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The Water Cooler
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post your rib rub recipes
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<blockquote data-quote="aestus" data-source="post: 1821242" data-attributes="member: 2989"><p>I don't measure crap, so plz don't ask me for exact portions.</p><p></p><p>Marinade:</p><p>1 part soy sauce</p><p>1 part Apple harvest punch, apple cider, or pear juice. (Grated asian pears with the juice is best)</p><p>1/2 part brown sugar.</p><p>Obliterated onions and garlic. Lots of it.</p><p>Green onions cut to tiny bits.</p><p>a pinch of ginger (this is optional)</p><p>one or two spons of vinegar (rice vinegar is best)</p><p>Healthy dose of Sesame oil.</p><p></p><p>Marinate the ribs overnight. The longer the better. I usually marinate the meats for a couple of days. Also, this just so happens to be very close to Korean bulgogi / karbi BBQ marinade. Try it with cuts of ribeye, sirloin, or beef ribs <img src="/images/smilies/smile.png" class="smilie" loading="lazy" alt=":)" title="Smile :)" data-shortname=":)" /></p><p></p><p>Dust ribs with this rub.</p><p></p><p>1 part cayenne pepper</p><p>1 part cumin</p><p>1/2 part red curry (can leave this out if you hate the taste the curry. You only want enough for a hint. Do not overpower with curry flavor. Err on the side of less curry than more)</p><p>1 part thyme.</p><p></p><p>Generously rub ribs with the rub and place on grill. When Ribs are about done, smother ribs with a honey glaze over the flame and let it caramelize a bit. Serve and enjoy.</p><p></p><p></p><p>Alternatively, you can just serve the ribs without the rub. </p><p></p><p>For traditional spicy Korean pork bbq, buy some Korean fermented red pepper paste at an Asian grocery store and smother the marinaded ribs in the red sauce and grill. Optionally, you can mix a little miso in with the red pepper paste for added flavor. Besure to glaze the ribs with sesame oil if using the red pepper paste instead of the rub.</p></blockquote><p></p>
[QUOTE="aestus, post: 1821242, member: 2989"] I don't measure crap, so plz don't ask me for exact portions. Marinade: 1 part soy sauce 1 part Apple harvest punch, apple cider, or pear juice. (Grated asian pears with the juice is best) 1/2 part brown sugar. Obliterated onions and garlic. Lots of it. Green onions cut to tiny bits. a pinch of ginger (this is optional) one or two spons of vinegar (rice vinegar is best) Healthy dose of Sesame oil. Marinate the ribs overnight. The longer the better. I usually marinate the meats for a couple of days. Also, this just so happens to be very close to Korean bulgogi / karbi BBQ marinade. Try it with cuts of ribeye, sirloin, or beef ribs :) Dust ribs with this rub. 1 part cayenne pepper 1 part cumin 1/2 part red curry (can leave this out if you hate the taste the curry. You only want enough for a hint. Do not overpower with curry flavor. Err on the side of less curry than more) 1 part thyme. Generously rub ribs with the rub and place on grill. When Ribs are about done, smother ribs with a honey glaze over the flame and let it caramelize a bit. Serve and enjoy. Alternatively, you can just serve the ribs without the rub. For traditional spicy Korean pork bbq, buy some Korean fermented red pepper paste at an Asian grocery store and smother the marinaded ribs in the red sauce and grill. Optionally, you can mix a little miso in with the red pepper paste for added flavor. Besure to glaze the ribs with sesame oil if using the red pepper paste instead of the rub. [/QUOTE]
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