Cindy Lou’s cowboy “joe” on BBQ rubs and seasonings: Step #1: Choosing the Right Prime Rib: Choose a Prime Rib that is well marbled and untrimmed (with all the fat); fat is your friend, it makes the Prime Rib juicy and flavorful. A Bone-In Prime Rib will help to keep the moisture in the meat as well as adding flavor. Step# 2: Seasoning Your Prime Rib: First, rub the outside with the Burgundy Peppercorn Mustard or a little Oil and then generously apply Cindy Lou’s Black Label Dry Rub. A heavy coating will make a beautiful, crusty, delicious bark. Make sure you get it on all sides including the bottom. Put a generous amount of garlic on the top of the Rib, gently patting it down. Wrap the Rib tightly in saran wrap and let it sit overnight in the refrigerator. Next day, remove and let it come up to room temperature; about 2 -3 hours depending on the size of your Rib. Before putting the Rib on the BBQ, lightly dust the top with Cindy Lou’s Cowboy Joe Dry Rub.
Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat. Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for at least 10 minutes. Slice against the grain and serve. If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings. If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
Cindy Lou’s Big Kahuna brings the flavors of the tropics to dry rub. We use turbinado sugar, pineapple extract and dried orange peel along with our special spices to give you something we know you will be proud of! Indulge Your Taste buds with Cindy Lou’s! Cindy Lou’s Cowboy “Joe” has a bold campfire flavor with a hint of coffee. It is the perfect rub for beef, poultry and lamb. Cowboy “Joe” is reminiscent of the outdoors with an audacious flavor and is a great finishing rub for red meat. Indulge Your Taste buds with Cindy Lou’s! Discover extra information on Online BBQ Rubs and Seasonings Store.
Peach Cobbler Cooking Instructions: Preheat grill to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a cast-iron pan or a 3-quart heavy-duty or metal baking dish and place on grill to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon peaches on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
We bring you delicious rubs & BBQ sauces that will have you and everyone you grill for coming back for more! Stick with our great tasting rubs, or taste one of our specialty sauces the next time you grill steak, chicken, pork, fish or vegetables. Indulge your passion for the grill with Rubs and More’s collection of rubs, sauces, seasonings, BBQ recipes, tips, techniques, and much more. Plus, for finger-licking good meats and veggies, Rubs and More features Cindy Lou’s Dry Rubs – an absolute necessity as you reach for grilling glory! Read extra details on https://www.rubsandmore.com/.