Mouth Watering Recipes

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MY PERSONAL PREFERENCE IS COOKING "INDIRECT" WITH CHARCOAL.  FOR THE NOVICE,  THIS METHOD IS DONE BY PLACING ALL OF YOUR COALS ON ONE SIDE OF THE GRILL AND COOKING THE MEAT ON THE OTHER SIDE.  IF YOU WANT TO ENHANCE THE SMOKEY FLAVOR, ONCE YOUR COALS ARE HOT AND JUST BEFORE PUTTING THE MEAT ON YOUR GRILL, SPRINKLE WET HICKORY CHIPS OVER THE COALS.   TO ACHIEVE THE SAME SLOW-COOK EFFECT WHEN USING A GAS GRILL OR IN THE OVEN, I COOK AT LOW TEMPERATURES - 300-325 DEGREES.

MY "RUBB" IS A SEASONING/TENDERIZER THAT AFTER RUBBED ONTO YOU MEAT, COVERED AND CHILLED, WILL BREAKDOWN FORMING A LIQUID MARINADE.  REGARDLESS OF WHAT KIND OF MEAT YOU ARE PREPARING, THE RUBB SHOULD BE USED SPARINGLY-A LITTLE GOES A LONG WAY.

"ADAMS RIB RUBB...tm" WAS DEVELOPED FOR RIBS,ERGO THE NAME "RIB RUBB"!  DON'T LET THE NAME FOOL YOU-WE HAVE FOUND THERE SEEMS TO BE NO END TO SUCCESSFUL EXPERIMENTS OUR CUSTOMERS HAVE SHARED WITH US...

RIBS-PORK OR BEEF/SLAB OR COUNTRY STYLE...PORK CHOPS... PORK TENDERLOIN...HAM...CHICKEN-WHOLE BREAST, EVEN WINGS...FISH...BEEF BRISKET...HAMBURGER PATTIES...VENISON...TURKEY...AND ON AND ON!

YOUR PREPARATION IS ESSENTIALLY THE SAME WITH ANY MEAT.  SPRINKLE THE MEAT LIGHTLY WITH RUBB, WRAP IN FOIL OR PLACE IN AN AIR TIGHT CONTAINER, AND REFRIGERATE FOR AT LEAST 3-4 HOURS, OVERNIGHT IS BEST.

GRILL, BAKE, BROIL OR AN FRY AND ENJOY!

JUST REMEMBER THAT

"THE LONGER IT SITS, THE BETTER IT GITS!"

THANKS!

M.ADAMS

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