Monday, February 22, 2010

Texas Big Beef Spice Rub

Here is the first part of the trio of recipes, my Texas Big Beef Spice Rub. This is the beginning of a three part recipe but you can use this spice rub and the barbecue sauce recipe with many other cuts of beef and even chicken. The spice rub imparts so much flavor into the beef with so little effort. The recipe makes about a cup and a half, which is more than needed for the final recipe tomorrow, but will store well refrigerated in an airtight container. You will be sure to use it up in no time. I hope you enjoy.

Texas Big Beef Spice Rub


3/4 cup Splenda
1 Tbsp. molasses
4 Tbsp. garlic powder
2 Tbsp. ground ginger
2 Tbsp. onion powder
1/2 cup paprika
2 Tbsp. black pepper
2 Tbsp. rosemary, crushed or pulverized in spice grinder
1 Tbsp. salt

Blend the Splenda and molasses in a bowl well, working it together with a fork. It will take a few minutes but you will end up looking similar to brown sugar when you are done. Add all of the other ingredients and blend well. Store in refrigerator in an airtight container for up to 3 months.

Nutrition Facts
6 - 1/4 Cup Servings
Amount Per Serving
Calories 77.7
Total Fat 1.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 1,171.8 mg
Potassium 408.3 mg
Total Carbohydrate 20.4 g
Dietary Fiber 5.4 g
Sugars 5.0 g
Protein 3.0 g

Note ~ Each serving of 1/4 cup of dry rub is the estimated average amount needed for enough protein to serve four people.

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