Loinback ribs with homemade dry rub.
anyone else grill anything?
anyone else grill anything?
The Fourth=BBQ
- Thread starter TN
- Start date
no pictures, but we cooked 6 slabs of ribs for a few neighbors on sunday. here was the mix i used:
2 tbsp paprika (not hot)
2 tbsp chile powder
1 tbsp onion powder
1 tbsp garlic powder
used ~1/2 tbsp for the rest:
dry mustard
allspice
cumin
fennel seeds
coriander
salt
black pepper
cayenne pepper
turmeric
also crushed two cloves and half a stick of cinnamon w/ my mortar and pestle. and chopped some fresh thyme.
dry rub the ribs all over, then put 'em in a ziploc baggy w/ a splash of cider or white vinegar, enough to moisten the ribs.
since i don't have a smoker, i cook 'em bone-side down at the lowest possible heat, usually takes about 45-60 minutes.
i usually change up the mix and/or proportions every time i make ribs.
2 tbsp paprika (not hot)
2 tbsp chile powder
1 tbsp onion powder
1 tbsp garlic powder
used ~1/2 tbsp for the rest:
dry mustard
allspice
cumin
fennel seeds
coriander
salt
black pepper
cayenne pepper
turmeric
also crushed two cloves and half a stick of cinnamon w/ my mortar and pestle. and chopped some fresh thyme.
dry rub the ribs all over, then put 'em in a ziploc baggy w/ a splash of cider or white vinegar, enough to moisten the ribs.
since i don't have a smoker, i cook 'em bone-side down at the lowest possible heat, usually takes about 45-60 minutes.
i usually change up the mix and/or proportions every time i make ribs.
That looks similar to the rub we made but add ginger, hot hungarian paprika, smoked hab powder, & brown sugar...minus the tumeric. I bet the fennel seeds added a nice touch.
i'm hungry
ahh...i did add some brown sugar too, but not much.
the turmeric just kinda adds a yellowish color, i don't think there's much flavor transferred.
the turmeric just kinda adds a yellowish color, i don't think there's much flavor transferred.
Would this rub work equally well on a chicken??narlus said:
definitely. go nuts w/ different spices and see what works best for you. i'd probably cut back on the onion and garlic powder, and maybe add a bit more cayenne or perhaps some chiptole chile powder.
I grilled shrimp with olive oil and minced garlic. Also grilled up some bell pepers with it. It was damn tasty, but I forgot to take a picture of it.
well for me i would suggest my Vinegar Based BBQ Sauce...
You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.
INGREDIENTS:
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS:
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.
INGREDIENTS:
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS:
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
Blast from the Past!Nobody said:
and
