Corkys Dry Rub Recipe Copycat Recipes

HOMEMADE DRY RUB FOR EVERYTHING

Steps:

• Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
• To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

MEMPHIS STYLE DRY RIBS: CORKY'S RIBS

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.

CORKY'S DRY RUB RECIPE COPYCAT

Steps:

• mix all ingredients.

MEMPHIS DRY RUB

Steps:

• Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.

CORKY'S SOUTHWEST STYLE BBQ SAUCE

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.