Tuesday, May 17, 2016

Princeton Pork Steak

It is almost the season to Bar Be Cue here in the states. Often overlooked is the joy of cooking with a dry rub. These seasonings use the meats natural juices to tenderize and flavor. It is true joy on the first bite when you feel the powder become sauce inside your mouth! So today we will learn how to create a dry rub, make it your own and fix a wonderful dining experience!

Even if it is rainy and still cool outside, this low and slow oven masterpiece will create a “party in your mouth”!

 Dry Rub: Ingredients
2 tsp white sugar
2 tsp brown sugar
2 tsp kosher salt
1 tsp white pepper
½ tsp black pepper
4 tsp sweet paprika
2 tsp dry mustard
2 tsp garlic powder
How this rub was designed:
 The first thing slave considered was the ratio of salt to sugar. A higher sugar to salt ratio is best for pork.  Then pepper was added in small increments.  White pepper provides background warmth: black pepper has a stronger flavor highlight.
Sweet paprika has a deeper, heartier flavor, so it is used as a transition spice to unite the sugars, salts, and peppers. The amount equals the sugars in this pork rub. 
For my signature flavors: I relied on the Carolina's favorite: mustard for overall tastes and a touch of garlic.
·     Preheat oven to 250 degrees.
·     Wipe off the steaks and dry with paper towels.
·     In a small bowl mix together all dry rub ingredients, set aside.
·     Line a roasting pan with foil and spray with cooking spray (makes clean up easier).

·Rub corn starch into the steaks then rub all over with dry mixture, working it into the meat with your fingers so that it has a good coating.

Cover the ribs tightly with aluminum foil.  If needed use a 2nd piece of foil to make sure no liquids come out. The meat will braise in the mixture made from its own juices and that dry rub.

Place the foil-wrapped ribs in the oven and bake for 2 ½ hours. (this is fine for 2 lbs of pork steak)
Test to make sure the meat is ready by piercing the foil with your instant read thermometer and check for at least 145 degrees.
Remove the ribs from the oven.  Let the juices drain out of a torn hole in a corner of the foil.

Open completely and place them carefully (they will want to fall apart) on a foil-lined baking sheet. Turn on the broiler in the oven. Return the ribs to the oven and broil until they are brown and crackly, about 5 minutes.
If your rub is spicy and your Master likes a lot of heat, may slave suggest a cooling side dish?  Like Mac & cheese or Cole slaw? Slave added a nice side of pan-fried green beans and cherry tomatoes for taste and color.

For our music slave stumbled across this older recording which perfectly outlines the dynamic of M/s feelings:
So happy to be serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White http://www.amazon.com


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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