- Aug 27, 2008
- 5,170
- 409
These rubs are a new blend I came up with lastnight in prep for today's smoke.
The first is a somewhat milder blend (at my wife's request):
Pork Spare Rib Cumin & Rosemary Rub
Ingredients:
½ Tbs Black Pepper, fine ground
2 Tbs Kosher Salt, powdered
1 Tbs Dried Rosemary, fine ground
½ Tbs Cumin
½ Tbs Garlic powder
½ Tbs Mild Smoked Paprika
2 Tbs Onion powder
A look at the milder rub:
The second rub should prove to be a challenging experience for those who don't tolerate spicy foods well, so be careful who you make this for.
Notice that the first 4 ingredients are added to the mild recipe, to kick up some extra heat.
Pork Spare Rib Hot & Spicy Cumin & Rosemary Rub
Ingredients:
1 tsp Chili Powder
1 tsp Cayenne Pepper
½ Tbs Crushed Red Pepper
1-½ tsp White Pepper
½ Tbs Black Pepper, fine ground
2 Tbs Kosher Salt, powdered
1 Tbs Dried Rosemary, fine ground
½ Tbs Cumin
½ Tbs Garlic powder
½ Tbs Mild Smoked Paprika
2 Tbs Onion powder
A look a the hot rub:
And lastly, the glaze, which is a totally new method for me. I made up the batch lastnight and tasted it after warming it through...man this stuff is gonna be good! All I need to do today with this is simmer it down per the directions and slap it on. I'm really looking forward to the results!!!!!!!!
Pork Rib Maple & Citrus Glaze
Ingredients:
1/3 Cup Brown Sugar
2 Tbs Red Wine Vinegar
2 tsp Lime Juice
1/4 Cup Orange Juice
1/4 Cup Maple Syrup
Combine all ingredients and warm in a sauce pan while stirring to mix thoroughly. Simmer to reduce the liquid to your desired consistency and to concentrate the flavors.
Allow the mixture to cool a few minutes before applying to the meat. This will allow the glaze to set-up slightly for easier application.
Gently apply (to avoid wash-off of your rub) to the meat side of the ribs with a mop or brush every 10-15 minutes during the last hour of cooking to form a thin glaze.
The smoke is on, and here are some of the pics of where we are so far.
The Mild rubbed Spares:
The Hot rubbed Spares:
Just starting the smoke, the mild are up front, hot in the back, the trimmings are rubbed hot so the chef has some snacks later!!!!
And the rest is 2 Chuckies and Idaho taters for twice smoked (another full smoker)
:
And, about 90 minutes in @ 205-215* chamber temp with Hickory:
We've had a thunderstorm scream through while I was getting this post ready. I had to run out and check temp prob alarms after bumping the burner up a bit to compensate for the weather. The wind came in hard and was soaking my sfb on the smoker...temps dropped about 25* in just a couple minutes, then spiked when the rain stiopped 20 minutes later. I can't wait to get my full-size cover over my outdoor kitchen!
Back later with more.
Thanks for lookin'!
Eric
The first is a somewhat milder blend (at my wife's request):
Pork Spare Rib Cumin & Rosemary Rub
Ingredients:
½ Tbs Black Pepper, fine ground
2 Tbs Kosher Salt, powdered
1 Tbs Dried Rosemary, fine ground
½ Tbs Cumin
½ Tbs Garlic powder
½ Tbs Mild Smoked Paprika
2 Tbs Onion powder
A look at the milder rub:
The second rub should prove to be a challenging experience for those who don't tolerate spicy foods well, so be careful who you make this for.
Notice that the first 4 ingredients are added to the mild recipe, to kick up some extra heat.
Pork Spare Rib Hot & Spicy Cumin & Rosemary Rub
Ingredients:
1 tsp Chili Powder
1 tsp Cayenne Pepper
½ Tbs Crushed Red Pepper
1-½ tsp White Pepper
½ Tbs Black Pepper, fine ground
2 Tbs Kosher Salt, powdered
1 Tbs Dried Rosemary, fine ground
½ Tbs Cumin
½ Tbs Garlic powder
½ Tbs Mild Smoked Paprika
2 Tbs Onion powder
A look a the hot rub:
And lastly, the glaze, which is a totally new method for me. I made up the batch lastnight and tasted it after warming it through...man this stuff is gonna be good! All I need to do today with this is simmer it down per the directions and slap it on. I'm really looking forward to the results!!!!!!!!
Pork Rib Maple & Citrus Glaze
Ingredients:
1/3 Cup Brown Sugar
2 Tbs Red Wine Vinegar
2 tsp Lime Juice
1/4 Cup Orange Juice
1/4 Cup Maple Syrup
Combine all ingredients and warm in a sauce pan while stirring to mix thoroughly. Simmer to reduce the liquid to your desired consistency and to concentrate the flavors.
Allow the mixture to cool a few minutes before applying to the meat. This will allow the glaze to set-up slightly for easier application.
Gently apply (to avoid wash-off of your rub) to the meat side of the ribs with a mop or brush every 10-15 minutes during the last hour of cooking to form a thin glaze.
The smoke is on, and here are some of the pics of where we are so far.
The Mild rubbed Spares:
The Hot rubbed Spares:
Just starting the smoke, the mild are up front, hot in the back, the trimmings are rubbed hot so the chef has some snacks later!!!!
And the rest is 2 Chuckies and Idaho taters for twice smoked (another full smoker)
And, about 90 minutes in @ 205-215* chamber temp with Hickory:
We've had a thunderstorm scream through while I was getting this post ready. I had to run out and check temp prob alarms after bumping the burner up a bit to compensate for the weather. The wind came in hard and was soaking my sfb on the smoker...temps dropped about 25* in just a couple minutes, then spiked when the rain stiopped 20 minutes later. I can't wait to get my full-size cover over my outdoor kitchen!
Back later with more.
Thanks for lookin'!
Eric
