Posts Tagged ‘dry rub’
I went to my friend’s barbeque this last weekend for the Divisional Round of the playoffs. Next week I will be hosting the championship games at my house, and Mike set the bar pretty high, preparing a lamb dish that everyone thought was succulent. So now I’m left without a dish to set my barbeque apart.
I was planning on making lamb as well, but now that I’ve seen someone else cook lamb, I think that I will have to go back to basics. I am going to cook a barbeque pork ribs recipe and it will be awesome. I have a great recipe and the advantage will be that this isn’t the first time that I am trying it out. I have done this over and over again and now this time it will finally come out perfectly. In order to render off some of the excess fat, I slow cook them in the oven before throwing them on the grill with some barbeque dry rub.
Picture Pork On Your Holiday Table
After so many years of having ham at Easter and turkey for Thanksgiving, it’s about time Americans feast on something else during the holidays. A roast pork loin, for example, is a non-traditional yet familiar enough not to scare no-nonsense diners from the table. And, if you’re not willing to change up the Easter or Thanksgiving entrees try fixing your family a pork loin roast recipe for Christmas or New Year’s dinner. Here’s an easy recipe for pork loin roast with orange glaze:
Ingredients
~4 oz thawed frozen orange juice concentrate
~2 Tbsp melted butter
~2 Tbsp steak sauce
~1 pork loin roast (4 to 5 pounds)
Preparation
Apply a liberal amount of the pork rub to the outside of the meat. Blend the first three ingredients and brush over pork; bake at 350-degrees F for 2 ½ hours or until pork is fully cooked. Baste again ten minutes before serving. Serves 4 to 6 people.
Many barbeque amateurs simply smother their meat in bottled BBQ sauce and throw it on the grill. This is tasty, sure, but it can get old after a while. The barbeque pros – those who win national BBQ competitions and pride themselves on their secret recipes – use dry rubs to enhance the flavor of their meat. A dry rub is a mixture of ground spices that is rubbed on raw meat or fish to form a coating before it is cooked.
Common ingredients in a BBQ dry rub include black pepper, sugar, salt and paprika. Garlic, onion, tomato and other herbs can also add a complex, smoky flavor to the meat. You can freshly make your own dry rub, or use a prepackaged organic dry rub for equally great flavor. No matter what, your family and friends will be blown away at your next barbeque when they taste food that is so much better than just being drenched in BBQ sauce!