Korean Barbecue Wet Rub Recipes
KOREAN BARBECUE WET RUB
Make and share this Korean Barbecue Wet Rub recipe from Food.com.
Provided by dicentra
Categories Meat
Time 5m
Yield 3 tablespoons
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Refrigerate in an airtight container for up to 1 week.
- Rub on meat just before grilling.
Nutrition Facts : Calories 103.5, Fat 3, SaturatedFat 0.4, Sodium 900.8, Carbohydrate 19.5, Fiber 0.1, Sugar 17.7, Protein 0.4
FRESH TUSCAN ROSEMARY WET RUB
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 678.7, Fat 72.7, SaturatedFat 10.2, Sodium 9313, Carbohydrate 9.7, Fiber 4, Sugar 0.2, Protein 1.8
BEST WET BRISKET RUB
Make and share this Best Wet Brisket Rub recipe from Food.com.
Provided by Jaben
Categories Low Cholesterol
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency.
- Massage the wet rub all over the brisket and placed it in a 2 gallon Ziploc bag for storage in the refrigerator overnight.
Nutrition Facts : Calories 336.2, Fat 4.5, SaturatedFat 0.7, Sodium 7772.7, Carbohydrate 79.7, Fiber 9.6, Sugar 51.3, Protein 5.9
BBQ (BARBECUE) WET RUB
This is a great rub for any thick cut of meat! All of the ingredients are easily found wherever you live (and that's important to me in recipe-ingredient-challenged northwestern Pennsylvania). If you are like me and enjoy watching those BBQ cook-offs and festivals on TV, this an easy way to get into the act using your basic backyard grill. I use a standard dual burner gas model; if you have a "Weber" charcoal kettle, so much the better!
Provided by Dave Dallas
Categories Lunch/Snacks
Time 1h10m
Yield 1 roast, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.
- Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's").
- Rub mixture into meat, cover and marinate overnight.
- Grill meat over low/medium coals until done to taste.
- Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side) of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.
- *raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined) does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.
Nutrition Facts : Calories 525.1, Fat 27.7, SaturatedFat 3.8, Sodium 1180.6, Carbohydrate 54.6, Fiber 1.5, Sugar 51, Protein 1
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