Sunday, July 5, 2015
#XtophoodNetwork Livetweet: Babyback Ribs with Dr. Pepper Glaze and Crack on the Cob
Dry Rub Recipe
This makes a few batches worth. You can double or halve the recipe as needed, but these are the proportions. I don't use salt in the rub anymore, but the old recipe called for 6 oz. kosher salt. Now, I salt the ribs right at the beginning.
16 oz. brown sugar
2 oz. chili powder
1 oz black pepper (or other mix of peppers – black, white, red, green)
1 oz cayenne pepper (or other hot pepper powder)
1 oz onion powder
1 oz. smoked paprika
These last 3 ingredients are where you get to apply your stamp to the rub. Try a few things until you find a combination you like.
1 oz hot ingredient – A hot spice blend, or even a packet of taco seasoning will do the trick, I use ground dried chiles.
1 oz savory ingredient – Something like Montreal Steak seasoning is good here. I use my own steak rub in this spot. You can combine steak seasoning with Adobo, too.
1 oz dried herbs – sage, thyme, or cilantro are good.
Corn dressing recipe:
2 sticks butter, cut in pieces
1/4 teaspoon pepper
2 tablespoons country-style dijon mustard
2 teaspoons horseradish
1 tablespoon chopped fresh dill