quick recipe post before I forget it...

[eve11]

Pork rib rub (modified from AB in Good Eats)

8 parts brown sugar
3 parts kosher salt
1 part chili powder
1 part everything else

here, I used parts as tablespoons, and 6 ingredients for "everything else", 1/2 tsp each:

adobo seasoning
cayenne pepper
ground thyme
yellow mustard powder
coarse ground black pepper
chili powder (again)

Ribs are resting in the fridge until tomorrow. We'll see how they turn out...


ETA: waaaaaay too salty. Hmmm. Must fix.

Comments

[lem0nb0mbs.livejournal.com]

Funny you should post this! I tried the rub this week! I didn't have pork ribs, but I tried it on chicken just to test it out. I braised the meat in a covered wok, as I was out of foil. Worked well, and the meat was moist.

OMG, so good! My face couldn't decided if it wanted to smile or take another bite.

My "anything else" were garam masala spices. I have a feeling you could mix just about anytiing in this formula and it would turn out good.
I just need to find a chili powder that doesn't inculde salt in the ingredients (I substitute potassium salt) and I'll be set!

[eve11]

mmmm...garam masala.

So if you have a mortar and pestle (which I think you do), can you use dried chiles to make chili powder? I've got a bunch: I pick them up now and again from Giant Eagle down on Camp Horne Road.

[lem0nb0mbs.livejournal.com]

Yes, that's a good way to crush them. I've also put them between paper towels and rolled a drinking glass over to smash them.

I have cayenne powder, which I use more often, but I think it's going stale. It's best to crush things fresh from the whole just before cooking anyway!

I also have a jar of chili relish from the Indian section, which adds flavor and heat, but they add fenugreek, so it doesn't always work. Plus, it's wet, no good for a rub mix.

It's good to have hot pepper options.