Kick ass Salmon & Meat smoking dry rub

Ok here is a recipe passed down through the generations only to wind up in the hands of the Ruminant Grubber. This rub is traditionally meant for smoking salmon but works great for ribs and who knows what else.. If I was going to go all Hannibal Lector then I'd soak the victim's corpse in this rub for few days before polishing them on with some lava beans and a chianti. It's that good.

You're going to make a lot that you may not use so have a dry airtight storage container standing by. This amount will make about 5-6 pounds of salmon.

What you'll need:
2 lbs brown sugar dark
1/2 cup sea salt
Handful of chopped bay leaves
2-3 tbsp of garlic powder
2-3 tbsp lemon pepper

Mix it all together thoroughly

To make salmon:

Cut the salmon into 2" pieces across the grain
Pack the pieces into a deep baking pan layering with a generous amount of the rub. Cover with Saran wrap or an airtight lid and let it sit for at least 24-36 hours or longer (baby back ribs I let sit for several days in the rub)

Get ready for a surprise when you check in on your meat. The rub will have turned into a gelatinous brine.

Smoke from from 4-6 hours depending on the meat thickness and air temp outside. Usually for both ribs and salmon 4 hours on the nose it all it takes. If you are doing ribs be sure to wrap the ribs in foil after the first hour or two in the smoker. This will really help keep in the moisture. Also let the meat rest for about 5 minutes after removing it from the heat.

Always remember: more is more



- Posted using BlogPress from my iPad

Location:Mi Casa

Brazilian Baby Back Ribs

This is a real simple set up I picked up from a friend who picked up it up from her friend so on and so forth. It's a simple prep, it involves beer in the recipe (so your old lady thinks that six pack you brought home from the store is for cookin') and gets you out to the grill fast.

Here's what you need:
1 full baby back rack
3 cans of shitty bear
Rock salt
Limes
Finely grated parmesan cheese

Prep:
Cut the rack into 3rds
Arrange in a Pyrex 3qrt oblong baking dish
Sprinkle with rock salt
Let sit for 10 minutes
Once meat has opened up
Squeeze limes over ribs and drowned in beer
Let sit for about 1 hour

Cook:
Get your BBQ grill heated to high
Place slabs of meat on the hottest part of the grill
I recommend using a stopwatch
Time 2 minutes rib side down
Then 4 minutes meat side down
As you rotate between sides poor over the meat more beer and lime juice
Continue till you get to about 30 minutes and the meat is looking just right (I know real scientific) times may vary due to the thickness of the cut.
When you pull your racks of ribs from the grill sprinkle with parmesan and wrap foil around the meat and plate that the rack is on. Let that rest for 5 minutes.
Cut and eat

Always remember: more is more


- Posted using BlogPress from my iPad

Location:Mi Casa