22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I need to make another batch to confirm my scribbles, but the pressure is on to get something out there….. RiverJeff 🤣🤣🤣
this is from Peace, Love and BBQ from Mike Mills. I’ve used this recipe so many times, the spine is broke! It’s a fun book with as many stories as recipes.
Well, you finally convinced me to buy this book. It has been on the list for years so it is now on its way. I have to agree that is a great rub especially since I have eaten Mike’s ribs!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, this finally shows a use for the smoked salt I tossed after having it in the pantry for literally years. I just never came up with a use for it as it was strong, but it makes sense as a rub component.
I’ll add to Paprika once you confirm the notations and finalize it….
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
My Magic Dust - Sassy Rub
★★★★★
Sauces, Spices, Etc
Difficulty: Easy | Servings: about 2 cups
Ingredients:
½ C domestic paprika
⅛ C smoked salt (I use hickory), finely ground
⅛ C kosher salt (I use DC), finely ground OR 6 Tbls DC baking salt*
¼ C sugar, finely ground (I use turbinado sugar)
2 Tbls ground mustard (I use Colmans brand)
¼ C ground cumin
2 Tbls ground black pepper (I use Penzey’s)
3 Tbls granulated garlic
1 Tbls ground cayenne
Directions:
Whisk all ingredients together, transfer to your favorite shaker.
Notes:
*Diamond Crystal came out with a baking salt. Super fine grind. I had a sample and encoded to try it. No difference other than I didn’t have to grind it. If you don’t want to bother, just grind your regular kosher salt.
My wife and I started a Gourmet Club back in 1997 with friends from church. 2007 was the last time we got together. Just so happens that we've all reconnected (everyone's kids are all out of college, married or out of the house) and we're going to have a Gourmet Club reunion in a couple of weeks. They all want to try my BBQ ribs since they know I got into the BBQ scene through KCBS.
Going to go with a couple of different rubs (thus why I am posting here) and thought I would try your Sassy Rub. Also going to have three different sauces too. Mustard, vinegar and a sweet KC style. Ribs will obviously be served dry.
I'll hopefully remember to take pics and post in a couple of weeks.
1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper
Combine all ingredients, from the ketchup through the bacon bits, in a large saucepan, and then stir in the apple, onion, and bell pepper. Reduce heat and simmer uncovered for 10 to 15 minutes, or until the sauce thickens slightly, stirring frequently. Allow to cool, then pour it into sterilized glass bottles. The sauce will keep in the refrigerator for up to 2 weeks and will flavor 2 racks of ribs.
Place the ribs on your grill or smoker bone-side down. If at all possible, you want to leave them this way for their entire smoking time. You can achieve this by maintaining an even, constant temperature of between 225 and 250 degrees, whether you're using direct or indirect heat. If you must turn the ribs, do so as few times as possible to prevent the meat from drying out.
The sauce is a family recipe, first created by Mike Mills's maternal grandmother. When he opened his debut restaurant, 17th Street, his mother, Faye, used to make this sauce by the gallon for the restaurant.
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