BBQ RIBS WITH KILLER MAC AND CHEESE
Provided by Anne Burrell
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 39
Steps:
- For the boil: Add the vinegar, paprika, salt, Worcestershire, cayenne, cumin, black pepper, onion and garlic to a large pot, then add the ribs and cover with water until just submerged. Turn the heat to high and bring to a boil. Reduce to a simmer and cook until the ribs are tender, but still on the bone, 45 minutes to 2 hours.
- For the sauce: Meanwhile, add olive oil to coat a medium pot and turn the heat to medium-high. When the oil is shimmering, add the onion and cook until it begins to soften, a few minutes. Then add the garlic, bell pepper and jalapeno. Cook until the vegetables soften, about 8 minutes. Add the tomatoes, ketchup, brown sugar, vinegar, hot sauce, molasses, black pepper, liquid smoke, lemon juice and 1 cup water and stir to combine. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until it coats the back of a spoon, 30 minutes to 2 hours. Taste and season with salt and pepper as needed.
- Heat a grill or grill pan over high heat.
- Remove the ribs from the pot and place on the grill. Cook until browned and grill marks appear, about 10 minutes. Flip over and grill on the opposite side. Brush the tops liberally with BBQ sauce and cook until the alternate side has grill marks. Flip again and coat with sauce. Continue to brush with sauce and flip every few minutes, until the sauce begins to caramelize, and a deep crust is formed. Remove the ribs from the grill and slice ribs to serve.
- Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
- Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
- Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
- Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
THE ULTIMATE DRY RUB FOR RIBS
This rub uses classic barbecue flavors and has the perfect balance of sweet, savory and heat for pork ribs.
Provided by Dean "Schuey" Schumann
Categories Condiment / Sauce
Time 5m
Number Of Ingredients 9
Steps:
- Mix rub ingredients in a bowl. For best results move rub to a rub shaker and then sprinkle evenly over your meat from a distance of around 12 inches.
- Store in an airtight container. You can break the rub up with a fork before applying it the next time.
Nutrition Facts : Calories 286 kcal, Carbohydrate 62 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 10506 mg, Fiber 13 g, Sugar 39 g, ServingSize 1 serving
RIB RUB
Provided by Robert Irvine : Food Network
Time 5m
Yield 1 quart
Number Of Ingredients 10
Steps:
- With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.
MARNA'S KILLER RIB RUB
Make and share this Marna's Killer Rib Rub recipe from Food.com.
Provided by marna
Categories Lunch/Snacks
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- mix all ingredients into a ziplock bag rub generously to pork ribs (you may want to use gloves as paprika will stain your hands for the rest of the day!)
- to bake in oven put on broiler pan, meat side down at 250 degrees for 2 hours, then put in foil with apple and grape juice for another 2 hours. We Traeger smoker our pork spareribs for 2 hours meat side up, then put into heavy duty foil packs with 1/2 cup each of apple juice and grape juice meat side down for 2-3 hours (until cooming off the bone).
- Take back out and sauce'em if you like!
KILLER STICKY RIBS, RUB AND SAUCE
The amounts for the rub make enough for 4 racks of ribs, but I use only as much as I need for ribs and use the rest on pork chops or chicken to be grilled. This is a bunch of recipes combined and tweaked over time. I use the same method of cooking as Cook's Illustrated, but have combined a rub and sauce that allow for great flavor and a sticky, without being too sweet, rub and sauce.
Provided by NewNerdMom
Categories Pork
Time 4h40m
Yield 4 ribs, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the rub in a plastic bag or tightly lidded container. Be sure there are no clumps of brown sugar and that spices are well distributed and combined. Reserve 2 tablespoons of the rub for the sauce. (If only using enough rub for fewer than 4 racks of ribs, separate amount of rub you will need so as not to contaminate what is left over. You may store additional rub mixture in a sealed container or zip top bag for further use - it works very well on pork chops or chicken.).
- Remove membrane from the underside of ribs. This can be easily done by using a paring knife to loosen one edge of the membrane and then, using paper towel to grab the membrane, pull it off. Rinse off ribs and pat dry with paper towels. Apply remaining rub on both sides of ribs. Wrap the ribs plastic or use an extra large food grade zip top bag. Refrigerate for up to 24 hours or at least 3 hours.
- 30 minutes before being ready to put ribs on grill, remove them from refrigerator and allow them to come closer to room temperature. On a gas grill set flame so that the temperature with the grill lid closed is 200-250°F Place water in a small aluminum pan (I use a loaf pan) on one side of the grill. This will allow a moist heat to penetrate the meat and allow for more moistness. Don't allow the water to evaporate completely. If you can use wood chips to smoke the meat with your grill, this is the time to get the chips smoking.
- Place ribs on the grill bone side down and leave them on the grill for 1½ to 3 hours at this temperature (depending upon how much time you have and how tender you want the meat). I try to turn the ribs about every 30-40 minutes. It will be necessary to turn the ribs at least once. This is actually something that you need to see when it's time to do. Check your ribs periodically to be sure that they are not getting charred and that your grill is not too hot. Depending upon your grill, you may have to turn the ribs more often to avoid hot spots or flame ups. If you haven't already done so, at about the 2 hour point, you'll need to turn the ribs over. Allow them an additional 1 1/2 - 2 hours on the grill depending upon your time schedule. The more time they are done low and slow, the more tender they will become.
- (If you can't or don't want to grill the ribs, heat oven to 250°F Place ribs on a wire rack on top of a jelly roll pan. Place water in the bottom of the pan so that it does not come up to the rack. Use foil to tightly wrap the entire pan. Bake in oven for 3-4 hours.).
- While grilling the ribs, mix all ingredients for the sauce in a heavy-bottomed sauce pan. Add 2 tablespoons of reserved spices and add to the sauce mixture. Bring to a simmer and allow to simmer for 5 minutes. Remove from heat.
- If you prefer, mop the some of the sauce onto the ribs in the last 10 minutes of grilling. Leave the rest of the sauce so that guests can add their own sauce according to their tastes.
- Upon removing ribs from the grill, cut them into smaller sections or individual ribs (usually they're ready to fall apart). Serve immediately to a very happy crowd.
Nutrition Facts : Calories 164.8, Fat 1.4, SaturatedFat 0.2, Sodium 1082.5, Carbohydrate 38.9, Fiber 2.6, Sugar 32.2, Protein 2
MARLOWE'S BBQ DRY RUB
Provided by Food Network
Time 10m
Yield 11 1/2 cups
Number Of Ingredients 19
Steps:
- Blend well, cover and store.
- Blend well, cover and store.
WALLY'S RIB RUB
I have been making this for a number of years, and everyone who has tried my ribs, chops and chicken says it has the best they ever had. Maybe they were just sucking up for a free meal, but I think it's good!
Provided by buckeyewalt
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 22
Number Of Ingredients 8
Steps:
- Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
- To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 19 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.3 g, Sodium 4.2 mg, Sugar 17.9 g
RODNEY SCOTT'S RIB RUB
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe and is featured in the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 Cups
Number Of Ingredients 9
Steps:
- Mix all of the ingredients and place in an airtight container. Cover and store in a cool, dry place until ready to use.
RANDY'S RIB RUB
I've tried different rubs, but this is my favorite.I developed it though trial & error. This can be doubled or tripled, if desired. For best results, store in a glass jar with a good sealing cover, like a clean jelly or mayo jar...Tupperware-type container is NOT recommeded.
Provided by Ackman
Categories < 15 Mins
Time 10m
Yield 1 half pint, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together until well blended.
- Use as needed.
Nutrition Facts : Calories 12.4, Fat 0.2, Sodium 357.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.9, Protein 0.2
MIDG'S FLAMING RIB RUB
Dry rub for ribs and any other meats! This will keep for 3 to 4 months.
Provided by Midg
Categories Sauces and Condiments
Time 10m
Yield 64
Number Of Ingredients 8
Steps:
- Mix sugar, seasoned salt, paprika, chili powder, black pepper, cumin, mesquite-flavored seasoning, and onion powder together in an airtight container. Store in a cool, dark place.
Nutrition Facts : Calories 39 calories, Carbohydrate 9.6 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.3 g, Sodium 779.9 mg, Sugar 7.9 g
RON'S RIB RUB
Great as a dry rub for pork or chicken, or added to your favorite BBQ sauce to add a bit of kick and flavor to your basting. I prefer to rub my pork the day before and refrigerate it overnight wrapped tight in plastic wrap. Also a good seasoning for eggs!
Provided by RonC
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 21
Number Of Ingredients 11
Steps:
- Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 7 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 621.3 mg, Sugar 5.4 g
CHRIS'S RIB RUB
This is my own recipe. I like experimenting with different ingredients, so this is what i came up with. Its excellent on ribs, but can be used on brisket or pulled pork as well. Enjoy!
Provided by chrishendricks1988
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine brown sugar, cumin, garlic powder, onion powder, paprika, chili powder, onion powder, kosher salt, black pepper, cayenne pepper, ginger, and celery seed in a large bowl; mix with your hands to break up and chunks of brown sugar.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 14.4 g, Fat 1.1 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 748.2 mg, Sugar 8.7 g
MAD DOG'S RIB RUB
From a Meat cookbook. This makes about 1 1/2 cups of the spice blend but use 2 tbsp. of the rub mix for each side of the slab. Here is a big tip: rub slab generously with white vinegar before adding the rub. It kicks in the rub.
Provided by Oolala
Categories Pork
Time 2m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a covered bowl and mix well.
- After generously rubbing each slab of ribs with white vinegar, use 2 tablespoons of the rub for each side of the slab.
- Grill meat until done.
Nutrition Facts : Calories 413.5, Fat 3.8, SaturatedFat 0.7, Sodium 31.2, Carbohydrate 101, Fiber 14.6, Sugar 73.4, Protein 6.7
MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)
Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- You will need a barbecue mop.
- Make the rub: add the rub ingredients to a bowl; stir to mix.
- Store rub in an airtight container away from heat and light; will keep for 6 months.
- Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
- Remove the thin, papery membrane from the back of each rack of ribs.
- Generously season the ribs all over with salt and pepper.
- Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
- When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
- Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
- When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
- The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
- Transfer the grilled ribs to a platter or cutting board.
- Generously brush or mop the ribs on both sides with the mop sauce.
- Thickly sprinkle the meat side with the remaining rub to form a crust.
- You can use all or the rub or just a part, depending on your fondness for spice.
- Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.
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