Spicy Dry Rub Food

DRY RUB

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

SPICY DRY RUB FOR ALMOST EVERYTHING

Steps:

• Whisk all of the spices together in a medium bowl to combine (you could also "wake up" the spices by grinding them a bit inside a mortar and pestle if desired).

BBQ PORK RIBS WITH SPICY DRY RUB

Steps:

• In a small bowl combine paprika, granulated garlic, onion powder, ground black pepper, chili powder, ground cumin, dry mustard, celery salt, cayenne pepper, and salt.
• Rub the Smithfield Ribs with the dry rub on both sides. Any leftover dry rub can be stored in a covered jar for up to 2 weeks.
• Cover ribs with plastic wrap for 3 - 24 hours. I prefer to let them marinate for 24 hours.
• Place an aluminum pan in the center of grill filled with water and the charcoal on either side.
• Place the Smithfield Ribs in the center of the grate over the pan of water.
• Check the Smithfield Ribs every half hour and flip.
• After 2 hours, the temperature of the ribs should be 180 degrees

SPICY DRY RUB ELK TACOS

Steps:

• In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.
• Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatos, avocado and anything else you want to add. Cook your taco shells after your taco condimients are ready and set aside in a 250 degree oven to keep warm.
• Be sure before putting the meat on the grille that you get your cast iron grille good and hot. Place meat on grille and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grille marks.
• Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.

SWEET AND SPICY DRY RUB

Steps:

• Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
• To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

DRY RUB FOR SPICY BBQ RIBS

Steps:

• Wash rack of ribs, remove membrane on back, and pat dry with paper towel. You can either leave as a rack and thread onto a spit or cut into 2-3 rib sections.
• Mix all remaining ingredients until well blended. Rub the mix over both sides of ribs until it's all used up. I sometimes double the recipe to get a really good coating. You can either put in fridge overnight or grill at 350 F right away on bbq over indirect heat. The bbq acts more like an oven this way. The sugar will burn if you grill over direct flame.
• They will take an hour to cook through.

SPICY DRY RUB FOR RIBS

Steps:

• Blend ingredients together. Rub on ribs and let sit 15 - 20 minutes. Bake in oven 350F for 1 1/2 hours. Take out of oven and place in paper bag to rest 15 - 20 minutes. Serve with BBQ if desired.

BIG BAD BEEF RUB RECIPE

Steps:

• Prep. Mix the ingredients together in a bowl.
• If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.
• Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

SPICY DRY RUB

Steps:

• In a small bowl stir everything together. Rub into shrimp, chicken or pork a few minutes before grilling.