MAKING YOUR OWN BBQ RUB RECIPES
RIB DRY RUB RECIPE - FOOD NETWORK
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
Total Time 10 minutes
Prep Time 10 minutes
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.
HOW TO SMOKE YOUR OWN BACON AT HOME - SMOKED BBQ SOURCE
Steps:
- Prepare curing rub by mixing all dry ingredients.
- Remove skin from pork belly with a sharp knife.
- Apply the cure to pork belly, making sure to cover entirely.
- Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
- Flip daily, making sure the cure liquid covers the flipped side.
- After a week, remove from fridge and give the it a thorough rinse to remove the cure.
- Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
- Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
- Cool, then chill in fridge overnight.
- Slice to desired thickness and store.
Nutrition Facts : CarbohydrateContent 131 g, ProteinContent 406 g, FatContent 2285 g, SaturatedFatContent 833 g, CholesterolContent 3103 mg, FiberContent 3 g, SugarContent 122 g, ServingSize 1 serving
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