Saskatchewan Dry Beef Rub Food

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Dry Rub Ribs- Memphis (Dave's Dinners) image

Provided by Dave Lieberman

Time 2h15m

Yield about 15 ribs

Number Of Ingredients 9

Ingredients

2 pounds baby back ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Steps:

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

BEEF DRY RUB

Beef Dry Rub image

I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.

Provided by PJ991092

Categories Low Cholesterol

Time 5m

Yield 1 1 3/4, 20 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup kosher salt
1/4 cup sugar
1/4 cup fresh ground black pepper
3/4 cup paprika
4 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 teaspoons ground red pepper

Steps:

Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
reserve some rub to add to your mop if you make one.

Nutrition Facts : Calories 36.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.6, Carbohydrate 8, Fiber 2.4, Sugar 3.1, Protein 1.2

SASKATCHEWAN DRY BEEF RUB

Saskatchewan Dry Beef Rub image

Make and share this Saskatchewan Dry Beef Rub recipe from Food.com.

Provided by Dugyb

Categories Canadian

Time 5m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper (red)
1/8 teaspoon dry mustard

Steps:

Mix all ingredients well.
Rub into beef (steaks, ribs or potroast).
Refrigerate covered for 2 hours.
BBQ, Broil, Slow cook, or fry as required.

Nutrition Facts : Calories 173.2, Fat 4.7, SaturatedFat 0.8, Sodium 7021.6, Carbohydrate 37.6, Fiber 13.7, Sugar 17.2, Protein 5.9

FAVORITE BLACKENED RUB

Favorite Blackened Rub image

I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.

Provided by beckas

Categories < 15 Mins

Time 5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon black pepper
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 teaspoon cumin
1 tablespoon dried mustard
1 tablespoon chili powder
1 teaspoon oregano
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon mccormick bbq salt (optional, but it adds a unique flavor)

Steps:

Toss all ingredients in a bowl. Store left overs in a sealed container or a ziploc sandwich bag.
To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.

Nutrition Facts : Calories 18.8, Fat 0.4, SaturatedFat 0.1, Sodium 206.7, Carbohydrate 3.9, Fiber 0.7, Sugar 2.4, Protein 0.5

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