Two impending and exciting events are coinciding today.  First, we shall receive some snow and sleet as (possibly) winter's last wave farewell.  Second, my class begins. Tonight is lecture and discussion, but next week we'll get into the kitchen.  Will our spring menu reflect the weather?

When we finally shake off this winter you will find me grilling a rack of ribs, as I'll have rolled enough meatballs for the season.  This dry rub is great on ribs, chops, chicken, flank steak, etc.  One whiff and you'll be transported to the back yard, wielding your tongs over the smoking charcoal.

Dry Rub
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon dry mustard
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons ground cardamom 
1 1/2 teaspoons ground cinnamon
1 teaspoon celery salt
1 teaspoon cayenne pepper


frimp said…
You did NOT grill already?! Before Memorial day seems sacrilegious!
patrice said…
I'd grill all year long if I could get to the backyard through ten feet of snow!

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