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”!
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.
Directions:
·
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
socialslave
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
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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