Back on the ribs again, the local meat Guru has given me some quality pork ribs (thank you). I have the Pitt Cue book from the Library. I am using their House rub, which I made this morning. I brined the ribs first for an hour or so. Heston’s brine recipe is simple and works well. Brining ribs is the key to success.
I am as I type awaiting a foil package of rubbed ribs to cook, I going for an hour. Time will tell. I will finish them of open if needed. . An hour was enough, 20 mins open at 180 degrees in a fan oven.
The Pitt cue book is amazing, I’m going to max it from the library for sure. Solstice presents are defiantly in there.
Pitt Cue House Rub
- 10g Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper
- 1 tsp Coriander Seeds
- 100g Dark Brown Sugar
- 10g Garlic Powder
- 100g Salt
- 15g Smoked Paprika
- 30g Paprika
- 1 tsp Dried Oregano
- 1 tsp Cayenne Powder
- Toast the Fennel Seeds, Black Pepper, Cumin and Coriander in a dry pan until you start to smell their fragrances; turn off the heat and let the Spices cool down
- Once cooled whizz the whole Spices up with the Sugar, Garlic Powder, Salt, Paprika, Smoked Paprika, Dried Oregano and Cayenne Powder
I used good old Pestle and mortar to grind my spices you may have a spice grinder, I’m old school. I love using the pestle.
- The end result will be a fine powder, that has lots of uses. I put Squash on the side as its in season at the moment
Chefs note remember to rinse brine off thoroughly, this was a bit salty, next one will be amazingly better. The ribs were as expected superb. Ugborough Sustainable that’s where the best meat is.
*Around the corner, I hope is sea buckthorn curd, the more I read the more I want to make this. Sea buckthorn meringue tart/pie could be on the blog soon. This is the meat guru’s idea, genius. That said I have wanted to do something with sea buckthorn for ages. I didn’t realize exactly what it was. Now I do.