Saturday, March 04, 2006

Recipe Saturday 2!

"The Family Rub"

1-1/4 cups white sugar
1-1/4 cups brown sugar
1/2 cup salt
2 (level) tablespoons ground black pepper (originally was twice this amount)
2 (level) tablespoons paprika (originally was twice this amount)

Mix in dry container (I use a stainless bowl)
Rub onto meat (beef or pork)

I lay out a sheet of heavy duty foil with a brisket or slab of ribs on it, or a couple of packages of "country style pork" and apply the rub. Then I place the foil on a cookie sheet and bake it at 350F. A slab of ribs I'll bake an hour and a half, a brisket for around 2.

I used to pull the meat from the oven and place it on the grill to "smoke" but had trouble with the rub caramelizing since I have a gas grill and a small wood chip smoker box. Lately I've taken to sprinkling a half bottle of "liquid smoke" into the foil and onto the meat before I wrap the foil up, and the last two times I haven't even bothered to light the grill, just drain the juice out of the foil and serve right from the oven...

If I had a smoker instead of a gas grill I might try that again, but for now, it's so moist and so tender right out of the oven, I've given up screwing it up on the grill trying to make it better!

Which leaves the grill free for portabellas with the marinade from last week!

I should give credit where it is due, I found both of these recipes at All Recipes. The marinade was a hit right off the bat; this one my wife thought was too "hot" so I cut the pepper and paprika in half, and now it's just right by her and everyone else in the family loves it...




Jon-Marc said...

I'm gonna use it, I'm gonna use it!

sttropezbutler said...

Me too!


ConnieJane said...

Your brisket and ribs sound fabulous! The boys in KC sure know how to do it right!

TDharma said...

(think Homer Simpson) mmmmmm.....mmmmmmmmeat....

gawd this sound delicious.

For a lighter fair, see my recipe for swiss chard soup on today's Recipe Saturday! Who the heck started this anyway? What a great idea!

boo said...

i wonder if i can use this on a portobello mushroom....