Sunday, 27 February 2011

Memphis Dry Rub

The sun is starting to show its head out a little bit more of late. Although it is still getting mugged by gangs of dark grey clouds, and extinguished by frequent showers recently. But it is putting me in a jollier mood. I am so looking forward to 27th March when the clocks change and we get more daylight. Although we loose that hour in the morning, but who cares about that as I never wake up till after 7 anyhows.
The extra 4 minutes of sunshine everyday is making me feel like summer is on its way. I’ve not actually suffered with SAD this year, mainly as I have had other things to keep my mind occupied lately.
But with summer on its way, it’s getting into Bar-B-Q season. Although I do not own a bar-b-q nowadays, as we have no garden of our own, and have nowhere to store one. Our shared shed I noticed recently has no back to it, and it wouldn’t last long if the new crime figures are anything to go by.
So I am being forced to cook my all time favorite bar-b-q item in my oven. Ribs. Baby back ribs to be more precise. Man I love those meat morsels as the tender flesh falls off the bone and melts in my mouth. Yum yum yum.
I’ve made my first batch yesterday, which were ok, but not fantastic. So I am going to try again this week. The problem was the rub. I had some of the “Classic Steak Rub” left over from my last order from The East London Steak Company. It was good, but not great, as I prefer something with a little more spice on my ribs. So I am going back to my mainstay of the Memphis Rub. It’s earthy and has a good amount of heat to it.

So for the rub you will need:

2 tbsp Paprika
1 tbsp black pepper
1 tbsp dark brown sugar
1 tsp salt
1 tsp celery salt
1 tsp garlic powder
1 tsp mustard powder
1 tsp cumin
¼ tsp cayenne powder

Mix everything together with your fingers and store in an airtight container in a dark place. It normally keeps for a good few weeks before starting to loose its bite.
It goes excellent with ribs or chicken.
Ribs to follow soon. 

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