Urgent! Rib rub recipe, please!

By Martin Zibauer »Martin Zibauer

October 24th, 2009

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A friend left a plaintive message on my answering machine last night. Imagine mock-panic in her voice:

Martin, it’s Flo. It’s about 8 o’clock Friday night and I lost that rib rub recipe with the cardamom, and I don’t remember what it’s called! Please call me, please. Bye.

Here it is, from this year’s grill guide recipes. It’s one of my favourites from the article, too. I’ve been playing with my own variation, which I’ll post once I get it sorted out. Don’t forget, Flo, to use the reduced salt variation (see below) for the rib rub.

Barbary Seasoned Salt

By Jane Rodmell

Sprinkle this North African–inspired seasoned salt over corn on the cob, or use as a finishing salt for grilled lamb or pork. This mix (which makes a terrific gift) will keep for up to 8 months stored in a glass jar away from light, heat, and moisture.

2 tbsp whole cumin seeds (30 ml)
2 tsp fennel seeds (10 ml)
2 tsp whole cardamom pods (10 ml)
½ tsp whole black peppercorns (2 ml)
¼ cup coarse sea salt or kosher salt (60 ml)
1 tsp hot red pepper flakes (5 ml)

1. Roast whole spices in a small, dry skillet over medium heat for 2–3 minutes until aromas are released.
2. Whirl spices with salt and red pepper flakes in a spice mill until finely ground or grind with a mortar and pestle. makes about 1/2 cup (125 ml).

•This mix makes a flavourful rub for ribs and other grilled meats; just reduce the salt to 1 tbsp (15 ml).

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Martin Zibauer