As mentioned in another post, this past weekend, I was cooking at a gathering called a Brethren Bash. As it happens, these fools actually trusted me to organize the Bash last year and this. Amazingly, it happened again and I think it worked out great. One of the great plusses and a real surprise was the gift to me of a custom UDS (ugly drum smoker) with beautiful wood handles from AML Woodart. Marty at AML Woodart makes some beautiful handles for various Weber and BGE products, has is also a master wood worker who I will eventually hire to make me a custom cutting board base. But, for now, here is my new UDS.
I was trying a new rub out, with a goal of ultimately leveraging this rub into a completely different dish. The rub mix is based upon the spicing of Islamic Chinese traditions, except I used pork, which means this is more Turkish Chinese ribs. I used a variety of spices, including:
whole black peppercorns
whole white peppercorns
5-Spice (yes, I am lazy)
Toast and grind to a powder. Coat the ribs, wrap tightly and allow to sit for an hour. Then recoat with Santa Maria rub and a second coat of the Spice rub.