RANCH-RUBBED PORK RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
- For the ranch rub: Combine all the ingredients in a medium bowl and mix well.
- For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.
- Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.
- Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.
- Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
- (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)
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.
DRY RUBBED AND ROASTED LAMB RIBS
Steps:
- For the cure: Combine the salt and pepper in a bowl. Generously cover the ribs with the cure. Place the ribs, uncovered, on a rack set in a baking pan or a tray. Marinate for 24 hours in the refrigerator. Rinse the ribs well under cold water, and pat dry thoroughly.
- For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind the toasted spices. Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly.
- Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil. Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking. Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs. Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch. Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours.
- Pour the pan juices through a strainer to remove the onions. Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half.
- Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt. Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices. Serve drizzled with the apricot mint chimichurri.
- Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
- In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.
BANGIN' STEAK RUB
This quick and easy grill rub will make your steak sing! No expensive spices to search for, but lots of flavor!
Provided by BROWNSKYNLADY
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- In a small bowl, thoroughly mix together the brown sugar, chili seasoning mix, ranch dressing mix, garlic salt, onion salt, ground black pepper, and steak seasoning. The rub should be smooth and granular, with no large lumps. Store at room temperature in an airtight container until ready to use.
- To use, rub the seasoning mix liberally onto the steak or meat of your choice before cooking.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 14.2 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.6 g, Sodium 985.8 mg, Sugar 11.3 g
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.
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