Best 6 Finnegan House Dry Rub Recipes
Are you craving a delicious and flavorful dish that will tantalize your taste buds? Look no further than Finnegan House Dry Rub! This unique and versatile rub is packed with a blend of herbs, spices, and seasonings that will transform any ordinary meal into an extraordinary culinary experience. Whether you're a seasoned grill master or a novice cook, this article will guide you through the process of selecting the best Finnegan House Dry Rub recipe to suit your preferences and create a dish that will leave your family and friends begging for more.
Here are our top 6 tried and tested recipes!
EASY DRY RUB RECIPE
A homemade dry rub recipe is the secret ingredient to amazing BBQ. Making your own couldn't be easier. Especially when you start with 5 of the best dry rub recipes we could find.
Provided by Stephanie Wilson
Categories Grilling
Time 5m
Number Of Ingredients 9
Steps:
- Combine the spices and herbs in a medium bowl and mix well.
- Transfer the dry rub to an air-tight container. The rub can be stored in a cool, dry place for 6 months. When the weather is warm, I like to store it in the freezer in a ziptop freezer bag.
- To use, generously sprinkle meats and veggies before cooking.
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
20 BEST DRY RUB RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dry rub recipe in 30 minutes or less!
Nutrition Facts :
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
PULLED PORK RUB
Basic pulled pork dry rub that I always use.
Provided by Anthony Henderson
Categories Rubs
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
- Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.
Nutrition Facts : Calories 92.8 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 4386.7 mg
RIB DRY RUB
This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.
Provided by Cheph
Categories Rubs
Time 10m
Yield 12
Number Of Ingredients 15
Steps:
- Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
- Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
- Use as desired on beef or pork ribs.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg
Tips:
- Choose the right ingredients: High-quality spices and herbs make all the difference in a dry rub. Look for spices that are flavorful and have a good aroma. Freshly ground spices are always best.
- Experiment with different flavor combinations: There are endless possibilities when it comes to creating dry rubs. Try combining different spices, herbs, and even sugars to create your own unique blend.
- Use a mortar and pestle to grind your spices: This will help to release their flavor and aroma.
- Apply the dry rub evenly to the meat: Use your hands to rub the dry rub into the meat, making sure to get all of the surfaces. You can also use a brush to apply the rub.
- Let the meat rest before cooking: This will allow the dry rub to penetrate the meat and develop its flavor.
- Cook the meat according to the recipe instructions: Different types of meat require different cooking methods and times. Be sure to follow the recipe instructions carefully.
Conclusion:
Dry rubs are a great way to add flavor to meat. They are easy to make and can be used on a variety of meats, including beef, pork, chicken, and fish. With a little experimentation, you can create your own unique dry rub that will make your next meal a hit.
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