Lynns Wet Rub From The South Food
FRESH TUSCAN ROSEMARY WET RUB
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 678.7, Fat 72.7, SaturatedFat 10.2, Sodium 9313, Carbohydrate 9.7, Fiber 4, Sugar 0.2, Protein 1.8
SOUTHERN BARBECUE RUB
Make and share this Southern Barbecue Rub recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 5m
Yield 17 Tablespoons
Number Of Ingredients 8
Steps:
- Combine all ingredients and rub on meat.
Nutrition Facts : Calories 24.9, Fat 0.6, SaturatedFat 0.1, Sodium 832.5, Carbohydrate 5.4, Fiber 1.3, Sugar 3.3, Protein 0.6
BEST OF THE BEST SOUTHERN DRY RUB FOR BBQ
This recipe comes from the 'Best of the Best 2008 Cooks Illustrated/America's Test Kitchen' cookbook, adapted from the 'Joy of Cooking'. Southern barbecue chefs rub spice mixtures like this one into pork or beef before it starts the long slow cooking process that will transform it into barbecue.
Provided by TxGriffLover
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Spread cumin seeds in a small dry skillet over medium heat and toast, shaking pan often to prevent burning until fragrant, 2-3 minutes.
- Remove from heat, let cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, blender, or mortar & pestle.
- Transfer to small bowl and add the rest of the ingredients.
- Stir together well. This rub will stay potent, covered and kept in a cool dry place for up to 6 weeks.
Nutrition Facts : Calories 300.8, Fat 10.2, SaturatedFat 1.5, Sodium 14347.4, Carbohydrate 59.8, Fiber 18.8, Sugar 31.3, Protein 8.9
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