- Aug 27, 2008
- 5,170
- 409
Hey, hey everyone!
I had an idea for a new (to me) rib this morning. I sat here at my desk wondering what to do with the 3 slabs of spares my wife brought home to me yesterday, and as I turned on the computer, I realized that I had only used balsamic vinegar once for cooking (in a marinade) and it was too good to not use it again. But, today, I have pork spare ribs to smoke. Hmm, what to do with ribs and aged balsamic vinegar...ah, a wet rub! So, I headed to the kitchen, grabbed up all my weapons of creation and commenced with formulating this concoction on the fly without a note pad. When I was satisfied with the aromas and flavors of the finished wet rub, it was time to put my fingers to work on the keyboard. And, now, it's time to put my money where my mouth is...lets play!!!
If you like what you see, here's what's in it and how to put it together:
CHERRY/BALSAMIC WET RUB
1/4 cup 15 year aged balsamic vinegar
1/2 cup water
1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup)
2 Tbls dried red bell pepper, medium ground
2 Tbls ground black peppercorn
2 Tbls course ground dried onion
2 Tbls dried rosemary leaves, medium ground
1.5 Tbls minced dried garlic
1 Tbls kosher salt
1/2 Tbls chili powder
1/2 tsp cumin
1/4 tsp cinnamon
4 Tbls light brown sugar
Combine all ingredients ***except brown sugar*** , cover and heat in a saucepan over med/low heat, stirring every few minutes, until it begins to simmer.
Reduce heat to low for 15-20 minutes and keep covered, stirring occasionally. Turn off heat and stir in brown sugar, then cover and rest for 30 minutes on cooling stove top.
Chill well in refrigerator or ice-water bath before applying to meat if it will be allowed to rest while chilled prior to cooking, otherwise, it may be applied slightly warm imediately prior to cooking.
Cook low & slow (225-250*) to avoid rapid carmelization and scorching of the natural and added sugars.
Today's victims...two of these weighed 4-2/3lbs, while the largest weighed 5-1/3lbs:
Top rack down...this is the big guy:
Application of the wet rub with a silicone curved spoon-type spatula...scoop some on and spread it out with the back side of the spatula...bottom rack:
Hmm, that worked so well and looks so good, I think I'll try another slab...moving on to the middle grate:
...top grate...the big boy:
The gang's all set to go:
11:45 am mountain time and the smoke is on. 225*, wet water pan, smoke with pecan for it's nutty pungent aromas and cherry for its hearty fruit flavor...seemed logical considering what is on the wet rub. The flavors and aromas of the wet rub were quite intense, btw, which I expected, as this is basically a very concentrated spice mix formed into a paste, so a little will go a long way.
1 hour into the smoke right now, and it already has a different aroma coming from the vent...it's not just smoke goin' on in there...the balsamic vinegar is doing some magic of it's own, I'm sure...smells great, though!
Back with more as this unfolds!
Thanks all!
Eric
I had an idea for a new (to me) rib this morning. I sat here at my desk wondering what to do with the 3 slabs of spares my wife brought home to me yesterday, and as I turned on the computer, I realized that I had only used balsamic vinegar once for cooking (in a marinade) and it was too good to not use it again. But, today, I have pork spare ribs to smoke. Hmm, what to do with ribs and aged balsamic vinegar...ah, a wet rub! So, I headed to the kitchen, grabbed up all my weapons of creation and commenced with formulating this concoction on the fly without a note pad. When I was satisfied with the aromas and flavors of the finished wet rub, it was time to put my fingers to work on the keyboard. And, now, it's time to put my money where my mouth is...lets play!!!
If you like what you see, here's what's in it and how to put it together:
CHERRY/BALSAMIC WET RUB
1/4 cup 15 year aged balsamic vinegar
1/2 cup water
1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup)
2 Tbls dried red bell pepper, medium ground
2 Tbls ground black peppercorn
2 Tbls course ground dried onion
2 Tbls dried rosemary leaves, medium ground
1.5 Tbls minced dried garlic
1 Tbls kosher salt
1/2 Tbls chili powder
1/2 tsp cumin
1/4 tsp cinnamon
4 Tbls light brown sugar
Combine all ingredients ***except brown sugar*** , cover and heat in a saucepan over med/low heat, stirring every few minutes, until it begins to simmer.
Reduce heat to low for 15-20 minutes and keep covered, stirring occasionally. Turn off heat and stir in brown sugar, then cover and rest for 30 minutes on cooling stove top.
Chill well in refrigerator or ice-water bath before applying to meat if it will be allowed to rest while chilled prior to cooking, otherwise, it may be applied slightly warm imediately prior to cooking.
Cook low & slow (225-250*) to avoid rapid carmelization and scorching of the natural and added sugars.
Today's victims...two of these weighed 4-2/3lbs, while the largest weighed 5-1/3lbs:
Top rack down...this is the big guy:
Application of the wet rub with a silicone curved spoon-type spatula...scoop some on and spread it out with the back side of the spatula...bottom rack:
Hmm, that worked so well and looks so good, I think I'll try another slab...moving on to the middle grate:
...top grate...the big boy:
The gang's all set to go:
11:45 am mountain time and the smoke is on. 225*, wet water pan, smoke with pecan for it's nutty pungent aromas and cherry for its hearty fruit flavor...seemed logical considering what is on the wet rub. The flavors and aromas of the wet rub were quite intense, btw, which I expected, as this is basically a very concentrated spice mix formed into a paste, so a little will go a long way.
1 hour into the smoke right now, and it already has a different aroma coming from the vent...it's not just smoke goin' on in there...the balsamic vinegar is doing some magic of it's own, I'm sure...smells great, though!
Back with more as this unfolds!
Thanks all!
Eric
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