Baby Back Ribs with Mustard Rub

Did a yellow mustard rub today on some baby backs.  Doesn't add a lot of flavor but yellow mustard certainly helps the rub stick and marinate.  Soaked some hickory chunks and set the Big Green Egg up for indirect heat with a pan of water beneath the ribs.  I find this really helps keep the moisture just right!



RUBS:  make your own to taste!  It's easy!  Today I used a base of brown sugar (the largest portion) with garlic powder, cumin, chili powder, paprika, salt and pepper.  Sugar in tablespoons the rest in teaspoons. The key is to taste it and play with the flavors you like.

I smoked them for two hours at 225 then rotated them and smoked one hour more.  I like to stack them to self baste.  One more hour.  After four hours I basted with my favorite BBQ sauce and let them go fifteen minutes each side.  Finally covered with foil to rest for twenty.  Yum, yum.

Top Sirloin and BBQ Corn

 Top Sirloin on the Weber One Touch with Royal Oak charcoal.  Not as pure as the Big Green Egg but definitely yummy.  Soaked husk on corn for an hour in water.  Room temp top sirloins with a touch of olive oil and Montreal Steak Spice.

I put the corn on the coals to brown first then move them aside.  Coals should be white hot for steaks...four minutes a side then rest covered with foal off the grill.  I scorched my corn a little more then stripped it buttered it and just a little salt.  34 degrees Celsius tonight but wonderful with a glass of wine.

 Depressed that our football team lost so it's Saturday night baby back ribs and low fat Cesar salad with extra garlic and extra anchovies.

Rubbed ribs with brown sugar, garlic powder, onion powder, chili powder, cumin and salt and pepper.  The amounts are to taste with sugar being the largest.  Today for two large racks I used four tablespoons of brown sugar and about 11/2 teaspoons of everything else.  Often lessen the salt for health.

Set the Big Green Egg up for indirect heat using the plate setter and a tin foil pan of water.  Rubbed ribs were in a rib rack for three hours undisturbed at 250.  Then opened the egg and basted them with bbq sauce.  Closed for half an hour, flipped, sauced again and let go another 30 mins at 275.  All in all five hours of smoking goodness.  Forgot to mention I used eight baseball sized lumps of wet hickory to increase the flavor.  Food of love. Enjoy the moments and listen to life.  Peace.  Dr. T.

Cedar Plank Salmon

I have to admit I got lazy.......sorry Big Green Egg.........I grilled on a grill......feels like a sin but here goes....soaked a natural cedar plank for an hour in water.......heated grill nice and warm.......dusted a salmon fillet with garlic powder, chili powder and salt and pepper..........let it go fifteen minutes on the cedar plank just til it starts to smoke nicely......then brushed on Calgary Cattle Boyz sauce and grilled five to seven minutes more.  Major good!  Served with green beans and cous cous (chicken broth) with parsley, chili powder and cayenne.

 Sometimes a quickie can be good!!!

If your cedar plank starts to burn spritz with water/apple juice combo.  Serve on a thick newspaper sheet with the salmon still on the board.  Sure to please the hungry.  Red wine?  Well you choose.

New York Steak

New York Steak on the big green egg is great!  Get your butcher to cut them just over one inch thick.  Rub with olive oil and season with Montreal Steak spice.  Let sit at room temperature for half an hour.

 The cigar is from a friend and I am mighty glad.  Just
once or twice a year so a vice I can justify.



Get the Big Green Egg up to 700 degrees.  Direct heat with the grill.  Let them go four minutes a side until a nice browning appears.  SHUT DOWN the egg completely and let the steaks sit for 8 minutes.  Take off and rest.  Med to med rare.  Vary for how you like them.  But the key is smoking hot for a crust.  Best steaks ever.  Serve with a robust red wine. a mixed green salad and a potato of your choice.