Ribs-And a Plea to Texas

Sunday, February 21, 2010

I was feeling a little guilty this week after confessing my love for Oklahoma. (I'm still thinking about taking up the offer to feed ducks at the Oklahoma family farm from Heidi ;o), but in the meantime...) I don't want to be kicked out of Texas (yet), so I tried out a recipe that screams 'Texas'...to me. I've never actually been a huge fan of ribs. I wouldn't say meat has a prominent place in my life. This is probably due to the fact that 'meat' came in the forms of casseroles when I was growing up. I like casseroles, but you can only eat so many between the age of 2-18. Therefore, I'm not terribly great at cooking large slabs of meat....I'm working on adding it in. Well, until I can get those people who make that food pyramid thingie to agree to place skittles under the 'fruit and vegetable category'....hello-five a day-there are five fruity flavors, coincidence? I think not! Such a teeny tiny request I have, and when it goes through-forget you meat. I'd taste the rainbow daily, and ribs and skittles just don't merge well. I got this recipe from my friend Sonia. Her husband is a grill master. He does a LOT of research, and a lot of trial and error, and then...when he's done trialing, and erroring, I go over for dinner. He makes ribs so great....that I now can't say 'I'm not really a fan' of ribs, I double heart these ribs. The original recipe comes from a book called Smoke and Spice and the official title is 'Dry Rub-Wild Willy's Number One-Derful Rub' I call it 'The first ribs I ever ate, and really liked.' I guess you can choose which title you like best if you decide to add them to your recipe book.
Mix 3/4 c. paprika, 1/4 c. freshly ground black pepper, 1/4 c. course salt (or kosher, or sea salt), 1/4 c. sugar, 2 T. chili powder, 2 T. garlic powder, 2 T. onion powder, 2 t. cayenne.
You can leave this mix in a jar to use...whenever, and it's enough to cover 3-4 racks of ribs, depending on how 'spicy' you want it to be.
I halved the recipe when I made them, and used the whole thing, but I'd probably cut back a little next time, it was very spicy with that much coating. I know there are a lot of smoking methods to meat, but I just slapped them on the grill over some charcoal for 6 hours, and they were falling off the bone great.


Charles and Heidi said...

I"m copying down this recipe! I have never successfully cooked ribs this way., but this looks so good, I'm going to try it!
Don't worry! The ducks will wait for YOU!!

Christy said...

You'll have to let me know how it turns out. Be cautious with the seasoning if you don't like it too spicey. :O) I used half the recipe to season mine last time, and it was good, but hot, so I'll hold back a bit more next time!
My same friend uses the following recipe for a wet rub. (I haven't tried making it yet, but I've tried eating it, and it is also delicious, depending on how you like your ribs!)
This is a Bobby Flay recipe:
12 oz. maple syrup, 4 oz. horse radish, 2 T. dijon mustard, 1-2 T. chili powder.