Loveless Dry Rub Food

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LOVELESS DRY RUB



Loveless Dry Rub image

This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy!

Provided by breezermom

Categories     Weeknight

Time 10m

Yield 5 cups

Number Of Ingredients 10

6 ounces light brown sugar (1/2 of a 12-oz box)
3/4 cup granulated garlic
1/2 cup black pepper
1/4 cup dried thyme
1 cup oregano, fresh, chopped
1 cup seasoning salt (I use Loveless Seasoned Salt)
1/2 cup chili powder
1/8 cup celery salt
1/8 cup fennel seed
1/8 cup paprika

Steps:

  • Mix all the ingredients together. Store in an airtight container until ready to use.
  • When ready, rub the seasoning into all sides of your meat until it is covered. Grill or cook your meat as you prefer.

Nutrition Facts : Calories 306.4, Fat 3.5, SaturatedFat 0.8, Sodium 245.2, Carbohydrate 71.4, Fiber 14, Sugar 35.1, Protein 8.2

6 DIFFERENTS DRY RUBS



6 Differents Dry Rubs image

These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.

Provided by Catnip46

Categories     Low Cholesterol

Time 10m

Yield 1/3 cup

Number Of Ingredients 40

1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1 1/2 teaspoons grated lemon peel
1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
2 minced garlic cloves
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon paprika
2 teaspoons salt
2 teaspoons dried thyme leaves
1 teaspoon ground allspice
1/2 teaspoon ground red pepper
2 tablespoons dehydrated onion
1 tablespoon garlic powder
4 teaspoons dried crushed thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 tablespoon sugar
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1 1/2 teaspoons white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves
1 teaspoon oregano leaves
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 1/2 teaspoons cayenne pepper
1 tablespoon ground black pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons brown sugar
3/4 teaspoon salt

Steps:

  • For each rub:.
  • Combine ingredients.
  • Store in covered container and keep in dry spot.
  • Can be sprinkled on meats and poultry just before cooking or several hours before.
  • Remember the longer time sprinkled on, the more intense the flavor.

Nutrition Facts : Calories 1519.7, Fat 39.1, SaturatedFat 7.3, Sodium 50043.2, Carbohydrate 322.1, Fiber 110, Sugar 88.3, Protein 55.2

LOVELESS SEASONED SALT



Loveless Seasoned Salt image

This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)!

Provided by breezermom

Categories     Weeknight

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 8

1 cup kosher salt
1/3 cup garlic salt
3 tablespoons celery salt
2 tablespoons dry mustard
1/2 tablespoon rubbed sage
1 teaspoon dried rosemary
1 1/2 tablespoons dried oregano
1 teaspoon dried thyme

Steps:

  • Mix all the ingredients together and store in an air-tight container.

VINEGAR HOT SAUCE FOR PULLED PORK



Vinegar Hot Sauce for Pulled Pork image

Every experienced barbecuer has an opinion on sauces/marinades/rubs. This marinade is made for a pork butt that has already been cooked on a hickory smoke grill with a dry rub. This recipe is from the Loveless Cafe in Nashville, Tennessee. It is to marinate the pulled pork after you have cooked it for an extended time over the smoky hickory fire on your grill. This is to be used before you add barbecue sauce to the meat! It can also be used while cooking, but according to the author, it is to be used after removing the pork butt from the fire, to ensure moistness in the meat. I cooked my pork butt 9 hours before pulling and adding this sauce, but it is worth the wait! I can also see using this like wicker's sloshing sauce...marinating pork ribs and pork butts before cooking to tenderize and reduce cooking time. It has a great flavor and is easy to prepare.

Provided by breezermom

Categories     < 15 Mins

Time 8m

Yield 1 1/4 cups

Number Of Ingredients 9

1 cup water
2 tablespoons salt
1/2 cup apple cider vinegar
1/2 tablespoon louisiana hot sauce
1 tablespoon black pepper
1 tablespoon chopped fresh oregano
1/4 cup brown sugar, tightly packed
1 tablespoon loveless dry rub seasonings
1 tablespoon garlic powder

Steps:

  • Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
  • Pull your pork and let it rest in the marinate.
  • Serve, with optional barbecue sauce.

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