Mix all herb and spice ingredients.
Rub over both sides of ribs, wrap in foil.
Let sit in refrigerator for a couple hours or overnight.
Bake according to our rib recipe online.
You can refrigerate until ready to BBQ or immediately.
Put on moderately heated grill and brush your favorite BBQ.
Sauce over them while turning and heating through.
cut the set of spare ribs in half only. rub the oil all over the ribs then add the smoked paprika, rub in well and grind the barbecue spicy mix over the ribs until its well covered. pat to make sure that the spice won't fall off.
Heat barbecue well and cook 10 to 15 minutes or until done.
Cut up the ribs and serve with salads and garlic bread.
Note. look in the spice section of your supermarket for a grinder filled with a spicy mix that includes coriander seeds, chilli. dried onion and garlic.
Mix all herb and spice ingredients.
Rub over both sides of ribs.
Let sit in refrigerator for a couple hours or overnight.
Bake in covered pan at 325 degrees F.
for 2 1/2-3 hours or until done.
At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.
Wash rack of ribs, remove membrane on back, and pat dry with paper
pices together.
To prepare ribs, pull away membrane on underside
>RUB:
Combine all Rub ingredients in a medium bowl.
RIBS
lace rack in lower third. For dry rub, in a small bowl, combine
Combine all ingredients in saucepan except ribs.
If grilling ribs, rub them with rosemary and garlic, both sides.
Place on rack meaty side down.
Spread top with 1/3 glaze.
Cook until bottom side crisp, about 5 minutes.
Turn and spread top with 1/3 glaze, and cook until bottom is crisp.
Turn, top with remaining 1/3 and cook until top is glazed, about 1 minute.
Should be done by now.
For the Poblano Cream Sauce:
Trim fat and slash edges at 1 inch intervals.
In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
Grease grill and cook until juices run clear. Approx 8 minutes.
Mix spices and sugar together to make a dry rub. Rub into ribs on both sides.
Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night.
Line bottom pan of oven with Aluminium foil.
Line rack with aluminium foil and cut drain slots with a sharp knife.
Place ribs on 1 inch rack and cook on high for 18 minutes.
Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg.
Serve with your favorite warmed BBQ Sauce.
Cut pork into 2-3 inch chunks.
Sprinkle dry rub over all, and
pices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
Mix it all up.
Sprinkle on the rub.
Pat it down.
Start smoking.
Mix all ingredients together and store in an airtight glass jar in the fridge.
Mix all ingredients.
By hand, pack as much on the pork as will stick.
Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
Keep leftover rub in a tightly covered jar.
Mix all together and use as a dry rub before cooking ribs or chicken.
Combine all ingredients thoroughly.
Rub onto the meat.
Wrap tightly with plastic wrap, and refrigerate for a minimum of 8 hours overnight is even better).
Refrigerate or freeze any leftovers in an airtight container.
- For this recipe I used a 6-qt
Mix all seasoning in a zip lock bag. Wash and pat dry your meat of choice, place meat on a working tray or pan, you will need to be able to cover this. Poke holes in the meat on both sides, drizzle olive oil on meat and with a pastry brush spread it all over to coat. Next sprinkle the seasoning mix on the meat, making sure that the
entire meat is covered. Do this on both sides. Cover with wrap and place in the refrigerator for at least 1 hour. Cook meat on the grill for best results, but I have used this in the oven and it was really good.