Whenever the calendar dictates that the family must bow before me and give me offerings and gifts to appease my great wrath, I am permitted to cook whatever I please and they must eat it. Today, Father's Day, is nothing more than a manufactured Hallmark holiday, but it allows me to pass judgment on the brood and show favor to those who make sufficient obeisance and scorn those who do not.
All in all, it's a lot of fun. I hope yours will be, too.
Today, I'm making St. Louis ribs. I'm using the rub from Deep South Dish and following the instructions given by that total egomaniac, Myron Mixon. I'll give you one bit of advice I just learned.
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| The ribs will take about 6 hours in the smoker. |
When you find a rub you really, really like, make a ton of it ahead of time and store it in some Tupperware. You don't want to be making it the day of the feast. You'll find yourself pressed for time and making a rub takes a bit longer than you might think.
For me, there's nothing better than Mary's Deep South rub. Sadly, while I had some of it made in advance, I only had a small oyster jar of it, which was not enough for today's meal. Consequently, some of the ribs have the Deep South rub and the rest have a hybrid of Deep South, catfish blackening rub and an unlabeled one that smells kind of Caribbean.
In spite the improv nature of the rub, I'm looking forward to seeing how it tastes.
Have a great day, all.
2 comments:
We got the smoker out before I went to work at church. Loading up a brisket with Grundhoffer's rub.
A mere 9 hours later, we had burnt ends.
Delish!
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