MEMPHIS DRY RUB RECIPE FOR RIBS RECIPES
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS) RECIPE | DAVE ...
Provided by Dave Lieberman
Categories main-dish
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
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.
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The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes’ preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
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Reviews 5
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- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
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JULIA CHILD’S PORK WITH ALLSPICE DRY RUB RECIPE - NYT COOKING
The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes’ preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
From cooking.nytimes.com
Reviews 5
Total Time 7 hours 30 minutes
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Calories 303 per serving
From cooking.nytimes.com
Reviews 5
Total Time 7 hours 30 minutes
Cuisine french
Calories 303 per serving
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
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Reviews 4.7
Total Time 4 hours 12 minutes
Category main-dish
Cuisine american
Reviews 4.7
Total Time 4 hours 12 minutes
Category main-dish
Cuisine american
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