This week on the grill: “Pork Ribs are the only thing worth BBQing”
We normally present 2 sides to every argument, but there’s just no arguing with a man who’s giving away his secret recipe. Besides, with good eating, there’s only one judge that matters – loosen your belt and see what Cheffy Dave has on his plate.
Sunny Side Up by dbecker6
Country Style or Babybacks, with my rub and sauce, over charcoal, on a Weber, low and slow? Life don't get no better.
Everybody, and I mean Everybody, has their favorite sauce, homemade or bottled that they use on ribs. And if they don't make ribs at home, they know where to buy them. Wet ribs, dry rubbed ribs, Southern, St. Louis, Texas, smoked, grilled – they’re all good. My ribs start out with a rub one day, and are grilled low and slow the next, with a couple chunks of hickory.
At 59, I have jealously guarded my rub and sauce recipes, but ‘tis time to share with the PC Geeks of the world. It might not do it for everyone, but you can always use it as a springboard to embellish and create to your liking.
Cheffy Dave's Rub - Sweet and spicy, this really brings out the pork’s sweetness and keeps it juicy. I buy all my spices from Penzeys (www.penseys.com). They’re always fresh and intense, and I’ve been using the same ingredients for years. Just promise me you won’t buy jarred 2 year old spices from the supermarket or use those 10 year old ones lurking in your spice rack.
Buy in these quantities to make one batch and see if you like it~
1 pound of dark brown sugar loosened and processed in blender/processor to break down any lumps. $2.89
1/2 cup Penzeys "Barbecue of the Americas" seasoning #23957 $5.19
1/8 cup dry mustard #45531 $2.39
1/8 cup Penzeys Beef Roast seasoning #20530 $2.39
1/4 cup Penzeys Barbecue seasoning #20330 $2.59
1/4 cup Penzeys Bicentennial Rub seasoning #20635 $2.39
1/4 cup Penzeys Garlic Powder#44439 $2.19
Rub a light coat of Extra Virgin Olive Oil into the ribs, sprinkle over ribs (use it all) and bag them in gallon food storage bags overnight.
Next day, grill low and slow, over coals, with a couple chunks of hickory for smoke.
Baste last 15 minutes with my BBQ sauce, using the following recipe.
4 cups Heinz Ketchup
3 cups Apple Cider Vinegar
1 cup Apple cider
1/2 cup Penzeys BBQ of the Americas seasoning #23957 $5.19
1/4 cup Penzeys powdered garlic #44439 $2.19
1/2 cup Nances spicy mustard (mustard section of your market)
1/2 cup Lea & Perrins Worcestershire Sauce (do not substitute with anything else!)
Fresh crushed red pepper, to your taste
1/4 cup Blackstrap Molasses
3/4 bag dark brown sugar
1/4 cup honey
Stirring, bring to a boil, and immediately reduce to simmer for 15 min. If you breathe the steam and you cough, you got it! Use as much on your ribs the last 15 minutes as you'd like. Remove from grill and coat one last time before presentation.
Add coleslaw, homemade baked beans and warm French bread. Call me for dinner!