My Dry Baby Back Pork Rib Rub Recipe Rules
By Jennifer's Express on March 26, 2014
Coming from a long line of culinary geniuses and inheriting the talent, creativity and the passion of great cuisine, I learned how to cook five star meals by the ripe age of 14 years.
By the time I graduated high school and was attending college, my high school and college friends caught on quick on where to head for a great tasting meal when they weren't able to travel home to their mom's place.
Many a time I had friends crowded around the modest sized dinner table in my cramped up apartment gripping a fork and knife in their hands while waiting for me to finish what they had came for, a meal made from scratch. Many of my friends favorite dishes I enjoyed preparing were my Fettichini Alfredo with roasted pine nuts, roasted red bell peppers, porcini mushrooms and deveined butterfly shrimp that I chopped just rough enough to know what they were chomping into. Another favorite was my grandmother's Sicilian Spaghetti sauce reciipe that took an entire day to prep and slowly simmer to a wonderful tasting sauce that always had a smooth, but perfect consistancy. I remember the first time I made the sauce for my imigrant grandparents. My grandfather who originated from the Tuscan region of Italy shed tears of joy when I succeeded in making the wonderful concoction... I remember him standing and facing the white stove covered in red spatters of sauce that had managed to make it out of the mostly covered, but gurgling pot of sauce that had been simmering for hours. As my grandfather wiped his eyes he said with emotion, " It-a looks like-a Uncle Vito got-ta murdered on the stove..."
Okay. Now to present day. As I grew and learned many things and took a career path at first that was not culinary, I still cooked and concocted on my free time. That's when, why and how this dry pork rub recipe was born. I tried it out on my family and friends. And when the portions ran low, they fight for the last rib.
I'm going to tell you all what I put in it, but figuring out the portions of each ingredient is up to you. Why? Because I want to market it soon. And just as importantly, it's about personal taste. Some like it hot, some like it medium, some like it mild. ....Individuality. Our God given right of choice.
First I rinse the baby back racks of ribs. After blotting them dry with paper towels, I lay the pink yummy looking ribs onto a large cookie sheet that's lined with saran wrap allowing the wrap to drape over all sides of the cookie sheet. I than give the ribs a good rub with olive oil, making sure to coat every inch on both sides of each rack.
In a bowl, I have a mix of dry mustard powder, garlic powder, kosher salt, coarse black pepper, mexican chili powder, onion powder, brown sugar, crushed corriander seed, ground ginger, smoked paprika and cayenne powder.
I generously rub the ribs with this wonderful bliss of mix I call it, making sure not to leave even the outter edges of the ribs uncovered. Once the uncooked ribs are generously caked in this rub... And I mean CAKED where you can't see the meat anymore, fold the ribs up with the excess saran wrap, making them air tight. Place the cookie sheet(s) of ribs with the bliss mix into the refridgerator and let them sit overnight. I often let them marinate for twenty four hours.
Once you unwrap the ribs to broil or grill, you will notice that the thick coat of bliss mix has all soaked deep into the ribs, through and through.
Broil or grill the ribs to your liking, making sure to sear them and also making sure that they are fully cooked through to an internal temperature of 145 to 150 degrees before you pull them off the grill or off the broiler to serve.
Sometimes I place small dipping bowls fulll of sweet bbq sauce for those who like 'em wet and or like dipping. The sweet taste of the bbq sauce compliments the sweet, yet tangy rush of flavors of the dry rub. And depending on who much cayenne and chili powder you choose to add for your level of desired heat, the sweet bbq sauce merries very well with a little bit of heat and a lot of heat.
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