Corkys Dry Rub Recipe Copycat
CORKY'S DRY RUB RECIPE COPYCAT
found on cigarfamily.com. guess they like smoke a LOT!! ;) The recipe will coat approx. 2 large racks of St Louis style Ribs (both sides)
Provided by Chef GreanEyes
Categories < 15 Mins
Time 3m
Yield 1 rub, 4 serving(s)
Number Of Ingredients 11
Steps:
- mix all ingredients.
Nutrition Facts : Calories 139.6, Fat 5.5, SaturatedFat 0.9, Sodium 5396.1, Carbohydrate 26.8, Fiber 11.6, Sugar 2.1, Protein 6.2
THE RENDEZVOUS-STYLE RUB FOR RIBS
There's a few copycat recipes for this rub that aren't close to what is really in there. This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. You can leave out the Accent if you have a sensitivity to MSG.
Provided by DeeCooks
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Mix all together.
- For my family, I whirl it in a coffee grinder for a second, as they object to the "whole" seeds.
- This makes about two cups--enough for about 12 pounds of ribs. (It is not meant to be a thick rub.).
- Add brown sugar if want a sweeter rub.
Nutrition Facts : Calories 299.4, Fat 11.9, SaturatedFat 1.6, Sodium 10653.4, Carbohydrate 53.2, Fiber 24.9, Sugar 8.7, Protein 14
CORKY'S SOUTHWEST STYLE BBQ SAUCE
Make and share this Corky's Southwest Style BBQ Sauce recipe from Food.com.
Provided by Concoctionista
Categories Low Protein
Time 1h
Yield 1 pint
Number Of Ingredients 11
Steps:
- Melt butter in a large sauce pan. Add onions and cook until tender.
- Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed.
- Add the remaining ingredients and simmer for approximately 45 minutes.
- Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
- Sauce can be used at this point or be stored under refrigeration for up to one week.
MEMPHIS STYLE DRY RIBS: CORKY'S RIBS
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Preheat a grill to medium heat with all of the coals on 1 side.
- Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F.
- Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning.
ADAM'S DRY RUB RIBS - LOW CARB
These are delicious, foolproof and easy - the recipe is flexible in terms of time. Most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. If it looks familiar, the rub has been posted as a smoked Spanish paprika dry rub - it's our favorite. Go ahead, put the ribs in the oven and let them cook while you go to the movies - how easy is that?
Provided by One Happy Woman
Categories Pork
Time 20h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the ribs for 5 minutes in water flavored with garlic salt.
- Drain and cut the rib racks into four sections and cover with the rub.
- Place the ribs in a foil-lined shallow dish and pour the vinegar into the bottom of the pan.
- Cover the pan securely with foil and bake, sealed in the foil, at 275 degrees for 2-3 hours (you may adjust the temperature and baking time to suit your needs - if you need more time just lower the temperature).
- When ribs are tender and bones start to loosen, grill them over medium-low flame.
- We like them without sauce - this is a terrific rub for ribs and needs nothing else.
Nutrition Facts : Calories 24.7, Fat 0.6, SaturatedFat 0.2, Sodium 4.8, Carbohydrate 5.2, Fiber 2.1, Sugar 0.3, Protein 1
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