dry rub

Flavor-packed, dry-rubbed chicken wings with a tangy, Alabama-style white barbecue sauce.

Zesty Oven-Baked Chicken Wings With Alabama White Sauce Recipe

For the Wings:

(1.4kg) chicken wings,

(12 grams) baking powder

(8 grams) smoked paprika

(8 grams) ground cumin

(6 grams) garlic powder

onion powder

(4 grams) chili powder

(4 grams) light brown sugar

lemon

(4 grams) mustard powder

For the Alabama White Sauce:

(475 milliliters) mayonnaise

(175 milliliters) apple cider vinegar

(15 milliliters) prepared horseradish

(8 grams) black pepper

mustard powder

cayenne pepper

of 1 lemon, to taste

flat-leaf parsley,

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Dry chicken wings as much as possible by blotting with paper towels. Place wings in a large bowl and set aside.

In a small bowl, whisk together baking powder, salt, smoked paprika, cumin, garlic powder, onion powder, chili powder, brown sugar, lemon zest, and mustard powder. Sprinkle the spice mixture all over the wings, tossing to coat evenly. Place wings on the prepared wire rack, leaving a bit of space between each piece for the air to circulate.

Refrigerate wings, uncovered, at least 8 and up to 24 hours.

Meanwhile, for the Alabama White Sauce: In a large bowl, whisk together mayonnaise, cider vinegar, horseradish, black pepper, salt, mustard powder, and cayenne pepper. Whisk in lemon juice to taste. Cover and refrigerate at least 1 hour.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Bake the chicken wings for 20 minutes, flip, then continue to cook until crisp and golden brown, about 30 minutes longer, flipping a few more times towards the end.

Serve the wings with the Alabama white sauce and topped with chopped parsley. 

This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches. And it takes about half the amount of time than it would in a slow cooker. 

Oven-Roasted Pulled Pork

pork shoulder

brown sugar

tbsp. kosher salt

tbsp. smoked paprika

garlic powder

cumin

black pepper

vegetable oil

lager

c. ketchup

apple cider vinegar

Dijon mustard

c. brown sugar

Worcestershire sauce

Buns,

I used sam Adam's Boston lager with the recipe and the meat tasted wonderful. I made the bbq sauce and found it to be a little vinegary. Next time I'll cut back on the apple cider vinegar and maybe add a shot of jack Daniel's and a little more brown sugar. All in all a great recipe. My family loved it.

I LOVE this recipe. Like other commenters have mentioned, the BBQ sauce turns out too acidic for my taste. I also don’t like the taste of apple cider vinegar, so the last time I made this I used rice vinegar instead - still adds sweetness without being as overpowering. I used  1/4 cup and it was great - I suggest adding a tablespoon at a time and tasting until it’s right for you.

Fantastic recipe! We didn’t have any beer so I used apple juice instead, and it was great. The barbecue sauce was delicious, too. Such an easy recipe. I’ll be making it again!

I made it in a crock pot, 2-3 lb.roast, 9 hours on low. I used a chili lager and added the sauce at about 8 hours. Best pulled pork ever.

I found this recipe very forgiving of the substitutions I had to make for the onion and garlic powder and lager beer.  I used a small quartered onion, a few roasted garlic cloves, and a light ale beer I had in the frig.  I had about a 1.5 quart of "drippings" after roasting the pork.  I chose to only use about half to combine to make the home-made BBQ sauce.  This was my first time making pulled pork.  I cut the loin pork roast in chunks that would expose as much excess fat that could be cutaway as possible, so I ended up with varying sizes of hunks of pork.  Of a 4 lb roast, I ended up with about 2.5 lb after cutting excess fat.  During the pulling process, I was also on the lookout and removed excess fat that I found.  So, prep time is much more time intensive than the 10 minutes advertised.  But, to me, removing the excess fat is the most important part of the project.  I halved the recipe for the BBQ sauce, but followed it exactly.  I was worried when I tasted the combined ingredients of the sauce mixture, I wasn't that impressed, but then I remembered that it was supposed to be heated and simmered for awhile, so I did that.  It made all the difference.  It was really good. I would use this recipe again.

The pork  Came out excellent on its own. The barbecue sauce was a bit heavy on the Apple cider vinegar taste.  maybe just a little less vinegar next time.  The barbecue sauce was a little watery. May be removing a little of the dripping liquid would have been better. Otherwise the recipe was pretty good

Really easy and delicious.  Love the BBQ sauce too.

I found the sauce to be awful.  My family would never have eaten the meat had I put that mustardy tasting stuff on it.  Not a typical bbq sauce.

FAR too sweet. I'd use only 1 tbsp sugar and substitute two thirds of the ketchup with tomato paste.

Amazing pork and delicious sauce.  I didn’t have beer or apple cider vinegar and used ginger ale as a substitute... still a delicious sauce.

I made this for the family on NYE (a good luck food), but left out the BBQ sauce and used the drippings to make a sauce. I thought there would be some left over but it was such a hit that some were left wanting more. Real simple and delicious! Thank you!

This was an INCREDIBLE recipe for the pulled pork. I did not make the sauce after seeing reviews.

I went to my local meat market and spent a pretty penny on a 4lb shoulder. Best decision I had made. The rub had so much flavor. Instead of lager, I used a Vanilla Porter. Seared first, cooked for 3 hours at 300 with the lid. Took the lid off and cooked for another 1 hour 10 min. PERFECT. Extremely juicy, tender, and the flavor was out of this world.

This was one of those magical recipes where the result was far better than the sum of the ingredients. I don't have a Dutch oven so I used my All-Clad saucepan. It took a long time after 5 hours or so it was incredibly tender. There is no way I could use all of the drippings for a barbecue sauce so I pulled about a cup and a half and then used the recipe has directed. Way better than pulled pork I have made in an instapot. Great recipe.

Great easy recipe with great results! This is now one of my favorite cuts of meat and satisfies me just as well as smoked pork.

My first time making pulled porc and I loved it. Added a pinch more sugar in the sauce because I found it tasted too strong of mustard. I also added some garlic powder and a few drops of liquid smoke.

https://streaming.hearstdigitalstudios.com/83c5e9c9-ae52-4731-b318-23f4e589200c/video_rover_16x9_1080p_hd_1589307139_57408.mp4

This Is The Most Tender Pulled Pork EVER

Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork.

Lean and Mean Dry Rub for Pulled Pork Recipe

black peppercorns

dark brown sugar (2 1/2 ounces; 70 grams)

(15 grams) sweet paprika

coriander

In a small bowl, stir together all ingredients until thoroughly combined. (You may need to use your fingers to break up small clumps of brown sugar; we recommend wearing a glove if you do this.) Use immediately as needed, or store in an airtight container at room temperature for up to 5 days.

A delicious cut of tenderloin coated in a rubbed blend of herbs and spices!

Dry Rubbed Pork Tenderloin With Herb Cream Sauce

Pork Tenderloin

Heavy Cream

tsp Dry Thyme

tsp Ground Cumin

tsp Fresh Ground Black Pepper

tsp Garlic Powder

tsp Onion Powder

tsp Smoked Paprika

Salt

Personal Choice of Herbs

Clove Garlic

tbsp Butter

Oil (Light)

Trim the stems from your herbs.

Combine your dry spices in a small bowl, incorporate with a fork.

Remove Silverskin from your tenderloin.

Slice tenderloin in half.

Apply dry rub to both halves of tenderloin.

Let dry rub sit for a minimum of 30 minutes.

Add light olive oil, or vegetable oil, to a nonstick pan (not Teflon) and set on medium-high heat. Once the oil begins lightly smoking, add your meat to the pan. Sear all over.

Place tenderloin into a preheated 400°F oven to finish cooking, until internal temps. reach 140-145°F.

Let meat rest for at least 10 minutes.

Add 3/4 cup of Heavy Cream to a cold medium-sized sauce pan, place on medium heat.

Add one small finely chopped, or pressed, garlic clove and bring the cream to a gentle simmer.

Add chopped herbs, continue to simmer and stir frequently until the sauce is thick enough to coat a spoon.

Remove pan from heat, add 1/2 tbsp of butter. Stir until incorporated.

Add salt and pepper to taste.

Prepare a side dish with the pan used to sear the tenderloin.

Slice the tenderloin into 1/2 inch thick medallions.

Arrange meal onto a plate, spoon cream sauce onto pork.

Serve and enjoy!

A bone in standing rib roast is aged in the refrigerator, then seasoned and roasted on a rack over a bed of vegetables. The aging makes for a tender and very flavorful meat.

Dry Aged Standing Rib Roast

14 lb rib beef

cheesecloth

Space

thyme

rosemary

Tablespoons black pepper

Tablespoon garlic

Tablespoons onion

Tablespoon kosher salt

olive oil

carrots (washed, ends trimmed and cut into large 3-inch chunks)

celery

onions

beef broth

Pan drippings from roast (about 1 1/2 cups)

up red wine

beef stock

unsalted butter

salt and black pepper

Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.

Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of the roast.

Preheat oven to 450 degrees F.

Place roast on a rack in a large, heavy roasting pan.

For the aging of the roast

In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. A food processor works well for this. Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the 2 cups beef broth. Be sure to check the liquid level in the pan occasionally and add some water, if necessary. (You will need this liquid to make the au jus.) Place the rack holding the roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.

After 40 minutes, reduce heat to 325 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 130 degrees F. This is for medium rare. Remove from oven, remove from roasting pan, loosely tent with foil and allow to rest for 25 minutes while making the au jus.

For the seasoning mixture

Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season to taste with salt and pepper. Strain once more into serving vessel.

For the Au Jus

&nbsp;Juicy beef brisket is rubbed with an amazing dry rub and baked in the oven until tender.

Beef Brisket In The Oven

beef brisket

aluminum foil

roasting pan

NOTE: Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors and tenderize from the dry rub overnight will give you a much better result.

Mix dry rub ingredients. (This recipe for dry rub will cover a 6 lb brisket.)

Take brisket flat out of the package, lay it on a cutting board and pat it dry with a paper towel.&nbsp;

Spread a generous amount of dry rub on top, flip the brisket over and spread a generous amount of dry rub over that side. Make sure there is a good amount of seasoning and rub it all over all the sides of the brisket. Massage the rub into every nook and cranny and make sure it’s nicely coated all over.&nbsp;

Wrap rubbed brisket in a couple of layers of foil, covering it tight. Place wrapped brisket in a pan or a dish just in case some juices leak out, so that it doesn’t leak all over the refrigerator.&nbsp;

Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature.&nbsp;

Meat rub and refrigerating:

Preheat oven to 300° and place a rack inside the large roasting pan. Lay a couple of sheets of foil that are long enough to loosely cover the brisket, criss-cross, on top of the rack. (You can layer the bottom of the roasting pan with aluminum foil to catch whatever drippings might leak through.)

Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.&nbsp;

UPDATE: Place in the oven and bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°. Use a meat thermometer to measure the thickest part of the brisket. (My 4.5 lb brisket takes about 5 1/2 hours but there are many factors that can affect exact time. Meat itself will take different time and brisket can also stall at a certain temperature in the oven much like a smoker. Use a leave-in meat thermometer to monitor the temperature of your brisket and that way you won&#x27;t have to keep opening the oven .) 

Open the foil and place it back in the oven. Bake brisket for another 45 minutes to an hour. 

Baking the brisket:

Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes.&nbsp;

Make sure to cut the brisket against the grain.

Let it rest:

Here's an easy air fryer wings recipe and the best rub for chicken wings ever! If you're looking for a healthy alternative to fried chicken with the same great taste these naked chicken wings in your air fryer are the answer. Simple and flavorful without using any oil to cook them.

Air Fryer Wings Recipe

paprika

tbsp chili powder

tbsp pepper (or more if you like really peppery)

tbsp salt

c brown sugar

chicken wings (give

tbsp garlic salt

olive oil spray

cinnamon (optional)

Mix all ingredients except chicken wings in a bowl, combine well. (cinnamon is optional) Preheat your air fryer to 400 degrees for 5 minutes.

Wash and dry your chicken wings using a paper towel to pat dry. Then spray lightly with olive oil.

Use a large freezer bag and pour about 1/2 a cup of your rub into the bag with about 6 wings or so. Shake shake until they are coated.

Spray inside of air fryer basket once it&#x27;s done preheating with non stick spray and put coated wings inside. Try to not overlap them.

Set to 400 degrees F. for 16 minutes.

To make them as crispy as possible flip your wings half way thru the cooking cycle.

Remove when done, zest with lime juice if desired and enjoy...can dip in ranch dressing or other sauces.

If making another batch, coat them with dry rub and repeat process for another 16 minute round.

https://embed.mediavine.com/videos/ui2yo7ksjtrp0v86t7iq

Air fryer wings recipe

Pork Chop Seasoning adds so much flavor! This Dry Rub for Pork Tenderloin, Ribs, or Pork Chops is my favorite blend of herbs and spices for pork. The pork chop seasoning is a mix of brown sugar, cumin, smoke paprika, and more. This dry rub recipe can be used for all kinds of meat, but I like it best for pork because it has the perfect mix of flavor to complement it. Rub it on, let it sit, and then cook!

Pork Chop Seasoning (Dry Rub for Pork, Chicken, Ribs, and more)

brown sugar (firmly packed)

chili powder

smoked paprika

oregano

mustard

salt

black pepper (freshly ground)

Our Fave Sweet Tea Pork Tenderloin! (Click for Recipe)

Whisk all ingredients together and keep in an airtight container. When ready to use, sprinkle the meat with a liberal amount of the seasoning and rub it in. Be sure to cover the entire surface. Allow the meat to rest at least 2 hours in the fridge (or overnight). Cook the meat as desired.

Enjoy!

https://content.jwplatform.com/videos/zLQTtJP3.mp4

This Dry Rub for Pork Tenderloin, Ribs, or Pork Chops is my favorite blend of herbs and spices for pork. The aromatic blend is a mix of brown sugar, cumin, smoke paprika, and more. This dry rub recipe can be used for all kinds of meat, but I like it best for pork because it has the perfect mix of flavor to complement it. Rub it on, let it sit, and then cook!

Dry Rub For Pork, Chicken, And More

A delicious Cajun spice dry rub blend which is the perfect amount of hot and has a bit of sweetness. I use this all the time for pork or chicken on the barbeque. The smoked paprika really compliments the smoke flavor of the wood chips in the grill. Store it in an airtight container and use it over and over again!

Cajun Spice Dry Rub

table salt

white pepper

cayenne

basil

Combine all ingredients into a large mixing bowl.

Thoroughly combine all ingredients with a fork.

Then transfer the dry rub spice blend into...

Then transfer the dry rub spice blend into an airtight container and store for later use.

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