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Receta AWARD WINNING BBQ DRY RUB
by Bluezman

AWARD WINNING BBQ DRY RUB

Hi all, I'm new to the site, but hope to be a regular. I love BBQ and am looking forward to opening my BBQ shack in Rockford AL. I have traveled the US looking for BBQ joints and have eaten some great BBQ from NC, TN, KY, TEXAS, KANSAS and even in California where I found a place on I-40 owned by a native American called Red House BBQ. Good ribs!
This rub recipe won Best Rub in the last contest I entered in IN. It's great on pork, chicken and beef. I add extra garlic powder when using on beef!

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Va Bien Con: BEEF, PORK

Ingredientes

  • 1 cup raw sugar-coarse not fine (use Dark Brown for that Molasses taste)
  • 2 Tablespoons of the following:
  • Smoked Spanish Paprika
  • Cumin
  • Coriander
  • Garlic Powder
  • Onion Powder
  • Minced Onion Flakes
  • 1 Tablespoon of the following:
  • Sea Salt (Smoked Applewood Sea Salt is better)
  • Cayenne Pepper
  • Ginger
  • Crushed Red Pepper Flakes

Direcciones

  1. Start with the sugar then add each ingredient, no particular order. I like to put it in a food processor and run it for a few seconds to get a good blend of the spices. If you do this, hold out the onion flakes and red pepper flakes so they don't turn into dust!
  2. I usually coat my meat with olive oil then put a good coating all over. You should let it sit for 5 minutes or so before putting on grill.
  3. Beef Only: Add extra garlic powder directly to meat after coating with rub.
  4. Remember the heat and coals will burn off a lot of your rub so the rub needs to be over the top taste wise and it will be perfect when done!!! Enjoy, I do!