Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoky spicy meat rub. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rub both sides of your rib slabs with our Smoky Dry Rub for a bold, flavorful crust that seals in the juices to these pork ribs. This rub has a nice proportion of spices. Just enough heat, but if you really want it super spicy add more red pepper.
Smoky Spicy Meat Rub is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Smoky Spicy Meat Rub is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have smoky spicy meat rub using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Smoky Spicy Meat Rub:
- Make ready rub
- Take 3 tbsp smoked spanish paprika
- Take 1 1/2 tbsp onion powder
- Get 1 tbsp garlic powder
- Get 1/2 tbsp white pepper
- Make ready 1/2 tbsp chipotle
- Prepare 1 1/2 tsp red pepper flakes
- Make ready 1 tbsp coriander
- Get 1 tbsp thyme
- Make ready 1 tsp parsley flakes
- Take 1 tbsp sea salt
Even though it's called a rub, this spice mixture is meant to be used more gingerly—just sprinkle onto the meat for instant flavor. This rub from John Stage, founder of the famous Dinosaur Bar-B-Que in Syracuse, New York, combines paprika, cayenne, and sugar for a caramelized, spicy-sweet coating. Rub your mixture into the meat and get it in all nooks and crannies, including bony or fatty parts. There is nothing like a sweet, smoky and spicy dry rib for ribs to amp up your grilling or your wood smoker game.
Steps to make Smoky Spicy Meat Rub:
- In a large bowl combine all the spices.
- To use, rub on your favorite cut of steak, both sides, and let sit for 30 minutes before grilling or cooking. Be generous, use about a tablespoon per side for a larger steak. About 8-10 ounces. Same method applies to chicken, about 1/2 tablespoon per 6 ounce piece of chicken. This is a great rub for a roasted chicken. I recommend 2 tablespoons for a 5 pound chicken.
- To store just put into a glass container or old spice bottle. This yields around 3/4 cup.
- This will last for a long time. But as spices sit on the shelf, over time they lose flavor.
- Recipe by taylor68too.
A dry rub is a mixture of dried herbs and spices that is rubbed on the outside of meat before you cook it. It helps to seal in the moisture by creating a layer ( the bark) on the outside of the. This barbeque spice rub with brown sugar and paprika keeps best in the freezer. It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak.
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