|
Tips and suggestions:
As a dry rub:
Rub into Pork Chops, Pork or Beef Ribs & Steaks before grilling
or broiling. Let sit for at least a half hour, or up to 24 hours. Use caution when grilling and broiling, brown sugar
can cause flare-ups. For best results, sear both sides of meat, over high heat, finish cooking over medium heat.
Glazed Ham, Pork Roast or Tenderloin:
Coat the roast with Perfect Rib Rub before cooking, let sit for
at least half an hour and up to 3 days.
While roasting prepare a glaze. Warm in a small small saucepan:
- 3 TBS jam (peach, apricot & mango work great!)
- 1 TBS Dijon mustard
- 1 TBS Perfect Rib Rub, or to taste.
Stir well to combine. Brush the glaze onto the roast 15 minutes
to ½ hour before it is finished cooking. Serve any remaining glaze on the side.
Stirfry:
Marinate chicken, beef or pork in a mix of 1/4 cup soy sauce, 2 TBS Perfect
Rib Rub, 1 TBS cornstarch or arrowroot powder and 1/2 tsp ground ginger. Saute' 5 minutes over med-high heat, add desired
vegetables (chopped onion and garlic recommended), cook additional 5 minutes, serve over rice.
|
