Jeffs Dry Rub Recipes

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JEFF'S DRY RUB



Jeff's Dry Rub image

Make and share this Jeff's Dry Rub recipe from Food.com.

Provided by adopt a greyhound

Categories     Low Cholesterol

Time 11m

Yield 10 serving(s)

Number Of Ingredients 8

2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon cayenne
1/4 cup paprika
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons pepper

Steps:

  • Mix together in a bowl.
  • Rub onto meat before grilling or smoking.

Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.1, Sodium 1426.6, Carbohydrate 9.2, Fiber 2.1, Sugar 5.7, Protein 1

BLACK POWDER RUB



Black Powder Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/4 cup black sesame seeds
2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion

Steps:

  • Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. This spice mix is perfect for beef.

CRISPY-SKINNED HERB-ROASTED TURKEY



Crispy-Skinned Herb-Roasted Turkey image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 8

1 12- to 14-pound fresh Amish turkey
Kosher salt and freshly ground pepper
1/2 teaspoon granulated garlic
6 fresh bay leaves
2 sprigs thyme, leaves removed
1 sprig rosemary, leaves removed
Grated zest of 1 orange
1 stick unsalted butter, melted, for brushing

Steps:

  • Two days before roasting, rinse, clean and dry the turkey thoroughly. In a food processor, pulse 2 tablespoons salt, 1/2 teaspoon pepper, the granulated garlic, bay leaves, thyme, rosemary and orange zest until uniform but still coarse, about 10 times. Rub the inside of the turkey with the salt mix, then carefully slip your fingers under the breast skin and rub a liberal amount under the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on the other side.
  • Place the bird in a large zip-top bag or brining bag. (If neither is available, cover with plastic wrap.) Place the bird breast-side up on a wire rack on a sheet pan and then place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 2 days.
  • The night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be mostly dry and the salt should be dissolved; if any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out completely.
  • On the day of, take the turkey out of the fridge 1 hour before cooking. Preheat the oven to 425 degrees F. Fit a roasting pan with a wire V-rack. Put the turkey on the rack and brush with one-quarter of the melted butter. Roast 30 minutes. Turn the heat down to 325° and continue roasting, basting occasionally with the remaining melted butter, until a thermometer inserted into the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest 30 to 45 minutes before carving.
  • 5. "This turkey is the perfect blend of moist, seasoned meat and crisp skin. It's the best darned thing I've ever made."
  • Special equipment:
  • ACTIVE: 30 min TOTAL: 3 hr (plus 2- to 3-day brining and refrigerating) SERVES: 10 to 12

JEFF'S NAKED RIB RUB RECIPE - (4/5)



Jeff's NAKED RIB RUB Recipe - (4/5) image

Provided by á-166103

Number Of Ingredients 7

1 CUP DARK BROWN SUGAR
1/2 CUP PAPRIKA
2 1/2 TBS COURSE BLACK PEPPER
1-1/2 TSP CHILI POWDER
1-1/2 TBS GARLIC POWER
1 TSP CAYENNE RED PEPPER
2 TBS KOSHER SALT

Steps:

  • IN A LARGE SHALLOW DISH MEASURE,DARK BROWN SUGAR & PAPRIKA. RUN BROWN SUGAR AND PAPRIKA THROUGH BLENDER FOR LUMP FREE MIXTURE. ADD 1 DRY INGREDIENT ONE AT A TIME. USE COURSE BLACK PEPPER AN KOSHER SALT TO HAVE RIGHT TEXTURE. PUT MIXTURE IN ZIP-LOCK BAG. COATS TWO SLAB OF RIBS

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