West Indies Meat Rub Recipes

JIM GOODE'S BBQ BEEF RUB

This beef rub is great for beef, pork and lamb. Once you mix the spices they'll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.

Provided by Martha

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 24

Number Of Ingredients 14

Jim Goode's BBQ Beef Rub image

Steps:

In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, Sodium 97.8 mg, Sugar 1.6 g

Ingredients

2 ½ tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 ½ teaspoons dried basil
1 teaspoon ground bay leaves
¾ teaspoon ground coriander seed
¾ teaspoon ground savory
¾ teaspoon dried thyme
¾ teaspoon ground black pepper
¾ teaspoon ground white pepper
⅛ teaspoon ground cumin
salt to taste

WEST INDIES MEAT RUB

Make and share this West Indies Meat Rub recipe from Food.com.

Provided by Millereg

Categories Grains

Time 1m

Yield 50 ml., approximately

Number Of Ingredients 6

West Indies Meat Rub image

Steps:

Mix all the ingredients together.
Coat meat in the mixture.
Cook under the broiler or on the barbecue.
Brush lightly with oil during cooking.

Nutrition Facts : Calories 4.1, Fat 0.1, Sodium 1.2, Carbohydrate 1, Fiber 0.3, Protein 0.1

Ingredients

1 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon chili powder
1/2 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon ground mixed spice (allspice, cloves, ginger and nutmeg)

ALL-PURPOSE CALIFORNIA BEEF RUB

A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.

Provided by Kim Severson

Categories easy

Time 5m

Yield About 1/3 cup

Number Of Ingredients 8

All-Purpose California Beef Rub image

Steps:

Combine all ingredients and store in an airtight container.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

2 tablespoons finely ground coffee
1 1/2 tablespoons kosher salt
1 1/2 tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon

WEST INDIAN BEEF STEW

Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 17

West Indian Beef Stew image

Steps:

Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
Whisk together tomato paste and water in a small bowl.
Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
2 garlic cloves, minced
2 large onions, chopped (2 1/2 cups)
2 green bell peppers, chopped (2 cups)
3 tablespoons tomato paste
2 cups water
1 (14-ounce) can whole tomatoes in juice, juice reserved and tomatoes chopped
1 Turkish or 1/2 California bay leaf
2 teaspoons Tabasco
2 teaspoons sugar
3 tablespoons dark rum
10 small pimiento-stuffed green olives, thinly sliced (1/4 cup)
Accompaniment: steamed white rice

More about "west indies meat rub recipes"

GRILLED NEW YORK PORK CHOPS WITH WEST INDIES SPICE RUB

Web Jun 23, 2016 Rub the chops: While the grill is preheating, stir the spice rub ingredients in a small bowl until completely mixed. Remove the New …
From dadcooksdinner.com
5/5 (1)
Category Grilling
Cuisine Caribbean
Total Time 1 hr 12 mins

Lay the pork chops in a glass baking dish. In a bowl, stir the brine ingredients until the salt and sugar dissolve, then pour over the New York pork chops. Refrigerate the chops for one hour to four hours.
Prepare the grill for cooking with two zones – one on high heat, the other with no heat. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, then turn half the burners off and brush the grill grate clean with my grill brush.
While the grill is preheating, stir the spice rub ingredients in a small bowl until completely mixed. Remove the New York pork chops from the brine and pat dry with paper towels, then sprinkle the chops with a heavy coating of spice rub on both sides.
Put the pork chops on the grill over direct high heat and grill until the chops and spices are browned, about 2 minutes. Flip the chops and cook until brown on the other side, about 2 more minutes. Flip the chops again and rotate 90 degrees to get a crosshatch of grill marks, and grill until browned, another 2 minutes. Flip and get a crosshatch of grill marks on the other side, grilling until browned, about 2 more minutes. Move the chops to the indirect heat side of the grill and cook with the lid closed. The chops are done when they reach an internal temperature between 145°F (medium-rare) to 160°F (medium), measured in the deepest part of the chop, about 5 more minutes.

West Indies Meat Rub Recipes

JIM GOODE'S BBQ BEEF RUB

This beef rub is great for beef, pork and lamb. Once you mix the spices they'll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.

WEST INDIES MEAT RUB

Make and share this West Indies Meat Rub recipe from Food.com.

ALL-PURPOSE CALIFORNIA BEEF RUB

WEST INDIAN BEEF STEW

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