Oklahoma Joes Mustard Rib Rub Recipes

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OKLAHOMA JOE'S RIB RUB



Oklahoma Joe's Rib Rub image

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it!

Provided by Dine Dish

Categories     Pork

Time 10m

Yield 1/2 cup

Number Of Ingredients 10

2 tablespoons granulated sugar
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground black pepper

Steps:

  • In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.
  • Store in a covered container at room temperature!

OKLAHOMA JOE'S SMOKED BRISKET FLAT



Oklahoma Joe's Smoked Brisket Flat image

Provided by Food Network

Categories     main-dish

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving

Steps:

  • Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
  • The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
  • When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

OKLAHOMA JOE'S MUSTARD RIB RUB



Oklahoma Joe's Mustard Rib Rub image

Oklahoma Joe's is the BEST Barbeque restaurant in Kansas City, in my opinion :) We love it there and love this rub!

Provided by Dine Dish

Categories     Pork

Time 10m

Yield 1 cup

Number Of Ingredients 4

1 (8 ounce) jar dijon-style mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon red wine vinegar

Steps:

  • In a small bowl, stir or whisk together mustard, Worcestershire sauce, soy sauce and vinegar until well combined.
  • Use immediately or cover and chill in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 33.6, Sodium 1338.7, Carbohydrate 7.6, Fiber 0.1, Sugar 3.7, Protein 1.9

HONEY MUSTARD RIBS RECIPE BY TASTY



Honey Mustard Ribs Recipe by Tasty image

Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt

Provided by Griffin Bohen-Meissner

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

1 rack baby back ribs, membrane removed
⅓ cup French's honey mustard
2 tablespoons butter
¼ cup honey
1 tablespoon French's honey mustard
½ tablespoon cayenne
½ tablespoon McCormick ® Paprika
1 teaspoon garlic powder
1 teaspoon salt

Steps:

  • Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
  • Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
  • Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
  • Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
  • Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
  • Unwrap the foil and spread the glaze all over the ribs.
  • Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
  • Remove from grill, then let cool for 10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams

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