Food recipes
California Dry Rub For Meat Recipe
California Dry Rub For Meat Recipe Ingredients: spices, pepper, black spices, pepper, red or cayenne spices, paprika sugars, granulated spices, garlic powder spices, ginger, ground spices, ginger, ground spices, coria...
California Dry Rub For Meat Recipe
Ingredients:
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
sugars, granulated
spices, garlic powder
spices, ginger, ground
spices, ginger, ground
spices, coriander seed
salt, table
onions, raw
spices, thyme, dried
Directions:
Measure the seasonings into a jar and shake.
Generously rub on meat.
Allow to stand in refrigerator for 2 to 4 hrs.
Let meat come to almost room temperature before smoking or possibly grilling.
TIPS - Since this mix uses the same sized unit for everything, it is easy to scale.
For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.
: sufficient to rub about 9-pounds of meat or possibly poultry.
Yield: "18 Tbsp."
NOTES : This rub is a variation of one which's in circulation on the web.
I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme.
Imagine it a good seasoning for soups, stews, hash browns, rice, etc.
TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.
Ingredients:
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
sugars, granulated
spices, garlic powder
spices, ginger, ground
spices, ginger, ground
spices, coriander seed
salt, table
onions, raw
spices, thyme, dried
Directions:
Measure the seasonings into a jar and shake.
Generously rub on meat.
Allow to stand in refrigerator for 2 to 4 hrs.
Let meat come to almost room temperature before smoking or possibly grilling.
TIPS - Since this mix uses the same sized unit for everything, it is easy to scale.
For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.
: sufficient to rub about 9-pounds of meat or possibly poultry.
Yield: "18 Tbsp."
NOTES : This rub is a variation of one which's in circulation on the web.
I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme.
Imagine it a good seasoning for soups, stews, hash browns, rice, etc.
TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.