Spare Ribs with Dry Rub

Oh man... this one, I messed this one up just a bit.

1 lb and a half of spare ribs
dry rub made of:
4 tsp of chipotle chili pepper powder
2 tsp of red curry powder
2 tsp of garlic powder
2 tsp of sea salt
a bunch of fresh grounded pepper



I used a lot of rub for this one because I'm not using bbq sauce and I haven't made ribs before. I just didn't know better. I mixed all the rub together and spread it all over the ribs. I then wrapped the ribs in lots of foil, completely wrapped tight. I threw it back in the fridge til the next day. This is more because of time constraint and my busy schedule then cooking reason.

Next day I threw the thing in the oven at 300 degrees for 2 and a half hour. Google said 2 hours to make it tender 4 hours to make it melt. 2.5 hours later, I opened the foil and raise the temp to 350. Random internet recipe said to do this as well.
I looked at the rib and realized I might have mess this up. The rub is on so thick, it's caking on the rib.



Half hour of heat later, I finally pulled out. tee hee.



I figure maybe I can just scrape the rub off. No such luck, if I scrape it, the whole layer of rub comes off. Then all I would have plain ribs.

So I taste some, not bad. A bit spicy, but I like that and I'm hungry. I was able to pull the bones right off of the meat. I like that, but maybe a little more tender would be even better. I kept eating. At some point I realized I am going to die of a high blood pressure from the sodium. This is so salty, so much spices. I didn't get to finish it. I'm still drinking water right now, maybe some beer will flush the salt out of me.

Next time, cut the rub amount by at least half. Follow the actual internet recipe instead of trying to make my own rub, at least try it that way first before I get experimental. Up the cooking time to about 3 full hours.

I think I need a grill too. I can't have an outdoor one in my little condo though. Are those indoor drills any good? Do they really get hot enough? Time for some research.

-a