Lynns Wet Rub From The South Recipes

MARINADE OR WET RUB, REDUCED SODIUM

Marinade or wet rub, reduced sodium image

You can reduce the fat by using water instead of olive oil, I did that today and actually liked it better. You can also play with the amounts of each ingredient and adjust to your liking. This is a very flavorful low sodium marinade. Nutrition Facts Serving Size 28 g Amount Per Serving Calories 113Calories from Fat 113 % Daily Value* Total Fat 12.6g19% Saturated Fat 1.8g9% Trans Fat 0.0g Cholesterol 0mg0% Sodium 65mg3% Total Carbohydrates 2.4g1% Sugars 1.4g Protein 0.2g Vitamin A 2% • Vitamin C 1% Calcium 0% • Iron 1% Nutrition Grade D * Based on a 2000 calorie diet

Provided by Lynn Socko @lynnsocko

Number Of Ingredients 9

Ingredients

1/4-1/2 cup(s) olive oil or water
2 tablespoon(s) reduced sodium worcestershire sauce
2 teaspoon(s) liquid smoke
2 teaspoon(s) apple cider vinegar
1/4 teaspoon(s) ground ginger (powder not fresh)
1 tablespoon(s) fresh crushed garlic, about 2 cloves
2 tablespoon(s) chopped, fresh cilantro
1-3 - dried mexico chile pepper
1-3 - dried pasilla chile pepper

Steps:

Reduce the amount of olive oil to 2-3 tbsp and make it a wet rub, still delicious.
Leave pepper seeds in for more heat, or remove for less. You can also add salt to this recipe, but left out the only sodium is from the reduced sodium Worcestershire sauce.
Crush dried peppers in food processor. Finely chop cilantro and garlic. Mix all ingredients together.

BBQ (BARBECUE) WET RUB

BBQ (Barbecue) Wet Rub image

This is a great rub for any thick cut of meat! All of the ingredients are easily found wherever you live (and that's important to me in recipe-ingredient-challenged northwestern Pennsylvania). If you are like me and enjoy watching those BBQ cook-offs and festivals on TV, this an easy way to get into the act using your basic backyard grill. I use a standard dual burner gas model; if you have a "Weber" charcoal kettle, so much the better!

Provided by Dave Dallas

Categories Lunch/Snacks

Time 1h10m

Yield 1 roast, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup raw sugar (raw, not brown sugar)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cracked black pepper
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup sour mash whiskey
hickory wood chunks, soaked in water

Steps:

Mix 1/2 cup raw sugar* with 1 tsp each; onion powder, garlic powder, cumin, chili powder, paprika, freshly cracked black pepper, sea salt, and ground coriander seed.
Stir in 1/4 cup of extra virgin olive oil and 1/4 cup sour mash whiskey (I use "Jack Daniel's").
Rub mixture into meat, cover and marinate overnight.
Grill meat over low/medium coals until done to taste.
Note: a great rub for any thick cut of beef, pork or chicken! I grill/smoke on the upper rack (unlit side) of my dual burner gas grill, only lighting the burner on the far side which has a small pan filled with hickory chunks nestled in the midst of the briquettes.
*raw sugar differs from brown sugar despite the cosmetic similarities; raw sugar (unrefined) does not burn and/or caramelize as traditional brown sugar. Even the grocers in our small town carry this product.

Nutrition Facts : Calories 525.1, Fat 27.7, SaturatedFat 3.8, Sodium 1180.6, Carbohydrate 54.6, Fiber 1.5, Sugar 51, Protein 1

WET RUB FOR POULTRY

Wet Rub for Poultry image

Make and share this Wet Rub for Poultry recipe from Food.com.

Provided by purple raider

Categories < 15 Mins

Time 3m

Yield 1/4 cup

Number Of Ingredients 6

Ingredients

1 tablespoon dried rosemary, crushed
2 teaspoons paprika
1 1/2 teaspoons Old Bay Seasoning
1 1/2 teaspoons ground ginger
1 1/2 teaspoons celery salt
2 tablespoons olive oil

Steps:

Combine all ingredients and spread over the surface of the food to be cooked.

Nutrition Facts : Calories 1086.5, Fat 112.8, SaturatedFat 16.6, Sodium 24.2, Carbohydrate 26.1, Fiber 13.6, Sugar 2.3, Protein 4.2

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