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 Blend a dozen spices together for a fabulous rub - be the hit of the picnic!
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 Using a whisk, start to combine all the measured ingredients
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 After a couple of minutes, you'll need to get in there with your fingers to break down the brown sugar lumps and blend them in
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 The end result should be a pretty consistently smooth, well-blended dry rub. You're ready to make local history!
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 Rinse all meat before prepping, then lay it on a clean surface
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 Dry the meat with a kitch or paper towel. You want the natural meat juices to moisten the rub after it is applied
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 The more area you rub, the better the 'cue! So cut between the ribs and get in there with the rub!
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 Try to remove any silver skin prior to rubbing. It may appear I'm working close and bringing the knife toward me, but I am a couple of inches above the blade and working very carefully with an extremely sharp knife
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 Two portions of Country ribs ready to fire. See how the natural juices have married with the rub? That's what you want!
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 A full rack of baby back ribs ready to fire. I get the little tenders...
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 Old Glory & The Flag of Michigan
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Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe.
I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then do the other side. You want the natural juices of the meat to set the rub well. Then rest the product in the cooler for a while to allow the salt and spices to permeate the product before slowly cooking it on the grill.
Do not fear using a rub. You can also paint the meat with a sauce about 10 minutes before removing the meat from the grill.
But this is a rub recipe - not a tutorial on barbecue...Enjoy!
Ingredientes
- 1 C dark brown sugar - firmly packed
- 1/2 C kosher salt
- 1/2 C sweet paprika
- 1/2 C granulated garlic
- 1/4 C granulated orange zest
- 1 Tbs cumin, ground
- 1 Tbs chili powder
- 1 Tbs mustard powder
- 1 Tbs freshly ground black pepper
- 1 Tbs Louisiana seasoning (Creole or Cajun - your call - Emeril's Essence, Tony Cachere's, Paul Prudhomme's, even Caribbean Jerk Seasoning - or your own blend)
- 1 Tbs red pepper flakes
Direcciones
- Mix all the ingredients together extremely well - break up all the sugar lumps with your fingers and whisk like crazy til you have a very well-blended rub
- After rinsing the meat and toweling it dry and removing the thin membrane you may find on the bone side, place the meat on a platter and apply the rub generously to one side of the product. Don't be shy - massage it in
- Let it sit for 10 minutes
- Apply the rub generously to the second side, the edges and between the ribs
- Wrap the meat in cling wrap and allow the meat to rest in the cooler overnight for the best results then -
- Grill baby, grill!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 3 servings | |
| Calories 454 | |
| Calories from Fat 39 | 9% |
| Total Fat 4.7g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18926mg | 789% |
| Potassium 944mg | 27% |
| Total Carbs 105.81g | 28% |
| Dietary Fiber 12.3g | 41% |
| Sugars 79.47g | 53% |
| Protein 8.68g | 14% |
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Evaluaciones
08 de Junio de 2012
Yum, a must try. Bet it is super with pork.
Thanks,
MyraYo he cocinado/probado esta receta
15 de Junio de 2012
Great explanation & seasoning mix. Definitely going to use this one.
Comentarios
27 de Enero de 2013Love this with my pork shoulder. It's going to fall apart with fab flavor! Thanks.....
09 de Junio de 2012Thank you for this I can't wait to try it out my husband and I have been trying out different rub recipes we can't wait to try this and the tip of waiting 10 min for the sides is great we had no idea and the last try we did was dry
09 de Junio de 2012Do not forget to spray apple cider in the meat every 1/2 hour to build flavor and keep the meat and 'crust' tender.
08 de Junio de 2012I can just imagine ribs with this rub.. I have everything in the house but the dry mustard ... going to pick some up soon and try this one !1 reply- 08 de Junio de 2012My gift to you, Chef! Let me know how it goes. You proably have your own method for b-b-qing, but don't forget to spray the ribs with apple cider every half hour, especially when you put them in foil for the final hour. That will keep 'em moist and falling off the bone tender after 3-5 hours at 225^.
