Cheater Basic Dry Rub Recipes

CHEATER BASIC DRY RUB

Make and share this Cheater Basic Dry Rub recipe from Food.com.

Provided by ratherbeswimmin

Categories < 15 Mins

Time 10m

Yield 2/3 cup

Number Of Ingredients 5

Cheater Basic Dry Rub image

Steps:

Combine all ingredients; transfer to a jar with a tight-fitting lid.
Will keep for about 1 year.

Nutrition Facts : Calories 288.2, Fat 10.9, SaturatedFat 1.3, Sodium 20955.8, Carbohydrate 50.3, Fiber 24.2, Sugar 8.6, Protein 14.5

Ingredients

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

CHEATER BASIC DRY RUB

Categories Mustard Kosher

Yield makes about 2/3 cup

Number Of Ingredients 5

Cheater Basic Dry Rub image

Steps:

COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Ingredients

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

HOMEMADE DRY RUB FOR EVERYTHING

This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.

Provided by Food Network

Categories condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 10

Homemade Dry Rub for Everything image

Steps:

Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

Ingredients

1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon sumac
1/4 teaspoon cayenne

CHEATER CHINESE DRY RUB

Categories Kosher

Yield makes about 2/3 cup

Number Of Ingredients 3

Cheater Chinese Dry Rub image

Steps:

COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Ingredients

1/4 cup Chinese five-spice powder
1/4 cup paprika
2 tablespoons kosher salt

ULTIMATE CHEATER PORK RIBS

We don't understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it's the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can't be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they're not from a "real pit barbecue" restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you're a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great "fall-off-the-bone" spare-and baby back ribs with consistent results and minimal hassle. No lie.

Yield makes 6 to 8 servings

Number Of Ingredients 5

Ultimate Cheater Pork Ribs image

Steps:

HEAT eat the oven to 325°F.
MIX the dry rub with the brown sugar in a small bowl.
PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.

Ingredients

1/4 cup Cheater Basic Dry Rub (page 45)
2 tablespoons brown sugar
3 racks baby back pork ribs (6 pounds), membrane removed (see page 64)
1/4 cup bottled smoke
Barbecue sauce of your choice (pages 38 to 43)

ALL-PURPOSE DRY RUB

Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.

Provided by Sam Sifton

Time 5m

Yield 2 3/4 cups

Number Of Ingredients 8

All-Purpose Dry Rub image

Steps:

Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

ULTIMATE CHEATER BRISKET

Our friend Adele Franzblau doesn't see herself as a cook, but she cooks for her family every night and even has her own family cheater brisket recipe. She got it years ago for her son's bar mitzvah, when Adele's mother-in-law, Nancy, in Pampa, Texas, suggested Aunt Pat's Smoky Brisket. Adele says she doesn't even measure. She sets the brisket on a big piece of foil and seasons it liberally with garlic salt, a half bottle of smoke, and about the same amount of Worcestershire sauce. The wrapped brisket marinates in the refrigerator overnight. The next morning, the brisket goes into a 250°F oven to cook unattended all day. When she gets home, the house smells wonderful, dinner's ready, and she's a hero. Ultimate Cheater Brisket is similar, but with the added sweetness of a little onion and ketchup.

Yield makes 8 to 10 servings

Number Of Ingredients 6

Ultimate Cheater Brisket image

Steps:

SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.
COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.
Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you're ready to cook, heat the oven to 250°F.
SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.

Ingredients

1 medium onion, chopped
One 4- to 6-pound beef brisket
1/4 cup Cheater Basic Dry Rub (page 45)
1/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup bottled smoke

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Web Oct 5, 2022 FOR THE PULLED PORK Cut the pork butt into medium (2 to 3 inch) chunks Put the pieces in a large slow cooker. Sprinkle the meat …
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5/5 (1)
Total Time 6 hrs 45 mins
Category Main Course
Calories 561 per serving

FOR THE PULLED PORKCut the pork butt into medium (2 to 3 inch) chunksPut the pieces in a large slow cooker. Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled liquid smoke.Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.Using tongs and a slotted spoon, transfer the meat to a platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands (it should shred easily). Serve the barbecue piled on buns with your favorite barbecue sauce.

Cheater Basic Dry Rub Recipes

CHEATER BASIC DRY RUB

Make and share this Cheater Basic Dry Rub recipe from Food.com.

CHEATER BASIC DRY RUB

HOMEMADE DRY RUB FOR EVERYTHING

CHEATER CHINESE DRY RUB

ULTIMATE CHEATER PORK RIBS

ALL-PURPOSE DRY RUB

ULTIMATE CHEATER BRISKET

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