ShadowDriver
somebody shut me the fark up.
Awoke with a proverbial wild hair somewhere. Felt compelled to smoke/cook something today. Wanted to do something familiar, but in a couple of different directions.
Turned to YouTube for inspiration.
Discovered a couple of ideas that could provide a nice point of departure.
- Armenian Spare Ribs - https://www.youtube.com/watch?v=OJcrt5VRW6Q
- Spare Ribs in Guajillo Sauce - https://www.youtube.com/watch?v=6LOdDInqmI8
Grabbed a yellow tag rack of spares from Wally World, some onion, and checked on my dried chile supply.
Whipped up a basic version of the Armenian dry rub: (Numbers are parts, from watching the video host mix the spices in a bowl)
- Salt x 2 (though these are "enhanced ribs," so I went kinda light on the salt today)
- Sumac x 1
- Cumin x 1
- Garlic Powder x 1
- Paprika x 1
- Smoked Paprika x 1
- Aleppo Pepper x 1 (I used Colorado Dried Red Chile)
- Freshly Ground Black Pepper x 1
I hit the ribs for the Mexican option with Naturiffic Q-Salt to build a nice base of flavor but to save the fireworks for the sauce.
The Armenian ribs also called for thinly sliced onion to be added, so I followed suit in a zip-top bag... and into the fridge they went for a while.
While the meat was resting in the fridge, I whipped up the Mexican guajillo sauce.
Since I'm not making nearly as many servings as in the video, I basically cut the sauce in 1/3.
5 guajillo chilies
1 ancho thrown in for good measure (I like the flavor)
Skipped the arbol due to the Munchkin's tender tongue
3 big garlic cloves
cumin, ground clove, oregano, black pepper
I heated the chilies in a dry skillet to release their oil and soften them a bit - stemmed and seeded them.
Rehydrated the chilies, smashed the garlic, added everything (including the chile water) to the blender.
Blend to smooth - Season to taste (this took quite a bit of salt to get the balance right since I started with none).
Time to get the 26er fired up. College football on the telly. A great Saturday, so far!
Turned to YouTube for inspiration.
Discovered a couple of ideas that could provide a nice point of departure.
- Armenian Spare Ribs - https://www.youtube.com/watch?v=OJcrt5VRW6Q
- Spare Ribs in Guajillo Sauce - https://www.youtube.com/watch?v=6LOdDInqmI8
Grabbed a yellow tag rack of spares from Wally World, some onion, and checked on my dried chile supply.
Whipped up a basic version of the Armenian dry rub: (Numbers are parts, from watching the video host mix the spices in a bowl)
- Salt x 2 (though these are "enhanced ribs," so I went kinda light on the salt today)
- Sumac x 1
- Cumin x 1
- Garlic Powder x 1
- Paprika x 1
- Smoked Paprika x 1
- Aleppo Pepper x 1 (I used Colorado Dried Red Chile)
- Freshly Ground Black Pepper x 1
I hit the ribs for the Mexican option with Naturiffic Q-Salt to build a nice base of flavor but to save the fireworks for the sauce.
The Armenian ribs also called for thinly sliced onion to be added, so I followed suit in a zip-top bag... and into the fridge they went for a while.
While the meat was resting in the fridge, I whipped up the Mexican guajillo sauce.
Since I'm not making nearly as many servings as in the video, I basically cut the sauce in 1/3.
5 guajillo chilies
1 ancho thrown in for good measure (I like the flavor)
Skipped the arbol due to the Munchkin's tender tongue
3 big garlic cloves
cumin, ground clove, oregano, black pepper
I heated the chilies in a dry skillet to release their oil and soften them a bit - stemmed and seeded them.
Rehydrated the chilies, smashed the garlic, added everything (including the chile water) to the blender.
Blend to smooth - Season to taste (this took quite a bit of salt to get the balance right since I started with none).
Time to get the 26er fired up. College football on the telly. A great Saturday, so far!
