rubs

Meathead's World Famous Memphis Dust Rub

brown sugar

white sugar

American paprika

garlic powder

black pepper

ginger powder

onion powder

rosemary powder

Dry Jerk Seasoning Recipe

allspice

thyme

paprika

Hatch chile powder

ancho chile powder

Scotch bonnet

pepper

salt

With mortar and pestle, mash ingredients together. Place into sealable container until ready to use.

Satisfy your taste buds with this deeply flavorful espresso and paprika-rubbed roast recipe.

Red Eye-Rubbed Beef Sirloin Cap Roast with Roasted Garlic and Caramelized Onion Jam

beef Sirloin Cap Roast, 1/8" fat, trimmed (about 2-1/4 pounds)

espresso coffee powder

smoked paprika

chili powder

garlic

olive oil, divided

butter

onions, diced

granny smith apple, peeled,

white pepper

white balsamic vinegar

chives

Preheat oven to 350&#176;F. Combine Rub ingredients in small bowl; press evenly onto beef Sirloin Cap Roast.

&lt;p&gt;Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.&lt;/p&gt;&lt;p&gt;Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. &lt;/p&gt;&lt;p&gt;Roast beef in 350&#176;F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.&lt;/p&gt;

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)

Meanwhile, heat butter and remaining&#160;2 teaspoons oil in large nonstick skillet on medium&#160;heat until hot. Add onions, apple,&#160;brown sugar, salt and white pepper. Cook 18 to 20&#160;minutes until onions are caramelized and brown, stirring occasionally.&#160;Remove roasted garlic from foil and smash into a paste with the back of a spoon.&#160;Add roasted garlic into onion mixture; cook 1 minute, stirring so&#160;garlic is combined.&#160;Add&#160;vinegar; cook 1 minute.&#160;Season with salt and pepper, as desired.

Carve roast into slices; season with salt and pepper, as desired. Serve with Roasted Garlic and Onion Jam. Garnish with chives.

Here&#039;s my recipe for a great all purpose pork rub. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons rub per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.

Meathead's Memphis Dust Dry Rub Recipe

Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.

Serve. If you have time, sprinkle on 1/2 teaspoon of kosher salt per pound of meat up to 12 hours in advance. For most meats, wet the surface of the meat with water and sprinkle just enough Meathead&#039;s Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs. To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don&#039;t put the hand that is rubbing into the powder or use it to hold the bottle.

If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so use the same recipe for Meathead's Memphis Dust but omit the sugars.

Meathead&#039;s Whole Hog Dust

This is the recipe for making the best barbecue ribs you ever tasted. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best rib joints do it." Meathead Goldwyn - AmazingRibs.com
Full recipe information - http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Memphis Dust information - http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Get Meatheads Book on Amazon - https://amzn.to/2ILykxr

Get Meathead's Book - https://amzn.to/2ILykxr Named Southern Living 100 best cookbooks of all time. NY Times Bestseller. I'd say the best BBQ book that has great in-depth information for everyone to cook better BBQ. https://amzn.to/2ILykxr

Help support a small food video creator so I can make more recipes for people to enjoy. I have over 150 original recipes creations to get done but can't really afford to get it done without outside help so anything truly helps. https://bbqfood4u.com/help-support
Thanks for watching.

Equipment & Products Used Available on Amazon
BBQ - https://amzn.to/2Guofj8
Knifes - https://amzn.to/2Iybrdd
Charcoal - https://amzn.to/2k4A0UK
Tongs - https://amzn.to/2LctnMo
Meatheads Number #1 BBQ Book -  https://amzn.to/2ILykxr

Best BBQ Ribs Ever - Recipe from AmazingRibs.com - BBQFOOD4U

This flavoursome dish is truly satisfying.

Moroccan chicken with almond & spinach couscous

chicken breast

Olive oil spray

tbsp Moroccan seasoning

olive oil

red capsicum, deseeded, finely chopped

(1/4 cup) slivered almonds

(1/4 cup) sultanas

milliliters (1 1/2 cups) Massel chicken style liquid stock

(1 1/2 cups) couscous

baby spinach leaves

Spanish spices make tonight's pork dinner extra special.

Spanish pork

tbsp mustard

garlic clove, crushed

tbsp baby capers, rinsed, drained

pimento-stuffed green olives, sliced

tbsp chopped flat-leaf parsley

lemon

pork fillet,

broad

Oregano, lemon peel, garlic and pepper in perfect harmony.

Lemon-Oregano Steak Rub

oregano oregano leaves

lemon peel

garlic,

Combine Rub ingredients; press evenly onto beef steaks.

&lt;!--StartFragment--&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/grilling-basics&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;Grill&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;,&#160;&lt;/span&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/skillet-cooking-basics&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;pan-broil&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;or&#160;&lt;/span&gt;&lt;a href=&quot;http://recipe.beef.org/originalAttribute=&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;broil&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;steaks; place roast in oven and&#160;&lt;/span&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/oven-roasting-basics/oven-roasting-time-guidelines&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;cook&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;according to chart. Cook to medium rare (145&#176;F) to medium (160&#176;F) doneness.&lt;/span&gt;&lt;br style=&quot;font-size: 14px;&quot;/&gt;&lt;br style=&quot;font-size: 14px;&quot;/&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;Visit our&#160;&lt;/span&gt;&lt;a href=&quot;https://www.beefitswhatsfordinner.com/cooking/marinades-and-rubs&quot; style=&quot;text-decoration: underline;font-size: 14px;&quot;&gt;Rubs&lt;/a&gt;&lt;span style=&quot;font-size: 14px;float: none;&quot;&gt;&#160;page for more information.&lt;/span&gt;&lt;!--EndFragment--&gt; 

Smashed Potatoes

1000 Gramm Kartoffel(n) (festkochend / Ich hatte kleine Drillinge)

Zweige Rosmarin

200 EL Olivenöl

Murray River Salt

Petersilie

Die Kartoffeln ordentlich waschen, da man ja die Haut später mit isst.

Diese werden dann ganz normal im Salzwasser weich gekocht (ca. 15 Minuten).

Den Grill auf 200 Grad aufheizen.

Danach habe ich die Edelstahl Plancha mit Backpapier ausgelegt (mit etwas Olivenöl darunter verrutscht sie auch nicht) und die Kartoffeln darauf verteilt. Auf dem Backpapier habe ich etwas Olivenöl mit einem Rosmarinzweig verteilt.

Anschließend habe ich die Kartoffeln mit einem großen Wender (man kann auch einen Kartoffelstampfer nehmen) zerdrückt. Die Kartoffeln sollten danach ca. 1,5 cm Hoch sein. Sie sollten nicht zu platt sein, da sie später außen knusprig und innen immer noch weich sein sollten.

Als Nächstes die Kartoffeln mit etwas Olivenöl benetzen. Ich habe dann noch ein paar Rosmarinzweige mit auf die Plancha gegeben. Wie oben geschrieben, sind der Fantasie hier so gut wie keine Grenzen gesetzt.

Die Kartoffeln brauchen ca. 25 – 30 Minuten auf der Plancha bis sie schön goldbraun und knusprig sind.

Zum Schluss habe ich die Kartoffeln noch mit etwas Murray River Salt gewürzt. Und mit etwas Petersilie dekoriert.

Als Dip hatte ich eine selbst gemachte Sour Cream. Die Smashed Potatoes waren optisch und geschmacklich ein absoluter Hit!

Each Portuguese family has its own rendition of the classic, pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new. It's bursting with wine, paprika, garlic, hot sauce, and herbs. It's Portugal in a jar.

Portuguese Red Pepper Paste

sweet paprika

sweet smoked paprika

dry red wine

Turkish bay leaves (crumbled)

tomato paste (or 1 tablespoon double-concentrate tomato paste)

lemon juice

cilantro

parsley

kosher salt (16 g)

piri-piri sauce (or

In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley,  salt, pepper, and piri-piri sauce.

Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.

With the motor still running, add the olive oil in a slow, steady stream and continue whirring until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.

Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month.

The writing is on the (plate) wall! I just can’t stop running my finger through this paste … it tastes like meatless chouriço! It exudes umami while containing every popular Portuguese flavour. The peppers, the bay leaf, the wine, the sweet, the spicy, the smoky… yum! Thank you, David! This recipe really rocks!

This is heaven in a jar.  There's always some in my fridge and there are so, so many ways I use it.  I have two favorites.  You are absolutely right (as you so frequently are!) about stirring it into mayonnaise.  With roasted potatoes, that's divine.  My other favorite use is to make massa de pimentão butter.  It's wonderful on steak or rubbed into chicken, melted over asparagus, green beans, woodchips!  For breakfast, I smear some of the butter on good toast and top with mashed avocado.  Okay, I need a moment...thanks for posting this.

I have made this pepper paste on multiple occasions, and every time I do, I am blown away by how flavourful it is for such minimal effort. It's an excellent condiment to have on hand for last minute meals -- adding a rich smoky-tangy depth and gorgeous hue to meats or veggies. I recently used it as a marinade for pork bifanas (and a side of pepper paste-rubbed roasted potatoes) and it was fantastic. Be sure to save some extra paste for the irresistible bread dressing mentioned in the headnotes of this recipe! A definite winner in this household.

Very yummy. Then I took your idea and Mexicanizsed it.

4 or 5 roasted red Poblano chilies, roasted, peeled, seeded
3 or 4 garlic cloves
2 bay leaves
2 Tbsp tomato paste
juice of a small lime
fresh cilantro, parsley and epazote
salt and pepper
Put it all in the food processor and added oiive oil

Very tasty, I promise.

Freaking amazing appropriately spicy paste.  Now I have to find your pork dish I need to put it on and toss.

Top 9 rubs recipes from across the web

The most viewed rubs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meathead's World Famous Memphis Dus...

Dry Jerk Seasoning Recipe

Red Eye-Rubbed Beef Sirloin Cap Roa...

Meathead's Memphis Dust Dry Rub Rec...

Moroccan chicken with almond & spin...

Spanish pork

Lemon-Oregano Steak Rub

Smashed Potatoes

Portuguese Red Pepper Paste

Top 9 rubs recipes from across the web

The most viewed rubs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meathead's World Famous Memphis Dus...

Dry Jerk Seasoning Recipe

Red Eye-Rubbed Beef Sirloin Cap Roa...

Meathead's Memphis Dust Dry Rub Rec...

Moroccan chicken with almond & spin...

Spanish pork

Lemon-Oregano Steak Rub

Smashed Potatoes

Portuguese Red Pepper Paste

The most viewed rubs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine