Cheater Basic Dry Rub Recipes
CHEATER BASIC DRY RUB
Make and share this Cheater Basic Dry Rub recipe from Food.com.
Provided by ratherbeswimmin
Categories < 15 Mins
Time 10m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients; transfer to a jar with a tight-fitting lid.
- Will keep for about 1 year.
Nutrition Facts : Calories 288.2, Fat 10.9, SaturatedFat 1.3, Sodium 20955.8, Carbohydrate 50.3, Fiber 24.2, Sugar 8.6, Protein 14.5
ALL-PURPOSE PORK DRY RUB
Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.
Provided by David & Debbie Spivey
Categories Condiment Ingredient Main Course Seasoning
Time 5m
Number Of Ingredients 7
Steps:
- Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.
Nutrition Facts : ServingSize 2 tsp, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 777 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
CHEATER BASIC DRY RUB
Steps:
- COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.
ULTIMATE CHEATER BRISKET
Our friend Adele Franzblau doesn't see herself as a cook, but she cooks for her family every night and even has her own family cheater brisket recipe. She got it years ago for her son's bar mitzvah, when Adele's mother-in-law, Nancy, in Pampa, Texas, suggested Aunt Pat's Smoky Brisket. Adele says she doesn't even measure. She sets the brisket on a big piece of foil and seasons it liberally with garlic salt, a half bottle of smoke, and about the same amount of Worcestershire sauce. The wrapped brisket marinates in the refrigerator overnight. The next morning, the brisket goes into a 250°F oven to cook unattended all day. When she gets home, the house smells wonderful, dinner's ready, and she's a hero. Ultimate Cheater Brisket is similar, but with the added sweetness of a little onion and ketchup.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.
- COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.
- Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you're ready to cook, heat the oven to 250°F.
- SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.
ULTIMATE CHEATER PORK RIBS
We don't understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it's the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can't be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they're not from a "real pit barbecue" restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you're a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great "fall-off-the-bone" spare-and baby back ribs with consistent results and minimal hassle. No lie.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- HEAT eat the oven to 325°F.
- MIX the dry rub with the brown sugar in a small bowl.
- PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
- PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
- After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
- When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
- LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.
CHEATER CHINESE DRY RUB
Steps:
- COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.
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