Thursday, September 05, 2013
Rub for ribs
We attempted spare ribs in the smoker for the first time. We bought the best ribs our grocery store had - from Scan Rapsgris, canola-fed pigs, and they were great. We trimmed them off, St Louis style (awesome video tutorial here) and rubbed the with this spice mix, and let them sit for four hours or so. Then, they were smoked in our Weber Smokey Mountain, but I'll spare you the details.
Once finished, we cut them into smaller pieces, and slathered them with Bourbon BBQ Sauce. At this point, we brought them with us to a potluck fourth of july part at Lena's, and then re-heated them in the oven. Results? Awesome.
So try the rub, it works well for all kinds of pork (and probably other meats as well.) We also rubbed and smoked a pork shoulder while we were at it, and then let it cook in the crock-pot over night.. but that's another story.
Rub for ribs
Enough for about three slabs of St Louis style spare ribs
100 ml paprika
50 ml granulated sugar
50 ml granulated garlic
50 ml salt
50 ml cumin
2 tbsp powdered mustard
2 tbsp black pepper, coarsely ground
1 tbsp cayenne pepper
Simply mix it all together, and keep in a tight-lidded jar. (Don't, like me, try to shake it in a not-so-tight-lidded jar... unless you're fond of cleaning up.)