165 rub recipes

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

Akudjura (dried bush tomato) crusted Ribeye steak served with broccolini, shitake mushrooms and wattleseed jus.

This is one of my old tried and true recipes. The original recipe card is so faded that I can hardly read it!

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Jamaican-style spareribs slashed and rubbed with a jerk-inspired paste of allspice, ginger, jalapeño, and nutmeg, then slow-grilled over indirect heat. Served with avocado and papaya.

Broiled lamb chops topped with sliced onion and melted Swiss cheese. A simple 3-ingredient lamb dish that goes from broiler to table with minimal effort.

Texas-style spicy spareribs baked low and slow for 4 hours with lemon and onion slices, then glazed with spicy barbecue sauce. Fall-off-the-bone tender.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Flesh of the Pig Ala Bob Greenberg (And Secret recipe

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.