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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

BBQ Rubs

Rubs, wet or dry, can be used for every kind of meat, poultry, and fish. A good rub is a quick and easy way to add flavor to anything you grill, smoke, or blacken.

We have made a list of different rubs using peppers from the cuisines of the world.
The preparation is the same for all of the dry rubs and will only take 10-15 minutes to prepare.
 
To use our dried peppers in these recipes, simply crush the peppers with a mortar and pestle, a spice grinder, a blender, or put them in a plastic bag and crush them with your fingers or a rolling pin. If you use a blender be sure to let the contents settle before you open it or you will get a spicy blast.
Mix all the ingredients together in a bowl and store in an airtight container, in a cool, dark place.
 
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A Traditional Cajun-Style Blackened Fish Seasoning
Apply this rub on your fish and cook it on an extremely hot cast-iron skillet.

Yield: Makes about 1/4 cup

Ingredients:

  • 1 ounce plain and/or smoked guindilla or shishito dried peppers
  • 1 tablespoon ground dried oregano
  • 1 tablespoon ground dried thyme
  • 1/2 ounce crushed cayenne or serrano dried peppers
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon finely ground white pepper
  • 1 teaspoon garlic powder
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Happy Quail Magic Dust
This is great on chicken.

Yield: Makes about 2 cups

Ingredients:

  • 4 ounces crushed plain and/or smoked guindilla or shishito dried peppers
  • 1/4 cup kosher salt, finely ground
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 1/2 ounce crushed cayenne or serrano dried peppers
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HQF-style Carolina BBQ Rub
Try this rub next time you want to make a traditional Carolina pulled pork.

Yield: Makes about 1 cup
Ingredients:
    •    2 tablespoons salt
    •    2 tablespoons sugar
    •    2 tablespoons brown sugar
    •    2 tablespoons ground cumin
    •    1/2 ounce mulatto dried peppers and/or plain or smoked shishito dried peppers
    •    2 tablespoons freshly ground black pepper
    •    1-2 ounces each crushed plain and/or smoked guindilla dried peppers
  
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Happy Quail Farms' - A Couple of Takes On a Memphis-Style Rub
In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out; there just isn't a barbecue sauce.
You can adjust the heat by changing the amount of cayenne.

Yield: Makes about 1/2 cup
Ingredients:
    •    2 ounces crushed plain and/or smoked guindilla or shishito dried peppers
    •    2 tablespoons salt
    •    2 tablespoons onion powder
    •    2 tablespoons fresh ground black pepper
    •    1/2 ounces crushed cayenne dried peppers
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In Memphis-style barbecue, the rub is the most important ingredient aside from the meat. Ribs are often served with only a rub and no sauce. This rub is particularly good on ribs but can be used on any smoked meats.

Yield: Makes 2 cups
Ingredients:
    •    4 ounces crushed plain and/or smoked guindilla, or shishito dried peppers
    •    1/4 cup garlic powder
    •    2 ounces crushed mulatto dried peppers (use serrano peppers to kick up the heat)
    •    3 tablespoons salt
    •    3 tablespoons black pepper
    •    2 tablespoons onion powder
    •    2 tablespoons celery seeds
    •    1 tablespoon brown sugar
    •    1 tablespoon dried oregano
    •    1 tablespoon dried thyme
    •    3 teaspoons cumin
    •    2 teaspoons dry mustard
    •    2 teaspoons ground coriander
    •    2 teaspoons ground allspice

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A Sweet and Savory Rub that Works Well on Pork Ribs
Adjust the heat by changing the amount of cayenne.

Yield: Makes about 2 cups
Ingredients:
    •    1 cup brown sugar, dark
    •    4 ounces crushed plain and/or smoked guindilla or shishito dried peppers
    •    2 tablespoon salt
    •    1 tablespoon black pepper
    •    1 tablespoon white pepper
    •     1/2 ounce crushed cayenne dried peppers
    •    1 tablespoon garlic powder
    •    1 tablespoon onion powder
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