Best 2 Sweet And Spicy Dry Rub Recipes
Indulge in a culinary adventure with our enticing sweet and spicy dry rub, a symphony of flavors that will tantalize your taste buds. This versatile rub is a perfect companion to a variety of dishes, from succulent meats to crisp vegetables. Its carefully curated blend of aromatic spices, including paprika, cumin, garlic powder, and onion powder, delivers a harmonious balance of sweet and spicy notes.
Unleash your inner chef and explore the diverse recipes showcased in this article. Discover the art of creating a delectable pork tenderloin, roasted to perfection and infused with the rub's irresistible flavors. Embark on a journey to create mouthwatering grilled chicken wings, where the rub's blend of sweet and heat will leave you craving more. For a vegetarian delight, transform ordinary grilled vegetables into an extraordinary side dish, bursting with flavor from the rub's magical touch.
Elevate your culinary skills with our comprehensive guide to making your own sweet and spicy dry rub. We'll take you through each step of the process, ensuring you create a rub that will become a staple in your kitchen. Learn the art of applying the rub to various meats and vegetables, unlocking the secrets to achieving that perfect crust and succulent interior.
Prepare to embark on a tantalizing journey of taste and discovery. Let our sweet and spicy dry rub guide you towards culinary excellence, transforming ordinary ingredients into extraordinary dishes.
SWEET AND SPICY DRY RUB ON RIBS OR SALMON
The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477
Provided by Rita1652
Categories Pork
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Spread 1/2 cup on 4 pounds of pork ribs.
- Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
- Bake in 200 degree oven for 4-5 hours.
- Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out!
- Unwrap coat with sauce recipe #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.
SWEET AND SPICY DRY RUB
My boyfriend loves ribs, but prefers his dry with his sauce on the side. I like mine just dry with the flavor of BBQ, not the sauce. I emptied my cabinet and this is what I came up with. Hope you enjoy!
Provided by Anne Brennan
Categories Other Sauces
Time 25m
Number Of Ingredients 12
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.
Tips:
- Use a variety of spices. The key to a great dry rub is using a variety of spices that complement each other. Some popular spices for dry rubs include chili powder, cumin, paprika, garlic powder, and onion powder.
- Don't be afraid to experiment. There are no hard and fast rules when it comes to creating a dry rub. Experiment with different spices and combinations until you find one that you like.
- Use a binder. A binder helps to hold the spices together and adhere them to the meat. Some popular binders include oil, mustard, or Worcestershire sauce.
- Apply the rub evenly. When applying the rub, be sure to coat the meat evenly. This will help to ensure that the meat is evenly flavored.
- Let the rub sit for at least 30 minutes. This will give the spices time to penetrate the meat and develop their flavor.
- Cook the meat according to your desired doneness. The cooking time will vary depending on the type of meat and the cooking method.
Conclusion:
A good dry rub can take your grilled, roasted, or smoked meats to the next level. With a little experimentation, you can create a dry rub that is perfect for your taste. So next time you're firing up the grill, be sure to give dry rubs a try.
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