I had never done a tandoori chicken on the grill, but if the lady asks, the lady gets (a first try). For the rub, I did the following to make it, and that was good!
0.5 tablespoon of black pepper grains
4 tablespoons of cumin seeds
3 tablespoons of coriander seeds
8 whole cloves (dutch would be ‘kruidnagel’)
5 tablespoons of paprika powder (I used a slightly sweetened one)
0.5 tablespoon of cayenne pepper
0.5 teaspoon of cinnamon
1 teaspoon of nutmeg
0.5 tablespoon of sea salt
Put these dry herbs in a pan (no oil or butter, ofcourse) and heat it up to release all the flavors.
Once nicely warm and smelling A.W.E.S.O.M.E.! (If I may say so myself), I’ve grounded them up to a fine well mixed seasoning.
ready to use. This amount is more than enough for multiple times, but please use at your own discretion. I’m not the boss of your kitchen 😉
So, after playing around with my sous-vide machine, which makes making ribs very very easy, I decided to go old-skool and bring out the loyal Weber WSM. Fun addition this time, since I received my new Flame Boss 500, which was due for it’s maiden run.
I took out 2 racks of ribs yesterday, and defrosted them slowly. I took off the membrane on the bone side, just to make it easier to eat and season.
For the rub, I used the faithful Basic Barbecue Rub and dusted it nice and thoroughly. They already looked fine like this, but we still had some time to go.
3-2-1 stands for the times in the grill and the methods to grill it. 3 hours of plain grilling at about 105-110 degrees (I chose 107, because I can with the flame boss) 2 hours (although 1,5 was enough for these ribs) wrapped in aluminum foil with some moist, flavour and fat 1 hour of plain dry grilling to harden up the bark after the moist 2 hours in aluminum foil (and half of that, basted with BBQ sauce, as a finishing touch).
So, after the first 3 hours in, I wrapped them in Aluminum foil with some apple juice, whiskey, brown sugar and ghee butter. Awesome combi, as it turned out.
They came out (after 1,5 hours wrapped) like this.
Already looking tasty, but very soft right now, after the ‘steam session’.
So the weather in the Netherlands might not always play as nice as it should, but we can manage a prolonged session of rain. (btw, if it was just the OTP, I wouldn’t mind some rain, but I had some electronics connected to it with my FlameBoss 500)
Grilled them dry for 30 minutes and then basted it with my own home-made rib sauce and grilled for another 30 minutes.
Awesome result. Took me over 6 hours to cook, but they were gone in 15 minutes, like they should!
This one is not my own, but it’s actually Noskos’s. The link to his site is below the rub, but I’ll keep it here for my own safe-keeping. It’s a very tasty and easy to make rub for ribs, pork and chicken.
Ingredients:
70 grams of seasalt / saltflakes
60 grams of brown sugar
35 grams of paprika powder (not smoked, but regular or spicy if you like)
3 tablespoons of grounded black pepper
2 teaspoons of garlic powder
2 teaspoons of onion powder
1 teaspoon of cayenne pepper
Mix it all up nicely and ‘dust’ your rubs or other meat nicely!
Fenix BBQ 