The Rub Club
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Offering award winning barbecue and smoking, meat rubs, sauces, glaze and marinades. With everything a Barbecuing enthusiast could need all in one place, Grillzilla in Perth Is a great choice for all types of meats – Low & Slow, Smoking & Grilling.
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Each month our team of experts carefully selects an exclusive collection of spices for your cooking needs. We take into consideration factors such as the seasons to ensure you have the right rubs and spices for the right time of year.
RECIPE OF THE MONTH
Prep: 3 hours
Cook: 4 hours
BEEF RIB & SALSA VERDE
Ingredients
2kg beef ribs
1/2 cup Smokey Spicy Meat Rub
handful basil
handful mint
handful parsley
2 garlic cloves
3 tsp mustard
1/2 fresh lemon
20g small capers
200ml olive oil
2 tbsp vinegar
Directions
Cover beef ribs in the Smokey Spicy Meat Rub and make sure that all sides are coated and rubbed. You can use any of the Harvey’s Kitchen Meat Rubs. Allow to sit in the fridge for 2 hours. (I leave mine overnight)
Heat oven to 160℃. This is a low and slow cooking method. Cover tray with baking paper and foil, place in oven.
Cook slowly for 3-4 hours till the meat is coming away from the bone and tender. Set aside and allow to cool.
Salsa Verde can really be made from any green herbs to suit you taste, smooth blend or rough chopped it is up to you. For a fine salsa verde use a blender to mix all ingredients. Season salsa verde and add squeeze of lemon to taste. Cut cooled beef rib off the bone and cut into chunks. In a hot pan add a knob of butter and a drizzle of olive oil. Pan fry the beef rib quickly to get a nice colour.
Serve hot from the pan drizzled with salsa verde.
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