(Source: courtesy of Rubbin Right & photos also & LinkedIn & pinterst & grillax.com & rubbin right.com & charbroil.com & porkbarrelbbq.com)
••••RUBBIN' RIGHT BBQ RUBS!! ADD A
••••GREAT TASTE TO YOUR MEAT!!
••••TRY SOME TODAY!!
RUBBIN' RIGHT LLC
2896 FM 2027,
Cameron, TX 76520
Email. rubbinright@gmail.com
••USES FOR DRY RUB:
• It is great as a dry rub for meats, poultry and fish. It marries well with beef, pork, lamb and chicken. Bring the meat to room temperature, coat the meat with olive oil, rub on a generous amount of the spice mix and cook as you normally would on your grill, in your smoker, on your stove, or in your oven.
• If you like Bloody Mary’s, then wet the lip of the glass and use our spice mix instead of salt to rim the drink.
• Spice up your nachos by adding our spice mix to your cheese prior to melting.
• Sprinkle the spice mix on a salad and then mix a small amount with olive oil as a bread dip to eat with the salad.
• If you like Chex Party Mix, try using our spice mix instead of the recommended spices.
• For a new taste to your morning eggs, use the spice mix instead of salt and pepper.
• As a popcorn topping, simply sprinkle on top of a fresh bowl of popcorn.
• On sushi (no joke – someone emailed us a note that they LOVE this), mix with soy sauce as an alternative to wasabi.
••HOW TO USE A DRY RUB:
Want a great way to spice up your meats? Try a rub. Rubs can be complex ethnic blends or as simple as garlic salt and pepper. They’re usually placed on meats before grilling to add flavor. Rubs shouldn’t overpower your meats and are usually just a blend of strong and mild flavors.
Dry Rubs
Rubs come in shakers and bags. They contain spices and sometimes sugar blended together Most dry rubs contain such things as paprika, chili powder, garlic, cayenne. Put your rub under thick skins like those on chicken, so it can get to the meat. You can find some of these rubs in your local grocery store, or make your own with a little pepper, garlic salt, salt and sugar. When it’s prepared, just shake or sprinkle your spices evenly to coat your meat.
Wet Rub
Mixing a wet substance like oil with your spices makes a “wet rub.” Adding a little olive oil or Worcestershire also helps the spices stick to your meat. A wet rub can also add moisture to your meat and keep it from sticking. When you mix your spices with oil or things like Worcestershire sauce, make a thick paste and then coat it on your meat evenly.
How Long to Keep the Rub On
Wet rubs are more likely to seep into the meat’s juices than dry rubs. You can leave a dry rub on for as little as 30 minutes and then put it on the grill. And with a wet rub, you can have it marinate for several hours.
How to Cook with a Rub
Once your meat is coated with the rub, just place it right on the grill. Sugars can burn at 275 degrees so be careful with sugar rubs and make sure you spray a little cooking oil on the grates first.
••RIB RECIPE 🥘🍋🍎🍮
Prepare your ribs by removing the membrane and trimming off excess fat.
Sprinkle the ribs with Honey Bourbon Plus on both sides and massage rub in.
Pour and spread Worcesturshire Sauce all over ribs and massage in
Sprinkle the ribs again with Honey Bourbon Plus and massage in.
Place on pit (We smoked our with pecan wood but you may use the wood of your choice).
After about 15 minutes rub butter all over ribs. Do this approx. 3 times during the smoking process.
For the Mop:
1/4 c. Worcesturshire Sauce
1/4 C. Dr. Pepper
1 tsp. All Purpose Barbecue Rub
1 tsp. Honey Bourbon Plus Rub
1 1/2 tsp. lemon Juice
Combine the above and mop your ribs with this every 15-20 minutes.
When your ribs turn golden brown, wrap them in foil (or place them in a foil pan) and pour apple juice around them, cover them with the foil tightly and let them cook.
When the ribs are done, we glazed them with the following glaze:
1 c Barbecue Vinegar Sauce of your choice
1c Karo Syrup
16 0z Apple Jelly
(I got this mop idea from Myron Mixon's book)
Mix the above in a blender until smooth.
Mop on both sides and cook another 20 minutes
These ribs came out great. We have tried several ways to cook ribs but this recipe is a keeper
••WHAT'S SPECIAL ABOUT RUBBIN' RIGHT:
We at Rubbin' Right concentrate on the flavors of our rubs without the use of unnecessary fillers such as MSG and tons of salt. We believe that flavor is essential.We have spent a lot of time developing our rubs so that the blend of flavors will enhance the flavor of your food.
I doesn't matter if you are grilling, smoking, using your oven or slow cooker, our rubs will cook it all.
Sprinkle it over your vegetables, baked potatoes, cook with your pinto beans, etc... The sky is the limit.
••ABOUT RUBBIN' RIGHT:
Let me introduce myself, though maybe you’ve heard of me already: I like to call myself Chuckwagon Sally, born as a Houston city-mouse but a country girl at heart. My dad was a true Texas cowboy, and some of my fondest childhood memories are of cooking up big family dinners by his side out at our ranch. It’s because of him that I developed a love of cooking—and a palate for a mean spicy kick.Next, meet my partner: Big Jim. He’s been barbecuing for more than 40 years, both competitively and for fun. He’s been on the winning table a time (or two, or three), and his catering is loved by all who try. Needless to say, when he first made a meal for me, we got to talking. I told him that I had some experience with mixing spices so when he left that night I immediately got to work and mixed up some spices. He tasted them the following morning when he arrived and he suggested that I add this and that and I did. One thing led to another, and we decided that if we combined our know-how, we could make the best damn barbecue rub in Texas. And anyone who’s had real Lone Star barbecue knows that if it’s the best in Texas, it’s the best everywhere else too.
So here’s Rubbin’ Right, a rub so good you may just find yourself eating it right off the spoon. Enjoy!
Prep Time:
Yield:
