Sweet And Spicy Dry Rub Recipes

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

Steps:

• Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
• To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

Steps:

• Mix brown sugar, paprika, salt, pepper, garlic powder, oregano, cumin, and cinnamon together until evenly mixed. Store in an airtight container.

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.

Steps:

• 1. Place all the dry ingredients into the bowl of a food processor or a blender. While blending (whip setting is all you need), drizzle in the liquid smoke slowly. This will allow the liquid smoke to incorporate without clumping.
• 2. I normally rinse off and dry my meat (normally ribs), rub lightly with EVOO, sprinkle generously with the dry rub, rubbing it into the entire surface well. Wrap meat in plastic wrap well and refrigerate 8 to 24 hours before grilling/roasting.
• 3. I cook in a slow oven (300-325) for an hour, then pour a bottle of beer with the meat for another 2 hours. Then I remove from the liquid, let cool. If you want to add sauce, baste meat, turning often (every 5 minutes). Since the meat is cooked already, you will simply be required to caramelize the sauce and heat through. Enjoy
• 4. Any remaining rub can be stored in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 3 months. I make a batch for about 4 recipes at one time.
• 5. For a quick mopping sauce, mix 1/2 recipe of rub, 1 cup tomato ketchup, 1/2 cup white vinegar, 2 Tablespoons honey in a saucepan. Bring to simmer and cook for 10 minutes or until consistency you want. Baste onto meat on grill or in oven turning regularly.