Well friends, it's a new day and a new gastronomic challenge.
I've been working on a BBQ rub that is a variation on my Alabama Gramma's oven-baked ribs that I loved when I was a kid. Naturally, as a Calfornia girl, I have given the rub a West Coast "spicy" twist. Of course if I told you what that was...I'd have to kill you. But this rub has a brown sugar, dry mustard, ground chili base...sweet with heat.
The batch today is pretty close to perfect. I packed the baby back ribs with the rub, then par-baked them in foil in a slow oven (225 degrees) for 1 1/2 hours. Then, I added liquids to the dry rub mix to make a sauce.
After baking the ribs "low and slow" for 90 minutes (250 degrees), I slathered them wth the BBQ sauce and finished them over hot mesquite briquettes. WOW!!!!! All the neighbors dropped by to investigate what was smelling so good. Even my picky friend, Mike Crist, loved them.
Do any of you have some great ideas for decorating Mason jars? I'll be using the jars as packaging for my Sweet Meat Rub. Each jar will contain enough spicy product to rub both sides of two (2) racks of baby backs with enough rub spices left over to make BBQ sauce by adding liquids and shaking it all in the jar to get the great flavors perfectly mixed...and the printed recipe is included inside the jar.
Please, dear friends, leave me your comments or suggestions. I'm countng on you...all, Y'all.
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