The winner of the “400 Calories Or Less with Our Best Bites” cookbook giveaway was posted. Check out the giveaway post to see if it was you! :)
– – – – – – –
This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
. . . . .
Hey guys…it’s Robin, and I have something so simple to share today. It’s a really quick way to take your meats from blah — to Full-Of-Flavor!
I graduated college in food science, so we constantly talked about food. One of my professors was a “meat guy” and developed a recipe for his meats that had the perfect balance of really simple ingredients…but always turned out so delicious! He shared it with us all those years ago and I find myself using it all the time. It really is a No-Fail combination of flavors! Yum.
The nice thing about this rub is that you can use it as a rub for meats out on the grill OR use it on your meats that you roast right in the oven. Both ways are just as flavorful. Yum!
Whatever you use it on, it’s always delicious. And can be whipped up in seconds, from ingredients you probably already have on hand.
Okay, enough drooling….it’s time to get mixing.
Shopping List:
Gather your ingredients.
And yep, this is pretty simple….just combine all the ingredients together.
You’ll have enough for at least 3lb of meat.
Then add the rub to whatever meat you prefer. (These are boneless country ribs below.)
Then rub it in the meat really well. To help the rub absorb, store overnight. Or rub it on in the morning for dinner that night, so that it has at least 8 hours to absorb.
If you are roasting in the oven, leave your meat uncovered and bake at 375 degrees. A 3 lb roast will take about an hour in the oven.
If you are going to grill your meat, you will need to rinse most of the rub off the meat in the sink. Otherwise, the sugar in the dry rub will cause it to burn very easily. Don’t worry about losing all the flavor, it is all absorbed beneath the surface. (Another reason it’s important to let your meat sit in the rub for at least 8 hours.)
Grill your meat (whatever you have chosen to use), just like normal.
Now, go on and enjoy! Mmmmmm…
-Robin
[print_this]
Barbeque Dry Rub – Recipe Card
enough for 3 lbs of meat
Mix all ingredients together. Rub this on your meat and store for 8 hours or overnight. If you are going to grill it, make sure to rinse the rub off so that the meat doesn’t burn from the sugar content. Cook your meat until done. Enjoy.
[/print_this]
Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!
