Tuesday, September 11, 2012

Dry rub for anything

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.


Mary Bergfeld said...

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

Shaheen said...

Liek the picture of the bok choi.

Unknown said...

I've used coffee in my rubs before..it turns out pretty good. A little cocoa powder is good too!!

Anonymous said...

wow - I think I can smell them cooking from here - my mouth is watering - sorry, but there you are.
Mary x

Kitchen Belleicious said...

it does sound like it could go on anything! I can't wait to try this

Pam said...

Sounds good I've made a rub similar to this, using ancho chile powder. It adds great taste and just a little heat.

Stephen C said...

This is a test to see if my readers are getting that stupid "prove you're not a robot" crap.

Chris said...

Good sounding rub, cowboy style. I bet that would be good on a brisket or chuck roast too.

Knatolee said...

Looks great and I'm going to make some. And I do have smoked paprika (which I love!)

chow and chatter said...

great spice blend and pitch your local producers you never know I left three voicemails

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