jeff davidson
TVWBB Super Fan
I'm a big fan of Steve Raichlen's barbecue bible. Steve travelled the world and published wonderful ethnic bbq recipes from his travels. I spent 2 weeks in india, was very careful about what I consumed, and I got very sick. Hard to understand how Steve survived.
One of my favorite recipes is closer to home, his memphis style ribs. There is no sauce for this recipe, just dry rub and a mop sauce which is optional. I've come to appreciate the purity of this style, just ribs and spice.
After getting comfortable with this recipe, I had to go to singapore for work. One of my colleagues insisted we stop for dried beef on the way from the airport to our hotel. The beef was incredibly complex, a melange of asian spices, heat and sweetness.
I decided to experiment with Raichlen's recipe and ended up with this. My wife and I like it but you need to like spicy foods to enjoy this. The honey cuts the heat but it's pretty hot.
3 racks of ribs
1/8th cup of paprika
3/4 tablespoon of freshly ground pepper
1.5 teaspoons of dark brown sugar
1/2 tablespoon of salt
3/4 teaspoon of celery salt
1.25 teaspoons of cayenne pepper
3/4 teaspoon of garlic powder
1 teaspoon of dry mustard
1 teaspoon of cumin
1.25 teaspoon of carbonado sugar
apply 2 hours before cooking at room temp.
30 minutes before ribs are done, apply a generous coating of honey to both sides of ribs.
repeat 15 minutes before complete.
right before ribs come off grill, lightly apply
more rub.
allow ribs to sit 10 minutes before eating.
Here is a link to the book: The Barbecue Bible
And here is the original recipe, which is wonderful on it's own:
6 racks of ribs
1/4 cup of paprika
1.5 tablespoon of freshly ground pepper
1.5 tablespoon of dark brown sugar
1 tablespoon of salt
1.5 teaspoon of celery salt
1.5 teaspoons of cayenne pepper
1.5 teaspoon of garlic powder
1.5 teaspoon of dry mustard
1.5 teaspoon of cumin
option mop sauce:
2 cups of cider vineger
1/2 cup ballpark mustard
2 teaspoon salt
15 minutes before done, add 2nd add additional rub.
One of my favorite recipes is closer to home, his memphis style ribs. There is no sauce for this recipe, just dry rub and a mop sauce which is optional. I've come to appreciate the purity of this style, just ribs and spice.
After getting comfortable with this recipe, I had to go to singapore for work. One of my colleagues insisted we stop for dried beef on the way from the airport to our hotel. The beef was incredibly complex, a melange of asian spices, heat and sweetness.
I decided to experiment with Raichlen's recipe and ended up with this. My wife and I like it but you need to like spicy foods to enjoy this. The honey cuts the heat but it's pretty hot.
3 racks of ribs
1/8th cup of paprika
3/4 tablespoon of freshly ground pepper
1.5 teaspoons of dark brown sugar
1/2 tablespoon of salt
3/4 teaspoon of celery salt
1.25 teaspoons of cayenne pepper
3/4 teaspoon of garlic powder
1 teaspoon of dry mustard
1 teaspoon of cumin
1.25 teaspoon of carbonado sugar
apply 2 hours before cooking at room temp.
30 minutes before ribs are done, apply a generous coating of honey to both sides of ribs.
repeat 15 minutes before complete.
right before ribs come off grill, lightly apply
more rub.
allow ribs to sit 10 minutes before eating.
Here is a link to the book: The Barbecue Bible
And here is the original recipe, which is wonderful on it's own:
6 racks of ribs
1/4 cup of paprika
1.5 tablespoon of freshly ground pepper
1.5 tablespoon of dark brown sugar
1 tablespoon of salt
1.5 teaspoon of celery salt
1.5 teaspoons of cayenne pepper
1.5 teaspoon of garlic powder
1.5 teaspoon of dry mustard
1.5 teaspoon of cumin
option mop sauce:
2 cups of cider vineger
1/2 cup ballpark mustard
2 teaspoon salt
15 minutes before done, add 2nd add additional rub.