Five years ago I fell in love with dry-rub barbecue. Before the summer of 2008 I naively believed that the only way to make ribs taste great on the grill was to cover them in copious amounts of wet tomato sauce. I know I know silly Deb but what can you really expect from a Yankee?
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 everydaygourmettv | 2021-09-13 06:30:11 |  1,720 Views |
Dry spiced chicken drumsticks | Everyday Gourmet S11 Ep61
Under the tutelage of my friend Molly I learned the error of my ways. The point is that as unappealing as the word “dry” sounds for meat of any kind the results are anything but. While a wet sauce just wants to roll off your meat or evaporate as it cooks the dry spices cling to it and almost form a crust in the meltingly tender meat as it cooks slowly and low on the grill. It loses none of its potency no matter how long it cooks. You may have some barbecue sauce on hand to dip your meat when you’re done but there’s so much flavor in that crust of spices that you probably won’t need it.
Three years ago I learned something even cooler namely that you can make amazing excellent ribs that almost fall off the bone (but not quite; go all the way you’ll anger the barbecue gods) in the oven which was a dream of a revelation for us balcony- and patio-less city dwellers with no grills at our disposal. Sure smoke chambers and natural hardwood charcoal make for a dream barbecue but you’d be amazed at what you can cook in the oven when they’re not available to you.
(And if we're being completely honest sometimes when they are. Hey WHY DEB WHY? Guys keeping coals and smoke chips at an even temperature for four to five hours is a tremendous amount of work; keeping an oven at 350 to 400 degrees is not. There I said it and I now feel utterly liberated by that admission.)
