Pork Tour de Force

I'm glad I finally got around to trying a dry rub. I see what all the fuss is about. It's a hell of a lot easier than a marinade, and the results are better. The ribs I fixed today were perfect.

I don't think it matters all that much what you use, as long as it's not insane. I believe I recall the things I used today. I can't see any reason to change. The ribs tasted exactly the way I want my ribs to taste.

INGREDIENTS

3 tablespoons dry mustard
1 tablespoon black pepper
1 tablespoon cayenne
2 tablespoons salt
1 tablespoon cumin
2 tablespoons sugar
1 tablespoon paprika
1 1/2 teaspoons garlic powder

That was just enough to cover two racks of spare ribs. I smeared it on them last night and started smoking them at 9 a.m. I was really disappointed in the lean ribs at Publix, so once I got them smoking, I greased them heavily with lard. Made a huge difference. Pre-lard, they were starting to dry out and look nasty. The lard kept them moist and tasty. I used El Cochinito, the best lard available here.

The rub formed a nice coating once the ribs were smoked, and the taste penetrated deep into the meat. I used mesquite and a little live oak, because that's what I had lying around. Temperature: 250. Time: 6 hours. The ribs were okay at 6 hours, but at 7, they were beyond reproach. Everyone says to barbecue at 200, but it seems like every time I go below 250, the food isn't as good.

The bread was great, as was the roasted corn. And none of this stuff was hard to fix. The weekend was an ordeal because of the stuff I had to do to get the Hoglodeck working properly, but the food was a breeze.

I am fat and on the verge of a coronary. But I am very satisfied with today's accomplishments.