[Kleftiwallah]

Watching this chap taking on a load of different food challenges. From humungous burritoes (whatever they are) to stinkingly hot chicken wings to gallons of milk shakes. One thing that I'de like to know, when we see the cafe preparing pork spare ribs, what is this brown powder everyone seems to be shovelling onto them before adding brown sugar and before wrapping in foil?



I only wanted the first one, where did the other two come from ? ? ?

Cheers, Tony.

[DirtyDawg10]

It's called a dry rub...I've been thinking of trying one out one of these days. Not sure what to get though.

[Boatboy24]

Originally Posted by DirtyDawg10

It's called a dry rub...I've been thinking of trying one out one of these days. Not sure what to get though.

Try here:

http://virtualweberbullet.com/

Lot's of recipes - especially in the discussion forum. I've found that most rub recipes are far better than what you buy in the store. Much cheaper too.

[Brew and Wine Supply]

I make my own with some garlic salt, Beau Monde, lemon pepper, red pepper and some ground ginger. Coat ribs with some olive oil, cover with the rub, wrap in plastic wrap to sit overnite and grill the next day.

[Kleftiwallah]

Boatboy24. Please take me by the hand and lead me to the discussion forum, I've looked but cannot find it.

Brew and Wine supply. Please tell me what Beau Monde is.

Cheers, and thanks once again. Tony.

[JohnT]

Originally Posted by Kleftiwallah

Watching this chap taking on a load of different food challenges. From humungous burritoes (whatever they are) to stinkingly hot chicken wings to gallons of milk shakes. One thing that I'de like to know, when we see the cafe preparing pork spare ribs, what is this brown powder everyone seems to be shovelling onto them before adding brown sugar and before wrapping in foil?



I only wanted the first one, where did the other two come from ? ? ?

Cheers, Tony.

Come to the Southern US. Each area of the south has their own way of doing REAL BBQ. Think of the dry rub as simply a dry maranade. Ribs are very fatty and when that fat melts, it combines with the dry rub to almost glaze the meat. The dry rub is also applied on hours/days before cooking to pull moisture out of the meat. Much like dry aging, this makes for a much more tendor rib.

for the most part, a dry rub is a 8/3/1 mixture. 8 parts brown sugar, 3 parts kosher salt, and 1 part of (herbs/spices). Of course there is no firm rule on a rub, but this seems to work nice.

A couple of years ago, my and my brother went on a "Power Trip", visiting Georgia, Tenn, North Carolina, South Carolina, and Virginia. We ate ribs every day. IMHO, georgia had the best. I suggest you do the same (that is if you have some weight you want to gain).

[DirtyDawg10]

I like my barbeque like I like my women sweet and hot I may have to try making up a batch of dry rub and test it out.

[Brew and Wine Supply]

Beau Monde is a Spice Island spice which is a combination of salt, dextrose, onion and celery salt. Its a good general all around spice.

[Chateau Joe]

One of Adams visits was a bbq joint not far from my house. Here is the rub they use. I personally use this stuff on almost everything, I even put on my macaroni salad. Mix with margerine and you will have the best grilled fish ever.

http://www.dinosaurbarbque.com/store/product/8_cajun_foreplay_spice_rub

[Kleftiwallah]

As per the title. Thanks. Cheers, Tony.