- Aug 27, 2008
- 5,170
- 409
I'll be experimenting with another Ancho seasoning blend...this time on spares. To make sure everyone attending my SIL BD party will be happy, I'll do one slab with Ancho (for the more adventurous eaters), and one slab with a tried-and-true rub of mine, Cumin & Rosemary.
I'm starting this thread tonight so I have my basics covered and will begin with progress on Sunday.
The beans will contain the following, plus the smoked rib trimmings from St. Louis cut:
And the ribs, straight from the freezer, starting to thaw with cold water in a bus bin:
And, here's my lastest attempt at an Ancho Chili Rub:
Ancho Chili Pork Rib Rub
6 Tbls Dark Brown Sugar
1 Tbls Spanish Paprika powder
3 Tbls Ancho Chili powder (1 Large dried chili)
2 Tbls Garlic powder
1 Tbls Onion powder
2 Tbls Black Peppercorn, powdered
1 Tbls White Pepper powder
½ tsp Cinnamon
4 Tbls Kosher Salt
The Cumin/Rosemary Rub, in case you didn't catch this awhile back:
Pork Spare Rib Cumin & Rosemary Rub
½ Tbs Black Pepper, fine ground
2 Tbs Kosher Salt, powdered
1 Tbs Dried Rosemary, fine ground
½ Tbs Cumin
½ Tbs Garlic powder
½ Tbs Mild Smoked Paprika
2 Tbs Onion powder
And, my fridge, loaded for bear...all this gets smoked up Sunday...top is 14# ground beef jerky for the Vault, middle is 2+# brine/curing chicken pastrami to go on with the ribs in the SNP....gonna be a great day for smokin', even if it does only get to 11*F and snows, like they say it could:
Catch ya on the rebound!
Thanks!
Eric
I'm starting this thread tonight so I have my basics covered and will begin with progress on Sunday.
The beans will contain the following, plus the smoked rib trimmings from St. Louis cut:
And the ribs, straight from the freezer, starting to thaw with cold water in a bus bin:
And, here's my lastest attempt at an Ancho Chili Rub:
Ancho Chili Pork Rib Rub
6 Tbls Dark Brown Sugar
1 Tbls Spanish Paprika powder
3 Tbls Ancho Chili powder (1 Large dried chili)
2 Tbls Garlic powder
1 Tbls Onion powder
2 Tbls Black Peppercorn, powdered
1 Tbls White Pepper powder
½ tsp Cinnamon
4 Tbls Kosher Salt
The Cumin/Rosemary Rub, in case you didn't catch this awhile back:
Pork Spare Rib Cumin & Rosemary Rub
½ Tbs Black Pepper, fine ground
2 Tbs Kosher Salt, powdered
1 Tbs Dried Rosemary, fine ground
½ Tbs Cumin
½ Tbs Garlic powder
½ Tbs Mild Smoked Paprika
2 Tbs Onion powder
And, my fridge, loaded for bear...all this gets smoked up Sunday...top is 14# ground beef jerky for the Vault, middle is 2+# brine/curing chicken pastrami to go on with the ribs in the SNP....gonna be a great day for smokin', even if it does only get to 11*F and snows, like they say it could:
Catch ya on the rebound!
Thanks!
Eric