Post by cuteascountry_Shortcake on Jun 6, 2005 13:31:18 GMT -6
I saw a few posts for Dry Rubs in the past few days but none as simple as the one I use most. This one can be used on almost anything even if it was originally a Tri-Tip Rub. And this one will last almost indefinitely!
Dry Rub (originally Tri-Tip Rub)
1 Tablespoon salt
2 teaspoons garlic powder or garlic salt
2 teaspoons dried parsley flakes
2 teaspoons black pepper
2 teaspoons paprika
Thoroughly combine all ingredients together and place in a suitable container and add to your spice rack/cabinet. (Because this rub will keep indefinitely, I make several batches at a time and put it in a cleaned and sterilized jelly or similar jar with a screw on cap and keep it with my other spices.)
I like to put a moderate amount of this rub on a tri-tip or any beef roast, chicken, pork, etc. a couple hours before I'm going to cook, grill or broil to let the rub season the outside of the meat I'm cooking. Today (New Years Day) I coated a 3-bone standing rib roast with this rub an hour ago and will let it stand for 3 hours before I put it in the rotisserie. This is REALLY a fantastic rub.
Submitted by Myron Drinkwater - Lake Forest, CA
Printed in Nancy's Kitchen Newsletter 1/02/05
Dry Rub (originally Tri-Tip Rub)
1 Tablespoon salt
2 teaspoons garlic powder or garlic salt
2 teaspoons dried parsley flakes
2 teaspoons black pepper
2 teaspoons paprika
Thoroughly combine all ingredients together and place in a suitable container and add to your spice rack/cabinet. (Because this rub will keep indefinitely, I make several batches at a time and put it in a cleaned and sterilized jelly or similar jar with a screw on cap and keep it with my other spices.)
I like to put a moderate amount of this rub on a tri-tip or any beef roast, chicken, pork, etc. a couple hours before I'm going to cook, grill or broil to let the rub season the outside of the meat I'm cooking. Today (New Years Day) I coated a 3-bone standing rib roast with this rub an hour ago and will let it stand for 3 hours before I put it in the rotisserie. This is REALLY a fantastic rub.
Submitted by Myron Drinkwater - Lake Forest, CA
Printed in Nancy's Kitchen Newsletter 1/02/05