Ribs
So, yesterday morning found me wrist deep in a dry rub for some baby back ribs that I was making. I still have Tuesdays off, so as soon as I got up I got overly intimate with the meat.
The rub was pretty simple: brown sugar, paprika, dry mustard, no-salt garlic & herb seasoning, and ground black pepper. They ribs were put into a 400F oven on a broiler pan (once I found it) for 5 minutes, flipped, roasted for 5 minutes more, and then the whole deal was wrapped tightly in foil. The oven was lowered to 180F, and they were left in there all day - about 8 hours.
They turned out great. The meat slid right off the bones; I couldn't remember seeing such clean bones after eating ribs before. I brought some leftovers for lunch today, so we'll see how well they heat up.
The next time I do ribs, I think I'll try a really basic salt & pepper rub. The one I used yesterday was fine, but I also really love the salt & pepper riblets we get for appetizers at a few restaurants.
I actually prefer dry ribs to ones that are sitting in sauce. They both taste fine, but sometimes it seems like the really rich rib sauces just completely overpower the taste of the ribs themselves, which seems like a waste (especially when you're buying a really nice cut like baby backs). You might as well just drink the sauce and leave out the ribs.
Do you have a good spice rub you use for ribs, steaks or whatever? Share! ^.^
The rub was pretty simple: brown sugar, paprika, dry mustard, no-salt garlic & herb seasoning, and ground black pepper. They ribs were put into a 400F oven on a broiler pan (once I found it) for 5 minutes, flipped, roasted for 5 minutes more, and then the whole deal was wrapped tightly in foil. The oven was lowered to 180F, and they were left in there all day - about 8 hours.
They turned out great. The meat slid right off the bones; I couldn't remember seeing such clean bones after eating ribs before. I brought some leftovers for lunch today, so we'll see how well they heat up.
The next time I do ribs, I think I'll try a really basic salt & pepper rub. The one I used yesterday was fine, but I also really love the salt & pepper riblets we get for appetizers at a few restaurants.
I actually prefer dry ribs to ones that are sitting in sauce. They both taste fine, but sometimes it seems like the really rich rib sauces just completely overpower the taste of the ribs themselves, which seems like a waste (especially when you're buying a really nice cut like baby backs). You might as well just drink the sauce and leave out the ribs.
Do you have a good spice rub you use for ribs, steaks or whatever? Share! ^.^