French Dry Rub Recipes

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

HOMEMADE FRENCH FRY SEASONING BLEND

Steps:

• Combine all of the ingredients together in a small bowl. Store in an airtight container.
• To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.
• To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.
• Note to self: made using 2tsp kosher salt and 1tsp celery salt.

RACK OF LAMB WITH GARLIC AND HERBS

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BBQ DRY RUB

Steps:

• In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Steps:

• Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
• Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
• For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
• For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

FRENCH RUB

Steps:

• Combine all ingredients and rub on selected Certified Angus Beef® brand cut just before grilling or cooking.

OVEN BAKED RIBS (HOW TO COOK RIBS IN OVEN)

Steps:

• Begin by removing the membrane from the ribs and discard the membrane.
• Next, sprinkle the ribs with kosher salt and massage the salt into the meat. Set aside.
• Add the garlic powder, brown sugar, dried thyme, chili powder, paprika, and black pepper into a bowl and mix until combined.
• Sprinkle the spices over the ribs and be sure the whole rack of ribs is covered.
• Wrap the ribs in plastic wrap and place them in the refrigerator for at least 30 minutes (but up to overnight).
• Preheat the oven to 300ºF and spray a baking sheet with nonstick cooking spray.
• Unwrap the ribs and place them on the baking sheet.
• Drizzle the ribs with olive oil and cover them with tin foil.
• Place them into the oven and bake the ribs at 300ºF for 2.5 hours.
• When there is 30 minutes of bake time left, add all the ingredients for the bbq sauce into a sauce pan and whisk all of the ingredients together until combined.
• Bring the BBQ sauce to a boil over high heat and then reduce the heat to low and let the BBQ sauce simmer for 15 minutes. Remove from heat.
• When the ribs have baked for 2.5 hours, remove them from the oven and unwrap them from the tin foil.
• Increase the heat to 400ºF and slather the bbq sauce over the ribs.
• Return the ribs to the oven and bake them at 400ºF for 10-15 minutes or until the BBQ sauce begins to caramelize on the ribs.
• Remove from the oven and let the ribs rest for 10 minutes and then enjoy.

FRENCH DRY RUB

Steps:

• Place all ingredients in a large bowl and crush with your fingers, of if you wish for a powder place in a spice grinder.