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Smoked spare ribs are in the oven, wrapped in foil and heating up for Father's Day dinner. Hubby found a new dry rub recipe in one of the cooking magazines for me to try, but of course I had to alter the directions. I went on the conservative side with the brown sugar. I know there's a chemical breakdown going on with the sugar and the meat, but I didn't want it too sweet. We tried some of the dry rub sprinkled on warm fried potatoes and it was just right, a bit of heat, smoke and not too sweet. This is one we'll be using again.
Ten Spice Dry Rub
2-1/2 T. paprika
2-1/2 tsp. black pepper
6 T. light brown sugar
2-1/2 T. kosher salt
1-1/4 tsp. celery salt
1 T. garlic powder
2 T. dry mustard
2-1/2 T. cumin
2-1/2 T. chili powder
1-1/4 tsp. cayenne pepper
Combine all ingredients in small mixing bowl. Stir well; crumbling brown sugar with fingers if needed to make sure it's broken up and thoroughly combined. Store in airtight container. Saves for up to 6 months. Makes 1-1/4 cups.
Ten Spice Dry Rub
2-1/2 T. paprika
2-1/2 tsp. black pepper
6 T. light brown sugar
2-1/2 T. kosher salt
1-1/4 tsp. celery salt
1 T. garlic powder
2 T. dry mustard
2-1/2 T. cumin
2-1/2 T. chili powder
1-1/4 tsp. cayenne pepper
Combine all ingredients in small mixing bowl. Stir well; crumbling brown sugar with fingers if needed to make sure it's broken up and thoroughly combined. Store in airtight container. Saves for up to 6 months. Makes 1-1/4 cups.
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