Steven Raichlen's Barbecue! Bible

Posts Tagged ‘rub’

ST. LOUIS RIBS

WHAT YOU REALLY WANT--ST. LOUIS STYLE RIBS Above are the ribs I made recently for a photo shoot for Fine Cooking magazine--story to come out in June. The recipe for the rub is as follows: 1/4 cup each sea salt, brown sugar, and sweet paprika 2 tablespoons each smoked paprika and freshly ground black pepper 1 tablespoon each mustard powder and onion powder 1 teaspoon each cumin and celery seed

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COMPANION GROUP

WHAT'S NEW FOR BEST OF BARBECUE 2013? Greetings from Berkeley, California, new headquarters of The Companion Group, where Steven met with Chuck Adams, Wendy Boeger, and designer Sharon Kallenberger to work on the 2013-2014 Best of Barbecue Product line. On the drawing board? Mustard Rub, Pepper Rub, and Bourbon-laced Kansas City Barbecue Sauce. Also easy to load smoker boxes add a few tools too top secret to mention now!

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GAUCHO STEAK

GAUCHO STEAK AND GRILLED GREEN ONIONS Here's a simple but explosively flavored steak using Steven's new Argentinean Spice Rub. The flames are fueled by wine barrel staves and oak chunks. First, drizzle the steak with extra-virgin olive oil. Thickly crust it with Planet Barbecue's Argentinean Spice Rub, which can be found at Argentinean Spice Rub Sear the steak to the desired degree of doneness over a hot fire. Let rest for 2 to 3 minutes...

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BARNES AND NOBLE

SPICE MEETS BOOK, ONLY AT BARNES AND NOBLE  Looking for a killer gift for Father's Day? Or even a cool gift for yourself? Head to bookseller Barnes and Noble where you'll find an exclusive Planet Barbecue</> book and spice set featuring three electrifying spice mixes created by Steven himself. Sicilian Spice Rub features sea salt, orange zest, and oregano in an homage to the flavors of the Mediterranean. Berber Blast is a Moroccan...

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FAREWELL TO CHARLIE VERGOS

A FOND FAREWELL TO CHARLIE VERGOS    Charlie Vergos, 1926 - 2010 It was with sadness that Steven learned of the passing on Saturday of Charlie Vergos, founder of the legendary restaurant Rendezvous and inventor of one of Memphis' most iconic dishes, the dry rub rib. Charlie was originally in the sandwich business. One day, a meat salesman brought him a case of babyback ribs (a very unpopular cut in the 1950s), and drawing on his Greek heritage,...

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SHOWTIME!

Show Time!  When the Fancy Food Show opened in San Francisco last week, Steven was on hand to launch some of the exciting new food products in the 2006 Best of Barbecue line. Here he's joined by national sales director, Bobbi Pauline, and Charcoal Companion President, Chuck Adams. So what's in the new line? Sizzling sauces, like Steven's new Shanghai Barbecue Sauce, Lemon Brown Sugar Barbecue Sauce, and Red Eye Barbecue Sauce--made...

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It’s about time

It's about time! Barbecuebible.com proudly announces the arrival of Steven's new line of barbecue rubs--blended from the finest herbs and spices and packaged in convenient 2.7 ounce clear top tins. Steven's All-Purpose Barbecue Rub makes a mean rack of ribs, brisket, or beer can chicken, while the Island Spice and Jerk Rub gives you authentic Jamaican jerk. Java Rub and Rib Powder is a delectably different rub made with coffee (yes, coffee) and...

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