Elder Ward Rub

Mantis

I ran out of my Dizzy Pig rub when I went to make some pulled pork so I used the Elder Ward rub from the recipe, which worked great. I have not yet placed my order for more DP and want to make ribs this weekend. I was wondering if anyone has tried the EW rub on ribs.

RhumAndJerk

Mantis,
Absolutely it is great on ribs. It is still my first choice for Pulled Pork. Also, the rub that is listed in his brisket recipe is a can’t miss.[p]Try Ribs with yellow mustard and JJ’s Rub. For an even better treat lookup Cat’s Babyback ribs. [p]It is good to not forget some of the early classics from the forum.[p]Hope this Helps,
RhumAndJerk

Sundown

RhumAndJerk,[p]Cat's Ribs are THE BEST! I do them three of four times a year and they get rave reviews. A little extra work but well worth it.

J Appledog

Sundown, I miss Cat! JCA

Z_Eggineer

Anyone have a link to Cat's ribs?

fishlessman

cats ribs are really good

3 fat garlic cloves, peeled  3 Tbscider vinegar  1 Tbs kosher salt 3 Tbspeanut oil  1 Tbs black mustard seeds  2 tspground hot pepper (I use chipotle*) - this will make the ribs spicy; add more or less to taste  12 juniper berries  3 slabs baby back ribs (1.5 to 2 lbs. each), membrane removed  1 Tbs coarsely ground black peppercorns  3 Tbs brown sugar

The rub is best made with a stone mortar & pestle, but a small food processor can be used.
Mash the garlic and salt into a paste in the mortar. (The salt helps the garlic break down.)
Add the juniper berries and mustard seeds, crushing them as thoroughly as possible with the pestle.
Add remaining ingredients and stir well to blend.

Work
the rub into the ribs at least an hour before cooking. Wrap in plastic
and refrigerate. These don't need to sit overnight, but can be rubbed
3-4 hours in advance.
About 45 minutes before you plan to start cooking, place the ribs in the freezer (for maximum smoke penetration).
Cook
according to your desired method. I do them over direct heat (with
hickory and apple for smoke), dome temp of around 250, in a rib rack.
They
usually take 3 to 3.5 hours. Midway through I rotate the rack, and
flip the ribs if the end toward the coals is getting brown.
Let them sit for 10 minutes before slicing.

Z_Eggineer

Juniper berries sound crazy!  That is what they put in gin, correct?  Are they dried or fresh?  What aisle to find them in?

Little Steven

Juniper berries are amazing with any wild game. Duck is perfect with them. They don't have them in supermarkets here but they would be in the spice aisle. May have to go to a gourmet shop for them.

stike

i bought a fistful (few ounces) at williams sonoma for 8 bucks.  then saw a giant 18os container at restaurant depot for six bucks or so. 

i use them in pancetta, duck prosciutto variations, and in savory bacon. 
plus, i crush a few for a martini garnish every now and then

Little Steven

Maybe that's why I love you so. Wish we had RD

stike

you can always just pick them off a cedar bush
hahaha

fishlessman

Juniper berries sound crazy!  That is what they put in gin, correct?  Are they dried or fresh?  What aisle to find them in?

first time i made the recipe i picked them out of a bag of pickling spice, then i bought a bag from penzeys online

Z_Eggineer

Sweet, I just found a restaurant supply store by my house

The Cen-Tex Smoker

And yes, that's one of the spices in Gin