Any Suggestions for me?


 
A big thank you to Kevin, Bryan, Steve and Jay for making my July 4th party a big hit. Everyone raved about the rub on my ribs and the #5 sauce. I added dry sherry and horseradish to it. Even the people who once thought ribs were so so were very surprised. They even called the next day and said that those were the best ribs they ever tasted.

Thanks again guys for helping me tweak the recipe.
 
I think a bit issue for people not in the south is the accessability and cost of getting "PURE" chili powder. I can buy Ancho powder here in Canada... but it's at gourmet stores at over $2/oz. If you are doing alot of rub, this gets VERY VERY expensive.

I personally don't find the taste of Paprika in my rubs to be bad at all. Ideally I would switch, but for now i save the good stuff for myself and "special" guests.
 
I found some dried ancho peppers at the store. They wouldn't ring up at the cash register so they gave them to me for free. I toasted them in a dry pan like Kevin said and they were great. Kind of a smokey, fruity flavor with just a little heat. Perfect for a rub.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.:
I found some dried ancho peppers at the store. They wouldn't ring up at the cash register so they gave them to me for free. </div></BLOCKQUOTE>
I love free, free is good.
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