Creole Rub For Beef Recipes

CREOLE SEASONING RUB RECIPE

Creole Seasoning Rub Recipe image

This is a great spicy seasoning for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey.

Provided by Kris Coppieters

Number Of Ingredients 8

Ingredients

1 tablespoon American style paprika
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon sugar

Steps:

Mix everything together. Store in a tightly closed container for up to 1 month.

CREOLE SEASONING BLEND

Creole Seasoning Blend image

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.

Provided by JOSLYN

Time 5m

Yield 20

Number Of Ingredients 10

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Steps:

In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Nutrition Facts : Calories 15.8 calories, Carbohydrate 3.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1048.2 mg, Sugar 0.7 g

BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB

Beef Tenderloin Steaks With Creole Spice Rub image

This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.

Provided by SharleneW

Categories Steak

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground red pepper
1/2 teaspoon greshly ground black pepper

Steps:

Combine rub ingredients. Rub evenly over steaks.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.

CREOLE STYLE SMOKED BABY BACK RIBS

Creole Style Smoked Baby Back Ribs image

Make and share this Creole Style Smoked Baby Back Ribs recipe from Food.com.

Provided by CountryLady

Categories Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dry mustard
2 teaspoons celery seeds
1 pinch cajun spices
1 pinch cayenne
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 tablespoons bottled chili sauce
3/4 cup hickory flavored barbecue sauce
1/4 cup Bourbon
3 tablespoons cider vinegar
2 tablespoons maple syrup (or honey)
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 racks of baby-back pork ribs (5lb or 2.5 kg)

Steps:

The Rub: Combine all ingredients in a small bowl and mix well.
Pat all sides of the baby back ribs generously with the rub.
Place in a sealable plastic bag and refrigerate for at least 5 hours.
The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
Reduce slightly over medium heat for 5-10 minutes.
Stir in the Tabasco to taste.
This can be refrigerated until ready to use, but reheat before serving.
Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
For a gas grill, preheat the grill to high on one side leaving the other side off.
If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

CREOLE DRY RUB / SHAKE-ON SEASONING

Creole Dry Rub / Shake-On Seasoning image

From Giant Food's Healthy Ideas, this looks good to sprinkle on veggies and tofu, it's recommended on the card to use 1 tablespoon per pound of meat, poultry, or fish-- rub on food up to 24 hours before cooking and store in the fridge, even an hour before cooking will add plenty of flavor.

Provided by the80srule

Categories Low Cholesterol

Time 5m

Yield 24 1-tsp servings, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried parsley flakes
1 tablespoon ground black pepper

Steps:

Sift all the ingredients together in a bowl, and store in an airtight spice jar or container. Makes about 1/2 cup as posted, feel free to adjust up or down depending on how much you want, the proportions are all the same.

Nutrition Facts : Calories 5.4, Fat 0.1, Sodium 0.9, Carbohydrate 1.2, Fiber 0.4, Sugar 0.2, Protein 0.2

CREOLE RUB FOR BEEF

Creole Rub for Beef image

Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs. (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger.

Provided by justcallmetoni

Categories Meat

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup creole mustard
1/2 cup minced onions or 1/2 cup grated onion
2 tablespoons minced garlic
1 1/2 tablespoons hot sauce
1/4 cup cajun seasoning

Steps:

Combine all ingredients in a jar and chill until ready to use.
To use, liberally rub the paste on beef and either cook or chill/marinade for up to five hours.

Nutrition Facts : Calories 150.6, Fat 5.3, SaturatedFat 0.3, Sodium 2242.8, Carbohydrate 22.3, Fiber 6.4, Sugar 7.3, Protein 7.8

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TEN TOP DRY RUBS FOR SMOKING BEEF. - PIONEER SMOKE HOUSE

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BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB RECIPE

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