Best 3 Finnegan House Dry Rub Recipes
**Discover a World of Flavor with Finnegan House Dry Rub Recipes: A Culinary Journey for Barbecue Enthusiasts**
In the realm of barbecue, there exists a haven of tantalizing flavors waiting to be explored: Finnegan House Dry Rub. This remarkable collection of recipes, inspired by the renowned Finnegan House restaurant in Asheville, North Carolina, is a testament to the culinary artistry of Chef John Fleer. With its unique blend of spices and herbs, Finnegan House Dry Rub has captivated barbecue aficionados worldwide, earning accolades for its ability to transform ordinary meats into extraordinary culinary delights. From the smoky and savory flavors of the Original Finnegan House Dry Rub to the spicy kick of the Hot & Spicy Rub, these recipes promise an unforgettable barbecue experience. Whether you're a seasoned pitmaster or a backyard grilling novice, Finnegan House Dry Rub will elevate your grilling game to new heights. Prepare to embark on a culinary journey where taste buds dance and memories are made with every bite.
THE ULTIMATE DRY RUB
This is a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you're grilling, smoking, or cooking in the oven.
Provided by lyuba
Categories Appetizer Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
- Dry rub can be used right away or stored for up to 6 months.
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving
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
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
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
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.
Tips:
- For best results, use high-quality ingredients. Look for organic spices, fresh herbs, and natural sugars.
- Adjust the amount of rub to your taste. If you like a more intense flavor, use more rub.
- Be sure to rub the mixture evenly over the meat. This will help ensure that the flavor is evenly distributed.
- Let the meat rest for at least 30 minutes before cooking. This will allow the rub to penetrate the meat and develop its flavor.
- Cook the meat according to the recipe instructions. Be sure to use a meat thermometer to ensure that the meat is cooked to the desired doneness.
Conclusion:
Finnegan House Dry Rub is a versatile and flavorful rub that can be used on a variety of meats. Whether you're grilling, smoking, or roasting, this rub will add a delicious smoky, savory, and slightly sweet flavor to your food. With its perfect balance of spices, herbs, and sugars, Finnegan House Dry Rub is sure to become a favorite in your kitchen.
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