Top BBQ rubs and seasonings with Cindy Lou’s veggie delight rub recipes: Step #1: Choosing the Right Prime Rib: Choose a Prime Rib that is well marbled and untrimmed (with all the fat); fat is your friend, it makes the Prime Rib juicy and flavorful. A Bone-In Prime Rib will help to keep the moisture in the meat as well as adding flavor. Step# 2: Seasoning Your Prime Rib: First, rub the outside with the Burgundy Peppercorn Mustard or a little Oil and then generously apply Cindy Lou’s Black Label Dry Rub. A heavy coating will make a beautiful, crusty, delicious bark. Make sure you get it on all sides including the bottom. Put a generous amount of garlic on the top of the Rib, gently patting it down. Wrap the Rib tightly in saran wrap and let it sit overnight in the refrigerator. Next day, remove and let it come up to room temperature; about 2 -3 hours depending on the size of your Rib. Before putting the Rib on the BBQ, lightly dust the top with Cindy Lou’s Cowboy Joe Dry Rub.
Injection Sauce Directions: Take one cube of butter and melt it in a sauce pan on medium heat, careful not to over heat the butter and burn it. Smash 4 large cloves of garlic and add them to the melted butter and let the garlic infuse into the butter for at least 5 minutes, the longer the better. You can also add seasonings to the butter such as the dry rub you are using on the outside of the tri-tip. Once the butter is infused with the garlic, either strain or remove the garlic from the butter. The butter is now ready to be injected into the tri-tip. You will want to let the butter cool a bit but not too much or the butter will thicken and you won’t be able to inject it into the meat. This is a relatively simple injection sauce. Be creative and add your own seasonings.
Cindy Lou’s Big Kahuna brings the flavors of the tropics to dry rub. We use turbinado sugar, pineapple extract and dried orange peel along with our special spices to give you something we know you will be proud of! Indulge Your Taste buds with Cindy Lou’s! Cindy Lou’s Cowboy “Joe” has a bold campfire flavor with a hint of coffee. It is the perfect rub for beef, poultry and lamb. Cowboy “Joe” is reminiscent of the outdoors with an audacious flavor and is a great finishing rub for red meat. Indulge Your Taste buds with Cindy Lou’s! See more info at Online BBQ Rubs and Seasonings Store.
Peach Cobbler Cooking Instructions: Preheat grill to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a cast-iron pan or a 3-quart heavy-duty or metal baking dish and place on grill to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon peaches on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
We bring you delicious rubs & BBQ sauces that will have you and everyone you grill for coming back for more! Stick with our great tasting rubs, or taste one of our specialty sauces the next time you grill steak, chicken, pork, fish or vegetables. Indulge your passion for the grill with Rubs and More’s collection of rubs, sauces, seasonings, BBQ recipes, tips, techniques, and much more. Plus, for finger-licking good meats and veggies, Rubs and More features Cindy Lou’s Dry Rubs – an absolute necessity as you reach for grilling glory! Read more details at BBQ Rubs and Seasonings.