I keep ALL of my issues of Kentucky Living. For one thing, I publish a Kentucky Blog (Genuine Kentucky) and need all the information I can get my eyes on.
Another reason is we travel around our state a great deal and these issues serve as guides.
Admittedly, however, the main reason is the recipes. I’m all about southern food, and the recipes in this magazine are always perfection waiting to happen.
I sought out (and happily found) an article from a 2005 issue about Dry Rubs. A dry rub is a combination of seasonings and spices that are rubbed onto meat prior to grilling. Grilling season is nearly here and I couldn’t be happier to see it. We had a LONG, frigid winter and baseball, flower gardening, and grilling are going to be sweeter than ever.
Use the dry rubs as the recipe is given or adjust the spices and seasonings to suit your own taste.
MEMPHIS-STYLE DRY RUB RECIPE
1/4 cup paprika
2 Tablespoons brown sugar
2 teaspoons granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
According to Kentucky Living, the dry rub recipe above is great for chicken and ribs. They suggest that when you are grilling chicken, you should rub the Memphis Rub inside and outside of the chicken. This recipe will generously coat a 4 to 5 pound chicken for grilling.
When grilling ribs, this recipe will coat 3 to 4 pounds of pork ribs.
STEAK DRY RUB RECIPE
2 Tablespoons chili powder
2 Tablespoons garlic powder
1 Tablespoon plus 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
2 Tablespoons dried oregano
This Dry Rub recipe will coat a 12 to 16 oz. rib eye.
Pat the steak well with the mixture, making sure the entire steak is covered. Grill over hot coals as desired and throw away the steak sauce!
For more great southern recipes, check out the recipe section of Kentucky Living.com.