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ASK SALLY ANYTHING
Rub
























My































Belly
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RubRubRub
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Sorry Biggie, but I just got done rubbing Pappy and I'm all rubbed out.

I looked up how to make rib rubs and they included brown sugar and sugar, which I can't have.

So I picked up some no-carb rub at the store down the street; Pappy's Choice Meat Seasoning.
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Pappy you lucky bastard.
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(09-02-2018, 12:51 PM)HairOfTheDog Wrote: Sorry Biggie, but I just got done rubbing Pappy and I'm all rubbed out.

I looked up how to make rib rubs and they included brown sugar and sugar, which I can't have.

So I picked up some no-carb rub at the store down the street; Pappy's Choice Meat Seasoning.

If I remember correctly ribs take quite a while to cook. Maybe 3-4 hrs.
You couldn't get a clue during the clue mating season in a field full of horny clues if you smeared your body with clue musk and did the clue mating dance.
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Thanks Maggot.

Now that I'm the one doing the actual cooking, the barbecue is out. I suck at it.

I'm sticking Pappy's ribs in my oven at 250F in about 30 minutes so they'll be ready by 5:30pm. Luckily, there's a nice breeze today and it's not too hot in here with all the windows open.

I think I'm gonna have a Cape Cod (or two) while they bake.
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(09-02-2018, 11:36 AM)HairOfTheDog Wrote: What's in the rub you use for ribs sal?  I have all kinds of spices and can probably throw something similar together.  

I got the roses, the cacti, and the barbecue cleaned up yesterday.  And, I got a bunch of ribs which my friend loves but aren't something I normally cook (and I can't have the barbecue sauce I bought for him).

I'm kinda bummed -- turns out my friend has to work tonight. :(   The neighbors are a fun couple and they're coming over for a bit though.  I'll serve barbecue sauce on the side for them.

Sorry I'm late to this, but you can try it next time. My ribs always come out excellent and there is no sugar in the rub. If I'm doing a lot of ribs I double the recipe.

3 tablespoons paprika
2 teaspoons seasoned salt (I use Lawry's)
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon ground red pepper
1 teaspoon oregano
1 teaspoon dry mustard
12 teaspoon chili powder.

Combine all ingredients and rub your ribs. Wrap in foil and bake at 250 about 2-3 hours. Check them around the two hour mark, you want them to be tender but not falling apart. Then throw them on a hot grill to get them nice and seared. Usually I baste one rack with BBQ sauce and one without. I'm not a big fan of BBQ sauce and would rather just have it on the side.
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Thanks sal. I'll try that rub recipe next time.

I put a little olive oil on them with the dry rub and wrapped them, but I think I'll wait until 2:30 to put them in the oven now. I don't like it when they're all dried out in the center, so searing after 3 hours sounds like a better way to go than baking them for 4 hours.

My neighbors will probably be stoned when they come over and I'll probably be buzzed by then, so even if they're not the best, they'll get eaten. The only other thing I'm making is a Greek salad.
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Sally, can you share your rub technique please.
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Mmm...ribs. I had a half rack of St Louis ribs on Saturday. One bite and I knew they were going to be good because the meat was falling off the bone and they were so juicy and tender.
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