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St. Pete Steak Rub

St. Pete Steak Rub


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St. Once you master the seasoning and...

St. Petersburg, Florida, is home for me and that’s where I eat most of my steaks. Once you master the seasoning and cooking of a great steak, you’ll be eating your best steaks at home, too. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.

Find more steak rub recipes here.

Ingredients

  • ¼ Cup kosher salt, preferably Mortons
  • 2 Tablespoons raw sugar, such as Sugar In The Raw
  • 2 Tablespoons chili powder
  • 1 ½ Tablespoon black pepper
  • 1 ½ Tablespoon granulated garlic
  • 1 Tablespoon granulated onion
  • 1 Tablespoon ground coriander

Servings4

Calories Per Serving64

Folate equivalent (total)4µg1%


Recipe Summary

  • ¼ cup dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon sea salt
  • 1 ½ teaspoons granulated garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon ground coriander
  • 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
  • 1 tablespoon Vegetable oil
  • 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
  • ¾ cup apple juice, in a spray bottle

About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.

Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.


Dr. BBQ’s Backyard Championship Ribs

Fire up the grill while you still can by making these fall-off-the-bone ribs, from famed pitmaster, Dr. BBQ. With a delicious rub and a hint of sauce, these ribs will make you into a backyard grill-master in front of all of your guests.
By Annelise McAuliffe

Pitmaster Dr. BBQ, also know as Ray Lampe, has the secrets to grilling. Fire up the grill while you still can by making these fall-off-the-bone ribs. With a delicious rub and a hint of sauce, these ribs will make you into a backyard pitmaster in front of all of your guests.

  • 3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
  • ½ cup Turbinado sugar
  • 1 cup Big Time Barbecue rub (recipe follows)
  • 1 cup honey
  • 1½ cups apple juice
  • 2 cups your favorite BBQ sauce
  • ½ cup salt
  • ½ cup Turbinado sugar
  • ¼ cup granulated brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons paprika
  • 2 tablespoon chili powder
  • 2 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne
  • 1 tablespoon thyme leaves
  • 1 tablespoon ground cumin
  • 1 teaspoon ground nutmeg
  1. About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about ⅔ on the meaty side and ⅓ on the boney side.
  2. Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey.
  3. The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.)
  4. Transfer the cooked ribs to a medium hot grill. Brush with BBQ sauce and flip for a just a few minutes. Cut in to pieces and serve.

Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.


St. Petersburg publishing a cookbook with local restaurant recipes for coronavirus relief

ST. PETERSBURG — Eating out hasn’t been the same since the pandemic, though there’s good news for foodies in the Sunshine City. A new cookbook will soon help locals recreate iconic dishes at home, all while supporting the restaurants they love.

St. Pete Eats: A Cookbook features recipes from over 30 local eateries. Starting Friday, cookbooks can be purchased for $20 from stpeteeats.org or participating local retailers and restaurants.

St. Petersburg Deputy Mayor and City Administrator Kanika Tomalin partnered with over 30 local restaurants to create the book. St. Pete Eats is a continuation of the Healthy St. Pete initiative Tomalin launched in 2015, which aims to bring a culture of health and wellness education across the city.

“In this cookbook, I’ve shared some of my own favorite recipes, and have enlisted the expertise of some of St. Pete’s finest chefs to give you an authentic culinary experience that can only be found in St. Pete,” Tomalin said in a news release.

“We can change health outcomes when we work together,” St. Petersburg Mayor Rick Kriseman said in the release. “That is why I am excited about this cookbook. It is a vibrant illustration that great food and great health can coexist, especially in St. Petersburg.”

Books purchased online will benefit the city’s Fighting Chance Fund, an emergency grant program launched to help local small businesses impacted by the coronavirus. Proceeds from books bought at local retailers will go directly to those businesses.

Participating restaurants include:

  • Bella Brava
  • Birch & Vine
  • Brooklyn South
  • Callaloo
  • Ceviche
  • Datz
  • Dr. BBQ
  • Ford’s Garage
  • Fresco’s Waterfront Bistro
  • Hawthorne Bottle Shoppe
  • Intermezzo Coffee & Cocktails
  • Kahwa Coffee Roasters
  • La V
  • The Mandarin Hide
  • Noble Crust
  • Pacific Counter
  • Paul’s Landing
  • Pipo’s
  • Punky’s
  • Red Mesa
  • Rococo Steak
  • Rollin’ Oats Market & Cafe
  • Saigon Blonde
  • Sea Salt
  • TeBella Tea Company
  • The Floribbean
  • The Left Bank Bistro
  • The Lure
  • The Mill
  • The Tavern at Bayboro
  • Trophy Fish

You can also find the book at Asylum Sights & Sounds, Bananas Records Warehouse, Daddy Kool Records, St. Petersburg City Hall, Tombolo Books and Wilson’s Book World. The city published a map with all retail locations:


How do you apply a marinade for steak?

First, choose and make a marinade recipe (or buy a marinade at the store). We recommend making ¼ to ½ cup of marinade for each one to two pounds of beef.

Then, place the marinade and meat in a sealed plastic bag or glass container so that the beef can “sit” in the liquid. We like to use 1 gallon Ziploc bags since it makes it easy to periodically flip the beef so that the marinade works in evenly. We don’t recommend using a metal container since the acidic ingredients can react with metal.

Lastly, make sure to place the container in the refrigerator as the beef marinates. Never marinate beef at room temperature.

As a side note, contrary to popular believe, beef doesn’t absorb the marinade flavor throughout the cut of beef. Rather, the flavor stays on the surface of the meat and that’s the punch of flavor that you taste with your tongue.


St. Pete Steak Rub - Recipes

Chose this steak house as our last vacation dinner. Service was tremendous and our server from Gas City Indiana was a blast. The bread was unique and the salads just how we like them. Loved the house French dressing. The girls enjoyed the filets that were cooked to perfection. My prime rib was very good complimented with a fresh small lobster tail. The ahi tuna appetizer was plentiful and great. Pretty typical. Deserts sounded scrumptious but to full. The prices here are dirt reasonable. Wouldn’t say it’s close in quality to a Ruth Chris but pretty dam good. Wonderful menu. Lived up to the expectations from other reviews. Any bad reviews must be odd aberrations.

Thank you so much Scott for the awesome review! We couldn't ask for any better than this! Thank you for giving us a try and we hope you'll be back again soon!

15 - 19 of 932 reviews

I first visited this restaurant in June of 2016 and was very pleased with the food and service.I gave them a positive review then.I have been in the food and wine business for over 45 years and has traveled around the globe,so my reviews are 100% true.Florida governor stopped the mask mandate about 3weeks ago and businesses are still putting up signs to wear mask.We decided to sit outside because of the face diaper sign posted.We started with a bottle of red wine(50% off that day) and fried calamari with a side of marinara sauce..The wine came with two beat up wine glasses that should be thrown in the trash..the calamari was bland and so was the sauce(frozen calamari can be seasoned overnight to absorb flavor).They were out of ceasar salad,so i got some canned mushroom in a beef broth instead,my wife ordered the rack of lamb and i ordered the 10oz rib eye with xtra steak rub,i should have said leave the rub out,because that exactly how it came to the table..the lamb tasted like it was frozen for years and tasteless.Meats were of low quality.This restaurant cater to older meat and potato eaters that knows nothing about food.I notice from the responces of the restaurant that you should let them know if you are not satisfied with your meal,but having friends and family that own restaurants. I Know Better.I will never return a meal for a next one.we all know why and the reason is the truth what you heard.Of course all the owners will swear to you they don't do those things. might be true but the cooks and waiters does.It's time Harold hang up his apron if he's still buying and aging the meats..

Dining during COVID can be a pain, but we were a group of 6 who dined outside and had a lovely time and enjoyable meal. If you haven't signed up for their anniversary or birthday club, do so. You get a free bottle of wine and neopolitan dessert, both yummy. 3 of us got prime rib, 2 filet and another a rib eye steak. Order it to be cooked one less than you normally would - the rare was perfect even for medium rare, but the medium rare was more on the medium side - no red. Rolls are delish, the garlic croutons that are fussed about are ok, salad was fresh, and baked potatoe good. We sat outside, no need for masks but our servers wore them and you had to have them to go inside. Lovely, covered patio area. We celebrated 2 birthdays and an anniversary, so everyone was happy. Staff friendly. Tables six-feet apart. No problems!

Thank you so much Karen for trusting us with your safety and for the wonderful review! Thanks also for celebrating your birthdays and anniversaries with us! We look forward to your next visit!


‘St. Pete Eats’ cookbook will spotlight local cuisine

Not quite comfortable venturing out to your favorite local restaurant? The City of St. Pete has a solution to satisfy your cravings.

On Friday, the city will release St. Pete Eats: A Cookbook. It’s the result of a partnership between deputy mayor and city administrator Kanika Tomalin and more than 30 beloved local restaurants. The book sells for $20.

St. Pete Eats is filled with food and drink recipes from St. Pete’s thriving culinary scene. Contributing restaurants include Trophy Fish, Rococo Steak, Red Mesa and Ceviche. Tomalin, a foodie in her own right, even added six of her own tried-and-true recipes. Many of the recipes in the cookbook feature healthy twists, which ties in with Healthy St. Pete, a citywide initiative Tomalin launched in 2015 to help the community eat, live, shop and play healthier. She hopes that the cookbook will shine a spotlight on local restaurants and all they have to offer.

“St. Pete has become a foodie town,” she said. “People come here to eat as much as they come here for everything else.”

Tomalin said plans for the cookbook have been in the works for awhile, and while it’s been a daunting process in light of what’s going on with Covid-19, she’s excited about the finished product. While she understands that cooking can be intimidating, she feels confident that the recipes are simple enough for even novice chefs to follow.

“I love to cook and I love food and I don’t have any special training,” she said. “I think anyone can enjoy this book and make every recipe in it.”

Mayor Rick Kriseman praised the cookbook and its emphasis on healthy recipes.

“We can change health outcomes when we work together,” he said. “That is why I am excited about this cookbook. It is a vibrant illustration that great food and great health can coexist, especially in St. Petersburg.”

Proceeds from cookbooks purchased from the St. Pete Eats website will go toward the city’s Fighting Chance Fund , which provides grants to locally-owned and independently-operated small businesses that have been negatively impacted due to Covid-19. The cookbook will also be sold at several local businesses and restaurants, and those proceeds will go directly to the business.


St. Pete Steak Rub - Recipes

Bay Leaves. These subtle-tasting leaves give any dish you put them in an aromatic quality not unlike tea. Your food certainly won’t suffer without a few dried bay leaves thrown in, but you will definitely notice a more complex smell and flavor with them. I put them in everything from pasta sauce, soups and stews, and, my absolute favorite, plain rice. Throw a couple of dried bay leaves in your rice cooker next time and you will see what I’m talking about!

Cayenne. If you like spicy heat, this is your go-to. There are lots of studies showing that cayenne pepper may help with weight management and even help alleviate symptoms of some common ailments. Powdered cayenne pepper is super easy to add to recipes like chili, spicy pasta sauces, soups, and even coffee for a fiery kick in the morning. Be careful a little goes a very long way!

Cumin. If you’ve ever had taco seasoning or chili powder, you’ve tasted cumin. A primary ingredient in both mixtures, cumin is a staple in the flavor profile of Mexican and Southwest cuisine. I try to avoid pre-made spice mixes so I can utilize each ingredient in different ways rather than a single purpose. Mixing cumin, paprika, and cayenne together will give you a pretty solid start to an excellent chili powder, and you can control how spicy or smokey you want it.

Curry. Curry powder is delicious in Caribbean, Asian, and Indian dishes, with or without a creamy base. It is one of the few pre-mixed spices I keep. I grew up in an Italian home, so I am much more comfortable around the spices I am familiar with. And that’s ok! Often curry powder is combined with Greek Yogurt or coconut milk to make a mild curry sauce, but you can also sprinkle it over cooked potatoes or chickpeas or put it in soups. Lately, I’ve been making curried veggie fajitas. It is a bold, colorful spice without too much heat on its own. I encourage you to experiment with this one.

Oregano. Growing up Italian, oregano was in and on everything: sauces, bread, pizza, beef, chicken fish, cold cuts. The applications of this herb really are limitless. The aroma of oregano cooking is one of my favorites. Many basic dishes can be made vastly better by simply adding a little oregano, some salt, and freshly ground pepper. You’ll find it fresh and dried in recipes and food from all over the world. Get a big jar of the dry stuff and try it.

Paprika. This spice comes in a few distinct varieties, but the most common are probably regular and smoked. The obvious difference is that the smoked one has a smokey flavor while the regular plain variety doesn’t. I like them both, but this is a personal preference. Neither is hotter than the other, and both are quite mild compared to cayenne or red pepper flakes. Smoked paprika is great for adding a little barbeque style to your indoor cooking, but both will work great in Mexican seasonings, meat rubs, and even by itself on chicken and eggs.

Whole Peppercorns. Do yourself the single best favor in the kitchen and get a pepper mill grinder and a jar of whole black peppercorns. Go online and order them right now! Great, now that you’ve done that, you are about to embark on a flavor journey of peppery good smells and impressing dinner guests. Whole peppercorns, when cracked, sweeten the air and add that peppery goodness to any dish that is absolutely impossible to achieve with the pre-ground table version. You’ll want to start using your new pepper mill on fish, chicken, steak, eggs, potatoes, salads, all just to experience the world anew. You can thank me later.

Red Pepper Flakes. Another pizza toppings staple are these spicy little bits that will add a little heat to just about anything you want. I like to use mine in red sauces, chili, soups, and on poultry. Ranging in color from deep to bright reds, they look gorgeous on a plate. If cayenne pepper is too hot for you, this might be your next best option. If you’re a baker, these little flakes can be baked right into your breads too for a little oomph.

Rosemary. If you want to fill your kitchen with incredible aromas and potentially many people asking, “what are you cooking, it smells amazing?”, throw a little rosemary in your next recipe for a taste that is a little like mint meets pepper. Fresh or dried, either will enhance your cooking with delicious fragrance. Rosemary has many similar applications to oregano but with the addition of sometimes being included in baking, desserts, infusions, cocktails, and more.

Turmeric. This spice has proven and legitimate medicinal uses. In fact, consuming too much turmeric might be reason to talk to your doctor. A little bit will go a very long way and also make your food very yellow. Be careful: turmeric will stain! It’s also one of the main ingredients in curry powder. You can use it on its own in plenty of dishes, especially Eastern-inspired vegetables and rice for a taste similar to a mild, bitter ginger. I like to add turmeric to soups and make Spanish-style yellow rice with it.

Bonus: Cilantro. This can be a bit controversial. It’s often assumed that people either love or hate cilantro. I enjoy fresh cilantro very much in my Mexican-style cooking, but I don’t use it often enough to keep in the fridge. However, I will keep dried cilantro flakes on hand, but I always ask my guests before I use it. Dried cilantro has a much milder citrus-type flavor than its fresh counterpart but is definitely worth keeping around and experimenting with if you are a cilantro lover.

Of course, I have many more spices in my kitchen, but I never go without these. I keep them close to me when I’m cooking, not hidden in a cupboard or pantry. Remember to work smarter, not harder. Use what you love and don’t be afraid to try something new!

Tell me about your favorite herbs and spices I’d love to hear from you! Call or email me, or stop by one of my Fresh Rec Stop food demos at a center near you.


St. Pete Steak Rub - Recipes

My wife had been here before, but it was my first trip and I'd definitely go back. My wife's Ribeye was perfectly cooked (Medium Rare) which is unusual since he'd ordered the smaller portion. My Sirloin was also perfectly cooked (Medium Rare) and was just slightly chewier than expected (no, I wasn't expecting Filet Mignon) or I would have given the restaurant an Excellent rating.

I would call the decor "old-school steakhouse." Everything was clean and we greatly appreciate the efforts they're taking to socially distance and keep everyone safe.

The service was professional, attentive, and friendly. I can't ask for - or expect - more than that.

Thank you so much for the terrific review! We're all so happy you enjoyed your first trip here and that you felt safe during your meal! Please come see us again soon! PS. You married a woman with fantastic taste in restaurants! :)

14 - 18 of 932 reviews

Chose this steak house as our last vacation dinner. Service was tremendous and our server from Gas City Indiana was a blast. The bread was unique and the salads just how we like them. Loved the house French dressing. The girls enjoyed the filets that were cooked to perfection. My prime rib was very good complimented with a fresh small lobster tail. The ahi tuna appetizer was plentiful and great. Pretty typical. Deserts sounded scrumptious but to full. The prices here are dirt reasonable. Wouldn’t say it’s close in quality to a Ruth Chris but pretty dam good. Wonderful menu. Lived up to the expectations from other reviews. Any bad reviews must be odd aberrations.

Thank you so much Scott for the awesome review! We couldn't ask for any better than this! Thank you for giving us a try and we hope you'll be back again soon!

I first visited this restaurant in June of 2016 and was very pleased with the food and service.I gave them a positive review then.I have been in the food and wine business for over 45 years and has traveled around the globe,so my reviews are 100% true.Florida governor stopped the mask mandate about 3weeks ago and businesses are still putting up signs to wear mask.We decided to sit outside because of the face diaper sign posted.We started with a bottle of red wine(50% off that day) and fried calamari with a side of marinara sauce..The wine came with two beat up wine glasses that should be thrown in the trash..the calamari was bland and so was the sauce(frozen calamari can be seasoned overnight to absorb flavor).They were out of ceasar salad,so i got some canned mushroom in a beef broth instead,my wife ordered the rack of lamb and i ordered the 10oz rib eye with xtra steak rub,i should have said leave the rub out,because that exactly how it came to the table..the lamb tasted like it was frozen for years and tasteless.Meats were of low quality.This restaurant cater to older meat and potato eaters that knows nothing about food.I notice from the responces of the restaurant that you should let them know if you are not satisfied with your meal,but having friends and family that own restaurants. I Know Better.I will never return a meal for a next one.we all know why and the reason is the truth what you heard.Of course all the owners will swear to you they don't do those things. might be true but the cooks and waiters does.It's time Harold hang up his apron if he's still buying and aging the meats..

Dining during COVID can be a pain, but we were a group of 6 who dined outside and had a lovely time and enjoyable meal. If you haven't signed up for their anniversary or birthday club, do so. You get a free bottle of wine and neopolitan dessert, both yummy. 3 of us got prime rib, 2 filet and another a rib eye steak. Order it to be cooked one less than you normally would - the rare was perfect even for medium rare, but the medium rare was more on the medium side - no red. Rolls are delish, the garlic croutons that are fussed about are ok, salad was fresh, and baked potatoe good. We sat outside, no need for masks but our servers wore them and you had to have them to go inside. Lovely, covered patio area. We celebrated 2 birthdays and an anniversary, so everyone was happy. Staff friendly. Tables six-feet apart. No problems!

Thank you so much Karen for trusting us with your safety and for the wonderful review! Thanks also for celebrating your birthdays and anniversaries with us! We look forward to your next visit!


Prime Rib with Roasted Garlic Horseradish Cream Sauce Recipe

Abby Allen · Dec 10, 2018 · 4 min read

Forget the Turkey and Ham this holiday season, and take your Christmas up a notch with this mouth-watering (and easy to prepare) Prime Rib recipe! For most, Prime Rib can seem a bit intimidating and overwhelming however, I'm here to change your mind. Minimal prep and two hours of set it and forget it cook time- what's not to love? Although, I reckon that there won't be much forgetting after the sublime aroma of Rosemary and Garlic fills your kitchen.

One of the best parts about preparing Prime Rib for a group is that different areas of the roast will finish at different temperatures. The middle slices should suit those rare/medium rare lovers, while the end pieces are perfect for those who prefer something beyond medium rare.