Emeril’s Rib Rub Recipes
Simple Fajitas with Emeril's Rib Rub
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 2 tablespoons fresh lime juice
- 6 tablespoons vegetable oil, or more as needed for cooking steak
- 2 tablespoon garlic, minced
- 4 tablespoons Emeril’s Rib Rub
- 1 ½ to 2 pounds flank steak, trimmed and thinly sliced against the grain
- 6 large flour tortillas 1 red bell pepper, stemmed, seeded and thinly sliced
- 1 green bell pepper, stemmed, seeded and thinly sliced
- 1 yellow bell pepper, stemmed, seeded and thinly sliced
- 1 large white onion, thinly sliced
- 1 tablespoon minced garlic
- Salt and pepper to taste
- Optional accompaniments: Lime wedges, sour cream, guacamole, salsa, and cilantro leaves
In a nonreactive mixing bowl, combine the lime juice, 2 tablespoons of the vegetable oil, garlic and sliced steak. Toss to coat well. Cover and refrigerate for at least 2 hours and up to 4. Preheat the oven to 325 degrees. Wrap the tortillas in foil and place in the oven until warmed through, about 15 minutes. Remove from the oven and set aside (covered) until ready to serve. In a large skillet, heat one tablespoon of the remaining oil over medium-high heat. Cook one-third of the marinated steak until well browned on both sides, 4 to 6 minutes. If necessary, remove any excess liquid and wipe pan clean between batches. Repeat, using an additional tablespoon of oil for each remaining portion of steak, until all steak has been browned. Set browned steak aside and keep warm while you cook the vegetables. Add the remaining tablespoon of oil to the pan along with the peppers and onions and cook, stirring, until soft and slightly caramelized, 10 to 12 minutes. Add the garlic and cook, stirring, until the garlic is fragrant and soft, 1 minute. Serve the fajitas with the warmed tortillas, sautéed peppers and onions, and condiments of choice. Yield: 6 servings Baby Back Ribs with Emeril's Rib Rub)
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 2 slabs pork baby back ribs (4 to 5 pounds total)
- 4 tablespoons Emeril’s Rib Rub
- ¾ to 1 cup of your favorite barbecue sauce, such as Emeril’s Kicked Up BBQ Sauce, plus more for serving if desired
Position a wire rack over a large baking sheet and place the ribs on the rack. Season the rib racks on both sides using 1 tablespoon of Rib Rub per side. Rub the mixture into the meat and set aside uncovered for at least 20 minutes. Preheat the oven to 275 degrees F. Wrap each rib rack tightly in aluminum foil and place on a baking sheet. Bake until fork-tender, about 2 hours. Remove the ribs from the oven, discard the foil and any rendered drippings and allow the ribs to cool for 15 to 20 minutes. Adjust the oven setting to broil and position the oven rack on the lowest rung of the oven. Brush the ribs with a generous coating of the barbecue sauce, about 6 tablespoons of sauce per set of ribs or more to taste. Return ribs to the oven and broil until the ribs are browned and caramelized, about 5 minutes. Remove from the oven and allow to cool briefly before cutting into individual ribs. Serve with additional barbecue on the side, if desired. Yield: 4 servings Beer Braised Brisket
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- One 2 to 3 pound portion of beef brisket
- 10 garlic cloves, cut into slivers if large
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 ½ medium yellow onions, sliced
- 1 red Holland pepper, sliced
- 3 tablespoons Emeril’s Rib Rub
- 2 cups Emeril’s All Natural Beef Stock
- 1 cup lager beer
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup ketchup
- ½ cup chili sauce
- ¼ cup light brown sugar
Preheat the oven to 325 degrees. Using a paring knife and your finger, make small slits all over the brisket and stuff each slit with a piece of the garlic. Season the brisket with the salt. Heat a small Dutch oven or a saucepan just slightly larger than the brisket over medium high heat and add the vegetable oil. When the oil is hot, add the brisket to the pan, and brown well on both sides. Remove the meat from the pan and set aside. Add the peppers and onions and cook, stirring often, until tender, about 4 minutes. Season the brisket on both sides with 2 tablespoons of the Rib Rub and return the brisket to the pan, positioning the sautéed vegetables over the top of the meat. Add the stock, beer and the remaining tablespoon of Rib Rub. Bring to a simmer, cover and place in the oven. In a small bowl combine the onion powder, garlic powder, ketchup, chili sauce and brown sugar. Remove brisket from oven after one and half hours and add the ketchup mixture. Return the brisket to the oven, and continue to cook, covered, for another hour and a half or until the meat is fork tender. Allow the brisket to cool in the cooking liquid and refrigerate overnight. To serve the brisket, remove any congealed fat from the top of the liquid and discard. Remove the brisket from the pan and set aside. Return the pan to the stovetop, bring liquid to a boil, and continue to cook until liquid is reduced to sauce consistency. While the sauce is reducing, slice the brisket crosswise against the grain. Return the brisket back to the pan briefly until warmed through, then serve immediately. Serves 4 to 6