Righteous Rib Rub

I know it’s been awhile since I’ve posted and I apologize, but I have a bunch of things to share with you to make amends! First off is something I like to call my “righteous rib rub” (like the alliteration on that one? huh? huh?) Now, the ribs that were so lucky to be graced with this rub ended up not coming out very tender at all, so I will not actually post the rib recipe as I still need to tweak it. But one thing that came out great was the rub, here here that is in it’s splendor:

Righteous Rib Rub (makes about 1 1/4 cup of rub, enough to last a while)

• 2 Tbs paprika
• 2 Tbs Ancho chili powder (more on this later)
• 1/4 cup salt (I used kosher, but sea salt actually works better, don’t use table salt though whatever you do!!)
• 1/4 cup light brown sugar
• 1 Tbs pepper
• 1 Tbs garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard powder
• 1 tsp dried thyme
• 1 tsp cayenne powder (more if you like it hot)
• 1/2 tsp dried oregano
• 1/4 tsp ground celery seed

Combine all well and…..that’s it!!! If you use an air-tight container, this will keep for months and months, but I used just regular bottles and this still keeps for a couple months. This rub works great not just on ribs, but also with bone-in chicken and any kind of pork. I wouldn’t use this on fish or beef (I don’t like to season beef very extremely, just an issue I have). Here it is in it’s righteousness:

Ok, back to the Ancho chili powder….if you absolutely can’t find it, then you can substitute paprika instead, though the ancho chili powder is sooo much richer in color and taste, IMHO. If you can’t find it in the stores, try www.penzeys.com. This is an excellent purveyor of spices and herbs with reasonable prices….I’ve always been very happy with them.