Recipe: Yummy Dry tangerine rub

Dry tangerine rub. If you're looking for recipes idea to cook today, look no further! We provide you only the best Dry tangerine rub recipe here. We also have wide variety of recipes to try.

Oh yeah, add BEER while its smoking. Dried Tangerine Peel Tangerines are a variety of citrus plant whose genus of flowering plants is from the family Rutaceae (orange family). Tangerines are actually a subgroup of the larger mandarin group, Citrus reticulara. You can cook Dry tangerine rub using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Dry tangerine rub

1. Prepare 5 lb of Pork or Beef Ribs.
2. You need 1 of dehydrated Tangerine crushed into powder.
3. You need 2 tbsp of Caraway Seeds.
4. It's 2 tbsp of Celery Salt.
5. Prepare 2 tbsp of Lemon Pepper.
6. Prepare 2 tbsp of Garlic Salt (Coat evenly on both halves of ribs).
7. It's 1 tbsp of Sea Salt.
8. You need 5 dash of Lemon/Lime Juice (meat side only).
9. It's 1 of Apple wood, Pecan wood or Pear wood..

Tangerine's sweetness infuses savory dishes and desserts with equal sophistication. Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. For best results, allow ribs to marinate overnight. This dry rub recipe is unique because it focuses on a rarely used ingredient for ribs: ground coriander.

Dry tangerine rub step by step

1. Cut Ribs in half.
2. Coat ribs evenly on both sides of ribs with dry ingredients.
3. Splash lemon/lime juice on the meat side only.
4. Let rest for 24 hours. After 12 hours flip meat to other side and let rest remaining 12 hours.
5. Smoke ribs at 275° f. for 6-8 hours or until the core of the meat is at 160° or above. Use your favorite hard woods. I like Apple, pecan & pear. Eat and be Fat and happy..

The coriander is a perfect accompaniment to any good rib recipe though because it is just a little bit sweet with a light and bright citrus hint. Two days before the big day, mix ingredients in a bowl and rub all over turkey, getting into every nook and cranny. Place on a rimmed baking sheet and cover with plastic wrap. Refrigerate, flipping over after a day. Pat dry with paper towels (no need to rinse) before roasting for maximum.