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Old 12-16-2004, 03:11 PM   #1
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REC: Meat Rub

This is my favorite rub recipe. It can be used on chicken, steak, pork, even a hearty fish. When I make this rub I usually quadruple the amounts so that I am sure to have enough. Whatever you don't use can be stored in an airtight container. The original recipe called for 2 tablespoons of salt, but I found that to be way too much so I can cut it way back. You could probably even cut the salt out altogether. Rub this into the meat (don't be shy) and let sit in the fridge overnight for best results. If you don't have that kind of time then not to worry. I have rubbed it in and then cooked the meat 5 minutes later and it is still fantastic.

pinch of salt
1 tsp fresh ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp light brown sugar
1/2 tsp garlic powder
pinch of cinnamon

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Old 12-17-2004, 04:29 PM   #2
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I use a ver sim rub but with ground coriander instead of cinn.
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Old 05-22-2009, 10:14 PM   #3
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Thanks to Alix for losing this recipe and GB for posting it again. This looks great. In fact I have a pork roast in the refrigerator that this would be great on.
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Old 05-22-2009, 10:19 PM   #4
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Let me know how it turns out for you SC. I love this rub so much that I mix up a huge batch so I always have it on hand. I always have a few large mason jars full of it.
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Old 05-22-2009, 10:34 PM   #5
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Sounds good, thanks
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Old 05-22-2009, 10:35 PM   #6
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Quote:
Originally Posted by GB View Post
Let me know how it turns out for you SC. I love this rub so much that I mix up a huge batch so I always have it on hand. I always have a few large mason jars full of it.
I will try it on Sunday. Having spaghetti for dinner tomorrow night.
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Old 05-23-2009, 01:19 AM   #7
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Coriander is a spice I never use. How does it change the flavor jennyema?
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Old 05-23-2009, 02:07 AM   #8
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GB, this looks great. One question though - Tony can't eat much pepper because of his ulcer. If I use a very little white pepper in place of the black do you have any suggestions for a replacement? Or would it be fine without it. Ican replace the lemon pepper for lemon zest, but there is still the matter of all the lost pepper.
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Old 05-23-2009, 02:09 AM   #9
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This is a very forgiving rub recipe. I think it would be just fine without the pepper.
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Old 05-26-2009, 01:34 AM   #10
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The rub was fantastic. I used it on a pork roast. It had just the right amount of heat with some sweet. Thumbs up from me, GB!!
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