With the Memphis in May World Championship Barbecue Cooking Contest this weekend, we have to talk about barbecue!
Melissa Cookston is the authority on all things barbecue. Known as the “Winning-est Woman in Competition BBQ,” she was the Memphis in May World Whole Hog Champion last year for the 5th time.
And just in time for grilling season, she has just launched a line of dry rubs with Williams-Sonoma. In the line are 4 rubs: a Memphis Rib Rub, a Spicy Pork Rub, a Chicken Rub, and a Steak Rub. According to Melissa, dry rubs are an easy way to spice up any dish you’re cooking.
Melissa shared the following tips on using dry rubs.
First, a BBQ Dry Rub is versatile.
It isn’t just for BBQ and grilling. You can use it as a season-all for many different dishes. Sprinkle some on sausage and cheese plates, deviled eggs, or just about anything you can think of, and it will make the dish better.
You can easily adjust the heat to your liking.
If you want a touch of spicy heat, simply add a touch of cayenne.
Dry rubs are a great way to add flavor to your sauces.
If you are making a sauce, use the rub as the main seasoning in your sauce in order to keep the flavor in the family.
And lastly, store your dry rubs properly.
Spices lose their flavor over time, and you want to keep them fresh just as you want fresh produce. Keep them in an airtight container and try to use within a month or two.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
For more information about Melissa’s Dry Rubs.
Smoke-grilled Rack of Lamb with Cactus Pear BBQ Sauce
For the Cactus Pear BBQ Sauce:
- 2/3 cup BBQ Sauce (I like a spicy one for this)
- 1/3 cup Cactus Pear Syrup (prickly pear syrup)
For the lamb:
- 2 Aussie racks of lamb bones, frenched
- 2 tablespoons your favorite dry rub
- 1 tablespoon Dijon mustard
Whisk together BBQ Sauce and cactus pear syrup. Set aside.
Lightly brush meat of the lamb with Dijon mustard. Season thoroughly with dry rub. Set out for 15 minutes before placing on smoker. Place foil over the bones to keep them from burning.
Smoke until internal temperature of 110 degrees is reached. Remove from smoker
(or cold side of grill) and place on searing hot side of grill.
Grill until internal temperature of 130 degrees has been reached (for medium rare.)
As temperature hits about 5 degrees below your desired temp, glaze with sauce.
Remove from grill, lightly cover with foil, and allow to rest for 5 minutes before
slicing. Serve with additional sauce.
Printed with permission from www.melissacookston.com.
