[CH] Rib Rub

Babs Woods (babs@funhouse.com)
Sat, 30 Mar 2002 13:51:40 -0500 

        Guys,

        Since Pecos sent in his rub recipe I was reminded I have these 
online.  This book is out of print, but it's a good cookbook and it's also
pretty funny.  Roy is Lynda's husband, as it turns out.  Knowing us Pods,
these will be modified, but they're very good as they are too:

> Lynda Harrill, p.24                               (C) 1990
> 
> "Serves 12 unless Roy's Invited (Southern recipes at their
> best)" (A Perigee Book)
> 
>                 Dry rubbed ribs
> 
>         "Some folks insist on rubbing their ribs.  Sounded a little
> kinky to me, but I was willing to give it a try and we were pleasantly
> surprised.  This approach entails rubbing the slabs with dry spices and
> seasonings before the cooking.  The barbeque sauce is only used very
> late in the process.  Anyway, as long as it's pork and it's not
> overcooked, you can't miss!
> 
>                 Serves 4.
> 
>                         Dry rubbed ribs
> 
> 1/4C fresh ground black pepper  1/4C granulated brown sugar
> 1/4C sweet paprika              1T garlic powder
> 1t cayenne                      1/2 Coleman's dry mustard
> 4 slabs (4 to 5 lbs) baby back ribs, cut in half
> 
> Combine all dry ingredients and blend well.  Sprinkle on meat and rub
> in before cooking.  Let ribs rest while the oven is preheating.
> 
>         Place slabs, meat side up, in a large foil-lined baking pan and
> cook for 1-1/2 hours in 300F oven or on your gas grill.  Turn once
> about midway through cooking time.
> 
> Baste with barbeque sauce.  Prepare for finishing ribs.  This can be
> done under the broiler in the oven or on the grill.  Under each option
> (I recommend the grill), cook until ribs are charred to your liking,
> turning only once.
> 
> Broiler:
> 
> Remove ribs from baking pan and drain off drippings.  Place rack in pan
> and place ribs on rack.  Baste with additional sauce and broil for a few
> minutes on each side.
> 
> Grill:
> 
> Right after you put the ribs into the oven to bake, light your
> charcoal.  If you're using a gas grill, preheat for 15 minutes before
> ribs come out of the oven.  Use hickory chips (soaked in water for 30
> minutes) if you want a smokier flavor.  After the ribs are baked in
> the oven, baste them with additional sauce.  Throw 'em on the grill
> and cook 5 to 10 minutes on each side.  Watch for flare-ups or your
> ribs may be too charred.  If that happens, wrap them carefully, pack in
> dry ice and send to Roy via Federal Express.  He'll let you know if
> you've overdone it.  Sorry, no returns.
> 
> ===
> Lynda Harrill, p.24                               (C) 1990
> 
> "Serves 12 unless Roy's Invited (Southern recipes at their
> best)" (A Perigee Book)
> 
>                         Carolina Gold
> 
> If you like to make your own barbeque sauces, you'll enjoy adding this
> one to your repertoire.  It's mustard-based, not the standard
> tomato-based sauce that dominates barbeque saucedom.  In South
> Carolina, from Charleston to Columbia, mustard-based sauces are the
> norm.  Even Roy was skeptical at first.  But after one taste, he knew
> he had found "barbeque sauce heaven."  If you don't have time to
> prepare your own, Melvin's or Maurice's mustard-based sauces will do
> just fine.
> 
>                         Carolina Gold
> 
> Makes about 2C.
> 
> 1-1/2C French's prepared mustard        5T brown sugar
> 4T tomato paste                         3T apple cider vinegar
> 1T Worcestershire sauce                 1/2t cayenne
> 1/2t black pepper                       1/2t garlic powder
> 
> Combine all ingredients in a saucepan and simmer for about 5 minutes to
> dissolve sugar.  Remove from heat and let cool before using.
> 
>         Refrigerate leftover sauce in an airtight container.  Important
> tip:  Don't overcook!
> 

                                -babs