Allpurposebarbecuerub Recipes

ALL-PURPOSE BARBECUE RIBS

All-Purpose Barbecue Ribs image

Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to remove and there's usually very little meat on that side of the ribs, plus I like the extra structure that the membrane gives the rack, which makes it easier to move it around.

Provided by Joe Carroll

Categories Kid-Friendly Meat Spring Summer Grill/Barbecue Small Plates

Yield Makes 4-6 servings

Number Of Ingredients 3

Ingredients

6-7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving

Steps:

Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
For St. Louis-style pork spareribs:
After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
For lamb spareribs:
After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
For beef short ribs:
After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.

ALL-PURPOSE DRY RUB

All-Purpose Dry Rub image

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

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

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

ALL-PURPOSE BARBECUE RUB

All-Purpose Barbecue Rub image

By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).

Provided by evelynathens

Categories Canadian

Time 5m

Yield 1 cup (approximate)

Number Of Ingredients 7

Ingredients

1/4 cup coarse salt (kosher or sea)
1 tablespoon brown sugar
1 tablespoon mustard powder
1/4 cup chili powder
2 tablespoons paprika
1 teaspoon cayenne
2 tablespoons fresh ground black pepper

Steps:

Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
Store in an airtight jar away from heat and light; it will keep for at least six months.

Nutrition Facts : Calories 280.1, Fat 11, SaturatedFat 1.6, Sodium 28625.2, Carbohydrate 51.2, Fiber 21.3, Sugar 18, Protein 10.2

ALL PURPOSE BARBECUE RUB

All Purpose Barbecue Rub image

I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.

Provided by lauralie41

Categories Vegan

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons fresh ground black pepper

Steps:

In a small bowl mix all the above ingredients together. A spoon or whisk can be used but clean fingers work best.
Pour the rub in an airtight jar and store away from heat and light for up to 6 months.

CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB

Chef John's All-Purpose Steak Rub and Barbecue Dry Rub image

You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.

Provided by Chef John

Time 5m

Yield 16

Number Of Ingredients 8

Ingredients

¼ cup kosher salt
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 teaspoon dried, ground rosemary
1 teaspoon dried thyme, ground
¼ cup brown sugar

Steps:

For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
For an all-purpose steak rub, mix all ingredients except the brown sugar.
Store in an airtight container until needed.

Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g

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