STORY

When you spend your hard earned money on meats and vegetables, you want them to taste great. Our spice blends bring out the flavor profiles in all the foods you roast, barbecue and smoke to make everything you serve a meal to remember.

For thousands of years people have been on the hunt for spices and spice blends that bring aroma and flavor to their meals. The right spices give excitement and definition to the foods we cook and serve.

One secret of chefs, as they smoke and grill steaks and roasts, is that they use spice rubs as they prep their meats. They use rubs to let the flavors of the spice blends penetrate into the meat adding first aroma and then flavor. We have created spice rubs and blends that will give a restaurant quality flavor to the meals you serve.

PRIME RIB & GRILLING DRY RUB

Flavor profile | The Prime Rib and Grilling Dry Rub is a balanced blend of aromatic herbs set in full background of garlic and black pepper, with just the right amount of salt.

Best uses | This rub was born for Prime Rib. That being said, it’s use on steaks and chicken is a notable experience.

Recipe

Ingredients
One 5-pound standing beef rib roast ·        
5 Tablespoon of Papa Ed’s Dry Rub for Prime Rib

Directions

1. I allow the prime rib to come to room temperature; that can take an hour.

2. Preheat the oven to 300 degrees F.

3. With a sharp knife separate bones from the roast. Then season the inside before tying the bones back onto the roast. I often place whole garlic cloves between the two halves as part of the seasoning. Once the two pieces are reunited place the roast on a flat tray and rub the seasoning all over the roast. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom.

4. Cover the roast with foil, Place in the preheated oven for 2 hours. Increase the oven temperature to 350 degrees F. Uncover and brown the roast at 350 degrees F until internal temperature is approximately 140 degrees.  
   Remove from the oven and let rest for 10 minutes before carving into servings. The internal temperature before carving should be approximately 145 degrees.
   
   
   
   

SMOKING & GRILLING DRY RUB

Flavor profile | Smoking & Grilling Dry Rub has a deep and earthly aroma with great blend paprika dark brown sugar and not overpowered by garlic or the salt.

Best uses | As the name says smoking and grilling is where this dry is home, however people have found other use including seasoning soups and chilies

Recipe

Ingredients
2-3 racks of pork spare ribs·        
Papa Ed’s Dry Rub for Smoking and Grilling         
Barbecue sauce·        
Heavy duty foil 18-inch

Directions 

1. Place the ribs on a cutting board or into a pan bone side up.

2. Remove the flap of meat called the "skirt" using a sharp knife.

3. Remove the brisket bone at the top edge of the ribs.

4. Remove the plastic-like membrane using a paper towel or catfish pliers for better grip.

5. Generously apply Papa Ed’s Dry Rub for Smoking rub to the bone side of the ribs. About 1 1/2 tablespoons per rack.

6. Leave the ribs sitting until the rub gets a "wet" look showing that it has absorbed moisture.

7. Flip the spare ribs over to meaty side up.

8. Generously apply Papa Ed’s Dry Rub for Smoking rub to the meaty side of the ribs. About 1 1/2 tablespoons per rack.

9. Leave the ribs sitting until the rub gets a "wet" look showing that it has absorbed moisture.

10. The ribs are now ready for the smoker.

11. Set up your smoker for cooking at about 225-240 °F using indirect heat and apple wood for smoke.

12. Once the smoker is ready, place the ribs directly on the smoker grate and cook for 3 hours.

13.  At the end of 3 hours, wrap the spare ribs with 2 layers of heavy duty foil to allow the ribs to steam and tenderize.

14.  At the end of 2 hours wrapped in foil, unwrap them once again and place them back into the smoker at 225-240°F to firm up the crust and finish cooking.

15.   You can also place them on a 300°F grill for about 5 minutes each side. This is a great time to brush on sauce if you like.