Twisted Paleo Chile Molido Rub
A blend of ground red New Mexico Hatch chiles and other spices toasted and freshly ground to produce layers of Southwestern flavor.
Available in Hot, Medium and Mild
Chile Molido is the name of the powder from ground red New Mexico Hatch Chiles. I purchase varieties of mild, medium and hot from a grower near Hatch, NM.
This rub can be applied right before grilling tender steaks like porterhouse or sirloin strip. Be sure to also apply rub to edges of steak. If making flank or skirt steak, it’s best to apply the night before as it will tenderize the meat. Place the steak on a rack that fits over a roasting pan and make a tinfoil tent over the pan. Never wrap meat with a rub in cellophane since some of the rub will be pulled off when you remove it.
I also like this rub on chicken and pork chops. For a dozen drumsticks I use about 3 Tbsp., and for a large pork chop I use about a Tbsp. I gave this to some friends who used it on walleye and bass and they really liked it.
Twisted Paleo Jamaican Jerk
Scotch Bonnet chiles along with a dozen other local Jamaican spices create a seasoning that has a kick to it with a slightly sweet hint.
Available in Jamaican Hot, Midwestern Hot and Gentler Jerk
This is a seasoning and should be sprinkled and not rubbed onto whatever you’re grilling. It’s great on chicken and I think eating it cold the next day is just as good or better. It’s also good on pork chops and pork tenderloin. Makes excellent shrimp kebobs too. Try it as a seasoning for grilled vegetables or stir-fry.
Memphis Style BBQ Rub
Memphis BBQ is all about the dry rub, which provides a slightly sweet savory crust that is absorbed by the pork as it is slow cooked until it is fall-off-the-bone tender.
First of all, if you are unsure whether you should go with baby backs or St. Louis spare ribs, my personal preference is baby backs. They are tender and less fatty, but I know many people prefer spare ribs. However, it’s baby backs that you see at rib competitions.
If your butcher hasn’t removed the thin, papery skin from the back of the rack of ribs, this must be removed. Loosen it with a sharp knife and then pull it off with your fingers.
Brush both sides of ribs and edges with olive oil or extra light tasting olive oil, but not extra virgin. I like to use about 3 tablespoons of rub per rack. If you find your ribs taste salty, you need to use less rub, which is why I recommend measuring to ensure a consistent amount.
Be sure to use one hand to sprinkle the rub and the other to rub the spice mix into the meat to prevent cross-contamination. I think it works better to put the rub in an empty shaker and sprinkle evenly from 8-12 inches above the meat to get an even coat, using your other hand to rub it into the meat. Be sure to also apply rub to edges of the rack. Store in the refrigerator overnight or at least 8 hours. Let the ribs come to room temperature before grilling.
While Memphis ribs are dry rub rather than made with a sauce like Kansas City ribs, mops are often used to provide moisture and add another layer of flavor.
Here are two traditional Memphis mops. Shake well or whisk before applying with a brush to the ribs periodically during smoking/grilling. Leftover mop can be stored in the refrigerator for a few weeks.
1/2 cup cider vinegar
1/4 cup yellow mustard
1 teaspoon salt
1/4 cup distilled white vinegar
1/4 cup water
2 tablespoons dry rub
At my first testing of this rub, I served one rack with no mop, one with Mop l and another with Mop ll. One of my neighbors took a poll to see what people preferred, and it was evenly split between the three. But my neighbor who lived in TN for several years and often ate ribs in Memphis said the rack with Mop ll tasted authentic to him. It’s just a matter of what you prefer.
Memphis grill masters will say that ribs must be cooked over a charcoal fire with wood added for smoke and more flavor. But if you have a gas grill, you can still make some pretty good ribs.
If you don’t have a grill or it’s the middle of winter and you want to make some ribs, go ahead and do them in the oven at low heat until tender.