Mick, here in the States we trot down to the store and buy Emeril's Creole Seasoning. Where you are it may be necessary to make it:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
If I was making it, and I sometimes do, I'd make a double or triple recipe.
Then, to make it a good rib rub, combine two parts of the spice mix and one part of brown sugar.
Around here we rub plain yellow mustard (sauce, not dry) on the meat and then add a liberal amount of the spice rub mix. then onto a 250 degree F. smoker............
the 3-2-1 method is foolproof: Smoke for three hours, spraying with apple juice or pineapple juice to keep them moist. Then two hours in a covered pan.........foil will do it, and back in the smoker to stay at the same temp. then, out of the smoker and back on the rack, same temp, for one hour ( 3-2-1 ) , spraying again as needed.
You'll find you need a baseball bat (cricket stick) or a short, oak rowing oar by about the half-way point through the cooking. When your friends and family and passers-by start lifting the cover on the smoker and pinching off little bits they may not respond to your verbal requests to just wait till you serve them.
You may also need someone to hold the pan while you are loading the ribs into it for the two hour covered waiting period. Miss Samantha generously offered to help with this chore.
Piper
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
If I was making it, and I sometimes do, I'd make a double or triple recipe.
Then, to make it a good rib rub, combine two parts of the spice mix and one part of brown sugar.
Around here we rub plain yellow mustard (sauce, not dry) on the meat and then add a liberal amount of the spice rub mix. then onto a 250 degree F. smoker............
the 3-2-1 method is foolproof: Smoke for three hours, spraying with apple juice or pineapple juice to keep them moist. Then two hours in a covered pan.........foil will do it, and back in the smoker to stay at the same temp. then, out of the smoker and back on the rack, same temp, for one hour ( 3-2-1 ) , spraying again as needed.
You'll find you need a baseball bat (cricket stick) or a short, oak rowing oar by about the half-way point through the cooking. When your friends and family and passers-by start lifting the cover on the smoker and pinching off little bits they may not respond to your verbal requests to just wait till you serve them.
You may also need someone to hold the pan while you are loading the ribs into it for the two hour covered waiting period. Miss Samantha generously offered to help with this chore.
Piper
