Barriehie
Legendary Member
Yes! Please tell us.
Step 1: salted and then application of dry rub.
Top left: Creole mix (JAS_OH1 I read that it's similar to Cajun, but less spicy and I had this to hand from Gumbo making)
Big one on right: paprika, garlic
Bottom left: Old Bay (well the web says it could be good and I've had this tin for ages with few uses for it so thought I'd try in on the smallest bit).
All of them have brown sugar in them. Now for a sit in the fridge till tmr.
The end result. I ended up doing a third rack with just BBQ sauce as a marinade. I glazed them with McCormicks and Heinz sauces.
Overall I think I might vary my timings/temp a bit next time to see if I can get them just a tad juicier, flavour wise they were pretty on point and they were all eaten.
Overall I think I might vary my timings/temp a bit next time to see if I can get them just a tad juicier, flavour wise they were pretty on point and they were all eaten.
Barriehie
Legendary Member
With curly fries!!!
SandwichShortOfAPicnic
Forum GOD!
Oh yer baby, if you're going down into rib territory then curly fries are the biz
teamfat
Senior Member
I've been using this rib rub for at least 20 years or so. It has a much lower sugar content than a lot of rubs, which specify at least twice the amount of sugar, sometimes more.
Hoosier Q Rib Rub:
2 T sugar
2 T kosher salt
2 T paprika
1 T onion powder
1 T cumin
1 T dry mustard
1 T granulated garlic
1 T dried basil
1 T ground allspice
1 T Hot Shot pepper mix ( 50/50 black pepper and cayenne )
Of course, you have already cooked your ribs, and they look good! Never tried using Old Bay as a rub, maybe I'll try some. On cheftalk.com this month's challenge is pork, so I am sure I will be cooking some ribs in the coming weeks.
mjb.
Hoosier Q Rib Rub:
2 T sugar
2 T kosher salt
2 T paprika
1 T onion powder
1 T cumin
1 T dry mustard
1 T granulated garlic
1 T dried basil
1 T ground allspice
1 T Hot Shot pepper mix ( 50/50 black pepper and cayenne )
Of course, you have already cooked your ribs, and they look good! Never tried using Old Bay as a rub, maybe I'll try some. On cheftalk.com this month's challenge is pork, so I am sure I will be cooking some ribs in the coming weeks.
mjb.
badjak
Legendary Member
Here's something I threw together for a client about 15 years ago. She seemed pretty happy with it but you can mix and match according to taste:
Luisa's Rub Mix
Luisa's Rub Mix