger

3 tablespoons coriander seed (ground)


2 tablespoons Mexican oregano
1 tablespoon dry vegetarian soup mix
2 tablespoons dry nacho seasoning
2 tablespoons dill weed
1 tablespoon apple pie seasoning
1 tablespoon black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Gorlich

4 tablespoons thyme
3 tablespoons brown sugar
2 tablespoons jerk seasoning
3 tablespoons oregano
1 tablespoon hot chili powder
4 tablespoons maple sugar
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Barsegyan

1 tablespoon garam masala


1 tablespoon cornmeal
1 tablespoon Mexican oregano
3 tablespoons habanero powder
1 tablespoon cloves (ground)
3 tablespoons aniseed
2 tablespoons white sugar
1 tablespoon monosodium glutamate
(MSG)
2 tablespoons apple pie seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Shiminski

1 tablespoon ginger (ground)


2 tablespoons marjoram
4 tablespoons black peppercorns
(coarsely ground)
2 tablespoons taco seasoning mix
2 tablespoons basil
3 tablespoons fajita seasoning mix
3 tablespoons caraway seeds
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Chinese Curry Shoulder

4 tablespoons Chinese five-spice


powder
1 tablespoon lemon zest (grated)
2 teaspoons white pepper
2 tablespoons all-purpose Greek
seasoning
4 tablespoons hot curry powder
2 tablespoons dill weed
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Genova Pork

1 tablespoon lemongrass
1 tablespoon licorice root
3 tablespoons ground cumin
1 tablespoon coriander powder
2 tablespoons granulated garlic
4 tablespoons dry mustard
4 tablespoons sumac (ground)
4 tablespoons all-purpose chicken
seasoning
2 tablespoons turmeric
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Dewindt

4 tablespoons all-purpose barbeque


seasoning
3 tablespoons savory (ground)
3 tablespoons burrito seasoning mix
1 tablespoon all-purpose beef seasoning
1 tablespoon mace (ground)
1 tablespoon Chinese five-spice powder
2 teaspoons white pepper
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Kisielewski

2 tablespoons Hungarian sweet paprika


4 tablespoons habanero powder
2 tablespoons ground cumin
1 tablespoon sesame seeds
1 tablespoon allspice powder
3 tablespoons granulated chicken
bouillon
1 tablespoon dry french onion soup mix
1 tablespoon licorice root

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Mitschelen

3 tablespoons black peppercorns


(coarsely ground)
1 tablespoon savory (ground)
3 tablespoons Hungarian sweet paprika
1 tablespoon bay leaves (ground)
4 tablespoons garlic pepper
1 tablespoon marjoram
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Beauregards Whip

3 tablespoons serrano chile powder


4 tablespoons dill seeds (ground)
3 tablespoons hot chili powder
4 tablespoons cinnamon
1 tablespoon brown sugar
2 tablespoons ground cumin
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Mahn Style Shoulder

2 tablespoons cajun seasoning


2 tablespoons onion salt
2 tablespoons savory (ground)
2 tablespoons granulated onion
2 tablespoons hot chili powder
4 tablespoons caraway seeds
2 tablespoons black peppercorns
(coarsely ground)
2 tablespoons lemon zest (grated)
4 tablespoons rosemary
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Gutierez Snap Shoulder

1 tablespoon jerk seasoning


4 tablespoons white sugar
2 tablespoons coffee beans (ground)
1 tablespoon cloves (ground)
4 tablespoons coriander powder
4 tablespoons pumpkin pie spice
4 tablespoons jalapeno powder
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Vanscooter

1 tablespoon dry mesquite seasoning mix


1 tablespoon all-purpose seafood
seasoning
4 tablespoons jerk seasoning
4 tablespoons caraway seeds
1 tablespoon cayenne pepper
3 tablespoons granulated chicken
bouillon
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Tycer

3 tablespoons cilantro
1 tablespoon Turkish baharat
1 tablespoon jerk seasoning
2 tablespoons monosodium glutamate
(MSG)
2 tablespoons cinnamon
2 tablespoons dill seeds (ground)
2 tablespoons parsley
2 tablespoons all-purpose Greek
seasoning
2 tablespoons jalapeno powder
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Fechner

3 tablespoons parsley
4 tablespoons maple sugar
4 tablespoons pumpkin pie spice
1 tablespoon allspice powder
3 tablespoons aniseed
4 tablespoons ancho chile powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Lamirande

1 tablespoon all-purpose seafood


seasoning
4 tablespoons lavender
1 tablespoon Mexican oregano
1 tablespoon sumac (ground)
1 tablespoon mace (ground)
3 tablespoons jerk seasoning
4 tablespoons all-purpose barbeque
seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Bilbo Invisible Shoulder

1 tablespoon hot chili powder


2 tablespoons all-purpose barbeque
seasoning
2 tablespoons pumpkin pie spice
2 tablespoons all-purpose beef
seasoning
1 tablespoon coriander seed (ground)
1 teaspoon white pepper
1 package ranch dressing mix
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Ebsen

1 tablespoon paprika
1 tablespoon maple sugar
1 tablespoon basil
1 tablespoon dry mesquite seasoning mix
4 tablespoons sumac (ground)
2 tablespoons ancho chile powder
3 packages ranch dressing mix
2 tablespoons poppy seeds
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Grainery Fire Pork

3 tablespoons granulated chicken


bouillon
3 tablespoons Turkish baharat
4 tablespoons marjoram
4 tablespoons habanero powder
3 tablespoons bacon bits
1 tablespoon sumac (ground)
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Kosinski Pork

1 package ranch dressing mix


1 tablespoon taco seasoning mix
2 tablespoons onion salt
4 tablespoons nutmeg
4 tablespoons jerk seasoning
4 tablespoons serrano chile powder
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Zieger

2 tablespoons lavender
1 tablespoon ginger (ground)
1 tablespoon paprika
4 tablespoons all-purpose chicken
seasoning
1 tablespoon jalapeno powder
2 teaspoons white pepper
2 tablespoons habanero powder
2 tablespoons red pepper flakes
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Mendoza Sky Pork

2 tablespoons granulated beef bouillon


4 tablespoons Mexican oregano
3 tablespoons all-purpose seafood
seasoning
1 tablespoon garlic powder
1 tablespoon fenugreek powder
4 tablespoons sumac (ground)
1 tablespoon sage
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Tsing Tsing

2 tablespoons dry nacho seasoning


1 tablespoon garlic salt
3 tablespoons garam masala
4 tablespoons all-purpose barbeque
seasoning
1 tablespoon red pepper flakes
4 tablespoons thyme
2 tablespoons Chinese five-spice
powder

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Millien

4 tablespoons garlic pepper


2 tablespoons marjoram
2 tablespoons mint leaves (ground)
1 tablespoon thyme
4 tablespoons habanero powder
2 tablespoons allspice powder
1 tablespoon dry nacho seasoning
3 tablespoons oregano
4 tablespoons all-purpose seafood
seasoning
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Boustead

1 tablespoon Hungarian sweet paprika


1 tablespoon monosodium glutamate
(MSG)
3 tablespoons unsweetened cocoa
powder
4 tablespoons garlic salt
2 tablespoons poppy seeds
2 tablespoons lemon pepper
1 tablespoon bay leaves (ground)
2 tablespoons all-purpose chicken
seasoning
3 tablespoons savory (ground)
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Larko

4 tablespoons marjoram
3 tablespoons sage
4 tablespoons fennel seeds
1 tablespoon all-purpose Greek
seasoning
3 tablespoons maple sugar
1 tablespoon garlic pepper
1 tablespoon garam masala
1 tablespoon jalapeno powder
2 tablespoons poppy seeds
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Treffu Wanga

2 tablespoons garam masala


3 tablespoons lemongrass
4 tablespoons black peppercorns
(coarsely ground)
1 tablespoon sesame seeds
2 tablespoons serrano chile powder
2 tablespoons granulated chicken
bouillon
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Rearyberg

4 tablespoons habanero powder


2 tablespoons bacon bits
2 tablespoons ginger (ground)
2 tablespoons burrito seasoning mix
2 tablespoons Turkish baharat
3 tablespoons caraway seeds
3 tablespoons coriander seed (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Sval Witte

2 tablespoons dill seeds (ground)


1 tablespoon jalapeno powder
1 tablespoon taco seasoning mix
3 tablespoons cornmeal
2 tablespoons marjoram
1 tablespoon dry nacho seasoning
2 tablespoons cinnamon
4 tablespoons all-purpose chicken
seasoning
4 tablespoons lemon pepper
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Griebling

1 tablespoon jalapeno powder


3 tablespoons ancho chile powder
2 tablespoons pumpkin pie spice
1 tablespoon dill seeds (ground)
1 tablespoon juniper berries (ground)
1 tablespoon unsweetened cocoa
powder
2 tablespoons onion powder

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Yorty Pork

2 tablespoons serrano chile powder


2 tablespoons Turkish baharat
3 tablespoons mint leaves (ground)
4 tablespoons hot curry powder
3 tablespoons garlic pepper
3 tablespoons burrito seasoning mix
1 tablespoon black peppercorns
(coarsely ground)
3 tablespoons za'atar seasoning
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork shoulder,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
50 DRY RUBS FOR PORK
CHOPS
Diaso

4 tablespoons parsley
4 tablespoons cajun seasoning
1 tablespoon burrito seasoning mix
4 tablespoons fennel seeds
3 tablespoons fajita seasoning mix
4 tablespoons granulated onion
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Orma Chops

2 tablespoons cayenne pepper


1 tablespoon bacon bits
1 tablespoon rosemary
3 tablespoons granulated onion
1 tablespoon fennel seeds
1 tablespoon granulated garlic
1 tablespoon dry mesquite seasoning mix
1 tablespoon black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Schmutzler

2 tablespoons all-purpose beef


seasoning
1 tablespoon hot chili powder
4 tablespoons coriander seed (ground)
2 tablespoons savory (ground)
1 tablespoon all-purpose seafood
seasoning
2 tablespoons basil
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Harboo

1 package instant orange drink mix


1 tablespoon parmesan cheese (powder
grated)
4 tablespoons hot curry powder
1 tablespoon mace (ground)
3 tablespoons aniseed
4 tablespoons garlic pepper
1 tablespoon paprika
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Cowin

4 tablespoons hot chili powder


2 tablespoons Turkish baharat
1 tablespoon cloves (ground)
1 tablespoon poppy seeds
1 tablespoon fajita seasoning mix
2 tablespoons burrito seasoning mix
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Mocandra

4 tablespoons cilantro
1 tablespoon sumac (ground)
1 tablespoon parsley
3 tablespoons oregano
4 tablespoons Hungarian sweet paprika
3 tablespoons fennel seeds
1 tablespoon habanero powder
2 tablespoons dry nacho seasoning

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Earheart Pork Chops

2 tablespoons unsweetened cocoa


powder
2 tablespoons black peppercorns
(coarsely ground)
3 tablespoons aniseed
2 tablespoons all-purpose chicken
seasoning
2 packages ranch dressing mix
1 tablespoon mint leaves (ground)
3 tablespoons lavender
3 tablespoons lemongrass
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Wilsons Chops

1 tablespoon sage
4 tablespoons dry mustard
1 tablespoon mace (ground)
4 tablespoons poppy seeds
1 tablespoon dill seeds (ground)
3 tablespoons parsley
3 tablespoons lemongrass
4 tablespoons allspice powder
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Olbrish

2 tablespoons licorice root


1 tablespoon onion powder
1 package instant orange drink mix
1 tablespoon fenugreek powder
1 tablespoon all-purpose Greek
seasoning
3 tablespoons taco seasoning mix
3 tablespoons garlic salt
2 tablespoons unsweetened cocoa
powder
3 tablespoons lemon pepper
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Burdin Chops

1 package instant orange drink mix


2 tablespoons white sugar
1 tablespoon lemon zest (grated)
2 tablespoons Chinese five-spice
powder
1 tablespoon dry beef soup mix
2 teaspoons white pepper
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Cleopatras Desperado

2 tablespoons cumin
2 tablespoons dry chicken soup mix
2 tablespoons Mexican oregano
4 tablespoons savory (ground)
2 tablespoons coriander powder
1 tablespoon all-purpose chicken
seasoning
2 tablespoons ancho chile powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Brunetta

4 tablespoons white sugar


4 tablespoons fennel seeds
2 tablespoons sesame seeds
3 tablespoons ginger (ground)
2 tablespoons coriander powder
4 tablespoons black peppercorns
(coarsely ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Traduppa

4 tablespoons Mexican oregano


1 tablespoon pumpkin pie spice
1 tablespoon black peppercorns
(coarsely ground)
3 tablespoons allspice powder
1 tablespoon za'atar seasoning
4 tablespoons mustard seed (ground)
4 tablespoons cinnamon
3 tablespoons juniper berries (ground)
2 tablespoons onion salt
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Maxo Tribal Chops

3 tablespoons marjoram
2 tablespoons bacon bits
4 tablespoons fennel seeds
2 tablespoons maple sugar
3 tablespoons dry nacho seasoning
3 tablespoons mint leaves (ground)
2 tablespoons unsweetened cocoa
powder
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Contratto

3 tablespoons mustard seed (ground)


1 tablespoon Montreal steak spice
1 tablespoon dry mesquite seasoning mix
4 tablespoons garlic powder
1 tablespoon coffee beans (ground)
2 tablespoons cayenne pepper
4 tablespoons garlic salt
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Turmel

4 tablespoons black peppercorns


(coarsely ground)
2 tablespoons mustard seed (ground)
2 tablespoons granulated onion
1 tablespoon za'atar seasoning
1 tablespoon garlic salt
1 tablespoon cloves (ground)
1 tablespoon garlic powder
1 tablespoon celery seed (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Tison

1 tablespoon cloves (ground)


2 tablespoons coriander powder
2 tablespoons brown sugar
1 tablespoon cardamom (ground)
4 packages ranch dressing mix
2 tablespoons bacon bits
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Munger

2 tablespoons fajita seasoning mix


4 tablespoons za'atar seasoning
3 tablespoons basil
1 tablespoon bay leaves (ground)
3 tablespoons jalapeno powder
1 package instant orange drink mix
1 tablespoon lemongrass
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Swanberg

3 tablespoons taco seasoning mix


1 tablespoon dry mesquite seasoning mix
1 tablespoon savory (ground)
4 tablespoons jalapeno powder
1 tablespoon cloves (ground)
3 tablespoons all-purpose barbeque
seasoning

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Klukken

1 tablespoon all-purpose seafood


seasoning
1 tablespoon basil
1 tablespoon paprika
2 tablespoons cilantro
1 teaspoon white pepper
4 tablespoons sage
4 tablespoons black peppercorns
(coarsely ground)
4 tablespoons coriander seed (ground)
2 tablespoons pumpkin pie spice
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Lobster Pork Chops

2 tablespoons garlic powder


2 tablespoons tandoori masala
3 tablespoons oregano
4 tablespoon all-purpose seafood
seasoning
2 tablespoons cardamom (ground)
2 tablespoons ground cumin
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Roede

4 tablespoons dry tomato soup mix


4 tablespoons cajun seasoning
3 tablespoons cayenne pepper
1 tablespoon ginger (ground)
3 tablespoons cornmeal
4 tablespoons poppy seeds
1 tablespoon rosemary
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Bonsall

4 tablespoons thyme
1 tablespoon parmesan cheese (powder
grated)
2 tablespoons all-purpose seafood
seasoning
4 tablespoons rosemary
1 tablespoon coffee beans (ground)
2 tablespoons coriander powder
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Letter Mans Pork Chops

1 tablespoon cloves (ground)


1 tablespoon Turkish baharat
3 tablespoons all-purpose beef
seasoning
2 tablespoons all-purpose Greek
seasoning
2 tablespoons coriander powder
1 teaspoon white pepper
4 tablespoons turmeric
1 tablespoon granulated garlic
2 tablespoons dill weed
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Beecken

4 tablespoons oregano
4 tablespoons cornmeal
1 tablespoon all-purpose barbeque
seasoning
4 tablespoons parsley
3 tablespoons pumpkin pie spice
1 tablespoon bay leaves (ground)
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Sieving

1 tablespoon garlic pepper


2 tablespoons garlic salt
3 tablespoons apple pie seasoning
4 tablespoons marjoram
4 tablespoons fenugreek powder
2 tablespoons za'atar seasoning
4 tablespoons cajun seasoning
2 tablespoons celery seed (ground)
4 tablespoons lavender
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Outland Style Pork Chops

2 tablespoons all-purpose beef


seasoning
4 tablespoons apple pie seasoning
3 tablespoons lemon pepper
3 tablespoons burrito seasoning mix
1 tablespoon granulated onion
1 tablespoon dry mesquite seasoning mix
2 tablespoons ground cumin
4 tablespoons ancho chile powder
3 tablespoons sesame seeds
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Kubicek

2 tablespoons sesame seeds


3 tablespoons celery seed (ground)
1 tablespoon garlic powder
1 tablespoon sumac (ground)
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon coffee beans (ground)
2 tablespoons lemon pepper
4 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Ginsu Pork

3 tablespoons turmeric
2 tablespoons nutmeg
4 tablespoons lavender
1 tablespoon onion salt
2 tablespoons dry nacho seasoning
1 tablespoon licorice root
1 tablespoon Chinese five-spice powder
4 tablespoons sesame seeds
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Marksberry

1 tablespoon fennel seeds


4 tablespoons burrito seasoning mix
4 tablespoons ginger (ground)
4 tablespoons ancho chile powder
1 tablespoon basil
2 tablespoons monosodium glutamate
(MSG)
4 tablespoons dry beef soup mix
2 tablespoons coffee beans (ground)
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Woollard Pork

3 tablespoons coriander seed (ground)


2 tablespoons caraway seeds
4 tablespoons apple pie seasoning
1 tablespoon parsley
1 package instant orange drink mix
1 tablespoon lemongrass
2 tablespoons habanero powder
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Zarzuela

1 tablespoon mustard seed (ground)


2 tablespoons ground cumin
2 tablespoons cornmeal
2 tablespoons lemongrass
4 tablespoons Turkish baharat
4 tablespoons granulated onion
1 package instant orange drink mix
2 tablespoons garlic salt
1 tablespoon brown sugar
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Denisco

2 tablespoons burrito seasoning mix


2 tablespoons onion powder
2 tablespoons poppy seeds
2 tablespoons monosodium glutamate
(MSG)
2 tablespoons nutmeg
1 tablespoon dill seeds (ground)
1 tablespoon bay leaves (ground)
4 tablespoons all-purpose chicken
seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Glina Mobetta

3 tablespoons garlic salt


3 tablespoons maple sugar
1 tablespoon thyme
2 tablespoons bacon bits
1 tablespoon sumac (ground)
4 tablespoons coriander seed (ground)
1 tablespoon hot curry powder
3 tablespoons onion powder
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Heileman

1 tablespoon sumac (ground)


1 tablespoon bacon bits
2 tablespoons Hungarian sweet paprika
4 packages ranch dressing mix
3 tablespoons Montreal steak spice
1 tablespoon lemongrass
2 tablespoons sage
2 tablespoons paprika
2 tablespoons mint leaves (ground)
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Arichabala

3 tablespoons all-purpose seafood


seasoning
1 package ranch dressing mix
2 tablespoons sesame seeds
3 tablespoons all-purpose beef
seasoning
2 tablespoons garam masala
1 tablespoon dill seeds (ground)
2 tablespoons all-purpose chicken
seasoning
2 tablespoons garlic powder
3 tablespoons cardamom (ground)
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Andregg

4 tablespoons ground cumin


1 tablespoon dill weed
1 tablespoon mace (ground)
3 tablespoons juniper berries (ground)
4 tablespoons fennel seeds
3 tablespoons all-purpose Greek
seasoning
4 tablespoons lemon zest (grated)
4 tablespoons hot curry powder
1 tablespoon Mexican oregano
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Lantigua

1 tablespoon monosodium glutamate


(MSG)
1 tablespoon parmesan cheese (powder
grated)
2 tablespoons ground cumin
1 tablespoon marjoram
3 tablespoons Turkish baharat
3 tablespoons taco seasoning mix
2 tablespoons granulated beef bouillon
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Maloys Pork Chops

1 tablespoon sesame seeds


1 tablespoon cajun seasoning
4 tablespoons Mexican oregano
4 tablespoons Hungarian sweet paprika
1 tablespoon fajita seasoning mix
4 tablespoons lemon zest (grated)
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Mathys

2 tablespoons dry beef soup mix


1 tablespoon sesame seeds
1 tablespoon maple sugar
3 tablespoons rosemary
1 tablespoon cayenne pepper
3 tablespoons garam masala
2 tablespoons paprika
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Lucea

4 tablespoons Mexican oregano


3 tablespoons fennel seeds
4 tablespoons habanero powder
2 teaspoons saffron
2 tablespoons paprika
4 tablespoons savory (ground)

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Taraborelli

3 tablespoons unsweetened cocoa


powder
1 tablespoon dry mesquite seasoning mix
3 tablespoons black peppercorns
(coarsely ground)
1 tablespoon thyme
1 tablespoon granulated chicken
bouillon
4 tablespoons garam masala
1 tablespoon juniper berries (ground)
3 tablespoons rosemary
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Olnat Boro Chops

3 tablespoons turmeric
3 tablespoons Hungarian sweet paprika
2 tablespoons dill seeds (ground)
4 tablespoons fennel seeds
4 tablespoons sesame seeds
3 tablespoons taco seasoning mix
3 tablespoons licorice root
1 tablespoon coffee beans (ground)
1 tablespoon dill weed
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Oturian Pork Chops

1 tablespoon marjoram
1 tablespoon garlic salt
4 tablespoons bacon bits
1 tablespoon turmeric
4 tablespoons all-purpose Greek
seasoning
1 tablespoon all-purpose chicken
seasoning
4 tablespoons lemon zest (grated)
2 tablespoons basil
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Morsey Chops

3 tablespoons red pepper flakes


4 tablespoons dry vegetarian soup mix
1 tablespoon granulated onion
3 tablespoons fennel seeds
2 tablespoons nutmeg
2 tablespoons za'atar seasoning
4 tablespoons garlic pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Momo Dance Pork

4 tablespoons serrano chile powder


4 tablespoons ground cumin
1 tablespoon tandoori masala
2 tablespoons lemon pepper
3 tablespoons unsweetened cocoa
powder
1 tablespoon cornmeal
4 tablespoons ancho chile powder
3 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Wachter

3 tablespoons all-purpose chicken


seasoning
4 tablespoons caraway seeds
1 tablespoon jalapeno powder
2 tablespoons savory (ground)
3 tablespoons granulated garlic
3 tablespoons paprika
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Pezez

1 tablespoon dry mesquite seasoning mix


3 tablespoons rosemary
2 tablespoons poppy seeds
1 tablespoon lemon pepper
2 tablespoons cardamom (ground)
4 tablespoons apple pie seasoning
2 tablespoons dry tomato soup mix
2 tablespoons brown sugar
1 tablespoon coffee beans (ground)
1 tablespoon black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Chisley

1 teaspoon white pepper


2 tablespoons garam masala
4 tablespoons Montreal steak spice
1 tablespoon all-purpose seafood
seasoning
3 tablespoons rosemary
4 tablespoons garlic pepper
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Gavilanes

1 tablespoon rosemary
3 tablespoons all-purpose Greek
seasoning
1 tablespoon cloves (ground)
3 tablespoons all-purpose seafood
seasoning
2 tablespoons marjoram
4 tablespoons dry mustard
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto pork chops,
cover and refrigerate overnight (or
minimum 4 hours) before smoking,
baking, slow cooking, or grilling.
Killed at the Opera

4 tablespoons coriander seed (ground)


1 tablespoon Montreal steak spice
1 tablespoon mace (ground)
3 tablespoons jerk seasoning
1 tablespoon brown sugar
3 tablespoons habanero powder
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Floating in a Bathtub

3 tablespoons sage
1 tablespoon granulated onion
1 tablespoon apple pie seasoning
1 tablespoon paprika
1 tablespoon Montreal steak spice
2 tablespoons ginger (ground)
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Major Cayenne

4 tablespoons marjoram
4 tablespoons cayenne pepper
3 tablespoons bacon bits
2 teaspoons saffron
3 tablespoons lemon pepper
3 tablespoons Chinese five-spice
powder
1 tablespoon dry mesquite seasoning mix
2 tablespoons rosemary
4 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Rogers Attic Dust

1 tablespoon cilantro
4 tablespoons coriander powder
4 tablespoons garlic pepper
2 tablespoons cinnamon
1 tablespoon cloves (ground)
1 tablespoon granulated beef bouillon

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Counter Terrorists Win

3 tablespoons dry french onion soup mix


1 tablespoon thyme
1 tablespoon onion powder
2 tablespoons habanero powder
2 teaspoons white pepper
2 tablespoons cornmeal
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Soccer Tournament Chicken
Surprise

1 tablespoon cilantro
1 tablespoon hot chili powder
1 tablespoon granulated chicken
bouillon
3 tablespoons Chinese five-spice
powder
4 tablespoons Montreal steak spice
2 tablespoons nutmeg
2 tablespoons ground cumin
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Endangered Rhino Chicken

4 tablespoons all-purpose chicken


seasoning
2 tablespoons coriander seed (ground)
2 tablespoons burrito seasoning mix
2 tablespoons garlic powder
1 tablespoon basil
4 tablespoons Chinese five-spice
powder
3 tablespoons brown sugar
2 tablespoons coriander powder
2 tablespoons parmesan cheese (powder
grated)
2 tablespoons granulated onion
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Pelican Pelican Pelican

2 tablespoons hot curry powder


4 tablespoons Montreal steak spice
1 tablespoon mace (ground)
4 tablespoons coriander powder
3 tablespoons dry french onion soup mix
1 tablespoon garlic pepper
1 tablespoon bay leaves (ground)
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Pretty Good with Lettuce

2 tablespoons parmesan cheese (powder


grated)
1 tablespoon ground cumin
1 tablespoon savory (ground)
3 tablespoons habanero powder
2 tablespoons turmeric
3 tablespoons cayenne pepper
3 tablespoons thyme
3 tablespoons lemon zest (grated)
3 tablespoons dry nacho seasoning
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Band Camp Chicken

3 tablespoons dill weed


3 tablespoons cornmeal
4 tablespoons habanero powder
2 tablespoons cajun seasoning
3 tablespoons white sugar
4 tablespoons celery seed (ground)
2 teaspoons saffron
1 tablespoon cinnamon
4 tablespoons all-purpose beef
seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Monster in the Lake

3 tablespoons cinnamon
1 tablespoon granulated chicken
bouillon
1 package instant orange drink mix
2 tablespoons hot chili powder
1 tablespoon granulated garlic
3 tablespoons hot curry powder
2 tablespoons oregano
1 tablespoon bay leaves (ground)
4 packages ranch dressing mix
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Chainsaw Chicken Monkey

3 tablespoons granulated beef bouillon


1 tablespoon bacon bits
2 tablespoons garlic pepper
2 tablespoons ginger (ground)
4 tablespoons all-purpose beef
seasoning
1 tablespoon cajun seasoning
4 tablespoons granulated garlic

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Staircase to the Hotbox

1 tablespoon ancho chile powder


2 tablespoons garlic salt
1 tablespoon dry mustard
3 tablespoons Chinese five-spice
powder
2 tablespoons garlic powder
4 tablespoons coriander powder
1 tablespoon all-purpose seafood
seasoning
2 tablespoons fajita seasoning mix
1 tablespoon brown sugar
4 tablespoons coriander seed (ground)
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Attractive Asphalt

3 tablespoons cayenne pepper


1 tablespoon garam masala
4 tablespoons ginger (ground)
4 tablespoons coriander seed (ground)
3 tablespoons all-purpose beef
seasoning
1 tablespoon granulated onion
1 teaspoon saffron
4 tablespoons pumpkin pie spice
4 tablespoons dill weed
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Free Market Elephant

4 tablespoons parmesan cheese (powder


grated)
1 tablespoon lemon pepper
4 tablespoons all-purpose chicken
seasoning
3 tablespoons monosodium glutamate
(MSG)
1 tablespoon dry mesquite seasoning mix
3 tablespoons coriander seed (ground)
1 tablespoon garlic salt
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Dont be a Jerk to Nurses

2 tablespoons garlic pepper


1 tablespoon all-purpose barbeque
seasoning
2 tablespoons all-purpose chicken
seasoning
2 tablespoons dill weed
2 tablespoons cardamom (ground)
4 tablespoons jerk seasoning
2 tablespoons lemon zest (grated)
1 tablespoon Montreal steak spice
1 tablespoon garam masala
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Fire Door

3 tablespoons cayenne pepper


1 tablespoon cloves (ground)
2 tablespoons Hungarian sweet paprika
4 tablespoons jalapeno powder
3 tablespoons rosemary
2 tablespoons turmeric
3 tablespoons coffee beans (ground)
4 tablespoons sage
2 tablespoons cornmeal
3 tablespoons ginger (ground)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Indian Tiger Mask

1 tablespoon parsley
3 tablespoons hot curry powder
2 tablespoons garam masala
2 tablespoons dry vegetarian soup mix
3 tablespoons lemon zest (grated)
4 tablespoons all-purpose chicken
seasoning
2 tablespoons monosodium glutamate
(MSG)
1 tablespoon paprika
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Japanese Loan Shark

1 tablespoon hot chili powder


1 teaspoon white pepper
2 tablespoons wasabi powder
3 tablespoons parmesan cheese (powder
grated)
1 tablespoon granulated garlic
1 tablespoon Chinese five-spice powder
3 tablespoons nutmeg
4 tablespoons onion powder
1 tablespoon cornmeal
3 tablespoons coffee beans (ground)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Lady Catherines Hat

4 tablespoons cayenne pepper


2 teaspoons saffron
2 tablespoons all-purpose barbeque
seasoning
1 tablespoon sage
1 tablespoon mace (ground)
4 tablespoons mustard seed (ground)
2 tablespoons ginger (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
Put on a fancy hat.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Yarn and Cat Chicken

2 tablespoons Montreal steak spice


1 tablespoon monosodium glutamate
(MSG)
3 tablespoons lemon pepper
4 packages ranch dressing mix
1 tablespoon rosemary
4 tablespoons sage
1 tablespoon unsweetened cocoa
powder
3 tablespoons fajita seasoning mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
The Rock

2 tablespoons parsley
1 tablespoon bay leaves (ground)
1 tablespoon ginger (ground)
3 tablespoons granulated garlic
2 tablespoons burrito seasoning mix
2 tablespoons coriander powder
4 tablespoons parmesan cheese (powder
grated)

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Political Debate Chicken

4 tablespoons sumac (ground)


4 tablespoons garam masala
4 tablespoons oregano
1 tablespoon ginger (ground)
4 packages ranch dressing mix
2 tablespoons cardamom (ground)
3 tablespoons unsweetened cocoa
powder
1 package instant orange drink mix
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Hangmans Rope

1 package instant orange drink mix


1 teaspoon saffron
2 tablespoons jerk seasoning
2 tablespoons bacon bits
3 tablespoons hot curry powder
1 tablespoon thyme
3 tablespoons granulated chicken
bouillon
3 tablespoons dry mustard
1 tablespoon all-purpose seafood
seasoning
1 teaspoon white pepper
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Over the Top

4 tablespoons turmeric
1 tablespoon coffee beans (ground)
1 tablespoon bay leaves (ground)
1 tablespoon all-purpose beef seasoning
2 tablespoons pumpkin pie spice
3 tablespoons fajita seasoning mix
2 tablespoons granulated garlic
3 tablespoons hot curry powder
4 tablespoons cardamom (ground)
2 tablespoons ancho chile powder
2 tablespoons black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Tank Man Turbo

1 tablespoon jalapeno powder


1 package instant orange drink mix
2 tablespoons parsley
1 teaspoon saffron
1 tablespoon lemon zest (grated)
3 tablespoons cajun seasoning
4 tablespoons ginger (ground)
1 tablespoon monosodium glutamate
(MSG)
2 tablespoons celery seed (ground)
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Boiling Frog Chicken

3 tablespoons pumpkin pie spice


2 tablespoons oregano
3 tablespoons fajita seasoning mix
3 tablespoons all-purpose seafood
seasoning
1 tablespoon sage
2 tablespoons hot curry powder
4 tablespoons sumac (ground)
3 tablespoons mustard seed (ground)
1 tablespoon Chinese five-spice powder
1 tablespoon coffee beans (ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Lizard Tail

1 tablespoon lemon pepper


2 tablespoons celery seed (ground)
1 tablespoon hot curry powder
1 teaspoon saffron
1 tablespoon apple pie seasoning
3 tablespoons pumpkin pie spice
3 tablespoons ginger (ground)
4 tablespoons nutmeg
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Grasshopper Fajita

3 tablespoons fajita seasoning mix


3 tablespoons cumin
3 tablespoons coriander
2 tablespoons sumac (ground)
2 tablespoons dry vegetarian soup mix
1 tablespoon dry mesquite seasoning mix
3 tablespoons cajun seasoning
4 tablespoons garlic powder
3 tablespoons fennel seeds
1 tablespoon black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
English Invasion Chicken

2 teaspoons saffron
2 tablespoons savory (ground)
2 tablespoons Montreal steak spice
2 tablespoons rosemary
2 tablespoons nutmeg
3 tablespoons allspice powder
2 tablespoons burrito seasoning mix
1 tablespoon marjoram
4 tablespoons fennel seeds
2 tablespoons all-purpose chicken
seasoning
2 tablespoons black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Barking Dog

1 tablespoon turmeric
2 tablespoons cajun seasoning
2 tablespoons all-purpose barbeque
seasoning
1 tablespoon all-purpose chicken
seasoning
4 tablespoons cardamom (ground)
4 tablespoons bacon bits
4 tablespoons apple pie seasoning
3 tablespoons mustard seed (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Annoying Squirrel

3 tablespoons coriander powder


3 tablespoons black peppercorns
(coarsely ground)
4 tablespoons coffee beans (ground)
1 tablespoon cloves (ground)
3 tablespoons taco seasoning mix
3 tablespoons fennel seeds
1 tablespoon all-purpose beef seasoning
1 tablespoon dill weed
2 tablespoons dry nacho seasoning
1 tablespoon Chinese five-spice powder
2 tablespoons black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Miniskirt Lesbian Spice

1 package instant orange drink mix


2 tablespoons mustard seed (ground)
2 tablespoons all-purpose flour
3 tablespoons cilantro
1 tablespoon dry mesquite seasoning mix
1 tablespoon paprika
4 tablespoons cornmeal
3 tablespoons parsley
4 tablespoons thyme
3 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Time for a Nuclear Blast

4 tablespoons jalapeno powder


4 tablespoons hot curry powder
2 tablespoons cayenne pepper
4 tablespoons unsweetened cocoa
powder
3 tablespoons sumac (ground)
3 tablespoons Hungarian sweet paprika
1 tablespoon onion powder
1 tablespoon mace (ground)
1 tablespoon bacon bits
3 tablespoons dry mustard
3 tablespoons dried bread crumbs
1 tablespoon dry nacho seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Ghostbuster Chicken

2 tablespoons garlic powder


4 tablespoons cajun seasoning
2 tablespoons dry mustard
2 tablespoons brown sugar
1 tablespoon cilantro
1 tablespoon cloves (ground)
3 tablespoons granulated chicken
bouillon
1 tablespoon nutmeg
1 package instant orange drink mix
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Lazy Jedi

2 tablespoons hot chili powder


1 tablespoon pumpkin pie spice
2 tablespoons Chinese five-spice
powder
1 tablespoon sumac (ground)
2 tablespoons habanero powder
2 tablespoons red pepper flakes
4 tablespoons granulated beef bouillon
2 tablespoons turmeric
3 tablespoons granulated garlic
1 tablespoon taco seasoning mix
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Ugly Llama Nacho Chicken

2 tablespoons lemon zest (grated)


4 tablespoons coffee beans (ground)
1 tablespoon granulated garlic
2 tablespoons all-purpose barbeque
seasoning
5 tablespoons dry nacho seasoning
1 tablespoon cilantro
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Chinese Fence Attack

4 tablespoons sage
4 tablespoons Chinese five-spice
powder
1 tablespoon savory (ground)
1 tablespoon sumac (ground)
2 tablespoons jalapeno powder
3 tablespoons taco seasoning mix
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Total Security

2 tablespoons granulated garlic


2 tablespoons ground cumin
2 tablespoons garlic pepper
2 tablespoons paprika
4 tablespoons dill weed
2 tablespoons coffee beans (ground)
1 tablespoon Chinese five-spice powder
2 tablespoons all-purpose chicken
seasoning
4 tablespoons unsweetened cocoa
powder
3 tablespoons parmesan cheese (powder
grated)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Roadkill Salvage

3 tablespoons all-purpose beef


seasoning
3 tablespoons all-purpose barbeque
seasoning
2 tablespoons sumac (ground)
2 tablespoons lemon zest (grated)
3 tablespoons garlic powder
2 tablespoons granulated beef bouillon
3 tablespoons dry tomato soup mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
November Werewolf
Chicken

3 tablespoons pumpkin pie spice


1 tablespoon lemon pepper
3 tablespoons basil
1 tablespoon dried bread crumbs
2 tablespoons granulated onion
1 tablespoon brown sugar
4 tablespoons garlic pepper
1 tablespoon marjoram
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Turkey Closes the
Bosphorus Strait

3 tablespoons rosemary
3 tablespoons bacon bits
1 tablespoon sumac (ground)
3 tablespoons nutmeg
1 tablespoon bay leaves (ground)
4 tablespoons dry nacho seasoning
1 tablespoon marjoram
3 tablespoons all-purpose chicken
seasoning
2 tablespoons taco seasoning mix
4 tablespoons fennel seeds
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Diner Daves Chicken
Extraordinaire

1 tablespoon bacon bits


2 tablespoons taco seasoning mix
3 tablespoons sage
3 tablespoons marjoram
3 tablespoons Montreal steak spice
2 tablespoons dry nacho seasoning
1 tablespoon sumac (ground)
2 tablespoons cayenne pepper
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Elvis Lives and He Loves
Chicken

1 tablespoon hot curry powder


2 tablespoons dry nacho seasoning
2 tablespoons coffee beans (ground)
3 tablespoons sumac (ground)
2 tablespoons granulated garlic
1 tablespoon cinnamon
1 tablespoon dry mesquite seasoning mix
4 tablespoons thyme
1 tablespoon cardamom (ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Jazz is for People

3 tablespoons granulated garlic


4 tablespoons marjoram
2 tablespoons basil
1 tablespoon bay leaves (ground)
2 tablespoons cinnamon
4 tablespoons sumac (ground)
1 tablespoon mace (ground)
4 tablespoons nutmeg
2 tablespoons granulated chicken
bouillon
1 tablespoon parmesan cheese (powder
grated)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Cruising for Alligators

1 tablespoon allspice powder


4 tablespoons granulated garlic
2 teaspoons saffron
3 tablespoons jalapeno powder
2 tablespoons cornmeal
1 tablespoon coriander seed (ground)
4 tablespoons parsley
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Dodger City

4 tablespoons all-purpose beef


seasoning
1 package instant orange drink mix
1 tablespoon nutmeg
3 tablespoons apple pie seasoning
4 tablespoons cajun seasoning
1 tablespoon hot chili powder
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Nacho Bacon Homerun
Derby

4 tablespoons dry nacho seasoning


1 package instant orange drink mix
4 tablespoons bacon bits
1 tablespoon onion powder
4 tablespoons Chinese five-spice
powder
1 tablespoon all-purpose flour
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Cajun Mousemeat

2 tablespoons brown sugar


3 tablespoons granulated onion
3 tablespoons savory (ground)
3 tablespoons coriander seed (ground)
6 tablespoons cajun seasoning
3 tablespoons taco seasoning mix
3 tablespoons jalapeno powder
2 tablespoons all-purpose flour
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Elite Tauren Chicken

3 tablespoons taco seasoning mix


1 tablespoon granulated onion
2 tablespoons sumac (ground)
2 tablespoons dried bread crumbs
1 tablespoon cumin
1 tablespoon cloves (ground)
2 tablespoons all-purpose chicken
seasoning
4 tablespoons parmesan cheese (powder
grated)
1 tablespoon coriander powder
1 tablespoon mace (ground)
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
50 DRY RUBS FOR
CHICKEN BREASTS
Killed at the Opera

4 tablespoons coriander seed (ground)


1 tablespoon Montreal steak spice
1 tablespoon mace (ground)
3 tablespoons jerk seasoning
1 tablespoon brown sugar
3 tablespoons habanero powder
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Floating in a Bathtub

3 tablespoons sage
1 tablespoon granulated onion
1 tablespoon apple pie seasoning
1 tablespoon paprika
1 tablespoon Montreal steak spice
2 tablespoons ginger (ground)
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Major Cayenne

4 tablespoons marjoram
4 tablespoons cayenne pepper
3 tablespoons bacon bits
2 teaspoons saffron
3 tablespoons lemon pepper
3 tablespoons Chinese five-spice
powder
1 tablespoon dry mesquite seasoning mix
2 tablespoons rosemary
4 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Rogers Attic Dust

1 tablespoon cilantro
4 tablespoons coriander powder
4 tablespoons garlic pepper
2 tablespoons cinnamon
1 tablespoon cloves (ground)
1 tablespoon granulated beef bouillon

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Counter Terrorists Win

3 tablespoons dry french onion soup mix


1 tablespoon thyme
1 tablespoon onion powder
2 tablespoons habanero powder
2 teaspoons white pepper
2 tablespoons cornmeal
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Soccer Tournament Chicken
Surprise

1 tablespoon cilantro
1 tablespoon hot chili powder
1 tablespoon granulated chicken
bouillon
3 tablespoons Chinese five-spice
powder
4 tablespoons Montreal steak spice
2 tablespoons nutmeg
2 tablespoons ground cumin
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Endangered Rhino Chicken

4 tablespoons all-purpose chicken


seasoning
2 tablespoons coriander seed (ground)
2 tablespoons burrito seasoning mix
2 tablespoons garlic powder
1 tablespoon basil
4 tablespoons Chinese five-spice
powder
3 tablespoons brown sugar
2 tablespoons coriander powder
2 tablespoons parmesan cheese (powder
grated)
2 tablespoons granulated onion
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Pelican Pelican Pelican

2 tablespoons hot curry powder


4 tablespoons Montreal steak spice
1 tablespoon mace (ground)
4 tablespoons coriander powder
3 tablespoons dry french onion soup mix
1 tablespoon garlic pepper
1 tablespoon bay leaves (ground)
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Pretty Good with Lettuce

2 tablespoons parmesan cheese (powder


grated)
1 tablespoon ground cumin
1 tablespoon savory (ground)
3 tablespoons habanero powder
2 tablespoons turmeric
3 tablespoons cayenne pepper
3 tablespoons thyme
3 tablespoons lemon zest (grated)
3 tablespoons dry nacho seasoning
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Band Camp Chicken

3 tablespoons dill weed


3 tablespoons cornmeal
4 tablespoons habanero powder
2 tablespoons cajun seasoning
3 tablespoons white sugar
4 tablespoons celery seed (ground)
2 teaspoons saffron
1 tablespoon cinnamon
4 tablespoons all-purpose beef
seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Monster in the Lake

3 tablespoons cinnamon
1 tablespoon granulated chicken
bouillon
1 package instant orange drink mix
2 tablespoons hot chili powder
1 tablespoon granulated garlic
3 tablespoons hot curry powder
2 tablespoons oregano
1 tablespoon bay leaves (ground)
4 packages ranch dressing mix
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Chainsaw Chicken Monkey

3 tablespoons granulated beef bouillon


1 tablespoon bacon bits
2 tablespoons garlic pepper
2 tablespoons ginger (ground)
4 tablespoons all-purpose beef
seasoning
1 tablespoon cajun seasoning
4 tablespoons granulated garlic

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Staircase to the Hotbox

1 tablespoon ancho chile powder


2 tablespoons garlic salt
1 tablespoon dry mustard
3 tablespoons Chinese five-spice
powder
2 tablespoons garlic powder
4 tablespoons coriander powder
1 tablespoon all-purpose seafood
seasoning
2 tablespoons fajita seasoning mix
1 tablespoon brown sugar
4 tablespoons coriander seed (ground)
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Attractive Asphalt

3 tablespoons cayenne pepper


1 tablespoon garam masala
4 tablespoons ginger (ground)
4 tablespoons coriander seed (ground)
3 tablespoons all-purpose beef
seasoning
1 tablespoon granulated onion
1 teaspoon saffron
4 tablespoons pumpkin pie spice
4 tablespoons dill weed
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Free Market Elephant

4 tablespoons parmesan cheese (powder


grated)
1 tablespoon lemon pepper
4 tablespoons all-purpose chicken
seasoning
3 tablespoons monosodium glutamate
(MSG)
1 tablespoon dry mesquite seasoning mix
3 tablespoons coriander seed (ground)
1 tablespoon garlic salt
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Dont be a Jerk to Nurses

2 tablespoons garlic pepper


1 tablespoon all-purpose barbeque
seasoning
2 tablespoons all-purpose chicken
seasoning
2 tablespoons dill weed
2 tablespoons cardamom (ground)
4 tablespoons jerk seasoning
2 tablespoons lemon zest (grated)
1 tablespoon Montreal steak spice
1 tablespoon garam masala
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Fire Door

3 tablespoons cayenne pepper


1 tablespoon cloves (ground)
2 tablespoons Hungarian sweet paprika
4 tablespoons jalapeno powder
3 tablespoons rosemary
2 tablespoons turmeric
3 tablespoons coffee beans (ground)
4 tablespoons sage
2 tablespoons cornmeal
3 tablespoons ginger (ground)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Indian Tiger Mask

1 tablespoon parsley
3 tablespoons hot curry powder
2 tablespoons garam masala
2 tablespoons dry vegetarian soup mix
3 tablespoons lemon zest (grated)
4 tablespoons all-purpose chicken
seasoning
2 tablespoons monosodium glutamate
(MSG)
1 tablespoon paprika
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Japanese Loan Shark

1 tablespoon hot chili powder


1 teaspoon white pepper
2 tablespoons wasabi powder
3 tablespoons parmesan cheese (powder
grated)
1 tablespoon granulated garlic
1 tablespoon Chinese five-spice powder
3 tablespoons nutmeg
4 tablespoons onion powder
1 tablespoon cornmeal
3 tablespoons coffee beans (ground)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Lady Catherines Hat

4 tablespoons cayenne pepper


2 teaspoons saffron
2 tablespoons all-purpose barbeque
seasoning
1 tablespoon sage
1 tablespoon mace (ground)
4 tablespoons mustard seed (ground)
2 tablespoons ginger (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
Put on a fancy hat.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Yarn and Cat Chicken

2 tablespoons Montreal steak spice


1 tablespoon monosodium glutamate
(MSG)
3 tablespoons lemon pepper
4 packages ranch dressing mix
1 tablespoon rosemary
4 tablespoons sage
1 tablespoon unsweetened cocoa
powder
3 tablespoons fajita seasoning mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
The Rock

2 tablespoons parsley
1 tablespoon bay leaves (ground)
1 tablespoon ginger (ground)
3 tablespoons granulated garlic
2 tablespoons burrito seasoning mix
2 tablespoons coriander powder
4 tablespoons parmesan cheese (powder
grated)

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Political Debate Chicken

4 tablespoons sumac (ground)


4 tablespoons garam masala
4 tablespoons oregano
1 tablespoon ginger (ground)
4 packages ranch dressing mix
2 tablespoons cardamom (ground)
3 tablespoons unsweetened cocoa
powder
1 package instant orange drink mix
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Hangmans Rope

1 package instant orange drink mix


1 teaspoon saffron
2 tablespoons jerk seasoning
2 tablespoons bacon bits
3 tablespoons hot curry powder
1 tablespoon thyme
3 tablespoons granulated chicken
bouillon
3 tablespoons dry mustard
1 tablespoon all-purpose seafood
seasoning
1 teaspoon white pepper
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Over the Top

4 tablespoons turmeric
1 tablespoon coffee beans (ground)
1 tablespoon bay leaves (ground)
1 tablespoon all-purpose beef seasoning
2 tablespoons pumpkin pie spice
3 tablespoons fajita seasoning mix
2 tablespoons granulated garlic
3 tablespoons hot curry powder
4 tablespoons cardamom (ground)
2 tablespoons ancho chile powder
2 tablespoons black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Tank Man Turbo

1 tablespoon jalapeno powder


1 package instant orange drink mix
2 tablespoons parsley
1 teaspoon saffron
1 tablespoon lemon zest (grated)
3 tablespoons cajun seasoning
4 tablespoons ginger (ground)
1 tablespoon monosodium glutamate
(MSG)
2 tablespoons celery seed (ground)
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Boiling Frog Chicken

3 tablespoons pumpkin pie spice


2 tablespoons oregano
3 tablespoons fajita seasoning mix
3 tablespoons all-purpose seafood
seasoning
1 tablespoon sage
2 tablespoons hot curry powder
4 tablespoons sumac (ground)
3 tablespoons mustard seed (ground)
1 tablespoon Chinese five-spice powder
1 tablespoon coffee beans (ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Lizard Tail

1 tablespoon lemon pepper


2 tablespoons celery seed (ground)
1 tablespoon hot curry powder
1 teaspoon saffron
1 tablespoon apple pie seasoning
3 tablespoons pumpkin pie spice
3 tablespoons ginger (ground)
4 tablespoons nutmeg
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Grasshopper Fajita

3 tablespoons fajita seasoning mix


3 tablespoons cumin
3 tablespoons coriander
2 tablespoons sumac (ground)
2 tablespoons dry vegetarian soup mix
1 tablespoon dry mesquite seasoning mix
3 tablespoons cajun seasoning
4 tablespoons garlic powder
3 tablespoons fennel seeds
1 tablespoon black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
English Invasion Chicken

2 teaspoons saffron
2 tablespoons savory (ground)
2 tablespoons Montreal steak spice
2 tablespoons rosemary
2 tablespoons nutmeg
3 tablespoons allspice powder
2 tablespoons burrito seasoning mix
1 tablespoon marjoram
4 tablespoons fennel seeds
2 tablespoons all-purpose chicken
seasoning
2 tablespoons black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Barking Dog

1 tablespoon turmeric
2 tablespoons cajun seasoning
2 tablespoons all-purpose barbeque
seasoning
1 tablespoon all-purpose chicken
seasoning
4 tablespoons cardamom (ground)
4 tablespoons bacon bits
4 tablespoons apple pie seasoning
3 tablespoons mustard seed (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Annoying Squirrel

3 tablespoons coriander powder


3 tablespoons black peppercorns
(coarsely ground)
4 tablespoons coffee beans (ground)
1 tablespoon cloves (ground)
3 tablespoons taco seasoning mix
3 tablespoons fennel seeds
1 tablespoon all-purpose beef seasoning
1 tablespoon dill weed
2 tablespoons dry nacho seasoning
1 tablespoon Chinese five-spice powder
2 tablespoons black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Miniskirt Lesbian Spice

1 package instant orange drink mix


2 tablespoons mustard seed (ground)
2 tablespoons all-purpose flour
3 tablespoons cilantro
1 tablespoon dry mesquite seasoning mix
1 tablespoon paprika
4 tablespoons cornmeal
3 tablespoons parsley
4 tablespoons thyme
3 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Time for a Nuclear Blast

4 tablespoons jalapeno powder


4 tablespoons hot curry powder
2 tablespoons cayenne pepper
4 tablespoons unsweetened cocoa
powder
3 tablespoons sumac (ground)
3 tablespoons Hungarian sweet paprika
1 tablespoon onion powder
1 tablespoon mace (ground)
1 tablespoon bacon bits
3 tablespoons dry mustard
3 tablespoons dried bread crumbs
1 tablespoon dry nacho seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Ghostbuster Chicken

2 tablespoons garlic powder


4 tablespoons cajun seasoning
2 tablespoons dry mustard
2 tablespoons brown sugar
1 tablespoon cilantro
1 tablespoon cloves (ground)
3 tablespoons granulated chicken
bouillon
1 tablespoon nutmeg
1 package instant orange drink mix
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Lazy Jedi

2 tablespoons hot chili powder


1 tablespoon pumpkin pie spice
2 tablespoons Chinese five-spice
powder
1 tablespoon sumac (ground)
2 tablespoons habanero powder
2 tablespoons red pepper flakes
4 tablespoons granulated beef bouillon
2 tablespoons turmeric
3 tablespoons granulated garlic
1 tablespoon taco seasoning mix
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Ugly Llama Nacho Chicken

2 tablespoons lemon zest (grated)


4 tablespoons coffee beans (ground)
1 tablespoon granulated garlic
2 tablespoons all-purpose barbeque
seasoning
5 tablespoons dry nacho seasoning
1 tablespoon cilantro
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Chinese Fence Attack

4 tablespoons sage
4 tablespoons Chinese five-spice
powder
1 tablespoon savory (ground)
1 tablespoon sumac (ground)
2 tablespoons jalapeno powder
3 tablespoons taco seasoning mix
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Total Security

2 tablespoons granulated garlic


2 tablespoons ground cumin
2 tablespoons garlic pepper
2 tablespoons paprika
4 tablespoons dill weed
2 tablespoons coffee beans (ground)
1 tablespoon Chinese five-spice powder
2 tablespoons all-purpose chicken
seasoning
4 tablespoons unsweetened cocoa
powder
3 tablespoons parmesan cheese (powder
grated)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Roadkill Salvage

3 tablespoons all-purpose beef


seasoning
3 tablespoons all-purpose barbeque
seasoning
2 tablespoons sumac (ground)
2 tablespoons lemon zest (grated)
3 tablespoons garlic powder
2 tablespoons granulated beef bouillon
3 tablespoons dry tomato soup mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
November Werewolf
Chicken

3 tablespoons pumpkin pie spice


1 tablespoon lemon pepper
3 tablespoons basil
1 tablespoon dried bread crumbs
2 tablespoons granulated onion
1 tablespoon brown sugar
4 tablespoons garlic pepper
1 tablespoon marjoram
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Turkey Closes the
Bosphorus Strait

3 tablespoons rosemary
3 tablespoons bacon bits
1 tablespoon sumac (ground)
3 tablespoons nutmeg
1 tablespoon bay leaves (ground)
4 tablespoons dry nacho seasoning
1 tablespoon marjoram
3 tablespoons all-purpose chicken
seasoning
2 tablespoons taco seasoning mix
4 tablespoons fennel seeds
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Diner Daves Chicken
Extraordinaire

1 tablespoon bacon bits


2 tablespoons taco seasoning mix
3 tablespoons sage
3 tablespoons marjoram
3 tablespoons Montreal steak spice
2 tablespoons dry nacho seasoning
1 tablespoon sumac (ground)
2 tablespoons cayenne pepper
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Elvis Lives and He Loves
Chicken

1 tablespoon hot curry powder


2 tablespoons dry nacho seasoning
2 tablespoons coffee beans (ground)
3 tablespoons sumac (ground)
2 tablespoons granulated garlic
1 tablespoon cinnamon
1 tablespoon dry mesquite seasoning mix
4 tablespoons thyme
1 tablespoon cardamom (ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Jazz is for People

3 tablespoons granulated garlic


4 tablespoons marjoram
2 tablespoons basil
1 tablespoon bay leaves (ground)
2 tablespoons cinnamon
4 tablespoons sumac (ground)
1 tablespoon mace (ground)
4 tablespoons nutmeg
2 tablespoons granulated chicken
bouillon
1 tablespoon parmesan cheese (powder
grated)
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Cruising for Alligators

1 tablespoon allspice powder


4 tablespoons granulated garlic
2 teaspoons saffron
3 tablespoons jalapeno powder
2 tablespoons cornmeal
1 tablespoon coriander seed (ground)
4 tablespoons parsley
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Dodger City

4 tablespoons all-purpose beef


seasoning
1 package instant orange drink mix
1 tablespoon nutmeg
3 tablespoons apple pie seasoning
4 tablespoons cajun seasoning
1 tablespoon hot chili powder
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Nacho Bacon Homerun
Derby

4 tablespoons dry nacho seasoning


1 package instant orange drink mix
4 tablespoons bacon bits
1 tablespoon onion powder
4 tablespoons Chinese five-spice
powder
1 tablespoon all-purpose flour
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Cajun Mousemeat

2 tablespoons brown sugar


3 tablespoons granulated onion
3 tablespoons savory (ground)
3 tablespoons coriander seed (ground)
6 tablespoons cajun seasoning
3 tablespoons taco seasoning mix
3 tablespoons jalapeno powder
2 tablespoons all-purpose flour
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
Elite Tauren Chicken

3 tablespoons taco seasoning mix


1 tablespoon granulated onion
2 tablespoons sumac (ground)
2 tablespoons dried bread crumbs
1 tablespoon cumin
1 tablespoon cloves (ground)
2 tablespoons all-purpose chicken
seasoning
4 tablespoons parmesan cheese (powder
grated)
1 tablespoon coriander powder
1 tablespoon mace (ground)
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken breasts,
cover and refrigerate overnight (or
minimum 4 hours) before frying,
smoking, baking, or grilling.
50 DRY RUBS FOR
CHICKEN DRUMSTICKS
Jamaican Taco Drumsticks

2 tablespoons cardamom (ground)


3 tablespoons jerk seasoning
2 tablespoons marjoram
2 tablespoons taco seasoning mix
3 tablespoons cayenne pepper
1 tablespoon cloves (ground)
1 tablespoon mace (ground)
2 tablespoons coffee beans (ground)
2 tablespoons cornmeal
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
North Korea UN Sanctioned
Drumsticks

1 package instant orange drink mix


3 tablespoons allspice powder
3 tablespoon habanero powder
1 tablespoon dry mesquite seasoning mix
3 tablespoons all-purpose chicken
seasoning
4 tablespoons oregano
1 tablespoon apple pie spice
3 tablespoons all-purpose beef
seasoning
1 tablespoon garlic salt
3 tablespoons jalapeno powder
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Mustard Apocalypse

3 tablespoons dry nacho seasoning


1 tablespoon mace (ground)
1 tablespoon cloves (ground)
4 tablespoons dry mustard
4 tablespoons thyme
3 tablespoons garlic powder
2 tablespoons parsley
3 tablespoons coffee beans (ground)
1 tablespoon granulated garlic
4 tablespoons allspice powder
2 tablespoons black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Vitamin Cumin

2 tablespoons oregano
4 tablespoons ground cumin
2 tablespoons white sugar
2 teaspoon saffron
1 package instant orange drink mix
1 tablespoon ginger (ground)
3 tablespoons ancho chile powder
4 tablespoons garam masala
4 tablespoons parmesan cheese (powder
grated)

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Dill Pickle Drumsticks

4 tablespoons dill weed


1 tablespoon cardamom (ground)
4 tablespoons cajun seasoning
3 tablespoons brown sugar
1 tablespoon sumac (ground)
1 tablespoon granulated beef bouillon
1 tablespoon apple pie spice
3 tablespoons jerk seasoning
2 tablespoons unsweetened cocoa
powder
2 teaspoon saffron
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Spicy Parmesan Drumsticks

1 tablespoon jalapeno powder


2 tablespoons coriander seed (ground)
4 tablespoons ground cumin
1 cup parmesan cheese (grated)
2 tablespoons Hungarian sweet paprika
2 tablespoons unsweetened cocoa
powder
2 tablespoons cornmeal
2 tablespoons ginger (ground)
3 tablespoons savory (ground)
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Smokey Drumsticks

3 tablespoons coffee beans (ground)


3 squirts of liquid smoke
1 tablespoon all-purpose flour
1 tablespoon habanero powder
1 tablespoon thyme
3 tablespoons cardamom (ground)
2 teaspoons white pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Volcanic Island

3 tablespoons all-purpose seafood


seasoning
2 tablespoons celery seed (ground)
3 tablespoons habanero powder
1 tablespoon all-purpose flour
4 tablespoons sage
2 tablespoons marjoram
1 tablespoon onion powder
4 tablespoons garlic pepper
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Vladimir Putins
Grandmothers Drumsticks

3 tablespoons paprika
1 tablespoon hot curry powder
1 tablespoon dill weed
3 tablespoons onion salt
1 tablespoon black peppercorns
(coarsely ground)
3 tablespoons fajita seasoning mix
2 tablespoons celery seed (ground)
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Mexico Liberation Force

4 tablespoons ground cumin


4 tablespoons ground coriander
2 tablespoons cayenne pepper
1 tablespoon granulated chicken
bouillon
2 tablespoons sumac (ground)
1 tablespoon all-purpose beef seasoning
2 tablespoons lemon zest (grated)
1 tablespoon parmesan cheese (powder
grated)
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
South China Sea

1 tablespoon all-purpose flour


1 tablespoon onion powder
4 tablespoons red pepper flakes
3 tablespoons all-purpose seafood
seasoning
4 tablespoons cayenne pepper
3 tablespoons Chinese five-spice
powder
4 tablespoons granulated garlic
4 tablespoons monosodium glutamate
(MSG)
3 tablespoons coffee beans (ground)
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Garlic Seafood Drumsticks

4 tablespoons all-purpose seafood


seasoning
4 tablespoons garlic powder
1 tablespoon ginger (ground)
2 tablespoons granulated onion
2 teaspoons white pepper
2 tablespoons parsley
1 tablespoon cloves (ground)
3 tablespoons lemon zest (grated)
2 tablespoons cajun seasoning
3 tablespoons Chinese five-spice
powder
Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Babes Killer Drumsticks

4 tablespoons granulated chicken


bouillon
4 tablespoons bacon bits
3 tablespoons all-purpose beef
seasoning
2 tablespoons dry mustard
1 tablespoon lemon pepper
3 tablespoons black peppercorns
(coarsely ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Moose Legs

1 tablespoon coriander seed (ground)


4 tablespoons lemon zest (grated)
3 tablespoons mustard seed (ground)
1 tablespoon granulated onion
4 tablespoons onion salt
2 tablespoons granulated chicken
bouillon
1 package instant orange drink mix
2 tablespoons ground cumin
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
If Panda Bears Could
Talk

2 tablespoons coffee beans (ground)


2 tablespoons garlic pepper
2 tablespoons cornmeal
1 tablespoon coriander seed (ground)
4 tablespoons jerk seasoning
4 tablespoons garam masala

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Red Pepper Super Legs

2 tablespoons mustard seed (ground)


1 tablespoon monosodium glutamate
(MSG)
2 tablespoons ancho chile powder
5 tablespoon red pepper flakes
1 tablespoon fennel seeds
2 tablespoons all-purpose pork
seasoning
4 tablespoons cajun seasoning
1 package instant orange drink mix
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Hot Asian with Nice Legs

2 tablespoons ancho chile powder


2 tablespoons red pepper flakes
1 tablespoon brown sugar
2 tablespoons rosemary
3 packages ranch dressing mix
4 tablespoons Chinese five-spice
powder
4 tablespoons habanero powder
3 tablespoons marjoram
2 tablespoons hot curry powder
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Taco and Ranch Drumstick
Bonanza

4 packages ranch dressing mix


2 tablespoons taco seasoning mix
4 tablespoons jalapeno powder
1 tablespoon all-purpose flour
2 tablespoons oregano
4 tablespoons dry nacho seasoning
3 tablespoons apple pie spice
2 tablespoons cajun seasoning
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Bankers Legs

4 tablespoons celery seed (ground)


1 tablespoon all-purpose flour
4 tablespoons all-purpose chicken
seasoning
3 tablespoons dry mustard
2 tablespoons sage
3 tablespoons granulated chicken
bouillon
3 tablespoons garlic pepper
2 tablespoons white sugar
2 tablespoons granulated garlic
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Aunt Mirandas Secret
Drumstick Recipe

3 tablespoons habanero powder


1 tablespoon onion salt
1 tablespoon basil
3 tablespoons marjoram
2 tablespoons mustard seed (ground)
1 tablespoon granulated garlic
1 tablespoon granulated chicken
bouillon
1 tablespoon allspice powder
2 tablespoons white sugar

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Bull and Bear Legs

2 tablespoons garlic salt


2 tablespoons pumpkin pie spice
1 tablespoon cardamom (ground)
2 tablespoons dry french onion soup mix
1 tablespoon jerk seasoning
3 tablespoons Montreal steak spice
4 tablespoons thyme
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Chinese Fried Pork
Drumsticks

2 tablespoons all-purpose pork


seasoning
3 tablespoons Chinese five-spice
powder
1 tablespoon lemon pepper
1 tablespoon dry mustard
2 tablespoons all-purpose beef
seasoning
4 tablespoons dill weed
1 tablespoon dried bread crumbs
1 tablespoon black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
War in the Middle East

3 tablespoons white sugar


4 tablespoons ground cumin
4 tablespoons sumac (ground)
4 tablespoons jerk seasoning
4 tablespoons mustard seed (ground)
3 tablespoons granulated onion
2 tablespoons paprika
4 tablespoons red pepper flakes
4 tablespoons ginger (ground)

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Hungarian Paprika
Drumsticks

3 tablespoons Hungarian sweet paprika


4 tablespoons all-purpose pork
seasoning
3 tablespoons garam masala
1 tablespoon unsweetened cocoa
powder
1 tablespoon garlic powder
3 tablespoons white sugar
1 tablespoon taco seasoning mix
4 tablespoons cinnamon
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Titanic Drumsticks

2 tablespoons sumac (ground)


3 tablespoons turmeric
4 tablespoons onion salt
4 tablespoons ancho chile powder
2 tablespoons dry nacho seasoning
1 teaspoon white pepper
1 teaspoon saffron
2 tablespoons Chinese five-spice
powder
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Upper Class Drumsticks

1 tablespoon paprika
2 tablespoons onion salt
2 tablespoons garlic salt
1 tablespoon dry mesquite seasoning mix
1 tablespoon black peppercorns
(coarsely ground)
2 teaspoons saffron
4 tablespoons all-purpose pork
seasoning
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Halloween Party

3 tablespoons unsweetened cocoa


powder
3 tablespoons parsley
2 packages ranch dressing mix
2 tablespoons all-purpose flour
3 tablespoons bacon bits
3 tablespoons dry nacho seasoning
1 tablespoon ancho chile powder
3 tablespoons basil
2 tablespoons mustard seed (ground)
1 tablespoon apple pie spice

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Beach Vacation

2 tablespoons garlic pepper


2 tablespoons coriander powder
3 tablespoons red pepper flakes
1 tablespoon ground cumin
4 tablespoons all-purpose beef
seasoning
4 tablespoons brown sugar
4 tablespoons all-purpose pork
seasoning
1 tablespoon garlic salt
2 tablespoons oregano
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Saffron Drumsticks

2 tablespoons saffron
1 tablespoon cloves (ground)
2 tablespoons jalapeno powder
4 tablespoons garam masala
1 tablespoon dry nacho seasoning
3 tablespoons mustard seed (ground)
1 tablespoon granulated onion
3 tablespoons thyme
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Pumpkin Drumsticks

5 tablespoons pumpkin pie spice


1 tablespoon bay leaves (ground)
1 tablespoon garlic salt
2 tablespoons all-purpose chicken
seasoning
2 tablespoons mustard seed (ground)
2 tablespoons Montreal steak spice
1 tablespoon lemon zest (grated)
1 tablespoon red pepper flakes
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Mustard Gas Drumsticks

3 tablespoons mustard seed (ground)


2 tablespoons monosodium glutamate
(MSG)
2 tablespoons hot chili powder
1 tablespoon bay leaves (ground)
1 tablespoon garlic powder
4 tablespoons parmesan cheese (grated)
4 tablespoons jalapeno powder
4 tablespoons habanero powder
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
World War Drumsticks

4 tablespoons dry mustard


2 tablespoons onion salt
3 tablespoons granulated garlic
1 package instant orange drink mix
1 tablespoon all-purpose chicken
seasoning
4 tablespoons onion powder
4 tablespoons celery seed (ground)
1 tablespoon pumpkin pie spice
2 tablespoons dried bread crumbs
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Cajun Curry

1 tablespoon dried bread crumbs


1 teaspoon white pepper
4 tablespoons garlic pepper
3 tablespoons cajun seasoning
2 tablespoons hot curry powder
2 tablespoons apple pie spice
1 tablespoon dry beef soup mix
1 tablespoon allspice powder
4 tablespoons parsley
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Montreal Steak Sticks

1 tablespoon allspice powder


4 tablespoons Montreal steak spice
4 tablespoons rosemary
2 tablespoons burrito seasoning mix
1 tablespoon all-purpose beef seasoning
2 tablespoons marjoram
2 tablespoons mustard seed (ground)
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Watchman Watches the
Wall

1 tablespoon oregano
4 tablespoons hot chili powder
1 tablespoon basil
2 tablespoons jerk seasoning
1 tablespoon dill weed
3 tablespoons all-purpose beef
seasoning
2 tablespoons thyme
3 tablespoons savory (ground)
3 tablespoons dried bread crumbs
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Magma Drumsticks

1 package instant orange drink mix


cup habanero powder
2 tablespoons cinnamon
4 tablespoons all-purpose beef
seasoning
2 tablespoons garlic salt
1 tablespoon oregano
1 tablespoon all-purpose seafood
seasoning
2 tablespoons sumac (ground)
1 tablespoon black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Air Force or Chair Force?

4 tablespoons burrito seasoning mix


1 teaspoon saffron
2 tablespoons dry mustard
4 tablespoons ground cumin
1 tablespoon all-purpose chicken
seasoning
4 tablespoons onion powder
1 tablespoon dry french onion soup mix
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Wise and Garlicky
Drumsticks

4 tablespoons garlic pepper


3 tablespoons cinnamon
1 tablespoon nutmeg
2 tablespoons sage
4 tablespoons all-purpose chicken
seasoning
1 tablespoon cloves (ground)
1 tablespoon all-purpose beef seasoning
4 tablespoons dry nacho seasoning
2 packages ranch dressing mix
1 package instant orange drink mix
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Drumsticks that Will Eat
Your Dog

4 tablespoons cajun seasoning


1 tablespoon nutmeg
4 tablespoons garlic pepper
4 tablespoons granulated beef bouillon
1 tablespoon dry tomato soup mix
1 tablespoon cardamom (ground)
4 tablespoons granulated onion
3 tablespoons apple pie spice
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Sweet Nacho Drumsticks

4 tablespoons brown sugar


2 tablespoons cilantro
2 tablespoons garlic salt
cup dry nacho seasoning
1 tablespoon cloves (ground)
2 tablespoons all-purpose pork
seasoning
2 tablespoons dry vegetarian soup mix
2 tablespoons granulated beef bouillon
2 tablespoon black pepper
2 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
The Best Drumstick is
Really a Taco

1 tablespoon coriander seed (ground)


2 tablespoons taco seasoning mix
3 tablespoons rosemary
2 tablespoons oregano
4 tablespoons dry nacho seasoning
2 tablespoons monosodium glutamate
(MSG)
1 tablespoon celery seed (ground)
4 tablespoons coriander powder
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Hockey Sticks

2 tablespoons apple pie spice


4 tablespoons unsweetened cocoa
powder
1 tablespoon cloves (ground)
1 tablespoon Hungarian sweet paprika
1 teaspoon saffron
1 tablespoon all-purpose chicken
seasoning
3 tablespoons lemon pepper
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
NATO Strike Force

4 tablespoons all-purpose beef


seasoning
4 tablespoons all-purpose seafood
seasoning
4 tablespoons sage
1 teaspoon saffron
3 tablespoons dry mustard
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Dont Wake the Dragon
Drumsticks

1 tablespoon garlic salt


2 tablespoons lemon zest (grated)
3 tablespoons garlic pepper
1 tablespoon habanero powder
1 teaspoon citric acid
4 tablespoons garam masala
3 tablespoons dried bread crumbs
2 tablespoons coriander powder
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store in the refrigerator in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Octopus Style

4 tablespoons mustard seed (ground)


3 tablespoons granulated onion
1 tablespoon onion powder
3 tablespoons ancho chile powder
4 tablespoons red pepper flakes
1 tablespoon jerk seasoning
3 tablespoons basil
4 tablespoons all-purpose seafood
seasoning
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Train Wreck

3 tablespoons paprika
1 tablespoon mace (ground)
3 tablespoons nutmeg
2 tablespoons black peppercorns
(coarsely ground)
1 tablespoon ginger (ground)
4 tablespoons cayenne pepper
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Kiss me in the Rain

2 tablespoons coriander powder


4 tablespoons ginger (ground)
2 teaspoons saffron
4 tablespoons parsley
1 tablespoon brown sugar
3 tablespoons celery seed (ground)
1 package instant orange drink mix
3 tablespoons paprika
3 tablespoons dried bread crumbs
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
CAPS LOCK
DRUMSTICKS

4 tablespoons garlic pepper


3 tablespoons coriander seed (ground)
1 tablespoon dry mustard
4 tablespoons celery seed (ground)
3 tablespoons coriander powder
1 tablespoon burrito seasoning mix
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Blow It out Your Ear

3 tablespoons burrito seasoning mix


2 tablespoons sage
2 tablespoons celery seed (ground)
4 tablespoons coriander seed (ground)
2 tablespoons white sugar
1 tablespoon ginger (ground)
4 tablespoons sumac (ground)
3 tablespoons granulated onion
4 tablespoons all-purpose seafood
seasoning
1 tablespoon cornmeal
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
Primate Childcare

1 tablespoon Hungarian sweet paprika


3 tablespoons oregano
2 tablespoons mustard seed (ground)
2 tablespoons cinnamon
1 tablespoon burrito seasoning mix
2 tablespoons taco seasoning mix
3 tablespoons nutmeg
1 tablespoon coriander seed (ground)
4 tablespoons hot curry powder
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients. Store at room temperature in
an airtight container until ready to use.
2. Rub generously onto chicken
drumsticks, cover and refrigerate
overnight (or minimum 4 hours) before
frying, smoking, baking, or grilling.
50 DRY RUBS FOR STEAK
Henchmans Rub

3 tablespoons Montreal steak spice


2 tablespoons parmesan cheese (powder
grated)
3 tablespoons all-purpose chicken
seasoning
2 tablespoons jerk seasoning
1 tablespoon hot curry powder
1 tablespoon black pepper
1 tablespoon sea salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Mexican Wallpaper

3 tablespoons cumin
2 tablespoons mustard seed (ground)
3 tablespoons ancho chile powder
4 tablespoons celery seed (ground)
3 tablespoons dry mustard
3 tablespoons serrano chile powder
1 teaspoon white pepper
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Burt Macklins Secret Steak
Rub

2 tablespoon Montreal steak spice


1 tablespoon brown sugar
cup soy sauce
2 tablespoons jalapeno powder
2 tablespoons garlic powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Cabernet

2 tablespoons sumac (ground)


3 tablespoons thyme
1 cup red wine
4 tablespoons lavender
1 teaspoon saffron
1 tablespoon Turkish baharat
3 tablespoons dried bread crumbs
2 tablespoons black pepper
2 tablespoons sea salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Fergies Steak Rub

3 tablespoons poppy seeds


1 tablespoon lemon zest (grated)
2 tablespoons black peppercorns
(coarsely ground)
3 tablespoons all-purpose beef
seasoning
1 tablespoon ancho chile powder
1 tablespoon bay leaves (ground)
4 tablespoons ginger (ground)
2 tablespoons taco seasoning mix
1 tablespoon black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Spicy Windsor

2 tablespoons habanero powder


3 tablespoons onion powder
1 tablespoon serrano chile powder
3 tablespoons cornmeal
4 tablespoons mustard seed (ground)
1 tablespoon cajun seasoning
2 teaspoons saffron
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Nakatomi Plazas Famous
Steak Rub

3 tablespoons unsweetened cocoa


powder
2 tablespoons mint leaves (ground)
4 tablespoons basil
2 tablespoons jalapeno powder
1 tablespoon habanero powder
1 tablespoon bay leaves (ground)
1 tablespoon black pepper
1 tablespoon sea salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Phillie Style

1 tablespoon marjoram
4 tablespoons burrito seasoning mix
4 tablespoons za'atar seasoning
2 tablespoons hot curry powder
1 tablespoon Hungarian sweet paprika
1 tablespoon nutmeg
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Hildegard

1 tablespoon Mexican oregano


1 tablespoon marjoram
2 tablespoons ground cumin
1 teaspoon saffron
2 tablespoons jalapeno powder
1 tablespoon cloves (ground)
4 tablespoons garlic salt
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Aquaman

4 tablespoon all-purpose seafood


seasoning
4 tablespoons coriander powder
2 tablespoons granulated garlic
2 tablespoons garlic powder
3 tablespoons hot curry powder
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Steak Lexy

2 tablespoons all-purpose beef


seasoning
1 tablespoon Hungarian sweet paprika
4 tablespoons dill weed
4 tablespoons red pepper flakes
4 tablespoons dill seeds (ground)
3 tablespoons Turkish baharat
1 tablespoon onion powder
3 tablespoons bacon bits
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Backhaus

4 tablespoons parmesan cheese (powder


grated)
3 tablespoons lemon pepper
1 tablespoon thyme
2 tablespoons dry tomato soup mix
3 tablespoons sage
4 tablespoons coriander powder
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Mallach

1 tablespoon Mexican oregano


3 tablespoons red pepper flakes
1 tablespoon mace (ground)
3 tablespoons nutmeg
1 tablespoon dill weed
2 tablespoons aniseed
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Seymour Spice Attack

4 tablespoons parsley
2 tablespoons fennel seeds
4 tablespoons dry mustard
2 tablespoons all-purpose Greek
seasoning
3 tablespoons brown sugar
2 tablespoons onion salt
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
The Human Trap

2 tablespoons Hungarian sweet paprika


2 tablespoons garlic pepper
1 tablespoon coriander powder
3 tablespoons tandoori masala
2 tablespoons Montreal steak spice
1 tablespoon jerk seasoning
2 tablespoons ancho chile powder
2 tablespoons bacon bits
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Theos Spice Mix

4 tablespoons ginger (ground)


4 tablespoons lemon zest (grated)
4 tablespoons granulated garlic
4 tablespoons mustard seed (ground)
1 tablespoon Turkish baharat
3 tablespoons sesame seeds
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Arreat

1 tablespoon thyme
3 tablespoons za'atar seasoning
1 tablespoon turmeric
3 tablespoons savory (ground)
2 tablespoons fajita seasoning mix
2 tablespoons all-purpose barbeque
seasoning
1 package instant orange drink mix
1 teaspoon white pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Ronnies Spicy Beef

3 tablespoons all-purpose beef


seasoning
1 package instant orange drink mix
4 tablespoons habanero powder
1 tablespoon dry nacho seasoning
4 tablespoons Turkish baharat
1 tablespoon mace (ground)
1 tablespoon cloves (ground)
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Bolton

3 tablespoons granulated onion


2 tablespoons cilantro
2 tablespoons Mexican oregano
4 tablespoons parmesan cheese (powder
grated)
1 tablespoon lemon pepper
1 tablespoon garlic salt
2 tablespoons dill weed
4 tablespoons Hungarian sweet paprika
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Angel Two

3 tablespoons rosemary
2 teaspoons saffron
4 tablespoons jerk seasoning
4 tablespoons red pepper flakes
2 tablespoons tandoori masala
2 teaspoons white pepper
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Sloans Economic Steak

4 tablespoons all-purpose chicken


seasoning
4 tablespoons coriander powder
1 tablespoon za'atar seasoning
3 tablespoons black peppercorns
(coarsely ground)
4 tablespoons paprika
4 tablespoons parsley
4 tablespoons mustard seed (ground)
4 tablespoons cilantro
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Sweet Curry

4 tablespoons sage
1 tablespoon cardamom (ground)
2 tablespoons cinnamon
2 tablespoons granulated onion
5 tablespoon hot curry powder
2 tablespoons brown sugar
cup soy sauce
2 tablespoons poppy seeds
3 tablespoons all-purpose seafood
seasoning
1 tablespoon cayenne pepper
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Henlee

2 tablespoons basil
4 tablespoons parsley
3 tablespoons lemon zest (grated)
4 tablespoons bacon bits
3 tablespoons nutmeg
3 tablespoons oregano
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Parrish

1 tablespoon serrano chile powder


4 tablespoons onion powder
4 tablespoons all-purpose beef
seasoning
3 tablespoons marjoram
2 tablespoons cardamom (ground)
2 tablespoons hot chili powder
2 tablespoons ancho chile powder
3 tablespoons thyme
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Benally

3 tablespoons cayenne pepper


1 tablespoon cloves (ground)
1 tablespoon fenugreek powder
4 tablespoons sumac (ground)
1 tablespoon dry beef soup mix
1 tablespoon marjoram
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Dinosaur Powder

2 tablespoons hot chili powder


3 tablespoons jerk seasoning
3 tablespoons caraway seeds
2 tablespoons granulated garlic
2 tablespoons dry chicken soup mix
2 tablespoons ginger (ground)
1 tablespoon Chinese five-spice powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Plutos Steak Rub

4 tablespoons hot chili powder


4 tablespoons dill seeds (ground)
2 tablespoons Chinese five-spice
powder
4 tablespoons dill weed
4 tablespoons garam masala
1 tablespoon red pepper flakes
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Antwerp Cajun Steak

2 tablespoons garlic pepper


2 tablespoons parmesan cheese (powder
grated)
2 tablespoons fajita seasoning mix
2 tablespoons aniseed
4 tablespoons cajun seasoning
1 tablespoon fenugreek powder
2 tablespoons black peppercorns
(coarsely ground)
4 tablespoons bacon bits
2 tablespoons dry mustard
2 tablespoons black pepper
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Howler Spice

2 tablespoons parmesan cheese (powder


grated)
4 tablespoons hot curry powder
2 tablespoons paprika
2 tablespoons ginger (ground)
4 tablespoons black peppercorns
(coarsely ground)
2 tablespoons fajita seasoning mix
2 tablespoons parsley
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Omaha Gunslinger

3 tablespoons coriander
4 tablespoons cumin
4 tablespoons all-purpose chicken
seasoning
4 tablespoons rosemary
2 tablespoons garlic salt
3 tablespoons lemon pepper
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Zematis

4 tablespoons dried bread crumbs


4 tablespoons dry nacho seasoning
2 tablespoons onion salt
1 tablespoon ground cumin
1 tablespoon cloves (ground)
1 teaspoon white pepper
1 tablespoon mace (ground)
1 tablespoon nutmeg
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Hamalainen

1 tablespoon granulated beef bouillon


2 tablespoons ginger (ground)
1 teaspoon white pepper
2 tablespoons allspice powder
3 tablespoons coriander powder
1 tablespoon cardamom (ground)
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Varanese

1 tablespoon maple sugar


1 tablespoon parmesan cheese (powder
grated)
1 tablespoon granulated chicken
bouillon
1 package ranch dressing mix
4 tablespoons ancho chile powder
2 tablespoons cornmeal
3 tablespoons sesame seeds
1 tablespoon cayenne pepper
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Gottenheimmer

1 tablespoon granulated onion


4 tablespoons burrito seasoning mix
2 teaspoons habanero powder
1 tablespoon coriander powder
1 tablespoon unsweetened cocoa
powder
3 tablespoons all-purpose Greek
seasoning
3 tablespoons caraway seeds

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Muckle

1 tablespoon all-purpose seafood


seasoning
1 tablespoon hot chili powder
4 tablespoons thyme
1 tablespoon cajun seasoning
4 tablespoons granulated chicken
bouillon
4 tablespoons parsley
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Walts Blue Steak

1 tablespoon lavender
3 tablespoons coriander powder
2 tablespoons parmesan cheese (powder
grated)
1 tablespoon lemon pepper
1 tablespoon savory (ground)
2 tablespoons cilantro
1 tablespoon all-purpose chicken
seasoning
3 tablespoons aniseed
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Roussellia

1 tablespoon bay leaves (ground)


2 tablespoons fennel seeds
3 tablespoons mustard seed (ground)
2 tablespoons hot curry powder
2 tablespoons Montreal steak spice
3 tablespoons dill seeds (ground)
1 tablespoon ground cumin
1 tablespoon all-purpose chicken
seasoning
1 tablespoon aniseed
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Dominicko

1 tablespoon aniseed
4 tablespoons maple sugar
1 tablespoon poppy seeds
3 tablespoons Mexican oregano
1 tablespoon granulated chicken
bouillon
1 tablespoon monosodium glutamate
(MSG)
2 tablespoons fennel seeds
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Nasseem Street Fight

2 tablespoons fajita seasoning mix


1 tablespoon garam masala
4 tablespoons parsley
2 tablespoons cardamom (ground)
3 tablespoons lemon zest (grated)
1 tablespoon Hungarian sweet paprika
4 tablespoons dried bread crumbs
1 tablespoon marjoram
4 tablespoons onion salt
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Atomic Overdrive

2 tablespoons dry mustard


2 tablespoons lemon zest (grated)
3 tablespoons habanero powder
4 tablespoons tandoori masala
1 tablespoon coriander powder
6 tablespoons hot curry powder
4 tablespoons fajita seasoning mix
2 tablespoons onion powder
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Operation Opstein

2 tablespoons maple sugar


2 tablespoons hot curry powder
1 tablespoon unsweetened cocoa
powder
2 tablespoons nutmeg
4 tablespoons cayenne pepper
1 tablespoon za'atar seasoning
1 tablespoon mustard seed (ground)
3 tablespoons serrano chile powder
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Buried Alive

3 tablespoons taco seasoning mix


1 tablespoon beef soup mix
1 tablespoon monosodium glutamate
(MSG)
4 tablespoons tandoori masala
1 tablespoon dry nacho seasoning
1 tablespoon bacon bits
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Holtons Parachute

2 tablespoons white sugar


4 tablespoons allspice powder
2 tablespoons Mexican oregano
2 tablespoons granulated beef bouillon
1 tablespoon all-purpose Greek
seasoning
4 tablespoons granulated onion
1 package instant orange drink mix
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Claw Mix

1 tablespoon fenugreek powder


3 tablespoons parsley
4 tablespoons unsweetened cocoa
powder
1 tablespoon cloves (ground)
2 tablespoons dill seeds (ground)
3 tablespoons granulated chicken
bouillon
1 tablespoon cilantro
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Trumps Family BBQ Spice

2 tablespoons all-purpose barbeque


seasoning
4 tablespoons cajun seasoning
4 tablespoons cardamom (ground)
4 tablespoons Montreal steak spice
2 tablespoons dill seeds (ground)
2 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Wednesday Half Spice

1 tablespoon jerk seasoning


4 tablespoons parmesan cheese (powder
grated)
1 tablespoon black peppercorns
(coarsely ground)
1 tablespoon lemon zest (grated)
1 tablespoon Hungarian sweet paprika
4 tablespoons Chinese five-spice
powder
2 tablespoons fenugreek powder
1 tablespoon garam masala
2 tablespoons monosodium glutamate
(MSG)
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Doorslam Spice

1 tablespoon mace (ground)


3 tablespoons Hungarian sweet paprika
3 tablespoons granulated beef bouillon
1 tablespoon habanero powder
2 tablespoons cajun seasoning
1 tablespoon parsley
1 tablespoon all-purpose seafood
seasoning
2 tablespoons coriander seed (ground)
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Cabellarito

3 tablespoons celery seed (ground)


4 tablespoons nutmeg
1 tablespoon paprika
1 tablespoon cloves (ground)
3 tablespoons all-purpose chicken
seasoning
3 tablespoons white sugar
4 tablespoons lemon zest (grated)
3 tablespoons dry mustard
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Ninas Magic Wings

3 tablespoons white sugar


3 tablespoons cajun seasoning
2 tablespoons oregano
1 tablespoon sage
1 tablespoon cloves (ground)
3 tablespoons onion salt
3 tablespoons dry tomato soup mix
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
Bazooka Steak

2 tablespoons turmeric
cup beer
cup soy sauce
2 tablespoons paprika
1 tablespoon cilantro
1 tablespoon parsley
3 tablespoons unsweetened cocoa
powder
3 tablespoons garam masala
1 tablespoon oregano

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Rub generously onto steak, wrap each
portion with plastic wrap and refrigerate
overnight (or minimum 4 hours) before
smoking, frying, slow cooking, or
grilling.
50 MARINADES FOR
STEAK
Red Robin Steak Marinade

cup sherry
cup soy sauce
cup vegetable oil
2 tablespoons honey
2 tablespoons paprika
1 tablespoon celery seed (ground)
2 tablespoons red pepper flakes
2 tablespoons black pepper
1 tablespoon garlic powder
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
North Pole Steak

1/3 cup Italian-style salad dressing


1/3 cup soy sauce
2 tablespoons lemon juice
1 tablespoon onion powder
2 tablespoons dry nacho seasoning
2 tablespoons parmesan cheese (powder
grated)
1 tablespoon pumpkin pie spice
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Ballroom Steak

cup olive oil


cup soy sauce
2 cloves crushed garlic
1 teaspoon juniper berries (ground)
2 teaspoons dry mustard
2 tablespoons parmesan cheese (grated)
1 tablespoon dried Italian bread crumbs
2 teaspoons black pepper
2 teaspoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Bandito Steak

cup soy sauce


cup olive oil
cup fresh lemon juice
cup Worcestershire sauce
1 tablespoon coriander powder
2 tablespoons Hungarian sweet paprika
2 tablespoons coffee beans (ground)
1 tablespoon paprika
2 tablespoons all-purpose barbeque
seasoning
1 tablespoon dry mesquite seasoning mix

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Mr. Laheys Maple Whiskey
Steak

cup maple syrup


1 cup hickory-flavored barbecue sauce
cup whiskey
cup hot sauce
2 tablespoons hot chili powder
1 tablespoon oregano
1 tablespoon all-purpose Greek
seasoning
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Carabello

cup olive oil


cup balsamic vinegar
cup Worcestershire sauce
cup soy sauce
3 tablespoons tandoori masala
2 tablespoons thyme
2 tablespoons lemon pepper
1 tablespoon cardamom (ground)
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Dasarian

cup soy sauce


cup raspberry juice
1 tablespoon dry mustard
1 tablespoon onion salt
2 tablespoons garam masala
1 tablespoon black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Navan County Steak
Marinade

1 cups steak sauce


cup soy sauce
cup Italian-style salad dressing
2 tablespoons sesame seeds
2 tablespoons savory (ground)
2 tablespoon granulated onion
2 tablespoons granulated garlic
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Tommys Curry Steak

4 cloves garlic, minced


cup onion, grated
1 cup orange juice
cup lime juice
2 teaspoons cumin
3 tablespoons hot curry powder
1 tablespoon turmeric
1 tablespoon granulated chicken
bouillon
1 tablespoon granulated beef bouillon
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Hrothgars Buffalo Steak

cup buffalo wing sauce


cup honey
2 cloves garlic, crushed
1 tablespoon onion salt
1 tablespoon sumac (ground)
2 tablespoons lime juice
2 tablespoons parmesan cheese
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Sandy Beech Grilled Steak

1 cup barbecue sauce


cup steak sauce
cup Worcestershire sauce
1 tablespoon mustard
cup red wine vinegar
cup soy sauce
1 tablespoon hot chili powder
2 tablespoons red pepper flakes
2 tablespoons marjoram
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Tropical Island

cup lime juice


2 tablespoons pineapple juice
2 tablespoons hot sauce
2 tablespoons vegetable oil
3 cloves garlic, crushed
1 tablespoon paprika
1 tablespoon cajun seasoning
2 tablespoons jerk seasoning
2 tablespoons black pepper
2 tablespoons salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Fariata

1 cups vegetable oil


cup soy sauce
cup white wine vinegar
cup lemon juice
cup Worcestershire sauce
2 tablespoons lavender
1 tablespoon basil
2 tablespoons cardamom (ground)
1 tablespoon red pepper flakes
1 tablespoon black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak de Brie

cup coarsely-grated brie cheese


cup applesauce
cup ketchup
1 cup brown sugar
6 tablespoons lemon juice
1 tablespoon ginger (ground)
1 tablespoon turmeric
1 tablespoon cajun seasoning
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients. Bring to a boil in a saucepan
and then let simmer for 10 minutes then
remove from heat and let cool.
2. Marinate steaks for at least 4 hours
before grilling.
Yseras Dream Steak

1 cup vegetable oil


cup soy sauce
cup red wine vinegar
cup lemon juice
cup Worcestershire sauce
2 tablespoons ancho chile powder
1 tablespoon allspice powder
2 tablespoons serrano chile powder
2 tablespoons black peppercorns
(coarsely ground)
1 tablespoon all-purpose beef seasoning
1 tablespoon all-purpose seafood
seasoning
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Peanut Butter Steak

cup hot water


cup creamy peanut butter
cup chile paste
cup soy sauce
2 tablespoons white vinegar
2 tablespoons vegetable oil
1 tablespoon onion salt
1 tablespoon Hungarian sweet paprika
2 tablespoons jalapeno powder
2 tablespoons black pepper
2 tablespoons salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Mosh Pit Steak

cup soy sauce


cup lemon juice
cup olive oil
2 tablespoons dry nacho seasoning
1 tablespoon ground cumin
1 tablespoon allspice powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Rochetta

cup whiskey
cup soy sauce
cup Dijon mustard
cup chopped green onion
2 tablespoons basil
1 tablespoon mustard seed (ground)
1 tablespoon all-purpose chicken
seasoning
1 tablespoon granulated garlic
1 tablespoons granulated onion
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak Bruemmer

cup soy sauce


cup olive oil
cup apple juice
1 tablespoon celery seed (ground)
1 tablespoon lemon pepper
2 tablespoons cajun seasoning
2 tablespoons maple sugar/syrup
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Freon Steak

cup soy sauce


2 tablespoons sesame oil
1 green onion, chopped
3 tablespoons maple sugar/syrup
2 tablespoons all-purpose Greek
seasoning
1 tablespoon onion powder
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Cajun Teriyaki Steak

cup soy sauce


cup brown sugar
cup orange juice
1 tablespoon jalapeno powder
2 tablespoons cajun seasoning
1 tablespoon garlic powder
1 tablespoon onion powder

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Marathon Steak

cup water
cup vinegar
cup vegetable oil
4 cloves garlic, minced
2 tablespoons all-purpose beef
seasoning
1 tablespoon marjoram
2 tablespoons red pepper flakes
2 tablespoons black pepper
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Mexican Rocketship Steak

cup hot sauce


cup soy sauce
1 tablespoon onion powder
1 teaspoon cilantro
2 tablespoons fajita seasoning mix
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak Domani

cup lemon juice


cup soy sauce
2 tablespoons paprika
1 tablespoon Hungarian sweet paprika
1 tablespoon parmesan cheese (powder
grated)
1 tablespoon serrano chile powder

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Muskrat Steak

cup dark beer


cup soy sauce
1 tablespoon maple sugar/syrup
1 tablespoon cloves (ground)
2 tablespoons garlic pepper
2 tablespoons nutmeg
1 tablespoon parsley
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Selmas Lebanese Steak

cup soy sauce


cup white sugar
cup red wine vinegar
2 tablespoons sesame seeds
cup green onions, chopped
1 tablespoons shawarma seasoning
6 cloves garlic, minced
2 tablespoons tahini
1 teaspoons black pepper
1 teaspoons salt

Directions:
1. In a medium bowl, mix together your
ingredients. Bring to a boil in a saucepan
and then let simmer for 5 minutes then
remove from heat and let cool.
2. Marinate steaks for at least 4 hours
before grilling.
Dussault

cup pineapple juice


cup lime juice
cup soy sauce
1 tablespoon parsley
1 tablespoon lemon zest (grated)
2 tablespoons burrito seasoning mix
1 tablespoon Turkish baharat
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Hilton Holiday Steak

cup soy sauce


cup olive oil
2 tablespoons garlic chili paste
2 tablespoons garam masala
1 tablespoon nutmeg
1 tablespoon mint leaves (ground)
2 tablespoons cajun seasoning
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Nuclear Meltdown Steak

cup soy sauce


cup hot sauce
cup dark beer
2 tablespoons habanero powder
2 tablespoons sage
2 tablespoons all-purpose Greek
seasoning
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak Zorro

cup lime juice


cup olive oil
cup water
cup tequila
2 tablespoons cinnamon
1 tablespoon hot chili powder
1 tablespoon jerk seasoning
2 tablespoons sumac (ground)
2 tablespoons celery seed (ground)
2 tablespoons garlic salt
2 tablespoons black pepper
1 tablespoon salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Dariana

cup pineapple juice


cup soy sauce
cup olive oil
1 tablespoon fajita seasoning mix
1 tablespoon cilantro
2 tablespoons granulated beef bouillon
2 tablespoons cajun seasoning
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Piersaul

1/3 cup soy sauce


cup lime juice
cup cranberry juice
1 tablespoon lavender
2 tablespoons sesame seeds
1 tablespoon garlic powder
1 tablespoon hot chili powder

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Sniper Steak

cup soy sauce


cup olive oil
1 tablespoon oregano
1 tablespoon red pepper flakes
1 tablespoon parmesan cheese (powder
grated)
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak Gidaro

cup whiskey
cup soy sauce
cup mustard
cup chopped green onion
2 tablespoons dill seeds (ground)
1 tablespoon granulated garlic
1 tablespoon dry mesquite seasoning mix
2 tablespoons cardamom (ground)
1 tablespoon caraway seeds
1 tablespoon lemon pepper
1 tablespoon sea salt/kosher salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Boomstick Steak

cup soy sauce


1/3 cup olive oil
cup cranberry juice
1 tablespoon jalapeno powder
1 teaspoons habanero powder
1 teaspoon saffron
1 tablespoon parsley
2 tablespoons turmeric
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Enclave Steak Marinade

2 cups vegetable oil


cup distilled white vinegar
cup molasses
4 tablespoons soy sauce
2 tablespoons ancho chile powder
1 tablespoon garlic powder
1 tablespoon dill seeds (ground)
1 tablespoon lemon zest (grated)
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak Arkansas

cup soy sauce


cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons bacon bits
1 tablespoon hot chili powder
2 tablespoons granulated garlic
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Steak Romayne

cup olive oil


cup soy sauce
cup Worcestershire sauce
3 tablespoons mustard
2 tablespoons all-purpose Greek
seasoning
1 tablespoon cloves (ground)
1 tablespoon maple sugar/syrup
1 tablespoon parsley
1 tablespoon cinnamon
1 tablespoon Chinese five-spice powder

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Jamaican Steak Madrid

cup soy sauce


cup apple juice
cup lime juice
2 teaspoons white pepper
1 tablespoon garam masala
1 teaspoon saffron
2 tablespoons jerk seasoning

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Piedigrossi

cup vegetable oil


cup lemon juice
1 tablespoon cilantro
1 tablespoon thyme
1 tablespoon lemon pepper
2 tablespoons garlic salt
2 tablespoons sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Ruby Steak

cup cranberry sauce


cup soy sauce
1 tablespoon coriander powder
1 tablespoon marjoram
1 tablespoon turmeric
1 tablespoon unsweetened cocoa
powder
1 tablespoon cardamom (ground)
2 tablespoons red pepper flakes

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Rorschach Steak Marinade

cup olive oil


1/3 cup soy sauce
2 tablespoons maple sugar/syrup
1 tablespoon habanero powder
1 tablespoon dill seeds (ground)
2 tablespoons oregano
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Marlenas Grand Steak

cup soy sauce


cup red wine
3 tablespoons white sugar
1 tablespoon oregano
1 tablespoon tandoori masala
1 tablespoon parsley
1 tablespoon dry vegetarian soup mix
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Webber Steak Marinade

1 (12 ounce) can red beer


2 tablespoons grape juice
1 tablespoon burrito seasoning mix
1 tablespoon all-purpose beef seasoning
1 tablespoon lemon pepper
1 tablespoon black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Nagasaki Steak

cup soy sauce


3 tablespoons lemon juice
1 tablespoon habanero powder
2 tablespoons sumac (ground)
1 tablespoon hot curry powder
1 tablespoon juniper berries (ground)
1 tablespoon allspice powder

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Side-Door Gunner Steak

3 tablespoons soy sauce


2 tablespoons barbecue sauce
2 tablespoons vegetable oil
1 teaspoon white wine
1 teaspoon peanut butter
1 package ranch dressing mix
1 tablespoon dill weed
2 tablespoons nutmeg
2 tablespoons black pepper
1 tablespoon sea salt/kosher salt

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Jasons Chainsaw Steak

1 cup vegetable oil


cup soy sauce
cup lemon juice
cup Worcestershire sauce
1 tablespoon jalapeno powder
1 tablespoon ancho chile powder
2 tablespoons ground cumin
2 tablespoons cajun seasoning
1 tablespoon rosemary
1 tablespoon black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Black Dragon Steak

cup hot sauce


cup soy sauce
2 tablespoons lemon juice
4 cloves garlic, minced
cup green onion, chopped
2 tablespoons cayenne pepper
2 tablespoons ginger (ground)
1 tablespoon mace (ground)
2 tablespoons hot curry powder
1 tablespoon black pepper
1 tablespoon salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
Trapper Steak

cup soy sauce


1 can beer
2 tablespoons onion powder
1 tablespoon oregano
2 tablespoons cajun seasoning
1 tablespoon garlic powder
2 tablespoons ground cumin
2 tablespoons black pepper

Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.
The South Will Steak Again

3 tablespoons chipotle peppers in adobo


sauce
cup maple syrup
cup beer
2 tablespoons whiskey
1 tablespoon basil
1 tablespoon coffee beans (ground)
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon red pepper flakes
1 tablespoon black pepper
1 tablespoons sea salt
Directions:
1. In a medium bowl, mix together your
ingredients.
2. Marinate steaks for at least 4 hours
before grilling.