Wet Rub For Poultry Food

NEELY'S WET BBQ RIBS

Steps:

• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
• Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
• Mix all ingredients together in a bowl.

POULTRY RUB

Steps:

• Mix all ingredients together.
• Store tighty covered in a glass jar in a cool place, or store in the refrigerator.

ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY

Steps:

• Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
• Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
• Stir in the olive oil and vinegar.
• Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.

WET RUB FOR POULTRY

Steps:

• Combine all ingredients and spread over the surface of the food to be cooked.

YOGURT WET RUB FOR CHICKEN

Steps:

• Mix the yogurt, turmeric, paprika, salt, garlic powder, onion powder, black pepper and lemon zest and juice in a medium bowl until completely combined.
• To use, apply the wet rub to chicken and let marinate, refrigerated, at least 30 minutes and up to overnight. Makes enough for 4 to 6 chicken breasts.

THE MOST FLAVORFUL BAKED CHICKEN LEG QUARTERS

Steps:

• To make the wet rub combine all the spices in a small bowl and add the oil. *Save some of the rub for the vegetables.
• Pat dry the chicken and then proceed to rub the mixture on the chicken. I use my hands but you can use gloves if it is more comfortable for you. With my fingers, I go inside the skin to season the whole chicken leg quarter.
• Once your meat is coated with the wet rub, place them in a baking sheet and bake them in the oven for about 40 minutes to an hour at a 400-degree Fahrenheit.
• Cut all the vegetables and place them in a baking pan. Using the rest of the seasoning add that to the vegetables. Place them in the oven after the chicken has cooked for about 20 to 25 minutes because these vegetables will not take long to cook. You can definitely cook the chicken and the vegetables together if you'd like. I just like my vegetables to be firm.

FRESH TUSCAN ROSEMARY WET RUB

Steps:

• Use a knife to finely chop the herbs.
• Place in a food processor along with the garlic, salt and pepper.
• With the processor motor running, drizzle in the oil and process until smooth.