Category: Rubs

Memphis Style Ribs with a little twist

Memphis Style Ribs with a little twist

 Pictured above are the ribs smoking on Bob’s Cajun Grill.

Ingrediants:

For the marinade

1 quart of apple cider

1 quart of water

1 T sea salt

Main ingrediants:

3 racks pork spareribs

1/4 cup Hungarian paprika

1/3 C Turbinado Raw Cane

1 tablespoon salt

5 t  black pepper

2 t teaspoons cayenne pepper

2 T Sumac  (my wife is half Lebanese if you please)

2 t celery salt

2 t garlic powder

2 t teaspoons dry mustard

1 t cumin

½ C Old World Olive Co. Garlic infused EVOO

For the mop sauce if preferred or needed:

1 cups apple cider vinegar

1 C of your favorite bbq sauce

1/2 cup yellow mustard

2 teaspoons sea salt

What to do:

Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side.  Combine cider, water,  and salt for marinade and place in Ziploc bag with ribs.  Refrigerate for 4 hours.

Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.

Use garlic evoo to coat the ribs.  Dust ribs to your fancy.

Smoke at 275 for at least 3 hours mopping after two hours as you see fit.

Put in foil or cake pan and pour remaining mop on and cover until desired doneness.

Crazy Dust Rub

Crazy Dust Rub

BBQRubAnother great recipe from Chef Tom Reinhart

All purpose barbecue seasoning for beef, pork, poultry, seafood, game, and vegetables.

Yield: 1-1/2 cups

All purpose barbecue seasoning for beef, pork, poultry, seafood, game, and vegetables.

Ingredients

  • 1/4 cup kosher salt
  • 1/2 cup turbinado sugar
  • 1/2 cup light brown sugar
  • 1 1/2 Tbs garlic powder
  • 1 1/2 Tbs onion powder
  • 2 Tbs paprika
  • 1 Tbs smoked paprika
  • 1 Tbs freshly ground peppercorn melange
  • 1 Tbs lemon zest
  • 1/2 Tbs celery seed
  • 1/2 Tbs ground chipotle chili
  • 1 Tbs dried thyme
  • 1 Tbs ground cumin

Instructions

  1. Combine all ingredients. Store in an airtight container.

Texican Spice Rub

Texican Spice Rub

Who doesn’t enjoy a spicey sweet combination.  With this rub, we combined the spice of chili pepper, with a bit of sweet from the brown sugar.  We decided that this would be interesting rubbed on grilled corn on the cob and butter.  It’s almost that time of year for the sweet corn from the farmer’s fields! 

INGREDIENTS:

  • 1/4 cu brown sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 tsp paprika
  • 1/4 cup Chili Powder (back off on this if you don’t care for really spicy)
  • 2 tsp ginger
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/4 tsp ground thyme

METHOD:

Put all ingredients in a jar that has a lid that is tight.  Store in a cool and dark storage space to help it retain all of it’s flavors.

BBQ Bob’s Jerk Recipe

BBQ Bob’s Jerk Recipe

BBQ Bob makin' Jerk Steak for Shaggy and gang on Fox 17

Invented for Shaggy, Rayvon, Rossi, & DJQ

  • 6 Steaks ( may substitute with venison, elk, or any type of meat)
  • Jamaican Jerk Dry Rub ( any brand)
  • 2 Habanero Peppers
  • 1 Vidalia Onion ( or sweet )
  • 2/3 Cup of chopped carrots
  • 1 Cup of water
  • 3 minced garlic cloves
  • 1 Cup rice vinegar

Side serving: 2 Bags of Sweet Potato Chips

Rub steaks with Jerk Rub and rest until meat is at room temperature.

Combine vegetables, water and vinegar in sauce pan.  Bring to a simmer for 20 minutes or until reduced to about half.

Pour into blender and puree.

Grill steaks to desired level.  Rest 5 minutes and drizzle sauce onto steaks before serving.  Add chips to compliment.

Enjoy with some great music from Shaggy and the boys.

How to Grill Lamb Chops

How to Grill Lamb Chops

There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

  • Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
  • Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
  • If you’re doing this a day or two ahead, prepare your marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.  See our link here for a Blackberry Mint Syrup that is delicious.  http://thegrillinguys.com/recipes/sauces/blackberry-mint-syrup
  • Prepare a hot grill fire.
  • Season the lamb on all sides with salt and pepper or the seasoning of your choice.  See http://thegrillinguys.com/recipes/rubs/herb-rub-for-lamb/ for a delicious rub.
  • When the grill is hot, use tongs and a paper towel to apply a slight sheen of oil to the grill grate. This will help prevent sticking and will promote forming grill marks on the meat.
  • Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
  • Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
  • Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

Easy Peasy….

Herb Rub for Lamb

Herb Rub for Lamb

Here’s another idea!  Rub generously on the lamb chops and watch the family as they dive into these delicious, tender lamb chops.  Don’t be afraid to experiement with lamb!  It is a healthy alternative and something different to serve.

Mise en place

  • Kosher Salt                                                     ½ Cup
  • Sea Salt                                                           ¼ Cup
  • Ground Black Pepper                                     1 TBSP
  • Ground Rosemary                                           1 TBSP
  • Thyme (dry)                                                    ½ TBSP
  • Paprika smoked                                               1 TBSP
  • Granulated Garlic                                           ½ TBSP

Procedure:

Mix well store in a small dish a shaker with holes.

*This will last in a cool dry place for several weeks

*Adjust your yield for small portions

Maureen's Christmas Prime Rib

Maureen’s Christmas Prime Rib

Christmas Prime rib at our home is one that our family of seven looks forward to every year.  First, select your Prime Rib carefully.  Maureen usually goes to Forest Hill Foods (If you live close to Grand Rapids) for a perfect cut.

First make your rub by combining the following :

  • 5 tablespoons of flour
  • 2 tablespoons of basil
  • 1.5 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 1 tablespoon of thyme
  • 2 tablespoons of Lawry’s Season Salt
  • 1 tablespoon of rubbed sage

Preheat your oven or grill to 325 degrees.

Rub your meat with oil before applying rub mixture.  Use about half to rub entire piece of meat.  Place meat on a rack on a cookie sheet, then pack the rest of your rub on top of the meat to form a crust.  Place on your grill or in your oven.

If smoking in a “Good One”, you will not need the cookie sheet or rack, simply place on smoking rack and use minimal smoke.

Cook uncovered at around 325 degrees to desired level.

A six pound piece of Prime Rib will take about 2 hours to get to medium rare.  We always recommend a digital thermometer for accuracy.This recipe is rumored to have come from the former Duba’s Restaurant.

Enjoy

Barbecue Bob

Shantel's Venison Rub

Shantel’s Venison Rub

Shantel V. is a good friend of ours.  She says her two favorite things to do are to eat, and to teach.  Well, she’s a fantastic cook, and we hear an excellent teacher too!  I checked out her Facebook page, and found that she has lots of recipes on there.  In addition to all of this she is a new Mommy to baby girl Darby.  Oh, and she’s married to Aaron.  But we won’t go into that 🙂

 Rub Ingredients:

2 Tbs. Brown Sugar

4 Tsp. Ground Mustard

4 Tbs. Paprika (use Smoked Paprika if you have it)

2 Tsp. Cayenne pepper to taste

3 Tsp. Onion Powder

3 Tsp. Garlic Powder (not Garlic Salt)

Method:

Using a Venison Shoulder Roast, combine ingredients above, and rub on Roast.  Place in refrigerator overnight.  In the morning, place the roast in a crock pot on low for 8 to 9 hours with one can of Coke or Dr. Pepper.  Then shred the roast and add your favorite BBQ sauce and heat through on low in the crockpot for half an hour to an hour.

Shantel’s Favorite BBQ Sauce:

2 – 32 oz. bottles of catsup

1/4 cu. liquid smoke

1/4 cu. worchestershire sauce

1 3/4 cu. brown sugar

1 can Coke

1 oz. pepper

Method:

Mix all ingredients, using the can of coke to rinse out the catsup bottles, then pour that into the rest of the mixture.  Stir until sugar dissolves.  Pour over shredded meat and cook as described.

Thanks to Shantel V. for this great recipe.

Dave Spence Famous Goat Recipe

Dave Spence Famous Goat Recipe

Dave Spence is marvelous individual. He lives 20 miles east of Enid, Oklahoma.  When I was down there 3 years ago, I became friends with him.  He works at the grain elevator and is famous for his smoked goat.  I asked him if I could share the recipe with you all and he agreed to.

 

Dr. Chicken’s Spicy Goat Rub

1 cup paprika

1/3 cup BBQ spice

1/4 cup Worcestershire sauce/black pepper blend. (McCormick’s brand)

1/3 cup Smokey Sweet pepper blend

1/4 cup ground chipotle Chile pepper

1 cup brown sugar (use the dark stuff for better flavor)

1/3 cup curry powder

1/4 cup ground ginger

1/2 cup garlic powder

1/2 cup ground mustard

1/8 cup ground cumin

 

Here is Dave’s explanation of how to cook your goat:

 

Rub entire cut of goat with Extra Virgin Olive oil until meat chunks have sheen to them.  Remove membrane from ribs and cut away any excess fat.

Lightly salt & pepper the meat then cover the meat with a light coat of the SGR rub listed above and gently rub it in.  Allow meat to sit covered with plastic wrap in the fridge overnight.

I’ve cooked my goats at 225° F at the cooking site as much as possible.  I know that’s low, but it helps the meat turn out tender.  Cook it until it reaches an internal temperature of 140° then wrap it in double foil for at least an hour before slicing it up for folks to love!

Baste all the meat at least 3 times during the course of cooking it on the smoker.  I used my “Cajun Mop #19”.  This uses sugar and high amounts of garlic, so try not to burn it.