KOREAN MAGIC DUST BBQ DRY RUB
The only BBQ dry rub you'll ever need!
Provided by The Subversive Table | Lis Lam
Categories dry rub
Number Of Ingredients 9
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 BBQ BABY BACK RIBS
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
KOREAN BARBECUE WET RUB
Make and share this Korean Barbecue Wet Rub recipe from Food.com.
Provided by dicentra
Categories Meat
Time 5m
Yield 3 tablespoons
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Refrigerate in an airtight container for up to 1 week.
- Rub on meat just before grilling.
Nutrition Facts : Calories 103.5, Fat 3, SaturatedFat 0.4, Sodium 900.8, Carbohydrate 19.5, Fiber 0.1, Sugar 17.7, Protein 0.4
KOREAN BBQ WET RUB
Steps:
- Mix all ingredients. Refrigerate in an airtight container.
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