Continuing the week with the Super Bowl food, I’ve decided to do a dry rub on the ribs mainly because I am not a hug fan of sloppy BBQ sauce dripping all over. I was originally going to do a Chai inspired rub, but then changed my mind to a Tex-Mex rub because it was such a success the last time. Again the photos did not turn out well, so I apologize for the absence!
I’ll assume you have your favourite cooking method for the ribs, whether it’s boiling them first, or just grilling them or even baking them and then grilling them. So prepare those babies as you would but finish them off with this rub instead. You can use this rub effectively for salmon and chicken.
You’ll thank me. You will.
Tex-Mex Dry Rub
Ingredients:
- 1/4 cup brown sugar
- 2 tbsp granulated garlic or dehydrated garlic (not garlic powder)
- 2 tbsp dehydrated onion flakes
- 1 tbsp smoked paprika (you can use hot, I used sweet but add a pinch of cayenne)
- pinch of cayenne pepper
- 1 tsp salt
Directions:
- Add all of the above to a spice grinder* and grind until fine.
- Dry off the ribs and sprinkle the ground spice mix onto it, both sides.
- Grill but be ever so careful, the sugar can catch flame very easily.
*I purchased an inexpensive electric coffee grinder which I have labelled as my “spice grinder” after all, who wants coffee that tastes like garlic?
Kitcheninspirations 