Best Cheater Chinese Dry Rub Recipes
CHEATER BASIC DRY RUB
Make and share this Cheater Basic Dry Rub recipe from Food.com.
Provided by ratherbeswimmin
Categories < 15 Mins
Time 10m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients; transfer to a jar with a tight-fitting lid.
- Will keep for about 1 year.
Nutrition Facts : Calories 288.2, Fat 10.9, SaturatedFat 1.3, Sodium 20955.8, Carbohydrate 50.3, Fiber 24.2, Sugar 8.6, Protein 14.5
EMERIL'S SOUTHWEST DRY RUB
Steps:
- Combine all ingredients thoroughly.
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
CHEATER BASIC DRY RUB
Steps:
- COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.
CHINESE DRY RUB RIBS
These super-simple dry rub ribs come out with a texture that melts in your mouth and a sweet yet spicy taste that makes them impossible to resist!
Provided by Maggie Zhu
Categories Main
Time 14h15m
Number Of Ingredients 8
Steps:
- (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
- Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
- Place the marinated ribs on the rack. Cover with a large piece of foil that's enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
- Bake covered for 2 hours.
- Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
- Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 328 kcal, Carbohydrate 5.5 g, Protein 31 g, Fat 20.1 g, SaturatedFat 7.6 g, Cholesterol 68 mg, Sodium 2188 mg, Fiber 0.7 g, Sugar 3.3 g
CHEATER CHINESE DRY RUB
Steps:
- COMBINE all the ingredients in a jar with a tight-fitting lid. Shake to blend.
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
CAJUN DRY RUB
Make and share this Cajun Dry Rub recipe from Food.com.
Provided by Debbie R.
Categories Meat
Time 5m
Yield 1 recipe
Number Of Ingredients 8
Steps:
- Mix and store in airtight container.
- To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.
DRY RUB FOR ALL OCCASIONS
This is a dry rub that can be used on all meats, fish and vegetables. It is slightly sweet with a hint of heat.
Provided by KENHEN
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 13
Steps:
- Place the cumin, ground coriander, curry powder, white pepper, ground ginger, allspice, cayenne pepper, seasoned salt, paprika, brown sugar, dry mustard, ground mace, and crushed rosemary in a food processor. Process the spice mixture until thoroughly blended. Store in an airtight container at room temperature.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 10.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 132.4 mg, Sugar 10.1 g
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