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Need a great rub for BBQ? Try these

“Do you know what I need you to do?” asked my dentist, Gary Hawthorne.

I pondered the answer with mouth wide open while reclining in a chair last week, dreading whatever came next.

“Yeah,” I thought to myself, “Probably not whine so much and to quit shaking.”

“Find me a good rub recipe,” he said.

He wants one he can whip up and store in the pantry for future barbecues. Actually, he wants the firefighters’ recipe he used to have that his wife, Teresa, found on “Good Morning America” about a year ago. Darn if I can find it. The GMA website did have this one from football great Joe Montana, along with his recipe for chicken wings.

Joe Montana’s Dry Rub Chicken Wings

2 pounds chicken wings, tips removed

½ teaspoon Lawry’s Seasoning

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons olive oil

Remove tips from chicken wings and dry wings to remove any extra liquid and set to rest.

Combine all dry ingredients in a bowl and mix.

Place chicken wings in a large bowl. Drizzle with olive oil and rub evenly into chicken wings.

Sprinkle half of the dry rub on top of the chicken wings and rub it in evenly. Flip wings and sprinkle the remaining rub onto the wings. Rub evenly.

Place a baker’s rack over the top of a cookie sheet and line the rack with the wings.

Bake at 350 degrees for 20 minutes and then flip and bake for another 10 minutes. Then turn the broiler on for an additional 10 minutes to help make crispy.

Here’s another possibility I found online. It makes a lot.

Mike Mill’s Magic Dust Rub

½ cup paprika

¼ cup kosher salt, finely ground

¼ cup sugar

2 tablespoons mustard powder

¼ cup chili powder

¼ cup ground cumin

2 tablespoons ground black pepper

¼ cup granulated garlic

2 tablespoons cayenne

Mix all ingredients and store in a tightly covered container. To make it a little more hot and spicy, increase the mustard powder and black pepper to ½ cup each.

Makes about 2½ cups.

Here’s Bill Neumeier’s rub and ribs.

Barbecue Ribs

(Bill Neumeier, Fort Smith)

1 rack of ribs

6 ounces chili powder

3 ounces paprika

1 ounce lemon pepper

1 ounce crushed red pepper

1 ounce seasoning salt

1 ounce Creole/Cajun seasoning

1 ounce Greek seasoning

Apply chili powder, paprika, lemon pepper, crushed red pepper, seasoning salt, Creole/Cajun seasoning and Greek seasoning to ribs.

Cook ribs over fire for 2½ to 3 hours at 200 degrees to 225 degrees.

Serve ribs with choice of barbecue sauce, baked beans and french fries.

•••

There’s nothing I love more than waking up on Wednesday morning and having a reader inform me I goofed up in the column.

It was the recipe for blueberry pie in last week’s column.

Dean Coleman wanted to make it, but was puzzled by the unbaked pie crust.

Sorry, Dean, I didn’t catch that. Bake that crust first.

Readers, blueberries are relatively cheap right now, and this is the perfect pie to try if you’ve never baked one before.

While you’re at the store, purchase some boneless chicken thighs. You’ll never go back to chicken breasts again.

Also, pick up a bottle of sriracha sauce in the Asian food area. My dentist thinks it’s terrific on chicken wings. He fries up the wings, and then he mixes a batch of half sriracha sauce and half butter and coats the wings.

“The kids ate every bit of it,” said a pleased Gary Hawthorne.

I understand. I bake my boneless chicken thighs, and then cover them in a sriracha-corn syrup mixture I nabbed from the chef at the Seven Ponies Restaurant. It’s my favorite chicken recipe.

I also used sriracha sauce on my homemade tacos the other night. That’s when I found out plain sriracha sauce is really, really hot and needs to be buffered for my taste. (I used sour cream.)

Here is the corrected blueberry pie recipe.

Blueberry Pie

¾ cup sugar

3 tablespoons cornstarch

⅛ teaspoon salt

¼ cup cold water

5 cups fresh blueberries, divided

1 tablespoon butter

1 tablespoon lemon juice

1 pastry shell, baked

In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Remove from heat. Add butter, lemon juice and remaining berries. Stir just until butter is melted. Cool. Pour into pastry shell. Refrigerate until ready to serve.

•••

OK, Dean, because you love looking at the Wednesday recipes, I’ll share a couple of ideas I found on thefirestations.com website while hunting for the rub.

Paul’s Oven-Baked Omelet

1 large bag of frozen hash browns

3 dozen eggs

1 pound bacon, cooked and chopped

1 pound sausage, cooked and chopped

½ pound boiled or baked ham

1 large onion, chopped

1 green pepper, chopped

Grated cheese

Lightly grease a large baking pan. Cover the bottom with frozen hash browns. Scramble 1½ dozen eggs and pour over the hash browns. Place precooked bacon and sausage and all other ingredients over eggs, including cheese. Scramble remaining eggs and pour over ingredients. Place in a 300-degree oven. Bake until eggs are done on top, about 1 hour.

Makes 10 servings.

Cheese Dip

1 pound ground beef

1 pound sausage

2 pounds Velveeta cheese

8 ounces cream cheese

1 jar (12 ounces) hot taco sauce

Mix ground beef and sausage in a large frying pan. Drain grease and add remaining ingredients. Stir in melting cheese on low heat being careful not to burn.

•••

Sallisaw resident Cheyenne Teague compiled four generations of family recipes into a cookbook, according to a news release.

One selection from the collection of more than 100 recipes is Grandma Thelma’s Homemade Egg Noodles.

Grandma Thelma’s Homemade Egg Noodles

2 cups all-purpose flour, sifted

2 eggs, beaten

2 tablespoons vinegar or milk

1 teaspoon salt

Mix all ingredients together. Place dough on a floured table. Roll dough with rolling pin; flour rolling pin as needed. Roll to 1/4 inch thickness. Cut into strips and allow to dry for a little. Add to boiling broth. When the noodles float, they are done.

To purchase a copy of “Four Generations of Family Recipes,” visit fourgensfc.com or call (918) 315-7022. Books are $9.95 plus $4 for shipping.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, Ar 72902. email: jharshaw@swtimes.com

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