Recipes

Sunday, January 26, 2014

Dry Rub

I use Paula Deen's recipe for dry rub. I think it is a solid rub. I haven't felt the need to tinker with it. I will say it is has a little heat from the cayenne, but I like it. If you are sensitive to the heat, you may want to cut back on the cayenne.


Just put all the ingredients in a bowl. I will double, triple the recipe, etc., depending on what size container I will be storing in.


Just stir everything together.


Store in an airtight container. Make a label, and your recipe is handy when it's time to refill!

DRY RUB

INGREDIENTS:
2 Tablespoons salt
2 Tablespoons black pepper
2 Tablespoons dark brown sugar
2 Tablespoons paprika
1 1/2 Teaspoons cayenne pepper

DIRECTIONS:
Combine ingredients, in a medium sized mixing bowl. Store in an airtight cover. Use to season meat, for barbecuing.





BBQ Ribs

Every year, when the Super Bowl comes around, I find myself making BBQ Ribs. I much prefer a rib dinner, over a bunch of snacks and dips. Besides, aren't BBQ Ribs the ultimate party food?


In an earlier post, we learned How to Prep BBQ Ribs. Click the link for the steps involved for prepping the ribs. The ribs have marinaded, and are ready to cook.


The ribs will cook, low and slow; at 300 degrees, for 2 to 3 hours.


The meat will be fork tender, but not to the point of falling off the bone. We are done with the oven. Now is the time to go fire up the grill, as we are going to render the remaining fat, out on the grill. 


I talked about the rib tips, on my post How to Prep BBQ Ribs. Now is the time I slice the tips. Then give everything a nice coating, of your favorite BBQ sauce.


Finish cooking the ribs on the grill. I place the ribs, on the rack, then cover with the lid. Let the ribs sit 5 minutes, or so, to develop grill marks. Flip the meat, and cover again.


I like to slice the ribs, but you can serve them on the rack. Again, the ribs are tender, but not falling, sloppily off the bone. These are perfectly cooked ribs.



Serve with your favorite sides, and enjoy the game! 

BBQ RIBS

MEAT:
1 Whole rack Pork Spare Ribs

DRY RUB:
4 Tablespoons salt
4 Tablespoons black pepper
4 Tablespoons dark brown sugar
4 Tablespoons paprika
1 Tablespoon cayenne pepper

SAUCE:
Your favorite: I like Sweet Baby Ray's, Bulls Eye or KC Masterpiece

PREPARING THE MEAT:
See my previous post (How to Prep BBQ Ribs)

COOKING DIRECTIONS:
Sprinkle dry rub seasoning, liberally, over both sides of prepared ribs. Place ribs in a large bowl, and cover with plastic wrap. Let ribs marinate for 4 hours, up to overnight. When ready to bake, wrap ribs in tin foil; then place on a baking tray. Bake at 300, for 2 to 3 hours; until ribs are fork tender. Remove ribs from oven, and transfer to a cutting board. Trim ribs, of rib tips. Coat with your favorite BBQ sauce. Finish cooking on the bbq grill. Place meat on a hot grill, then cover. Let ribs cook 5 to 7 minutes, until grill marks develop. Turn meat and grill the other side. Return ribs to the cutting board, and cut, between the bones, or serve rack style. 

* if you don't want to finish the ribs on the grill, you can finish the bbq glaze, using the broiler setting, of the oven. 

Turn oven setting to broil. Return ribs to broiling position in the oven. Keep a continual eye on the ribs, as it is easy to burn food, using the broiler. Keep turning the ribs, and applying more BBQ sauce, until you build a glaze of sauce. 






How to Prep BBQ Ribs

In this post, I am going to break down the process of getting your ribs prepped for BBQ. It doesn't matter if you are barbecuing, smoking, or cooking in the oven. The ribs still need a little attention.


For this demonstration, I am using Pork Spareribs, because that is what I found on sale. 


I prep my work area, by lining with a couple of plastic grocery bags. All the work prep will be right here, so clean-up will be a breeze.


The first thing we are going to tackle, is the removal of the silver skin. Silver skin is the tough membrane covering the back of the ribs. Just poke a slit, just under the skin. Slide your finger into the slit and begin working the skin loose. 


With a little patience, you should be able to remove the skin in one large piece. Practice makes perfect! 


There is a flap of meat, at the center of the ribs. Run your knife across the base of the ribs to remove.


Cut a slit, between each bone. This will help the ribs to hold their shape, during the cooking process. It also helps to cut them, prior to serving. If you look at the bottom section of meat, you will notice a triangular section. These are the rib tips. You can opt to cut them right now, and you would have what is referred to as, St Louis Style Ribs. I prefer to let them cook, on the slab, and cut once cooked. 


Since I am cooking the ribs, in the oven. I need to cut them in half, to fit my pan. If you have a full baking tray then you can leave them whole. If you are smoking your ribs, you can leave the rack whole. 


I like to season my ribs with a dry rub. Coat the ribs thoroughly, then let marinade for 4 hours, up to overnight, to allow the seasoning to soak into the meat.


These ribs have spent some time marinading, and the color has developed. It is time to double wrap the ribs. 


Then place on a baking tray, if you are cooking in the oven. 
In my next post, I will give the recipe for the dry rub, as well as, the cooking instructions.