boar_d_laze
Senior Cook
- Joined
- May 14, 2007
- Messages
- 334
Yesterday, I made the following dry rub and had very good results.
8 tbs light brown sugar
3 tbs (mild) paprika
3 tbs Morton kosher salt
2 tbs fresh cracked black pepper
1 tbs ground ginger
2 tsp granulated garlic
2 tsp granulated onion
2 tsp five spice powder.
The ribs were slathered with a mixture of mayonnaise, Dijon mustard, Worcestershire, and Maggi, before rub was applied generously. The chicken was brined in heavily salted limeade to which Worcestershire and dark soy sauce were generously added, along with a bit of Maggi (since the bottle was out), plus a bit of the rub. After the chicken had brined, it was dried to a tacky texture (i.e., a pellicle was formed), the rub was sprinkled -- not too heavily. The rub was not rubbed into either meat. Nor was it allowed to sit for any appreciable length of time.
Both meats were smoked over a mix of maple and hickory. The ribs cooked at around 235, and the chicken at around 285. After the ribs were (largely) cooked, they were removed to rest -- still without sauce. Then the chicken was cooked. The ribs finished with a beautiful mahogany-red color. The chicken came out dark golden brown -- darkness largely being a function of the soy sauce. Otherwise color was a product of smoke reaction as much as of the rub ingredients. Finally, both ribs and chicken were glazed with my basic barbecue sauce. (Any sweet/ sour/slightly hot/ ketchup based sauce, purchased or homemade would have done about as well.) Both were finished at about 285. The ribs and chicken were both excellent. Certainly, better than restaurant quality.
If you break down the five-spice, this rub has more ingredients than rubs I've been making these days and is not "balanced" according to the standard formulations. (8:3:1:1:1, for instance.) However, it did have a balanced, well rounded taste -- both on the finger (taste-testing for adjustment), and on the meat. Considering the strong amounts of ginger and five-spice, surprisingly, there was nothing particularly Asian about it.
8 tbs light brown sugar
3 tbs (mild) paprika
3 tbs Morton kosher salt
2 tbs fresh cracked black pepper
1 tbs ground ginger
2 tsp granulated garlic
2 tsp granulated onion
2 tsp five spice powder.
The ribs were slathered with a mixture of mayonnaise, Dijon mustard, Worcestershire, and Maggi, before rub was applied generously. The chicken was brined in heavily salted limeade to which Worcestershire and dark soy sauce were generously added, along with a bit of Maggi (since the bottle was out), plus a bit of the rub. After the chicken had brined, it was dried to a tacky texture (i.e., a pellicle was formed), the rub was sprinkled -- not too heavily. The rub was not rubbed into either meat. Nor was it allowed to sit for any appreciable length of time.
Both meats were smoked over a mix of maple and hickory. The ribs cooked at around 235, and the chicken at around 285. After the ribs were (largely) cooked, they were removed to rest -- still without sauce. Then the chicken was cooked. The ribs finished with a beautiful mahogany-red color. The chicken came out dark golden brown -- darkness largely being a function of the soy sauce. Otherwise color was a product of smoke reaction as much as of the rub ingredients. Finally, both ribs and chicken were glazed with my basic barbecue sauce. (Any sweet/ sour/slightly hot/ ketchup based sauce, purchased or homemade would have done about as well.) Both were finished at about 285. The ribs and chicken were both excellent. Certainly, better than restaurant quality.
If you break down the five-spice, this rub has more ingredients than rubs I've been making these days and is not "balanced" according to the standard formulations. (8:3:1:1:1, for instance.) However, it did have a balanced, well rounded taste -- both on the finger (taste-testing for adjustment), and on the meat. Considering the strong amounts of ginger and five-spice, surprisingly, there was nothing particularly Asian about it.