Dry tangerine rub. Dry tangerine rub Goatman Farms/What's The Dilly, YO? Eat and be fat and happy. Tangerine Hibiscus Rub With our salt-free Tangerine Hibiscus Rub, we explore the concept of range.
How to make it Stir together lemon, orange and lime rinds, garlic, chili powder and oil. Season to taste with salt and pepper. Instructions In a bowl, mix all the ingredients together. You can cook Dry tangerine rub using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Dry tangerine rub
- You need 5 lb of Pork or Beef Ribs.
- Prepare 1 of dehydrated Tangerine crushed into powder.
- You need 2 tbsp of Caraway Seeds.
- It’s 2 tbsp of Celery Salt.
- Prepare 2 tbsp of Lemon Pepper.
- It’s 2 tbsp of Garlic Salt (Coat evenly on both halves of ribs).
- It’s 1 tbsp of Sea Salt.
- Prepare 5 dash of Lemon/Lime Juice (meat side only).
- It’s 1 of Apple wood, Pecan wood or Pear wood..
Store the dry rub in an air-tight container for up to a few months. Rub it on chicken, ribs, steak, pork and meats. Zippy Dry Rub Bottles of this spicy blend are fun to share with family and friends. It's a mixture with broad appeal since the rub can be used on all meats or added to rice while it's cooking for a boost of flavor. —Gaynelle Fritsch, Welches, Oregon Once dry, the peels can be kept in hunks or ground.
Dry tangerine rub instructions
- 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..
Grind batches of dried peels in a food processor – I can't imagine any other way to get the job done – and be prepared for a bit of noise. Larger pieces can be added directly to braises, soups or broths, or dropped into the cooking liquid for rice, beans or other grains. Dry rub is any mixture of ground spices, herbs and similar dry ingredients that is rubbed on the surface of food (usually raw meat) before the food is cooked to add flavor. The dry rub forms a tasty coating on the food and therefore a crust on the surface once it is grilled or broiled. Identification tip: Dehydrated, dry pulp (left fruit) after exposure to cold weather in comparison with the moist, fully expanded flesh in an undamaged orange.