On Friday 13 October 2006 07:00, Roger Oberholtzer wrote: > The problem is usually not the meat. It is the spices. Also, I have seen > some recipes that start with some available product and add to that. > This is often the stumbling block. The best recipes would be those fully > from scratch.
Thanks for the information... Interesting reading. Beef ribs aren't often for sale here either and often they are of pretty poor quality (mostly bone, not much meat) Maybe in other parts of the U.S. they are more plentiful. Here's what I use for a rub (although anything with garlic, onion,pepper, and maybe some sugar and salt will do): 1 Tb Granulated Garlic 1 Tb Toasted Onion Powder 1 Tb BBQ Seasoning (Tradewinds Southwest) 1 Tb cumin 3/4 Tb Tellicherry Pepper 1 Tb Oregano 1 Tsp Smoked Paprika 1 Tsp Thyme 1 Tsp Basil 1 Tb Brown Sugar The BBQ seasoning would be the only special ingredient and it is not necessary. Best thing to do is to make your own rub out of what is available. _______________________________________________ [email protected] Unsub/Pause/Etc : http://mail.linux-sxs.org/cgi-bin/mailman/listinfo/general
