Randys Rib Rub Recipes
PORK RIB RUB
A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!
Provided by Babel Phaedrus
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g
RANDY'S RIB RUB
I've tried different rubs, but this is my favorite.I developed it though trial & error. This can be doubled or tripled, if desired. For best results, store in a glass jar with a good sealing cover, like a clean jelly or mayo jar...Tupperware-type container is NOT recommeded.
Provided by Ackman
Categories < 15 Mins
Time 10m
Yield 1 half pint, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together until well blended.
- Use as needed.
Nutrition Facts : Calories 12.4, Fat 0.2, Sodium 357.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.9, Protein 0.2
RIB DRY RUB
This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.
Provided by Cheph
Categories Rubs
Time 10m
Yield 12
Number Of Ingredients 15
Steps:
- Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
- Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
- Use as desired on beef or pork ribs.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg
RANDY'S RIB EYE STEAK
Ribeye is my favorite!!! This technique sounds strange to most folks, but the results are amazing! It seals in the juices & flavor. Use REAL natural wood charcoal when doing this...avoid the briquettes. IF you pre-season your steak, do it just before you throw it on. A good steak doesn't need to be highly seasoned or marinaded. Choose a steak with some nice marbling...marbling means flavor & tenderness!
Provided by Ackman
Categories Steak
Time 23m
Yield 1 per person, 1 serving(s)
Number Of Ingredients 2
Steps:
- DO NOT USE CHARCOAL STARTER FLUID OF ANY KIND -- (starter fluid will get into the flavor of the meat & ruin it -- YUK!) -- USE NEWSPAPER, STICKS &/or CHIPS ONLY!
- When the coals are red hot, spread them out as flat as possible.
- If seasoning your steak, do it ever so lightly.
- Put your steak DIRECTLY ONTO THE HOT COALS
- 3-4 minutes each side for rare -- 4-6 for med.rare -- 6-8 for med.
- Anything past medium is a waste of good meat -- unless you're feeding your dog.
- PLEASE NOTE: I check for doneness by "touch", so the times might be a bit off -- please use your best judgement.
Nutrition Facts :
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