Best 8 4 3 2 1 Spice Rub Recipes
Are you looking for a flavorful and easy-to-make spice rub that will add a depth of flavor to your meals? If so, then you need to try the 4 3 2 1 spice rub. This versatile rub is perfect for a variety of meats, vegetables, and even popcorn. The combination of garlic powder, onion powder, paprika, cumin, salt, and pepper gives this rub a smoky, sweet, and savory flavor profile that will tantalize your taste buds. With just a few simple ingredients and minimal prep time, you can create this delicious spice rub that will elevate any dish.
Check out the recipes below so you can choose the best recipe for yourself!
4-3-2-1 SPICE RUB
Provided by Alison Roman
Categories Low Fat Vegetarian Quick & Easy Spice Vegan Edible Gift Paprika Bon Appétit
Number Of Ingredients 4
Steps:
- Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer.
SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE
Steps:
- For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
- Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
- Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
- Preheat a grill or oven to 350 degrees F.
- Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
- For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
- Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
- In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
ALL-AROUND SPICE RUB
This rub adds flavor to any meat cooked with any method! You can use just black pepper instead of the blend if you wish.
Provided by Scott Koeneman
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 458.9 mg, Sugar 6 g
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
4-3-2-1 SPICE RUB
I got this rub from August's Bon Appetit magazine. I used it on Beer Can chicken and spareribs. Both came out really tasty. This is a "bold, in-your-face rub"
Provided by Abby Girl
Categories Low Protein
Time 5m
Yield 10 Tablespoons
Number Of Ingredients 4
Steps:
- Combine all the ingredients and use on dishes like Beer Can Chicken, steak, pork or veggies.
Nutrition Facts : Calories 21.2, Fat 0.3, SaturatedFat 0.1, Sodium 2792.8, Carbohydrate 5.1, Fiber 0.6, Sugar 4.2, Protein 0.3
4-3-2-1 SPICE RUB
You can use this simple formula to wake up the [Beer-Can Chicken](/recipes/food/views/51175350) , add another layer of flavor to the [Barbecued Chicken](/recipes/food/views/51175330) , or sass up plenty of things that aren't poultry, like pork, steak, or vegetables.
Provided by Alison Roman
Number Of Ingredients 4
Steps:
- Makes enough spice rub for two whole chickens. Double or triple the recipe and use it all summer.
INDIAN SPICE RUB
Make and share this Indian Spice Rub recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine cumin, coriander, turmeric, cardamom and garam masala in a non-stick frying pan over medium heat. Cook, shaking pan often, for 5 to 8 minutes or until aromatic. Transfer to a bowl to cool.
- Stir in remaining ingredients. Mix well.
- To use: Sprinkle over both sides of chicken thigh fillets, pork cutlets or fish fillets. Using your fingertips, rub into meat. Barbecue or grill.
Nutrition Facts : Calories 276.7, Fat 6.2, SaturatedFat 0.7, Sodium 48.9, Carbohydrate 58.8, Fiber 9.7, Sugar 36.1, Protein 5.1
Tips:
- Choose the right spices: The 4-3-2-1 spice rub is a versatile blend that can be used on a variety of meats, but you can also adjust the spices to your own taste. For example, if you like a more smoky flavor, you can add a teaspoon of smoked paprika. If you want a more pungent flavor, you can add a teaspoon of ground cumin or coriander.
- Use fresh spices: Fresh spices have a more intense flavor than ground spices, so they will give your spice rub a better flavor. If you can, buy whole spices and grind them yourself just before using.
- Toast the spices: Toasting the spices before grinding them will enhance their flavor. To do this, heat a small skillet over medium heat and add the spices. Cook for a few minutes, stirring constantly, until the spices are fragrant and slightly browned.
- Use a mortar and pestle: A mortar and pestle is the best way to grind spices. This will give you a more consistent grind than a spice grinder.
- Use the right amount of spice rub: You don't want to use too much spice rub, or it will overpower the flavor of the meat. A good rule of thumb is to use about 1 tablespoon of spice rub per pound of meat.
- Let the meat rest: After you apply the spice rub, let the meat rest for at least 30 minutes before cooking. This will allow the spices to penetrate the meat and develop their flavor.
- Cook the meat to the proper temperature: The best way to ensure that your meat is cooked to the proper temperature is to use a meat thermometer. For beef, the USDA recommends cooking it to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done. For pork, the USDA recommends cooking it to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 175 degrees Fahrenheit for well-done. For chicken, the USDA recommends cooking it to an internal temperature of 165 degrees Fahrenheit.
Conclusion:
The 4-3-2-1 spice rub is a versatile and easy-to-use blend that can be used on a variety of meats. By following these tips, you can create a delicious and flavorful spice rub that will make your meat taste amazing.
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