Dry Rub For Any Meat Sallye Food

DRY RUB FOR ANY MEAT

Steps:

• 1. Mix together and store in an airtight container.
• 2. Rub on meats before baking, griling or smoking.

MOTHER'S OVEN BAKED BRISKET (SALLYE)

Steps:

• 1. Slice garlic and onion and place in large heavy ziplock bag. Note: If you don't have a large enough bag, use any container that is seal tight. Add the brisket to the bag. Pour the beer into the bag and seal. Place bag in refrigerator overnight, turning over a couple of times to assure all meat is saturated.
• 2. When ready to cook, preheat oven to 275º F. Place 2 large pieces of heavy duty foil criss-crossed in roasting pan. Remove brisket from marinade and lay gently on foil. Save the marinade, you will use it later. Brush the brisket on all sides with the oil, rub briskly with dry rub. Pour the marinade over the seasoned brisket, then wrap tightly with the foil. Save the onions and garlic, you will add them later.
• 3. Place the brisket in the roasting pan on the center rack of the preheated oven and cook for 3-4 hours. Remove the pan from the oven
• 4. Carefully peel back the foil add the sliced onion and garlic; spoon the juices over the onions, garlic and brisket. Wrap foil loosely back over meat, return to oven and cook for 2 more hours slowly basting as needed to keep meat moist. For the last 30 minutes of cooking, unwrap the foil.
• 5. Remove from oven and place meat on serving dish and cover to keep warm. Skim off the fat from the remaining liquid, and pour the liquid into a small saucepan along with the onions and garlic slices. Heat until just boiling to form a sauce. Pour the sauce over the sliced brisket. Or you can use regular barbecue sauce https://www.justapinch.com/recipes/sauce-spread/marinade/sallyes-barbecue-sauce.html?p=1

DRY RUB FOR ANY MEAT (SALLYE)

Steps:

• 1. Combine all ingredients and store in a shaker in a cool, dry place. Very versatile, can be used as a rub for pork, beef, ribs, turkey or chicken.
• 2. When using rub, sprinkle generously over the surface of the meat but don't overdo it. If you rub the meat a day in advance and marinate it in the fridge, you allow the meat to absorb the flavors.
• 3. Fire up the grill and enjoy some of the best gol-derned Texas barbecue you've ever wrapped your lips around.

ALL-PURPOSE DRY RUB

Steps:

• Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.

DRY RUB FOR ANY MEAT

Steps:

• Thoroughly combine all ingredients.
• Rub mixture into the meat and wrap tightly in plastic wrap.
• Refrigerate several hours or overnight.
• Store leftover mixture in an airtight jar or in the freezer.
• Makes just shy of one cup.
• From texascooking.com.

BEEF DRY RUB

Steps:

• Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the beef on all sides.

HOMEMADE DRY RUB FOR EVERYTHING

Steps:

• Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
• To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

DRY RUB FOR MEATS AND POULTRY

Steps:

• Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container.