Comments on: My (Extended) Weekend in Food and Drink http://gastronormous.com/2008/08/26/my-extended-weekend-in-food-and-drink/ big on food Sat, 17 Sep 2011 20:20:40 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Leah http://gastronormous.com/2008/08/26/my-extended-weekend-in-food-and-drink/#comment-831 Leah Tue, 02 Sep 2008 23:35:37 +0000 http://gastronormous.com/?p=549#comment-831 All I can say is..... Don't stop believin' in Suzanne's rib rub! It was very tasty! I hope this recipe shows up at more frequent intervals. My comments have been delayed due to many personal demands over the past few days since the tailgate. I did not try any B&J sober or otherwise. Really glad about that... All I can say is….. Don’t stop believin’ in Suzanne’s rib rub! It was very tasty! I hope this recipe shows up at more frequent intervals. My comments have been delayed due to many personal demands over the past few days since the tailgate. I did not try any B&J sober or otherwise. Really glad about that…

]]> By: Suzanne http://gastronormous.com/2008/08/26/my-extended-weekend-in-food-and-drink/#comment-700 Suzanne Sun, 31 Aug 2008 18:29:42 +0000 http://gastronormous.com/?p=549#comment-700 Here's the recipe for the dry rub on the ribs, which I got from Steven Raichlen's book "BBQ USA". This is a Memphis style rub similar to the rub used by the Rendezvous restaurant in Memphis, which, by the way, has really fantastic ribs. 3 Tbs sweet paprika 3 Tbs pure chile powder 1 Tbs salt 2 tsp freshly ground black pepper 2 tsp garlic powder 2 tsp onion powder 2 tsp dried thyme 2 tsp dried oregano 2 tsp yellow mustard seeds 1 tsp ground coriander 1 tsp celery seed 1 tsp cayenne pepper Just mix it all together. Couldn't be simpler. This will make about 3/4 cup, which is plenty for several racks of ribs. Store the rub in an airtight container for up to 6 months. Here’s the recipe for the dry rub on the ribs, which I got from Steven Raichlen’s book “BBQ USA”.

This is a Memphis style rub similar to the rub used by the Rendezvous restaurant in Memphis, which, by the way, has really fantastic ribs.

3 Tbs sweet paprika
3 Tbs pure chile powder
1 Tbs salt
2 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp dried oregano
2 tsp yellow mustard seeds
1 tsp ground coriander
1 tsp celery seed
1 tsp cayenne pepper

Just mix it all together. Couldn’t be simpler. This will make about 3/4 cup, which is plenty for several racks of ribs.

Store the rub in an airtight container for up to 6 months.

]]> By: hb http://gastronormous.com/2008/08/26/my-extended-weekend-in-food-and-drink/#comment-637 hb Tue, 26 Aug 2008 16:56:32 +0000 http://gastronormous.com/?p=549#comment-637 All I'm saying is that for kicks I tried to drink a B&J sober -- felt in the mood for some "wine." Why do I always make foolish decisions?!?! Hey -- post the info about the dry rub ingredients for ribs!!! All I’m saying is that for kicks I tried to drink a B&J sober — felt in the mood for some “wine.” Why do I always make foolish decisions?!?!

Hey — post the info about the dry rub ingredients for ribs!!!

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