Gravy's Cooking Thread

gak said:

This is more of a discussion for the politics forum View attachment 633271 but can I steal your baby back rib rub recipe for the initial cook/smoke ? Just started making them and the initial apple cidar, mustard, smoke, garlic, salt, honey, and rosemary rub I stole off a youtube vid was amazing but I'm sure it can be improved, thanks !

View attachment 633272

Click to expand...

Sorry I got done pulling the brisket off, grabbed a shower and crashed for a bit while I wait for that bastard to rest.

That combination sounds good to me though.

I don't know if I actually have a particular rub that I use every time. I guess it really sort of depends upon what side dishes I decided to pair it with. Really just ends up being something probably different each time I make them.

The things I fall back on though if I had to try to pin it down would be:

Salt
Black pepper
Onion powder
Garlic powder
Smoked paprika
Cumin
Mustard powder
Brown sugar
Oregano

I have no clue what the ratios might be, I just start mixing. If I'm in the mood for something different, sometimes I'll add chipotle, maybe some other dry herbs, or whatever.

I just know if I do baby backs, I use them as the protein for different types of cuisine, whether it be American barbecue, Oriental, or even Mediterranean. I just change it up based upon whatever I'm going to serve it with or what we're in the mood for. They're different every time. I'm also not afraid to just buy a pre-made rub and give it a whirl.

I had found one off of Amazon for relatively cheap called happy belly pork rub, and I bought it because looking the ingredients list was a flavor profile that my wife likes, and I think when I bought it it was a huge bottle for 10 bucks. It was surprisingly good and I only have like maybe an inch or two left out of the jug, but it's also been really great with chicken. Probably has the secret ingredient of Indian feet though, but hopefully I cook off the poo.

Pork ribs are just nice because it's a fairly neutral vehicle and you can go savory or sweet. They're normally a pretty cheap especially if you get them on sale, so I don't have a problem experimenting and just trying something different.

Anyways I don't know if that's helpful, but hope it is. Enjoy your barbecue and post some photos.

Lanx said:

make it chinese

Char Siu (Chinese BBQ Pork)

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

thewoksoflife.com

Click to expand...

Five-spice!

I use Meathead's Memphis Dust but as long as there's a little sugar and some herbs it's good. I don't like salt in the rub because I want to salt it with intention and not be at the mercy of how much rub I decided to use.

BrutulTM said:

I use Meathead's Memphis Dust but as long as there's a little sugar and some herbs it's good. I don't like salt in the rub because I want to salt it with intention and not be at the mercy of how much rub I decided to use.

Memphis Dust Rub Recipe | Meathead's AmazingRibs.com

This popular Memphis dust rub recipe is the only BBQ dry rub you'll ever need for beef, pork, chicken, fish, and veggies.

amazingribs.com

Click to expand...

Yeah that's the problem with pre-made rubs sometimes. I know I've bought some in the past where it was way too salty, but it's nice to find one that's light on the salt and you just add it.

So apparently the brisket was a success. We ended up going over to our neighbors. He's an older gentleman, and normally he would be barbecuing, but he's going through more prostate cancer stuff. His wife though made dessert and broccoli and cheese casserole which she knows is one of my favorites, we have the other accoutrements.

I only sliced one piece off of the point but sliced up the entire flat, and I'm not normally a big flat person but God damn it was juicy and tender. Probably should have gotten the picture with it bent over the knife, but people were hungry.







Doing the dry brine overnight I think really helped because it was seasoned well throughout. I also used Worcestershire as a binder, did a layer of my rub, and then used a jacard, and then hit it with another round of seasoning. I think the Jacquard pushing some of the spices into the meat, salt and what have you, maybe made a difference.

I guess if I felt I screwed up somewhere was the bark got a little soft, but it was still there to a degree. I think probably reheating in the little air fryer probably get me a bit of that crispiness but it had when I pulled it off the grill and wrapped.

I think all in all, for my first packer brisket ever, it went pretty well. Thanks again Lanx for the Intel.

Lanx said:

as long as your bark didn't flake off when you picked it up off the grill, then you know you have a good bark, if the bark sticks to your gloves, then it didn't adhere good

Click to expand...

Yeah that didn't happen whatsoever. I just didn't necessarily know what to expect. It was still adhered to the meat with all the handling and cutting, etc.

I think about it, I trimmed off the tail section of the flat cut it in a little bits while we were organizing stuff for dinner, just set them out on the plate that's basically a little burnt ends, and they were doubled up pretty quick. I got to have a better too that section was still crunchy-ish regarding the bark, but the meat was tender.

I think I let it rest for about 3 hours, and I think that was just enough.