Rub A Dub T Bones Recipes

Steps:

• 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

Steps:

• Blend all dry ingredients together and rub into both sides of at least 4 t-bone steaks.
• Heat 1 tablespoon canola oil in large skillet at fairly high heat.
• Cook steaks for 5 minutes; turn, drop heat to medium and continue cooking for approximately 10 minutes for medium-rare, depending on the thickness of your steaks.

Steps:

• Combine rub ingredients; press evenly onto beef steaks.
• Place steaks on grid over medium, ash-covered coals.
• Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning 4 times.
• Remove bones and carve steaks into slices, if desired.
• Season with salt, as desired.

Steps:

• "Rub".
• Mix together the black and white pepper, paprika, garlic powder, and salt in a small bow.
• Sprinkle the rub generously on both sides of the steaks and press it into the meat.
• Cover and let sit, turning occasionally for up to 2 hours at room temperature or overnight in the refrigerator.
• If refrigerated, remove the steaks from the refrigerator 30 minutes before grilling.
• "Steak Sauce".
• Put the stock in a small saucepan over high heat and boil until reduced by half.
• In a small bowl, stir the cornstarch into the bourbon.
• Remove the stock from the heat and whisk in the mustard, tomato paste, cornstarch mixture, and Tabasco.
• Taste and season with salt.
• Set aside.
• "Wood Chips".
• Soak wood chips in water for 30 minutes and drain well, (you can add spices or herbs, mesquite, hickory, alder, apple, and pecan. Woody herbs such as rosemary, oregano, thyme, and dried basil stems can be used on their own or blended. Sometimes herbs can be purchased in a bag the size of a tea bag, for a mess free addition to a fire).
• If using on a charcoal grill, add them directly to the coals while the food cooks, timing the addition so the flavor of the smoke enhances but does not dominate the steak.
• If using a gas grill use a small, vented metal smoker box into which the soaked chip may be put for placing directly over burners.
• You can also make a small packet of chips using heavy-duty aluminum foil. Perforate the top of the packet with a fork an place the packet directly on the burners.

Steps:

• In a small bowl stir together butter, rosemary, garlic, Worcestershire sauce and pepper sauce.
• Shape into a 2 inch long roll. Wrap in a plastic wrap. Refrigerate until needed.
• Lightly sprinkle steaks with salt and black pepper to taste.
• Coat grill rack with nonstick cooking spray. Preheat grill to medium-direct heat.
• Grill steaks uncovered to desired doneness, turning once halfway through grill. (Allow 11-14 minute for medium rare or 13-16 minutes for medium).
• Cut steaks into serving pieces. Top each piece with some of the butter.

Steps:

• Mix all the ingredients together in a bowl. Store in an airtight container.
• NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.