Friday - June 27, 2014

rub them ribs

Time to whip up a batch of Rodger’s rib rub and get going on tonight dinner. I always add a big tablespoon of cayenne to it as well.

3 hours in the grill, indirect heat on low, pan of water on the side, aluminum bag full of smoker chips underneath.

Do I use pliers or a wet paper towel to grab the membrane with? I can never remember, since I only do ribs a few times a year. I think I should change that, what with our new super grill and all. I will soak the ribs for about half an hour in cider vinegar too.

( a while later ) Ha, it was a dry paper towel. Actually, a quarter of one, folded up. Use a sharp pointy knife to lift the membrane from the narrow end until you go over the first bone. Then grab the membrane with the paper towel square and rip.

After about half an hour in the apple cider vinegar, I drained them off and went at it with the rub. Some goes on the bone side, but most goes on the meat. And you’ve got to rub it in.

Given the late hour, we decide to let them rest overnight and we’ll cook them early tomorrow afternoon. I’ve got a nice big smoker packet made up, about a cup and a half of hickory chips wrapped up in aluminum foil that’s open a bit on the ends and a couple holes. I might use a water tray too, to add moisture and to regulate the temperature inside the grill a little.

My version of Rodger’s Rub. It’s a bit zippier than his. [ my wife says it’s TOO zippy, so I added notes on how to unzip it ] This recipe makes enough to rub about 4 trimmed racks of ribs

1/4 cup paprika: half spanish smokey, half Turkish sharp
1 tbl cayenne pepper powder NO!! TOO HOT!! Use 1 - 1 1/2tsp
1 tbl chipotle powder cut this down too; 2tsp
2 tbl garlic powder
2 tbl granulated onion
2 tsp whole black peppercorns *
2 tsp Coleman’s dry mustard 1 tsp because people are wimps sensitive
1 tbl chili powder
2 tbl whole cumin *
3 tbl whole coriander seed *
a bit less than 1/4 cup kosher salt, since the chili powder has salt in it too
1/4 cup light brown sugar
1 tsp ground tumeric
1 measure (1/8 cup) strong coffee grounds, unbrewed

toast the cumin and the coriander in a small pan until it just starts to sizzle. Pour it into a bowl and let it cool. Add the peppercorns, and grind the whole thing. Mix that into a small mixing bowl with everything else. You can run the whole mess through the pint container of your Magic Bullet if you want it perfectly mixed, but stirring it up with a fork is usually good enough.

Posted by Drew458     on 06/27/2014 at 02:48 PM   
Filed Under: • Eye-Candy • Fine-Dining •  
• Comments (1) • Trackbacks(0)  Permalink •  

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