What is a good rub for barbeque ribs?!
What is a good rub for barbeque ribs?
Answers:
We make our own rub mix we use for everything we cook. There are no measurements, we just do this to our personal tastes.
Kosher salt
Black pepper
A little sugar
Paprika
Cumin
Old Bay
We add other things, make rubs for different things - so we keep alot of dried herbs and spices on hand.
The key here is to make your own rub with flavors you like. If you are not sure what you like, go to a food co-op or gourmet store that has bulk herbs and smell them. Be fearless - if you make a rub that is terrible, you will know you have to adjust it - and if you make a rub that is incredible, you will be happy.
For a rub on pork, a bit of brown sugar in a dry rub is a nice addition.
On chicken, we might add some tarragon, corriander, tumeric
With beef, we will add some Montreal Steak Seasoning (a blend, origionating in Montreal, that is for steaks - you can get it in the spices at the store.)
Have fun and don't be limited!
1 cup ancho chili powder
1/4 cup Spanish paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons dry mustard
2 teaspoons ground cayenne pepper
2 teaspoons dried oregano
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 racks pork ribs (12 ribs each)
1 cup soy sauce
1/4 cup coarsely chopped ginger
Chipotle-Molasses BBQ Sauce, recipe follows
Preheat oven to 400 degrees F.
Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
Chipotle-Molasses BBQ Sauce:
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon New Mexican chili powder
3 cups canned plum tomatoes with juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
1/4 cup honey
1/4 cup molasses
2 tablespoons Dijon mustard
2 chipotle chiles in adobo, pureed
1/2 cup smooth peanut butter
Salt and freshly ground black pepper
Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
My favorite:
Black, red and white pepper (Black rest grinded)
Celery seeds
Paprika
kosher salt
Garlic (whole)
Rosemary (whole)
Thyme (dry, Whole)
Soy sauce
Brown sugar
Mix all together the day before.
After 24 hours use to marinate the ribs for 4 hours
Then take the ribs out of marinade and rub some celery seeds, black pepper and kosher salt.
Steam them for 50 mins with liquid smoke and water ( 1/4 cup liquid smoke per liter of water) and then grilled them 6 min per side...
They will be very tender and tasty.
paprika, ground coriander, garlic salt
Then baste with Baby Rays BBQ sauce while grilling!
Barbecue Rub
3 cups of rub 5 min 5 min prep
2 cups sugar
1/4 cup paprika
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoons black pepper
1 teaspoon garlic powder