Rib Rub

I know there's still snow on the ground and its still freezing, but this gal has started cooking warm weather food in hopes said snow will melt.  Now.  At any given moment...  On that note, I give to you an all purpose Rib Rub.....

I love a dry rub on ribs, baking them at a low heat in the oven, covered for a few hours, then they get barbecued and sauced.  However, this rub would be equally tasty on pork tenderloin, chops or even chicken.  

I did this on the weekend and let the ribs sit soaking up all that yummy rub in the fridge overnight.  The next day I baked them at 300F for about 3 hours covered and then I sauced them up with my  Nana's BBQ sauce , at which point you can then BBQ them or toss them in the oven for a half hour to help slightly caramelize the sticky sauce.

This makes enough to coat 2 large racks well.

Rib Rub

1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp Chili Powder
1 tbsp granulated Garlic
1 tbsp Brown Sugar
1 tbsp dried Oregano
2 tsp salt
1 tsp black pepper
1/4 tsp Cayenne, or more to taste

Combine all the ingredients in a jar.  Use right away or keep airtight for a few weeks.

Bacon - In the Oven

I'm astonished at how many people didn't know that cooking bacon in the oven is easier and there's less mess....and it doesn't curl up!  I honestly thought everyone knew about this....apparently they don't, which is why I'm posting about this genius cooking technique. You can thank me later.
Make sure you line your baking sheet with foil for super easy clean up. If you really want to fancy things up, brush the bacon with Maple Syrup the last 10 minutes of cooking.   Again, you can thank me later.  Now go make some bacon.

I used a thick "home" smoked bacon from friends of ours.....droooool!


Bacon - In the oven

Bacon
Maple Syrup (optional)
Cayenne Pepper (optional)

Preheat the oven to 400F.  Line a sheet pan with foil.  Lay the bacon out side by side.  Bake for about 20 minutes.  If using  Maple Syrup, brush on the bacon the last 10 minutes of baking.  If you really want to live on the edge, sprinkle with a tiny bit of Cayenne for a sweet heat combo.