Topic: RC: Dry Rub and Barbecue Sauce
Author: Joseph Carey
Reposted for archival purposes. -- Jenise
For those of you who have not yet begun fondling your baby back ribs for the weekend. :)
Sorry I don\'t have time to fix this weird formatting. I fooled with it a couple of minutes. Just not smart enough - or patient enough - I guess.
A dry rub is an integral part of barbecuing. This is one of several I utilize. I am including it here since I think it the best all-purpose rub.
Cayenne pepper ¼ Cup
Chili powder ¼ Cup
Paprika ½ Cup
Black pepper, finely ground ½ Cup
Garlic powder ¼ Cup
Cumin 2 TBSP
Dry mustard 1 TBSP
Celery salt 3 TBSP
There are food writers out there who would have us believe the word \"barbecue\" comes to us from the French \"barbe a queue,\" which translates as \"beard to tail.\" Far fetched, I think. Several 18th and 19th century New World travelers and writers mentioned \"barbacoa\" or \"borbecus,” raised wooden frameworks used as beds or for smoking meats. This linguistic ancestry seems much more likely, given the \"racks\" or grids on which we \"barbecue.”
Onions, yellow, minced 2 Cups
Garlic, finely minced 12 Cloves
Fresh ginger, finely minced 2 Tablespoons
Peanut oil ½ Cup
Cayenne 1 TBSP
Chile powder 4 Tablespoons
Catsup 6 cups
Dry mustard 3 Tablespoons
Dry red wine 2 Cups
Apple cider vinegar 1 Cup
Apple juice 1 Cup
Brown sugar 1 Cup
Paprika 5 Tablespoons
Soy sauce 1/2 Cup
Tabasco To taste
Pepper, black 1 Teaspoon
1) \"Sweat\" onions, garlic and ginger in the peanut oil in a sauce pan over medium heat until just soft.
2) Raise heat, add chile powder and sauté about 60 seconds.
3) Dissolve dry mustard in one cup of the red wine.
4) Add all remaining ingredients to pan and thoroughly incorporate.
5) Bring to a boil, reduce to a simmer. Simmer about 15 minutes.
Note: For a marinade or a \"basting\" sauce, dilute one cup of Barbecue Sauce with three cups of water. For chicken or fish, add ½ cup of lemon juice to Barbecue Sauce.
Barbecued Baby Back Ribs
Item number 422 in the National Association of Meat Purveyor\'s Meat Buyer\'s Guide is \"Pork Loin, Back Ribs.\" This is defined as \"at least 8 ribs and related intercostal meat from a loin.\" If there can be said to be a \"secret\" to cooking pork ribs, that \"secret\" is this cut of pork. These are the \"meaty\" ribs that win barbecue contests, not spare ribs. Ask your butcher for the \"baby back ribs.\" The only other “secrets” are the slow cooking period, the sauce and the rub. If you enjoy the flavor of various woods, add chips which have been soaked in cold water to your coals throughout the cooking process. Apple, pecan, mesquite and hickory are popular choices.
Yield: This should satisfy 6-8 hungry folks.
Pork loin, back ribs 3 or 4 \"Slabs\"
You Need to Know: The ribs will have a thin membrane covering the back of them. If you can’t see it, turn them over as you’re looking at the front. Take a paring knife and slide it under the membrane so you can get a grip on it. Pull it off. Using a towel makes it easier to grasp. It doesn’t taste bad and won’t harm you, but removing it allows the dry rub and smoke to penetrate the ribs more completely. Rub the dry rub all over the ribs, front and back. Be generous.