ONLINE EXTRA — RUB RECIPES: Dry Rubbed Barbecue Chicken . . . Memphis Barbecue Spareribs . . . Herb-Rubbed Roast Pork, etc.
By: Herald Staff Reports,
Dry Rubbed Barbecue Chicken
2 tablespoons noniodized salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme
1 teaspoon rubbed sage
1 teaspoon paprika
1 teaspoon black pepper
2 whole chickens, skin removed and separated into white and dark meat parts
2 cups Stonewall Barbecue Sauce ( recipe follows)
Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the re-frigerator.
Preheat a grill to medium heat.
Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees for all parts except the breasts and is 165 degrees for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
Stonewall Barbecue Sauce
½ cup butter
½ cup cider vinegar
½ cup ketchup
½ cup lemon juice
½ cup Worcestershire sauce
1 tablespoon hot sauce
Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.
Yield: Serves 4 to 6.
Memphis Barbecue Spareribs
2 racks pork spareribs, about 3 pounds
Tennessee Dry Rub (recipe follows)
Rub both racks of ribs vigorously with Dry Rub, then wrap each securely in at least 3 layers of heavy-duty foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight. When ready to cook, remove ribs from refrigerator and let stand in their wrap-pings until they reach room temperature.
Meanwhile, start fire in grill (see note), placing rack 6 inches above coals. When coals are white hot, place ribs, still wrapped in foil on grill rack. Cover grill and cook ribs 1 hour, turning once. Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 min-utes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time; or sauce can be served on the side for dipping.
Yield: Serves 6.
Tennessee Dry Rub
In small bowl combine: 1 tablespoon chili powder 1½ teaspoon each ground white pepper, crushed hot red pepper and salt 1 teaspoon garlic powder
Stir well to mix, then store at room temperature in airtight jar.
Yield: Makes about 2/3 cup, enough rub for 2 3-pound racks of spareribs.
Herb-Rubbed Roast Pork
2 tablespoons sugar
2 teaspoons ground sage
2 teaspoons dried marjoram
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon dry mustard
1/8 teaspoon pepper
1 5-pound boneless pork loin
1 tablespoon snipped parsley
Combine sugar, sage, marjoram, salt, celery seed, mustard and pepper. Thoroughly rub the roast with mixture. Cover. Let stand 4 hours or overnight in refrigerator. Set meat on rack in shallow roasting pan. Bake at 325 degrees for 2 hours or until done. Garnish with parsley.
Prime Rib with Texas Dry Rub
2 tablespoons cumin seeds
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon mustard seeds
1 tablespoon coriander seeds
2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 tablespoon garlic salt
2 teaspoons cayenne pepper
1 boneless prime rib beef roast, 10 to 12 pounds
In a large saute pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt and cayenne. Grind the mixture coarsely.
Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours.
Grill the prime rib, fat side up, indirectly over medium heat for about 2½ hours. Remove the prime rib when it reaches the desired doneness. Loosely cover the prime rib with alumi-num foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices ½- to 1-inch thick. Serve warm.
Yield: Serves 12 to 15.
Coffee-Rubbed Filet Mignon
2 tablespoons finely ground chicory coffee or espresso
1 tablespoon Spanish paprika
1 tablespoon dark brown sugar
1 teaspoon dry mustard
2 teaspoons kosher salt or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1½ teaspoons oregano
2 teaspoons cayenne pepper
4 8-ounce boneless filet mignon
Prepare hot fire in grill.
In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cay-enne pepper. Brush steaks with olive oil and season both sides with rub. Grill steaks, cov-ered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks.
Yield: Serves 8.
Approximate nutritional analysis per serving: 300 calories 300 (72 percent from fat), 19.1 grams protein , 2.1 grams carbohydrates, 23.7 grams fat (9.5 grams saturated), 80 milligrams cholesterol, 862 milligrams sodium, 0.1 grams fiber.
Mojo-Marinated Pork Tenderloin
½ cup olive oil
8 large cloves garlic, peeled, thinly sliced crosswise
1 teaspoon ground cumin or more to taste
½ cup freshly squeezed lime juice
½ cup orange juice
1½ teaspoons coarse salt, or more to taste
½ teaspoon black pepper
½ teaspoon ground oregano
1/3 cup water
¼ cup chopped fresh cilantro or mint
2 to 3 pork tenderloins (1½ pounds total)
2 large sweet onions cut into ½-inch thick slices
For serving: 1 navel orange, peeled, sectioned with membranes removed or peeled and sliced
Prepare mojo: Heat oil in deep saucepan over medium heat. Add garlic and cumin; cook until garlic is fragrant and pale golden color, 1 to 2 minutes.
Do not let garlic brown too much or it will be bitter. Cautiously add lime and orange juice (it may sputter, so stand back). Cautiously add salt, pepper, oregano and water. Stir and bring sauce to boil. Taste for seasoning, adding salt and/or cumin if needed. Cool to room temperature.
Trim tenderloins of silver skin (sinew on exterior), if present. Place in single layer in non-reactive 9-by-13-inch baking pan. Pour half of the mojo over pork and marinate, covered, in refrigerator at least 3 hours, preferably overnight, turning occasionally to ensure even mari-nating.
Refrigerate remaining mojo to serve as a sauce.
Preheat grill (if using gas, preheat to high). Remove pork from marinade and discard mari-nade (keeping reserved marinade for sauce). Brush and oil grill grate. Arrange tenderloins on grill. Brush onion with some of the reserved mojo, skewer them crosswise on bamboo skewers or toothpicks. Place on grill. Grill pork and onions until cooked to taste. The meat will take 3 to 4 minutes on each of its 4 sides, 12 to 16 minutes in all for medium. To test of doneness, insert an instant-read thermometer in the thickest part of meat. The internal tem-perature should be about 155 to 160 degrees.
Onions should be nicely charred after about 4 to 6 minutes per side.
Transfer meat to cutting board and let it rest for 3 minutes. Slice tenderloins crosswise on the diagonal. Fan out slices on plates or platter and top with onions (removed from skewers). Spoon the reserved mojo and garnish with orange segments or slices. Serve.
Yield: Serves 4.
Approximate nutritional analysis per serving: 275 calories, 65 percent from fat, 19.9 grams protein, 1.9 grams carbohydrates, 20.9 grams fat (7.8 grams saturated), 79 milligrams choles-terol, 788 milligrams sodium, 0.2 grams fiber.
Grilled Salmon with Salmon Rub Recipe
2½ pounds salmon fillet
3 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon light or dark brown sugar
2 teaspoons ground black pepper
2 teaspoons celery seed
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground fennel seed
Combine all the rub ingredients and sprinkle several tablespoons on the fish, coating fish well. Store the extra rub in an airtight container. Use it for other fish if desired.
Coat fish with a with a thin layer of mayonnaise. Place the fillet on a lightly oiled grill rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary. The fish is done when the flesh separates into moist sections with a fork , perhaps 15 to 20 minutes of cooking. Do not over cook which could cause the fish to become too dry.
Yield: Serves 4.
Grilled Pork Rub
3 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
½ teaspoon ground black pepper
½ teaspoon oregano leaves
½ teaspoon salt
2 pounds pork tenderloin
Mix seasonings in small bowl. Coat pork evenly with the rub.
Refrigerate 30 minutes or up to 3 hours for extra flavor.
Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.
Let pork stand 5 minutes before cutting into thin slices.
Yield: Serves 8,
Grilled West Indies Spice-Rubbed Chicken Breast
3 tablespoons curry powder
3 tablespoons ground cumin
2 tablespoons allspice
3 tablespoons paprika
2 tablespoons powdered ginger
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons freshly cracked black pepper
FOR GRILLED BANANA:
4 firm bananas, skin on and halved lengthwise
2 tablespoons vegetable oil
1 tablespoon soft butter
2 tablespoons molasses
Mix all the spices together well, rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.
Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for done-ness by nicking the largest breast at the fattest point; the meat should be fully opaque.
The grilled banana provides a little sweetness and mellowness to contrast with the crispy chicken.
Yield: Serves 4.
Grilled Lamb Chops with Thyme Rub
2 to 4 (or more) lamb chops per person, ½ inch thick (depending on the size of the chops and the size of appetites)
Several stems of fresh thyme
Rub the thyme in your hands. Several of the small leaves will stick. Pour ¼ teaspoon of Greek olive oil into one palm and rub hands together. Rub the lamb chops on both sides and around the edges to coat (very lightly) with the rub. Continue until all chops are coated, re-peating the thyme-olive oil combination in the palms as needed