[CH] Dry Rubs
Jose Cisneros (jccisn@gmail.com)
Fri, 18 Jun 2010 15:22:37 -0400
Hey Chileheads,
After reading the various posts concerning
the making of Calvin's Powder (Wish I still
had some) (hint hint hint) and the onslaught
of a very reluctant summer grilling season here
in Michigan, I was inspired,
(If anything I might do can be considered inspired,)
Anywhose's....... Now that I have fortified my
good side with a small glass of red wine I will
continue...
Ahem.....! Cough....! Spit....!
One of the cool things about having a wide variety
of dried and powdered chile pods on hand is that
it's like having an artist's palette from which one can
draw a wide variety of flavors.
Mixed with other spices the variety is almost endless.
Yeah I know.. I'm preaching to the choir....
So... cutting it short at the textual throat............
This is dry rub which I threw together today for some
baby back ribs.
Tomorrow I will see how it worked out after the ribs
holiday in the fridge with the dry rub overnight.
Pork love in a plastic bag.
I can hear my refrigerator humming tango tunes.
Sixty cycles per second.
One packet McCormick Shrimp and Crab Boil
(ground fine sans the plastic baggie of course in a coffee grinder)
One tablespoon celery seed ground fine
One teaspoon garlic powder
One teaspoon onion powder
3/4 cup kosher salt
1/4 cup Jaggery sugar
1/4 cup Guajillo powder
1/4 cup New Mex powder
1/4 cup Pasilla Negro powder
Dash of Jim's Red Savina Habanero powder ground fine
L8r
Hose-A