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Dry Rub Ribs
Dry Rub Ribs
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Photograph Information Photographer's Comments
Challenge: Recipe (Food) III (Basic Editing)
Collection: 2008 Challenges
Camera: Nikon D40
Lens: Nikon AF-S DX NIKKOR 18-200mm f/3.5-5.6G ED VR II
Location: my kitchen
Date: Jul 13, 2008
Aperture: f7.1
ISO: 800
Shutter: 1/25
Galleries: Rural, Food and Drink
Date Uploaded: Jul 14, 2008

Dry Rub Rib Recipe

I love ribs but am not fond of heavy, sticky sauces, so was delighted to find some dry rub recipes, which inspired me to come up with this.

A couple of quick notes: This is not a same-day recipe. The coated ribs should sit in the fridge at least overnight, if not 24 hrs, then need to be cooked for 2-3 hours over a low source of indirect heat.

The ribs can be cooked on a barbecue, grill, or smoker, where smoke will enhance the flavour. But if you use an oven, as I did, you MUST put a pan of water in the bottom of the oven to catch the fat drippings and prevent smoke/fire!

Ribs may be parboiled for no more than 10 minutes prior to adding rub. This helps eliminate a lot of the fat. In this case I did not parboil them.

1 rack baby back ribs (pork)
2 tbsps mustard powder
1 tbsp garlic granules (or garlic powder)
1 tbsp curry powder
5 basil leaves, dried
2 bay leaves, dried
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp sea salt
1 tsp cumin seed
1/2 tsp cayenne pepper (unless you like more heat, then add more).

In a mortar and pestle or spice grinder, coarsely grind the bay leaves, basil, cumin seed, peppercorns, and sea salt. Mix well together with all other dry ingredients. This is now your dry rub.

Massage the dry rub into the meaty side of the ribs. Put coated ribs in sealable plastic bags in fridge at least overnight, if not 24 hours.

I did these ribs in my oven at 325 degrees for 2.5 hours, with a drip pan half-filled with water to catch grease drippings.

Enjoy! Once I was done shooting and tore down the set, I wasted no time warming them back up and gobbling them down!


Oh yeah setup...natural light from a North-facing window, camera on tripod.

pp: exposure, brightness/contrast, curves, saturation/ lightness, crop, resize, smart sharpen, save for web

Statistics
Place: 109 out of 134
Avg (all users): 4.8639
Avg (commenters): 5.4286
Avg (participants): 4.7708
Avg (non-participants): 4.8951
Views since voting: 1809
Views during voting: 309
Votes: 191
Comments: 9
Favorites: 0


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AuthorThread
07/27/2008 04:32:04 PM
I really like how you set out the spices in front to show what went into it - very nice touch for a recipe challenge. They look very good, too! (I discovered something called McCormicks Roast Rub, which is a whole lot easier given that I don't cook, don't have a mortar and pestle, and would completely forget I had ribs in bags waiting to be cooked after I rubbed them... Anyway, the pre-produced rub probably isn't nearly as good but works pretty well on tri-tip!)
  Photographer found comment helpful.
07/23/2008 07:10:03 AM
Thanks for sharing the recipe....I'll be giving it a try.
  Photographer found comment helpful.
 Comments Made During the Challenge
07/21/2008 02:10:21 PM
Pretty decent, but something about this does not hit me as appetizing.
  Photographer found comment helpful.
07/20/2008 08:53:27 PM
yum...what herbs and spices are they? Looks goooooooood!
  Photographer found comment helpful.
07/20/2008 08:29:34 PM
the color seems flat, perhaps adding a different colored item would have helped
  Photographer found comment helpful.
07/20/2008 04:12:31 PM
That looks quite tasty. I don't know if I would have included the raw meat though.
  Photographer found comment helpful.
07/18/2008 08:34:08 PM
the compostion is good and the clarity is also good, the colors are overall bland to me tho.
  Photographer found comment helpful.
07/18/2008 01:02:02 PM
Can't say that I'm crazy about the color of the plate or tablecloth, but I like the idea of the spices and herbs.
  Photographer found comment helpful.
07/17/2008 05:09:55 PM
This is too sharp (bet you thought you'd never hear that one...huh?).
The current style of food photography rarely if ever has everything in focus. If the food image is being used to idendentify specific product such as, a spice, an herb, a fish or utensil, etc. only then is sharp focus necessary. Otherwise full dof food images went out with Betty Crocker Cookbooks in the 1970/s/80's. Cheers!

Having said that, this will probably place better than my shot.

I'm guessing this is a timifythetoo shot...? CYA
  Photographer found comment helpful.


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