LOVELESS DRY RUB
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
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
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
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
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
Steps:
- Mix all the ingredients together and store in an air-tight container.
VINEGAR HOT SAUCE FOR PULLED PORK
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
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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