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The spices of North/West Africa used as a dry rub, as the halves cooked indirectly. Crispy, juicy and so worth the try.
After applying, it's okay to let the meat "set" for a while. But the dry rub doesn't need to be left on for more than an hour.
Buffalo
Jamaican Jerk Dry Rub
Sweet Chili
Garlic Parm
Lemon Pepper
From the Corner Cafe at Tunxis Community College in Farmington, CT.
Place meat on the grill bone side down, cooking at the lowest temperature, with the lid closed.
Depending on the weight/size of the ribs, and the temperature of the cooker, it should take between 1-2 hours.
I don't open the lid to peek at "what's going on," because it lets out heat, and increases cooking time. But hey! It's barbecue! It's gonna' take time!
Again, I prefer to cook the ribs bone side down for several reason reasons:
1.) bones conduct heat, and transmit it inside the meat; and
2.) sugars in the rub will tend to caramelize, then burn - so avoid burning meat, keep bone side down;
3.) meat side up allows interior fats and other flavorings to "cook down through" the meat, infusing flavor all the way.
(I made this shot just shortly before removing the slab from the grill. So the flame-up is something that merely makes a good picture. However, open flames - such as seen - here should not be how any barbecue is cooked.)
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Chicken Drumstick Dry Rub (spicy!)
Ingredients:
1/4 cup paprika
2 Tbsp. brown sugar
2 Tbsp. white sugar
1 tsp. kosher salt
2 1/2 tsp. freshly ground black pepper
2 tsp. cayenne
2 tsp. dry mustard
2 tsp. garlic powder
2 tsp. onion powder
Please note the difference between tbsp and tsp!
made on 7/23/11
Happy Thanksgiving from Texas!
We are going to smoke the turkey for the first time this year. We have no backup plan. I hope it turns out good...
Rock Band 2
Home-made tree ornament
Airport Extreme wireless base station
Craig Ferguson's book (fiction)
Dead Space for XBox 360
Dry rub
Christmas Around the World (CD)
Cash
As firewood, mesquite burns slowly and very hot. When used to barbecue, the smoke from the wood adds a distinct flavor to the food. This is common in the Southwest and Texas-style barbecue.
Mesquite-wood roasting or grilling is used to smoke-flavor steaks, chicken, pork, and fish. Mesquite smoke flavoring can be added to vegetable stir-fries, scrambled eggs, soups, and even ice cream. ~ Wikipedia®
For the Cajun salmon darnes
I remember that there was paprika and Cayenne ...but I have forgotten the rest!
We had an enjoyable day on this course yesterday – “Cooking with Fire”
Organised by the “On The Hoof” in their outdoor kitchen on the edge of Gosford Forest Park with Hal Dawson. Hal is one of the most knowledgeable fishmongers in the Island of Ireland and was imparting loads of knowledge and tips on the sourcing and preparation of fish.
Pizza oven, hot smoker, and a couple of barbeques with all sorts of attachments were all burning away. Plaice, salmon, mackerel, hake, monkfish, oysters, mussels and more filleted/prepared/cooked. We were eating delicious fish/shellfish all day and learned a lot about fish and cooking.
April made dry-rub country-style ribs on the grill for lunch today. Now that I'm in a BBQ coma we're off to see the Marauders game. Look at that color. Again, paprika rocks the Casbah. She coated the meat last night and then cooked it in foil on the upper rack of the grill for 90 minutes today.
Here's the recipe for the rub she used:
•2 tablespoons smoked paprika
•1 tablespoon black pepper
•1 tablespoon brown sugar
•1-1/2 teaspoons celery salt
•1 teaspoon garlic powder
•1 teaspoon dry mustard
•1 teaspoon cumin
•1/4 teaspoon cayenne pepper