Tuesday, June 7, 2011

Homemade Dry Rub


Great food can be created when all the elements of the equation are carefully considered. I am not one to follow recipes step-by-step, but this one is a must.
1/3 + 1/3 +1/3 = 1 amazing dry rub. I learned this formula from Chef John Mitzewich. He believes that a good dry rub doesn't have to be bought, and he is right. I love the fact that creating your own rub gives you the ability to control how spicy or how hot your dry rub will be. One thing to remember for sure is to keep the correct ratio. Let me explain, one part salt, one part sugar and the 3rd part is simple a blend of your favorite spices.

¼ cup of sugar (I prefer to use dark brown sugar)
¼ cup of salt
¼ cup of spices made out of:

1 tbsp of chili powder
2 tbsp paprika
1 tsp cumin
1 tsp black pepper
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp allspice

Mix all the ingredients together and store in an airtight container.

Try this rub on baby back ribs. They are much tender than spare ribs. Sprinkle your rub liberally all over the ribs and cover them with aluminum foil. Place them on a baking tray and bake at 225 for about 4.5 hours. It is a good idea to keep in the oven a Pyrex with water beneath them; this will add moisture to the ribs while they bake.
Pull out of the oven and let them stand for about 15-20 minutes. Glaze with a thick wash of your favorite BBQ sauce and grill 5 minutes per side. Enjoy!


1 comment:

fromblank said...

they look scrumptious.
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