RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
BOBBY FLAY'S RIB RUB
Make and share this Bobby Flay's Rib Rub recipe from Food.com.
Provided by Eric R.
Categories Pork
Time 10m
Yield 9 Tablespoons, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
BOBBY FLAY'S 16 SPICE RUB
As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.
Provided by felly smarts
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients in a bowl.
- Rub onto chicken and refridgerate for 12 to 24 hours.
- Grill and enjoy.
BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK
Steps:
- Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
BOBBY'S SPICE RUB FOR BEEF AND PORK
Steps:
- In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
BOBBY'S RUB FOR FISH
Steps:
- Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.
BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE
Provided by Bobby Flay
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Meat Steak Summer Tailgating Family Reunion Grill Grill/Barbecue Party Advance Prep Required
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For Bobby's Dry Rub:
- Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
- For the Steaks:
- Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.
SIXTEEN SPICE CHICKEN - MESA GRILL
I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You can make this on your rotisserie, in the oven, or on the grill. The following cooking times are only approximations, as all rotisseries, ovens and grills are different. Please refer to your owners manual. ROTISSERIE: 400 degrees @ 15 minutes per pound. OVEN: 400 Degrees for @ 15 minutes per pound GRILL: Coals on one side of grill, chicken on the other side @ 15 minutes per pound. Prep time does not include brining time.
Provided by Brandess
Categories Chicken
Time 1h10m
Yield 1 Chicken, 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. Dissolve well and add a fresh chicken or it can be added completely frozen. Cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter.
- Pull chicken from the brine, rinse under cold water and dry well. Discard the brine.
- Combine the spices in a medium bowl. Note that this will make a lot of spice rub and you will not use it all. Store leftover spice rub in a tightly sealed jar and store in the freezer.
- Brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. You may find that you want to add more of the rub after cooking and serving. It's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. Place chicken on a plate and allow to sit in the fridge for an hour.
- Place the chicken on your rotisserie at 400 degrees @ 15 minutes per pound. Let go until just cooked through. Let rest 15 minutes before serving.
- NOTES: I have a plastic dish pan that I use exclusively for brining chicken. I brine all my chicken no matter if I am frying it, roasting it, or making this dish. I cannot stand dry chicken! Most often I pull a whole frozen chicken from the freezer and put it in the brine, cover and go to work. If it's chicken breast or chicken pieces, I put it in a covered glass bowl and put it in the fridge. Pieces will not keep the brine cold enough for long periods. If you plan on hanging about the house, then you want to leave the chicken pieces out until they are thawed and then place in the fridge until you are ready to cook.
Nutrition Facts : Calories 223.7, Fat 8.8, SaturatedFat 2.1, Cholesterol 26.7, Sodium 5386.1, Carbohydrate 31.7, Fiber 5.7, Sugar 19, Protein 8.6
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