Korean Bbq Wet Rub Food

KOREAN MAGIC DUST BBQ DRY RUB

Steps:

• In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
• Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
• Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!

KOREAN BARBECUE WET RUB

Steps:

• Combine all ingredients.
• Refrigerate in an airtight container for up to 1 week.
• Rub on meat just before grilling.

WET RUB FOR POULTRY

Steps:

• Combine all ingredients and spread over the surface of the food to be cooked.

FRESH TUSCAN ROSEMARY WET RUB

Steps:

• Use a knife to finely chop the herbs.
• Place in a food processor along with the garlic, salt and pepper.
• With the processor motor running, drizzle in the oil and process until smooth.