Dry Rub For Barbecued SpareribsFrom pieplate 8 years ago
- 3 T ground cumin (best if you grind whole seeds yourself) shopping list
- 2 t fennel seeds (not anise) shopping list
- 2 t mild chili powder shopping list
- 2 T packed brown sugar shopping list
- 2 T ground oregano (best if etc.) shopping list
- 4 T sweet paprika shopping list
- 1 T salt shopping list
- 1/2 t black pepper (if you like a hotter flavor, go ahead and add cayenne etc.) shopping list
- 1 T ground celery seeds (best if etc.) shopping list
- 8 garlic cloves, peeled and mashed shopping list
- 1/4 c olive oil shopping list
- 1 slab of pork spareribs, not the baby-backs shopping list
How to make it
- Grind seeds in coffee grinder.
- Crumble herbs between your two palms.
- Whirl seeds and herbs and garlic in a food processor;
- add oil and process until lumps are gone.
- Rub evenly over the slab of ribs, massaging in.
- Let rest at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
- Prepare coals. A coal-chimney is excellent for this. White ash etc.
- Pour coals into barbecue kettle, banking to one side.
- Set ribs on the coal-less side.
- Close the lid and leave the vent 1/3 open.
- Turn every 30 minutes. Open the vent more, but not much more, if the heat seems to be dying down too much.
- The ribs come off the grill when the meat starts to pull away from the bones, when you can turn the bone a bit, and when the meat exposed looks a bit reddish.
- NOW the KEY!!
- Wrap ribs tightly in aluminum foil, then place inside a large brown paper bag. Leave them there for at least 1 hour. This step is critical.
- Cut 'em up and serve however you like.
The Cookpieplate Claremont, CA
The Rating4 people
Oh yeah....:)wynnebaer in Dunnellon loved it
Really nice recipe submission! I like this very much. I'll have to see what other yummy things are on your page!
Southern CA, USApollymotzko in Garden Grove loved it