Best Loveless Dry Rub Recipes
LOVELESS SEASONED SALT
This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)!
Provided by breezermom
Categories Weeknight
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients together and store in an air-tight container.
OLETA'S TURKEY DRY RUB
My ex's step-mother was a BOMB in the kitchen. For Thanksgiving she rubbed the turkey down with this before cooking. Talk about some good eatin! Prep time is quick, but passive time will depend on how large your bird is, so the 2 hours are a guess.
Provided by Redneck Epicurean
Categories Whole Turkey
Time 2h10m
Yield 1 batch rub
Number Of Ingredients 9
Steps:
- Mix the dry ingredients together well in a small bowl.
- Slather the turkey down with the oil and lime juice and massage on the rub.
- Bake the turkey at 350 degrees according to how many pounds the bird is. Allow the bird to rest, covered, for 30 minutes.
Nutrition Facts : Calories 301.4, Fat 28.7, SaturatedFat 3.7, Sodium 98.7, Carbohydrate 13.1, Fiber 3.6, Sugar 1.4, Protein 2.4
TEXAS TRAVIS' BEST BRISKET LOVE-RUB.
While I lived in Texas, I studied barbecue. I'm not just talking about eating it. I studied it, it's a complex art that involves more than just meat and fire. I worked at one of the Texas Hill Country's finest barbecue establishments. I started as a server and eventually worked my way up assistant pit master. When I moved back to Oregon I brought this with me. This is a rub that me and one of my co-workers spent months back in the day perfecting. Either at home on my smoker, or at the pit this rub has won the hearts of many! It also goes great on ribs as well! Hope you guys like this.
Provided by Throwdown_King
Categories Meat
Time 12h5m
Yield 1 Brisket, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients well, and apply liberally to brisket. Smoke brisket over hardwood for 12-14 hours in a 225 degree smoker. (depending on size)
- *Rember when you cut the brisket to cut it across the grain, and DONT put sauce on it, serve the sauce on the side!
- Serve with an ice cold beer, because everything tastes better with a good craft beer!
VINEGAR HOT SAUCE FOR PULLED PORK
Every experienced barbecuer has an opinion on sauces/marinades/rubs. This marinade is made for a pork butt that has already been cooked on a hickory smoke grill with a dry rub. This recipe is from the Loveless Cafe in Nashville, Tennessee. It is to marinate the pulled pork after you have cooked it for an extended time over the smoky hickory fire on your grill. This is to be used before you add barbecue sauce to the meat! It can also be used while cooking, but according to the author, it is to be used after removing the pork butt from the fire, to ensure moistness in the meat. I cooked my pork butt 9 hours before pulling and adding this sauce, but it is worth the wait! I can also see using this like wicker's sloshing sauce...marinating pork ribs and pork butts before cooking to tenderize and reduce cooking time. It has a great flavor and is easy to prepare.
Provided by breezermom
Categories < 15 Mins
Time 8m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
- Pull your pork and let it rest in the marinate.
- Serve, with optional barbecue sauce.
TUSCAN ROSEMARY DRY RUB
Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions.
Provided by alijen
Categories European
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
- Stir in oregano, sage, garlic flakes, salt and pepper.
- Transfer to jar.
- Cover and store away from heat and light.
- Rub will keep several months.
- Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
- Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
- If desired, squeeze some lemon juice over the rub.
- Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.
CHOCOLATE BISCUIT PUDDING
I got this recipe a cookbook from The Loveless Cafe in Nashville Tennessee. A great way to use left over biscuits. Must try!
Provided by Chef Eileen
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat ove to 400 degrees.
- Butter an 8 x 8-inch pan.
- Soak the biscuits in the milk for about 5 minutes or until soft.
- Add the cocoa,sugar,butter,eggs, and vanilla and mix together.
- Pour the biscuit mixture into the prepared pan and bake for 30 minutes.
- Serve warm.
Nutrition Facts : Calories 530.4, Fat 30.5, SaturatedFat 18.5, Cholesterol 183.8, Sodium 259.4, Carbohydrate 58.5, Fiber 1.3, Sugar 50.6, Protein 8.2
LOVELESS DRY RUB
This rub is from the Loveless Cafe in Nashville, Tennessee. It is great on pork butts, pork loins, and turkey breasts. I love to use it on ribs also. This is the rub that I use when I smoke my pork butt all day. Yummy!
Provided by breezermom
Categories Weeknight
Time 10m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Mix all the ingredients together. Store in an airtight container until ready to use.
- When ready, rub the seasoning into all sides of your meat until it is covered. Grill or cook your meat as you prefer.
Nutrition Facts : Calories 306.4, Fat 3.5, SaturatedFat 0.8, Sodium 245.2, Carbohydrate 71.4, Fiber 14, Sugar 35.1, Protein 8.2
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