BEST DRY SPICE RUB
The Best Dry Spice Rub for Chicken, Beef and Pork is a must for your next barbecue; it has the perfect blend of ingredients to up your BBQ game!
Provided by Barb
Categories Salads, Dressings, Marinades and Sauces
Time 10m
Number Of Ingredients 10
Steps:
- Mix all ingredients together and store in an airtight container. Use as much as needed to cover meat as shown; let meat sit covered for 30 minutes to overnight before cooking.
Nutrition Facts : ServingSize 1 8
SMOKED RIB RUB RECIPE
Everyone loves some good barbecue pork ribs. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant.
Provided by cavetools
Categories Main Course
Number Of Ingredients 12
Steps:
- Mix your dry spices together in a small bowl or other container.
- If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
- Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
- Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
- Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
- Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
- This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
- Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
- Fill your smoker halfway with charcoal and light it.
- Close the lid and allow it to start heating up.
- If you're using a thermometer, it should read around 225 degrees Fahrenheit.
- When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
- This gives the wood a chance to start smoking and the new material a chance to burn.
- After another ten minutes or so, you're finally ready to cook.
- Place your ribs meat side up into the center of your smoker and close the lid.
- Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
- You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
- As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
- Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
- Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
- This both flavors the meat and helps keep the outside moist during the long cooking process.
- In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
- If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
- After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
- This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
- Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
- Once the ribs have rested, it's time to eat.
Nutrition Facts : ServingSize 3.5 g, Calories 10 kcal
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
SMOKER ESSENTIALS: SPICY BEEF DRY RUB
This is a new rub I came up with and used it for smoked ribs and brisket on this past Memorial Day weekend. It was raining felines and canines, but the food was soooo good, I do not think anyone minded the weather. It is so good that it would make a bullfrog slap a hounddog. FYI: If you do not own a smoker, this rub is...
Provided by Andy Anderson !
Categories Rubs
Time 10m
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. When I use this dry rub, I serve the finished product with this sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dreamy-provocative-bbq-sauce.html?r=7
- 3. What are Tellicherry Peppercorns? Tellicherry peppercorns are more pungent and provide an increased complex flavor with added citrus notes. Although this is what I am using in this recipe, if you do not have any, just sub some black pepper, freshly ground.
- 4. Lemon Pepper Spice If you do not have any, you could sub some lemon zest with a dash of salt. If you would like to make your own, check this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-lemon-pepper-seasoning.html?r=3
- 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this rub should last 6 - 8 months.
- 6. Gather your ingredients (mise en place).
- 7. Add the ingredients to a mixing bowl and whisk until combined.
- 8. Store in a non-reactive jar, in a cool, dry place (cupboard).
- 9. Sprinkle over your beef (ribs, brisket, roast, whatever), and give it a few hours, or overnight, in the fridge, before sticking in the smoker.
- 10. PLATE/PRESENT
- 11. Check out that bark. Enjoy.
- 12. Keep the faith, and keep cooking.
SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB
I have many different dry rubs. This one is designed to work with cuts of pork, and beef, over the low/slow times usually associated with smoking. It helps to generate a nice "bark" on things like beef and pork, but I would not recommend it for pan frying, or high-heat oven baking. I have other rubs for that. When the...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
- 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
- 6. PLATE/PRESENT
- 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
- 8. Keep the faith, and keep cooking.
RAICHLEN'S RUB #2
What gives some guys the edge? What makes their ribs taste a little spicier, their briskets a little more soulful, their food in general a little brighter? Often the secret is as simple as a barbecue rub and sauce made from scratch. Making a rub is easier than you think, and thanks to the wide variations in paprikas, sugars, and other spices, you can follow my formula to the teaspoon and still give it your own personal touch. I've been using this rub in one variation or another for more than twenty years, and it works equally well with beef, pork, lamb, poultry, seafood, tofu, and vegetables. ShareTweetPin15 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Combine the salt, brown sugar, paprika, pepper, garlic and onion powders, and celery seed in a bowl and mix, breaking up any lumps in the brown sugar with your fingers (your fingers work better than a whisk or wooden spoon). ShareTweetPin15 Shares Step 2: If you are not using the rub right away, store it in a sealed jar away from heat and light; it will keep for several months, but try to use it sooner than that. (I keep it in the refrigerator.) ShareTweetPin15 Shares
RAICHLEN RUB
What gives some guys the edge? What makes their ribs taste a little spicier, their briskets a little more soulful, their food in general a little brighter? Often the secret is as simple as making your own barbecue rub and sauce from scratch. This is easier than you think, and thanks to the wide variations in paprikas, sugars, and other spices, you can follow my formula to the teaspoon and still give it your own personal touch. I've been using this rub in one variation or another for more than twenty years and it works equally well with beef, pork, lamb, poultry, seafood, tofu, and even vegetables. ShareTweetPin41 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Combine the ingredients in the bowl and mix, breaking up any lumps in the brown sugar with your fingers. (Your fingers work better than a whisk or wooden spoon.) ShareTweetPin41 Shares Step 2: If not using the rub right away, store it in a sealed jar away from heat and light. (I keep it in the refrigerator.) ShareTweetPin41 Shares
More about "spice essentials beefpork smoker dry rub food"
HOW TO MAKE YOUR OWN RUBS FOR BARBECUE AND GRILLING
From smokegears.com
Estimated Reading Time 6 mins
THE ULTIMATE BBQ RUB (WET RUB) - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
Reviews 1Category SpiceServings 10Total Time 5 mins
SPICY DRY RUB RECIPE - COOKING | ADD A PINCH | ROBYN STONE
From addapinch.com
4.9/5 (7)Total Time 5 minsCategory SeasoningCalories 30 per serving
THE SCIENCE OF RUBS - MEATHEAD'S AMAZINGRIBS.COM
From amazingribs.com
39 SPICE MIXES, DRY RUBS, DRIED-HERB BLENDS AND OTHER ...
From epicurious.com
14-SPICE DRY RUB MIX - THE YUMMY LIFE
From theyummylife.com
FLAVORFUL SMOKED CHICKEN DRY RUB - FIT FOODIE FINDS
From fitfoodiefinds.com
Cuisine AmericanTotal Time 5 minsCategory SpicesCalories 37 per serving
- Mix together all ingredients in a small bowl and then transfer into an empty spice container or a Mason jar with a lid.
- Use this dry rub on 1 to 1.5 lbs. of your favorite cut of chicken by sprinkling it onto the chicken and using your hands to massage it in.
GARAM MASALA RECIPE: CORNERSTONE RUB OF INDIA
From amazingribs.com
3.8/5 (38)Category Sauces And CondimentsCuisine Indian
DRY RUB FOR RIBS - SMOKEGEARS.COM
From smokegears.com
Estimated Reading Time 4 mins
HOW TO MAKE A DRY RUB — FOR BEEF, PORK, CHICKEN, AND ALL MEATS
From foodfirefriends.com
Reviews 7Estimated Reading Time 7 mins
THE SPICE LAB SWEET RIB RUB FOR SMOKING - BBQ RUB ...
From walmart.com
5/5 (1)Manufacturer The Spice LabBrand The Spice LabPrice $19.95
11 BEST STORE-BOUGHT RUBS FOR GRILLED MEATS AND FISH
From greatist.com
Author Julie Vadnal
BBQ & MESQUITE - HERB & SPICE BLENDS | REAL SIMPLE | REAL ...
From realsimple.com
Estimated Reading Time 2 mins
AMAZON.COM : RIB RACK DRY SPICE RUB VARIETY PACK, 6 COUNT ...
From amazon.com
Reviews 83
48 SPICES AN RUBS IDEAS IN 2021 | DRY RUB RECIPES, RUB ...
From pinterest.ca
TFRECIPES-ABOUT
From tfrecipes.com
SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB
From pinterest.com
HICKORY SMOKED SEASONING AND DRY RUB, AWARD WINNING ...
From influenster.com
HOW TO CURE MEAT BEFORE SMOKING: THE COMPLETE GUIDE ...
From totallysmokin.com
AMAZON.COM: SPICE RUBS
From amazon.com
KANSAS CITY DRY RUB: AMAZING FLAVOR FOR KC STYLE BBQ RECIPES
From yourcampingsurvival.com
BOSTON SPICE NEW ENGLAND RUB BARBECUE HANDMADE GOURMET ...
From ratekitchen.com
SMOKER ESSENTIALS: SPICY BEEF DRY RUB | RECIPE IN 2021 ...
From pinterest.ca
DRY RUB – WE ARE NOT FOODIES
From wearenotfoodies.com
SPICY DRY RUB - YOURCAMPINGSURVIVAL.COM
From yourcampingsurvival.com
BOBBY'S SPICE RUB FOR BEEF AND PORK RECIPE - FOOD NEWS
From foodnewsnews.com
RUB ESSENTIALS BEEF PORK CHICKEN DRY RUB RECIPES
From tfrecipes.com
BLACKBERRY SMOKY HONEY SEASONING & RUB - RAINIER FOODS
From rainierfoods.com
BRISKET RUB | BBQ HERO
From bbqhero.com
GO LB. SALT ® | SIMPLE SEASONINGS™ | ORGANIC BBQ SEASONINGS
From golbsalt.com
BOSTON SPICE NEW ENGLAND RUB BARBECUE HANDMADE GOURMET ...
From pelletsmokerhq.com
BOBBY'S SPICE RUB FOR BEEF AND PORK RECIPES | FOOD NETWORK ...
From foodnetwork.ca
TOP 10 BEST BBQ RUBS (FEBRUARY-2022 ... - GRILL IGNITE
From grillignite.com
DRY RUB SPICES STOCK PHOTOS, PICTURES & ROYALTY-FREE ...
From istockphoto.com
SAUCES, SPICES AND MORE RECIPES FOR OUTRAGEOUSLY DELICIOUS ...
From campingforfoodies.com
BUTCHER BBQ 16 OZ HONEY PREMIUM SAVORY PECAN & SMOKED ...
From pricedrightsales.com
BBQ RUB: GREAT ON BEEF, PORK, RIBS & CHICKEN | STARLIGHT ...
From starlightherb.com
10 BEST DRY RUB PORK LOIN RECIPES | YUMMLY
From yummly.com
SMOKED PRIME RIB WITH DRY RUB (RECIPE AND VIDEO) - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love