Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, dry tangerine rub. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Dry tangerine rub is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Dry tangerine rub is something that I’ve loved my whole life. They’re fine and they look fantastic.
Dry tangerine rub Eat and be fat and happy. Oh yeah, add BEER while its smoking. Tangerine Hibiscus Rub We're always looking for a different kind of flavor profile when it comes to creating a new blend. Now, while I tend to gravitate towards sweet heat inspired blends, sometimes I'm in the mood for something a bit more savory and unexpected.
To get started with this recipe, we must prepare a few components. You can have dry tangerine rub using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Dry tangerine rub:
- Prepare 5 lb Pork or Beef Ribs
- Make ready 1 dehydrated Tangerine crushed into powder
- Make ready 2 tbsp Caraway Seeds
- Prepare 2 tbsp Celery Salt
- Take 2 tbsp Lemon Pepper
- Make ready 2 tbsp Garlic Salt (Coat evenly on both halves of ribs)
- Prepare 1 tbsp Sea Salt
- Get 5 dash Lemon/Lime Juice (meat side only)
- Get 1 Apple wood, Pecan wood or Pear wood.
Refrigerate, flipping over after a day. Pat dry with paper towels (no need to rinse) before roasting for maximum. This dry rub recipe is unique because it focuses on a rarely used ingredient for ribs: ground coriander. The coriander is a perfect accompaniment to any good rib recipe though because it is just a little bit sweet with a light and bright citrus hint.
Instructions to make Dry tangerine rub:
- Cut Ribs in half
- Coat ribs evenly on both sides of ribs with dry ingredients
- Splash lemon/lime juice on the meat side only
- Let rest for 24 hours. After 12 hours flip meat to other side and let rest remaining 12 hours
- Smoke ribs at 275° f. for 6-8 hours or until the core of the meat is at 160° or above. Use your favorite hard woods. I like Apple, pecan & pear. Eat and be Fat and happy.
This dry rub recipe is unique because it focuses on a rarely used ingredient for ribs: ground coriander. The coriander is a perfect accompaniment to any good rib recipe though because it is just a little bit sweet with a light and bright citrus hint. I have the best recipe, which I learned from my good friend Harry Soo at Slap Yo' Daddy BBQ. If you are a BBQ fan, you would know Harry as he is one of the top BBQ pit masters in the United States, having won numerous competitions across the country. Once dry, the peels can be kept in hunks or ground.
So that’s going to wrap it up for this special food dry tangerine rub recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
