What are the ingredients and directions for a good spicy dry rub for some ribs or brisket????!
Answers: I want to know the whole process from making the rub to actual cooking of the meat....
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
Mix all ingredients together well and then rub onto meat. Allow to sit in the refrigerator for between 10-60 min. Cook meat adding dry rub if needed
I love this recipe i use it on ribs all the time
Try the site allrecipes.com. They are the ultimate go to for recipes and info. It's free and you can compile your own recipe box too. Happy eating!
definately lots of garlic (or garlic powder) it may seem like too much, but for a large pc of meat you won't notice. you need salt, pepper, paprica (gives nice colour), i wouldn't use to many green herbs they tend to burn when you sear the meat.
just mix your spices, pad the meat dry and rub the rub onto the meat, then sear the meat and cook however you want to cook it
This is Famous Dave's rib rub....
1 Rib Rub; (makes 6 cups)
2 cup Packed light brown sugar
1 cup Kosher salt
? cup Sugar
? cup Garlic seasoning
? cup Chili powder
? cup Lemon pepper
? cup Onion salt
? cup Celery salt
2 tablespoon Coarse ground black pepper
2 tablespoon Whole celery seeds
1 teaspoon Crushed cloves
1 tablespoon Cayenne
? cup Mrs. Dash original blend
? cup Salt
2 Racks spareribs; (4 to 5 pound)
? cup Italian salad dressing
? teaspoon Coarse ground black pepper
? cup Packed brown sugar
1 cup Minced dried onion
1 cup Rib Rub
1 Bottle barbecue sauce; (20 ounce)
RIBS First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container. The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 fours, turning occasionally. Remove and wipe dressing off. Sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Use watersoaked hickory chunks if you can't get freshcut hickory. Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 11/2 to 2 hours or until fork tender. Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South. There are no shortcuts to this timehonored way of barbecuing. Serves 5 to 6 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
I found this recipe on allrecipes.com It is delicious, spicy and make the meat so yummy and tender
Herb Rubbed Sirloin Tip Roast
INGREDIENTS
* 1 1/4 tablespoons paprika
* 1 tablespoon kosher salt
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 tablespoons olive oil
* 1 (3 pound) sirloin tip roast
DIRECTIONS
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Tips
After an hour of cooking, I checked the meat for internal tempature of 140 degrees (rare) and when it reached that temperature, I turned off the oven and allowed it to sit another 15 to 30 minutes in the oven to produce medium rare.
One variation I use is to add a couple tablespoons of flour to the mixture, then I braise the meat shortly before putting it into the oven to cook; the "blackened" crust that forms on the roast is second only to the amazing gravy that comes from the drippings.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
I cook mine at 325 for 4 hours or until tender. Replenish rub as necessary during cooking.
The ingredient list for this dry rub recipe contains lots of pepper, along with onion, garlic, sugar and salt. Mix together 1/4 cup each of paprika, hot chili powder, cayenne pepper, black pepper, onion powder, garlic powder, brown sugar, and kosher salt. Let the brown sugar dry overnight on a cookie sheet before combining it with the spices.
This will make enough seasoning for three or four beef briskets. Many of my friends think this is the best brisket rub around!
Put the dry rub on the brisket and wrap it in plastic. Let it rest in the fridge for one or two days so the heat and flavor have time to sink in deep.
Both ribs and brisket need to be cooked slow and low.....either on a smoker or in a 200 degree oven. Wrap with foil, cook for 6-8 hours, and allow it to set for 30 minutes after cooking.
I have a great spice rub I use on chicken. Equal parts chili powder, paprika, brown sugar. Half a part of salt. Some pepper and cayenne pepper. Before you rub it on ribs make sure you peel off that rubbery inpenetrable membrane on the back side of the ribs.
After the rub, let it sit in the fridge with the rub on for as long as possible for more tenderness and flavor. (overnight idealy)