Thursday, April 21, 2011

First barbeque of the spring season.

Temperature was in the 60’s, a few dark clouds warning of rain to come, but I didn’t care; I wanted barbeque and was gonna make it no matter what. Ribs, bratwurst, baked beans, coleslaw and cornbread; we were in pig heaven once again. The baked beans were easy, since I didn’t have the time to make them from scratch; the canned variety had to do. Add bacon, diced onions and barbeque sauce; bake in the oven for an hour; almost as good as homemade. The coleslaw only took minutes; bag of precut slaw mix, Miracle Whip, salt, black pepper and onion powder; refrigerate until needed.

For the ribs, a rub is a must; not only does it season, but tenderize. I use my all purpose rub on almost everything I barbeque or smoke: ribs, beef, chicken, pork; the dogs even love it on the smoked pigs’ ears I make for them. When using the smoker, I put some in the water, and the scent is awesome!!!

My rub is not overly complicated; no great secret ingredients and we like it, so that’s all that counts.

All Purpose Rub for Smoking and Grilling
2 cups brown sugar
1 tsp each sea salt, ground black pepper, ground ginger
¼ tsp ground cayenne pepper
1 Tbsp each paprika, onion powder, garlic powder

In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight. Smoke or grill.

….and yeah, I make my own barbeque sauce, but that recipe is for another day.

Mary Cokenour