Rub A Dub Dub Food

RUB A DUB-DUB

Rub a Dub-Dub image

Rubs can be applied just before cooking, but for a more pronounced flavour, apply your rub and refrigerate for several hours. When a rub is applied and is tightly wrapped and refrigerated for 12-24 hours, the flavour will infuse the meat. I have found that kosher salt is the best to use as the sharp pieces of salt, when rubbed, permeate the meat more efficiently.

Provided by Chef mariajane

Categories Low Cholesterol

Time 5m

Yield 1 cup

Number Of Ingredients 10

Ingredients

4 tablespoons brown sugar
4 tablespoons kosher salt (or table salt)
2 tablespoons paprika
1 tablespoon mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
1/2 teaspoon cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

Mix all the ingredients together in a bowl. Store in an airtight container.
NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.

Nutrition Facts : Calories 359.7, Fat 5.4, SaturatedFat 0.5, Sodium 27940.8, Carbohydrate 78.3, Fiber 8.5, Sugar 59.8, Protein 7.3

RUB A DUB T-BONES

Rub a Dub T-Bones image

This is the standard rub used in a restaurant located in Buffalo Gap, Texas. Makes ½ cup. Will cover 4-10 steaks, depending on size and flavor preference.

Provided by Sandi From CA

Categories Southwestern U.S.

Time 25m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

4 beef t-bone steaks (or up to 10 depending on size and how you like yours seasoned)
1 tablespoon canola oil
1 teaspoon paprika
1 teaspoon beef bouillon granules
1 tablespoon cornstarch or 1 tablespoon flour
4 teaspoons garlic powder
4 teaspoons kosher salt
4 teaspoons cracked black pepper
1 teaspoon dried oregano

Steps:

Blend all dry ingredients together and rub into both sides of at least 4 t-bone steaks.
Heat 1 tablespoon canola oil in large skillet at fairly high heat.
Cook steaks for 5 minutes; turn, drop heat to medium and continue cooking for approximately 10 minutes for medium-rare, depending on the thickness of your steaks.

Nutrition Facts : Calories 472.2, Fat 30.1, SaturatedFat 2.8, Cholesterol 0.7, Sodium 15199.2, Carbohydrate 50, Fiber 9.5, Sugar 2.5, Protein 8

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