Lemony Rub Recipes

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LEMON-HERB RUB



Lemon-Herb Rub image

A light and flavorful rub for seafood, chicken, or pork prepared on the grill. Adapted from Weber Grill's website. Cooking time is resting/marinating time.

Provided by Cookin Mommy

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

4 large garlic cloves, minced
3 teaspoons lemon peel, grated
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Combine all ingredients in a small bowl.
  • Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.

PINK LEMON RUB



Pink Lemon Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield about 2 tablespoons

Number Of Ingredients 3

1 tablespoon pink salt, such as Himalayan pink salt
2 teaspoons lemon zest
1 1/2 teaspoons ground pink peppercorns

Steps:

  • Mix together the salt, lemon zest and pink peppercorns in a bowl. This spice blend pairs great with seafood.

LEMON-HERB RUB



Lemon-Herb Rub image

This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 12 teaspoons

Number Of Ingredients 7

1 tablespoon dried tarragon
1 tablespoon grated lemon zest
4 dried bay leaves, crumbled
3 cloves garlic, minced
1 1/2 teaspoons coarse salt
3/4 teaspoon ground pepper
3 teaspoons olive oil

Steps:

  • In a small bowl, mix all ingredients.

CHILE-LIME RUB



Chile-Lime Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield about 2 tablespoons

Number Of Ingredients 7

1 tablespoon chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime

Steps:

  • Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

BASIL AND LEMON PEPPER RUB



Basil and Lemon Pepper Rub image

The sweetness from brown sugar balances the spicy flavor of lemon pepper in a fast-to-fix rub that's great on a variety of grilled meats.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Yield 3

Number Of Ingredients 5

1 tablespoon packed brown sugar
1 teaspoon lemon pepper
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt

Steps:

  • Mix all ingredients.
  • Spread rub evenly on 1 pound boneless meat (fish, chicken or pork). Cover and refrigerate 15 minutes. Grill meat as desired.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 Teaspoons, Sodium 170 mg

LEMON PEPPER RUBBED BACK RIBS



Lemon Pepper Rubbed Back Ribs image

Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 11

3 tablespoons light brown sugar
2 tablespoons sea salt
1 tablespoon ground white pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 ½ teaspoons dried lemon peel
½ teaspoon ground apple pie spice
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Steps:

  • About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g

HOMEMADE LEMON-PEPPER SEASONING



Homemade Lemon-Pepper Seasoning image

Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes

Time 5h

Yield 8

Number Of Ingredients 4

2 organic lemons
2 tablespoons multi-colored peppercorns
¼ teaspoon dehydrated minced garlic
¼ teaspoon dehydrated onion flakes

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
  • Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
  • Remove and allow to rest for a few hours before using so flavors can meld.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.4 g, Sodium 2.1 mg

LEMON-PEPPER SALT RUB



Lemon-Pepper Salt Rub image

Provided by Melissa Hamilton

Categories     Low Fat     Vegetarian     Low Cal     Backyard BBQ     Lemon     Spice     Vegan     Bon Appétit

Yield Makes about 1/4 cup

Number Of Ingredients 3

2 tablespoons whole black peppercorns
3 tablespoons finely grated lemon zest
1 tablespoon kosher salt

Steps:

  • Finely crush whole black peppercorns in a spice mill. Transfer to a small bowl; stir in lemon zest and kosher salt. Rub seasoning between your fingertips to break up any clumps of zest. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

LEMONY RUB



Lemony Rub image

This is a great rub or marinade for trout but you can also use salmon or other fish. I personally prefer freshly catched icelandic trout or salmon. It is the best! You should actually come and try it :-) The important thing is that the fish is absolutely fresh. Some people evenrecommend to freeze fish fillets before eating them raw. Cooking time is chilling time.

Provided by Iceland

Categories     Icelandic

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lemons
1 orange
1/2 cup fresh coriander
1/2 cup soy sauce
2 teaspoons fresh gingerroot, grinded

Steps:

  • Squeeze lemons and orange.
  • Chop coriander leaves and add.
  • Add soy sauce over, spice up with ginger and blend throughly.
  • Pour over your favorite fish, preferably cut into pieces which you can later take up with chop sticks and enjoy.
  • Let rest for 10 minutes.
  • Decorate with coriander and slices of lemon.
  • Serve with fresh light bread.

Nutrition Facts : Calories 49, Fat 0.3, Sodium 2013.6, Carbohydrate 11.9, Fiber 3.7, Sugar 3.7, Protein 4.8

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