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| Dry Rub (sounds ominous) |
Dry Rub.. sums it up. Truth be told, not every recipe turns out the way I expect or want. I have my fair share of misses. Take for example my nemesis Ribs...I once knew how to cook succulent and tender ribs. My recent attempts have been a mis-adventure. First, I must say cooking ribs is a half day commitment and to spend all that time and to be left with charred remains is kinda a bummer....you know the feeling? Two weeks ago I made Ribs for Erick and me, they were very charred OMG, there was almost no meat left, just charred bones...note to self never doubt using indirect heat on the grill when cooking Ribs. Round two came just a week later. Erick said he was still hungry for ribs (I wonder why) and his encouraging request gave me all the motivation that I needed. To top that off, I decided to try it out for Sunday Supper with Lynn. I figured if we had to make a last minute dash to a frozen pizza, she wouldn't mind. So round two wasn't charred, but was pretty tough. Erick's use of a steak knife confirmed my suspicions..LOL. I am thinking I probably should have cooked them for longer? We'll see how it goes next time. We all enjoyed them for what they were. Oh well, better luck next time. The Spinach Salad was my favorite, nice and hearty.
Sunday Supper Nov 14 Menu
Spinach, Egg and Bacon Salad
- Fresh Spinach
- 3 Hard Boiled eggs chopped
- 5 slices Chopped Crisp Bacon
- Cherry Tomatoes (cut in half)
- Thin Slices Fresh Parmesan
- Red Wine Vinaigrette
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 T. heaping Shallots finely diced
- 1/2 t. salt
- Freshly Cracked Pepper
- 1 T. Dijon Mustard
Dry Rub (BBQ)
- 2 Tablespoons Sweet Paprika
- 2 Tablespoons Smoked Paprika
- 2 Tablespoons Chili Powder
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons Salt
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Sugar
- 1 Tablespoon Black Pepper
- 1 Tablespoon White Pepper
- 1-2 Teaspoons Cayenne Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Celery Salt
OK so now you've motivated me to do ribs in the smoker and I thought that I'd use your rub recipe for them but...you didn't post the RUB recipe! Don't let two little oven goof ups on likely inferior meat destroy your confidence in your rib making abilities! I know that you stir up an awesome rub for those ribs. As a matter of fact,I had a specially marked tupperware container that was clearly marked "RIA'S RUB" for quite some time but don't seem to have the recipe anymore. HARUMPH (You know how I am about tupperware containers!!!) So are you going to keep that one a secret?? :)
ReplyDeleteJennifer, you are funny. Also, thanks for the encouragement. I remember making that rub for you...years ago. I remember how we all enjoyed it. Thank goodness you are from Iowa and know how to cook the little piglets...
ReplyDeleteTell me about your smoker. I don't have one and have been dreaming of getting one. I use a make shift smoker by soaking wood chips and wrapping them in tinfoil (with air vents) and putting them on the coals.
I added my Dry Rub recipe to the post. I changed it a little since 1998. I have since added smoked paprika, a little garlic powder and celery salt.