Category: BBQ Rib Rub

BBQ Rib Rub – Best Damn Chili

2/11/2022

Directions

Prep Ingredients Above before Starting, Reserve each Item in separate bowls.
In Large Stock Pot (12 quart) Add 2 TBL Extra Virgin Olive Oil, Heat over Medium High Heat.
Once Hot, Add 3 pounds Ground Beef, break up and cook until evenly browned and shows no signs of pink.
Strain through Colander with a Bowl under to catch the Fat and Liquid.
Cool the browned ground beef and Reserve for later. Discard the Fat and Liquid.
In same 12 Quart Stock Pot, Add 2 TBL Extra Virgin Olive oil, Heat over Medium High Heat.
Once Hot, Add 3 cups Diced Yellow onion, ¼ cup Minced Garlic, Brunoise Jalapeno and Minced Cilantro Stems.
Stir often, Cook on Medium-Low for 10-15minutes until onions are translucent
Once onions are translucent, Add in 32oz Beef Stock (Deglazing)
Stir while scraping the bottom with your Rubber Spatula
Add in 2 TBL Tomato Paste, stir to incorporate.
Add 4 TBL BBQ Rib Rub – Here’s the Deal Spice Co. Stir to incorporate.
Reduce Heat to Low, and Simmer to reduce by Half (15 – 20 minutes)
Once Reduced by Half (15-20 mins) Add Browned Ground Beef into the Stock Pot, stir to coat with Reduced onion, garlic, and beef stock.
Add 1 TBL Kosher Salt, Stir to incorporate.
Cook on Low for 10 mins.
Add in Diced Roma Tomatoes, and Canned Fire Roasted Tomatoes, Cook on Low for 20-30 minutes while flavors Blend, Stirring occasionally.
Add in Diced Green Bell Peppers, and the Rinsed - Drained Kidney Beans
Stir to incorporate, cook low for 10 mins.
Serve and Enjoy!
If you are not serving immediately, pour into a large, short sided container to Cool Quickly
(Optional) While Chili is cooking, Cook Elbow Macaroni in 6 Quart Stock Pot according to package directions, Drain and Cool.

How we Eat our Chili

Warm up Cooked Elbow Macaroni, Place in bottom of Bowl
Warm up Chili, Pour on top of Hot Macaroni
Garnish with Shredded Cheddar Cheese, Seasoned Sour Cream, Cold Smoked Tomatoes, Cilantro leaf, Sliced green onion and Saltines.
Enjoy!

Meter: Easy
Yield: 4 Pounds - (10) 6oz servings
Time: Prep 30 minutes. Cook time 90 minutes.

Mise en Place

Cutting Board
Chef Knife
Rubber Glove – for Jalapeno seeds
12 Quart Stock Pot
Rubber Spatula
Colander
Bowl to strain into
Measuring Cups (1/4 cup)
6 Quart Stock Pot (pasta)
Large – short-sided pan (to Cool)
(9) Prep Bowls – for Mise en Place Ingredients

Ingredients - Organic

Extra Virgin Olive Oil (4 TBL – Split into two)
3 Pounds – Ground Beef (85/15)
(2) Medium sized Yellow Onion – (3 cups Medium Diced)
¼ cup Minced Fresh Garlic
10-15 Cilantro Stems - Minced (Pick Leaves, reserve for Garnish)
(1) Jalapeño – Seeds removed. Brunoise the pepper (Super small Dice – ¼ cup)
32 oz Beef Stock
(2) TBL Tomato Paste
(4) TBL – Here’s the Deal Spice Co. BBQ Rib Rub
(7) each Roma Tomatoes (Medium Dice)
(1) 28 oz Fire Roasted Canned Tomatoes Diced
(2) Green Bell Peppers – Seeds Removed – Small Diced
(2) 15oz - Canned Kidney Beans – Drained and Rinsed
(1-1 ½)TBL Kosher Salt
(1) pound Large Elbow Macaroni – Cooked/ Drained/ Cooled (Optional)

Garnish

Green onion – Sliced Thin
Sharp Cheddar Cheese – Shredded
Cilantro – Leaves Picked
Cold Smoked Tomatoes
Seasoned Sour Cream - (1 cup Sour Cream: 2TBL -HTD- BBQ Rib Rub)
Saltines

1 Comment

Beurre Blanc (White Butter Sauce)

3/6/2021

Mise en Place

Cutting Board
Chef Knife
2 Qt saucepan
Whisk
Fine Mesh Strainer
Bowl to strain into
Small Ladle or Spoon
Measuring Cup (1 cup)

Finishing Flavors

1-2 Tablespoon - Your Choice – Here’s the Deal Spice Co.’s – 127 Blend, Togarashi, BBQ Rib Rub, Wing Blend
- 127 Blend would be Best for Steaks, Broccolini, Baked Potato
- Togarashi would be Best for Fish, Shrimp, Oysters
- BBQ Rib Rub would be Best for Shrimp, Southern Style Pasta, Grits
- Wing Blend would be Best for Calamari, Octopus, Chicken

Tips & Tricks

This is an Emulsified Butter Sauce – Too Hot it will separate – Too Cold it will Separate.
We use Heavy Cream to help create the Emulsification process. (Trade Secret – Stabilizer)
We use Chardonnay due to its buttery flavors and notes.
Whisking / Stirring with the whisk – you want to keep the warm cream moving while adding your cold butter, if for any reason it sits, without movement, the butter will melt unevenly and separate… and you must start over!

Meter: Medium
Yield: 1 Cup
Time: Prep 5 minutes. Cook time 20 minutes. Finish time 10 mins

Ingredients

1 Shallot
1 Tablespoon Black Peppercorn
1 Sprig of Fresh Thyme
1 Bay Leaf
1 Cup White Wine (Chardonnay)
1 Fluid Ounce Heavy Whipping Cream
2 Sticks Butter (Unsalted) Cold

Directions

Take butter out of paper, with a sharp knife cut into small squares. Place on a small plate, Refrigerate until needed – It is KEY to have your butter as Cold as Possible (but not Frozen)
Clean your Shallot, cut off both ends, cut in half and peel off the outer skin.
Slice the shallot ¼ inch thick (it does not need to be uniform; we will be straining this out
Place sliced shallot into the 2Qt Pot.
Add in 1 Tablespoon Black Peppercorns, Thyme Sprig (whole), Bay leaf into the 2 Qt pot.
Measure out 1 Cup White wine, pour into the 2Qt Pot with the other ingredients.
Turn on Burner to Medium Heat – Place 2Qt Pot on top.
Reduce white wine until “Au Sec” which means: Almost Dry (20-30 mins) do not burn.
About 1 oz remaining – tip the pan backwards to gauge how much is left.
Add in 1 oz of Heavy Whipping Cream – Place back on burner, lower heat to LOW
Reduce heavy cream, by half.
Pull Sauce Pot off heat (keep burner on low) whisk the cream, wine, shallot, peppercorn mixture to incorporate.
Pull Butter from Refrigerator.
This is where the butter sauce could “Break” The cream can not be Simmering but it still has to be warm enough to melt the butter – slowly – to create the emulsification
While Whisking the Heavy Cream sauce, add in a few butter squares at a time.
Continue to Whisk, always, until all the butter is emulsified into the heavy cream sauce.
If the sauce begins to cool too much due to the cold butter, Move the pan halfway onto the Low Burner, continuing to Whisk. – Pull off heat if Mixture gets too hot.
Keep adding Butter little by little, keep stirring until all butter is incorporated and emulsified.
Once All the butter is added, whisked in, and emulsified, remove from heat stir for another minute.
Strain through a fine mesh strainer, into a bowl or smaller sauce pan.
This is your classic Beurre Blanc
You can Add just about anything to this butter sauce, Fresh Herbs are the most common.
We add in our Spice Blends to create a memorable butter sauce with unique flavor profiles.
Add in your Favorite Here’s the Deal Spice Co.’s seasoning blend, allow the flavors to steep in the butter sauce for 30mins before use.
Keep this sauce warm – roughly 120F.
You can use a water bath for the holding of the finished sauce. Use a pot where your finished sauce bowl or vessel will fit into, with our falling in or hanging over the sides.
Fill the Pot with water that is 100-120 degrees, then place your Beurre Blanc bowl on top.
Whisk often so a skin does not form.

BBQ Rib Rub – Elote

4/17/2020

Meter- Easy
Yield – 4 cob

Mise en Place

1 Grill – Charcoal or Propane
1 Grill Tongs
3 Plates
1 Pastry Brush
3 Small bowls
1 Medium size bowl

Master Grocery List

Sweet Corn Cobs
Mayonnaise
Sour cream or Mexican crema
Lime
BBQ Rib Rub- Here’s the Deal Spice Co.
Fresh Cilantro
Salt and Black Pepper
Garlic Clove
Cotija cheese

Ingredients

4 each Sweet Corn Cobs, shucked
½ cup Mayonnaise
¼ cup Sour Cream (or Mexican Crema)
1 cup Cotija Cheese (usually refrigerated in the ethnic aisle)
- Split into separate ½ cup containers
1-2 oz BBQ Rib Rub – Here’s the Deal Spice Co.
2 each Fresh Garlic Clove, Grated
2-3 Limes, Micro Plain and Juiced (reserved)
3 Tablespoon Fresh Cilantro, stems removed, leaves rough chopped
To taste – salt and pepper

Recipe

Light charcoal in a chimney or fire up the grill at 350° F
In a Medium size bowl, Add ½ cup Mayonnaise, ¼ cup Sour Cream, ½ Cup Cotija Cheese, 1 oz BBQ Rib Rub, Grated Garlic, Lime Micro plain, Juice from 1-2 Limes, 1 Tablespoon Chopped Cilantro, Salt and Pepper to taste.
Mix well, taste, adjust seasonings if needed
Once Grill is hot, place the Shucked Corn Cobs on the grill, allow to lightly char. Rotate frequently until desired done-ness. 5-9 minutes
Once Cooked, place on a clean Plate- use the pastry Brush to apply the Mayonnaise/ Cheese mixture evenly to the cobs.
Place Back on Grill for 2-5 mins
Remove from grill, on a clean plate- use the pastry brush to apply the mayonnaise/ cheese mixture evenly onto the cobs.
Shake 1 Tablespoon of Here’s the Deal Spice Co. BBQ Rib Rub, on top
Followed by a sprinkle of Cotija cheese and Fresh Cilantro
Serve with a side of Cheese/ Mayonnaise Mixture

BBQ Rib Rub – Ribs

3/25/2020

Mise en Place

St. Louis Style Pork Ribs
Here’s the Deal Spice Co. BBQ Rib Rub
Kosher Salt
Black pepper (Course or Butcher Grind)

In home oven Method

Recipe

Remove Ribs from package. Pat Dry
Generously apply Kosher Salt and Black Pepper (Coarse or Butcher Grind)
Turn on Oven, Pre heat to 250 Degrees F. (low fan or no fan)
On a half sheet tray or “Cookie sheet” with a lip. Spray with pan spray
Cut aluminum foil to fit the Baking Tray, place this on top of the pan spray
Place a roasting rack “Cooling rack” on top of the foil.
Place Ribs, Bone side down on the Rack. Do not let the racks touch each other
Coat the Meat side of the Ribs with Here’s the Deal Spice Co. BBQ Rib Rub
Wait 30 Mins before placing in oven
Place on Middle Rack of Oven, Rotate the pan (180 Degrees) every 45 minutes
Cook until Internal (meat between the bones) Temperature reaches 201 Degrees F
1. 4-6 hours depending on your oven
Pull Pan out of oven, Allow to Rest for 10 minutes before eating
Enjoy

I choose not to use Aluminum Foil, Parchment paper or Lather in a Sauce. With Here’s the Deal Spice Co. BBQ Rib Rub is designed to be a Dry Rub that Blooms as it cooks over low and slow temperatures.

BBQ Rib Rub – Best Damn Chili

Beurre Blanc (White Butter Sauce)

BBQ Rib Rub – Elote

BBQ Rib Rub – Ribs

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