espiriFOOD: Big Mo's Baby (Got) Back Rib Rub

Huh? Whuh?

What is this, you ask? It's a little slice of my life in the San Francisco Bay Area with food as the epicenter. I'm Filipina American so food is always at the center.

I'll share some old family recipes and new ones from my ever expanding extended family, experiments that panned out well and some that just couldn't make the cut, juicy bits on Bay Area restaurants and food adventures, and my musings here and there. I live in a region of California that's such a confluence of a large number of cultures. What you'll see on this blog is reflective of that but from a Filipino lens. (Think Asian Fusion/Asian Confusion.)

On top of all that, my father was a cook in the US Navy so he's got some really interesting takes on gut-filling American faves all hues of Asian fare, and various sorts of European food. So, expect some guest blogging from ol' pops.

Thanks for stopping by and as my beloved mom used to say the moment I walked in the door, "Did you eat? You eat now!"

Blessings,
Monica

Sunday, March 2, 2008

Big Mo's Baby (Got) Back Rib Rub

Meet my good luck kitchen pig, Puerco Almodovar. We've been together for nearly 10 years.

We had a little work party/barbeque sampler at my boss’s house a few weeks ago. (Puerco had a previous engagement so couldn't make it.) Peggy and Debbie used their variation on an award-winning Memphis-style rub and it was scruuuuumptious. Previously, I had only eaten ribs swimming in ketchup-based sauce. Man, oh, man. I much prefer a dry rubbed rib on which I can dump sauce at my own discretion. Those ribs were flavorful and juicy sans sauce. One of the tricks the girls taught me was to pull the membrane off the bone side of the ribs then rub, rub, rub the rub onto them.

So here’s my take on a dry rub for ribs:

Big Mo's Baby (Got) Back Rib Rub

2 Tbsp Kosher Salt
1 Tbsp Paprika
1 Tbsp garlic granules or powder
1 1/2 Tbsp onion granules or powder
1 Tbsp crushed black peppercorns
1 1/2 Tbsp dark Muscovado brown sugar, packed
1 1/2 tsp cayenne pepper
1/2 tsp celery seeds

[Musical selections: "You Gots to Chill", EPMD; "Traffic Jam", Stephen Marley (excellent pepper grinding factor); "Maximum Sunshine", Lynnfield Pioneers; not a real Sir Mix-A-Lot fan so no "Baby Got Back"]

Dump it all in a bowl. Mix the concoction well using your clean and dry hands to smash any little balled up spices. Store in airtight container until ready to use. I recommend rubbing it on your ribs at least an hour before you’re ready for the smoker. Makes enough for about 5 lbs or 2 baby back rib racks.

Why dark Muscovado sugar?

It’s got more of a molasses-like flavor than typical dark brown sugar.

I like to grind black peppercorns with a mortar and pestle
because a regular grinder makes the pieces too small and
canned ground black pepper seems to have less bite.
Sure, it’s a little messy but I think it’s worth the mess.

1 comment:

the Lumpia said...: Puerco Almodovar is cute! Hopefully my congestion will go away so I can actually taste food again...I'm saving the ribs to eat for later this week.; March 3, 2008 at 2:49 PM