The picture has absolutely nothing to do with this posting. I just happen to like it.
I got a decent price on a rack of St. Louis-style ribs the other day and I have them in the fridge right now coated in a dry rub. I got this list of ingredients from someone at FoodNetwork and I don't remember who. In comparing it to a few other options I have determined that it is suitable for any meat or poultry. The quantity was enough for the rack of ribs and a T-bone steak coming up on Monday.
Here it is just in case you'd like to have it filed away somewhere for a rainy (or not) day. BTW, I am cooking the ribs in the oven and low-ish temp for probably 4 hours. But you don't need to learn how to cook ribs from me. I make it up as I go along.
Dry rub for meat and poultry
2 Tbs espresso powder (or ground coffee)
2 Tbs kosher
2 Tbs paprika (smoked is great if you have it)
1 Tbs chile powder
1 Tbs brown sugar
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp cocoa powder
1/2 tsp ground coriander
Rub all over your meat and refrigerate for up to 24 hours. Yield is enough for a full rack of St. Louis-style ribs plus 4 chicken thighs.
10 comments:
The sounds delicious and it will add great flavor to the ribs. Ribs have been expensive here, so I've only made them once this summer. You've put a bug in my bonnet and I now feel deprived :-). Have a greatday. Blessings...Mary
Liek the picture of the bok choi.
I've used coffee in my rubs before..it turns out pretty good. A little cocoa powder is good too!!
wow - I think I can smell them cooking from here - my mouth is watering - sorry, but there you are.
Mary x
it does sound like it could go on anything! I can't wait to try this
Sounds good I've made a rub similar to this, using ancho chile powder. It adds great taste and just a little heat.
This is a test to see if my readers are getting that stupid "prove you're not a robot" crap.
Good sounding rub, cowboy style. I bet that would be good on a brisket or chuck roast too.
Looks great and I'm going to make some. And I do have smoked paprika (which I love!)
great spice blend and pitch your local producers you never know I left three voicemails
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