FNM July/Aug 2011
Dry rubs consist of herbs, spices and olher dry seasonings.
Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
Rubs can be applied just before cooking or up to two hours in advance. Just refrigerate treated beef until cooking time.
Simply combine the ingredients and apply evenly to all sides. Cook beef to desired doneness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.9mg | 1 % | |
Potassium 71.7mg | 2 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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