Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork Ribs & Dizzy Dust

Unknown
Unknown
edited November -0001 in EggHead Forum
One more rib question. If I use dizzy dust on my pork spares will this cause them to turn dark or does it depend on how you cook them? I'm shooting for not only delicious but presentation also. Thirdeye if you read this what kind of rub did you use on the ones you recently posted? Thanks a million for the info!
· Share on FacebookShare on Twitter

Comments

  • thirdeye
    thirdeye Posts: 7,428
    898fa06d.jpg
    <p />Brunomax,[p]I make several home-made rubs and I believe I used the following rib rub on the loin ribs above:[p]2 tablespoons Hungarian paprika
    2 tablespoons garlic salt
    1 teaspoon ground black pepper
    1 teaspoon ground green pepper
    1 teaspoon lemon pepper
    1 teaspoon ground cayenne
    2 tablespoons Turbinado sugar
    2 teaspoons fine ground sugar
    1 tablespoon chili powder
    1 tablespoon onion powder
    1 tablespoon dry mustard
    1 tablespoon ground ginger[p]Spares have so much more flavor on their own, plus these were full slabs not trimmed St. Louis style, so I went very simple on the seasonings. I'm positive that spares below were seasoned with sea salt, black pepper and garlic salt.[p]1f1724ff.jpg[p]The rubs were vastly different. The color comes from a combination of cherry wood and my mop (used 3 or 4 times during the cook) which was:[p]2 cups cider vinegar
    1 cup apple juice
    3 teaspoons sea salt
    1 teaspoon black pepper
    1 teaspoon cayenne
    1 teaspoon Wooster[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    thirdeye,
    Man those look good. I think I'll try your mopping recipe and the cherry wood and see what happens. I'm not going to trim them either. Thanks Again
    · Share on FacebookShare on Twitter
  • WooDoggies
    WooDoggies Posts: 2,390
    2Spares.jpg
    <p />Brunomax,[p]If you mix the dizzy dust 50/50 with brown sugar or turbinado sugar and give the ribs a good coating with the mixture, you'll get a really nice deep mahogany color for presentation with a killer carmelized spicey salty hot and sweet flavor to the bark.... good stuff![p]john
    · Share on FacebookShare on Twitter
  • AlaskanC
    AlaskanC Posts: 1,346
    ribs.jpg
    <p />Brunomax,[p]I use Dizzy Dust on my ribs all the time. I also spritz with apple cider now & then, and I think the color comes out pretty yummy!!

    · Share on FacebookShare on Twitter
  • clausenk
    clausenk Posts: 93
    Woo,[p]I always thought I overtrimmed my St. Louis style ribs (even though I learned from the good Doc), because they were not as rectangular as most pictures I've seen. You have given me renewed hope that a natural curve is the way to go. [p]Clausen

    · Share on FacebookShare on Twitter

Categories