{"id":18569,"date":"2018-07-03T18:13:12","date_gmt":"2018-07-03T13:43:12","guid":{"rendered":"http:\/\/nasimword.ir\/?p=18569"},"modified":"2018-07-03T18:13:12","modified_gmt":"2018-07-03T13:43:12","slug":"my-lip-smacking-bbq-ribs-the-secret-spice-blend-that-makes-them-sing","status":"publish","type":"post","link":"https:\/\/nasimword.ir\/?p=18569&lang=en","title":{"rendered":"My Lip-Smacking BBQ Ribs &#038; the Secret Spice Blend That Makes Them Sing"},"content":{"rendered":"<p dir=\"ltr\">Some people like to meal prep; I don&#8217;t. Or rather, I don&#8217;t know that I have the dexterity or mental wherewithal to plan a week&#8217;s worth of groceries for myself. I&#8217;m much too disorganized, much too lazy, and\u2014living in New York City without a car\u2014<em>much<\/em>\u00a0too weak to carry more than\u00a0a single eggplant\u00a0home.<\/p>\n<p dir=\"ltr\">Instead, I like to make my secret Magic Spice Blend\u2122 and rub it on whatever protein looks delicious at\u00a0my butcher\u00a0that day. The way I shop for food is, indeed, the way I like to live my life: out of breath, one day at a time.<\/p>\n<p dir=\"ltr\"><span class=\"storyimage fullwidth inlineimage\" data-aop=\"image\"><span class=\"image\" data-attrib=\"Provided by Food52\" data-caption=\"Magic Spice Blend\" data-id=\"57\" data-m=\"{&quot;i&quot;:57,&quot;p&quot;:56,&quot;n&quot;:&quot;openModal&quot;,&quot;t&quot;:&quot;articleImages&quot;,&quot;o&quot;:1}\"><img class=\"loaded\" src=\"https:\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuf7C.img?h=533&amp;w=799&amp;m=6&amp;q=60&amp;o=f&amp;l=f\" alt=\"a piece of cake sitting on top of a pan: Magic Spice Blend\" data-src=\"{&quot;default&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;80&quot;,&quot;h&quot;:&quot;53&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuf7C.img?h=533&amp;w=799&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size3column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;42&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuf7C.img?h=416&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size2column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;42&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuf7C.img?h=416&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;}}\" \/><\/span><span class=\"caption truncate\"><span class=\"attribution\">\u00a9 Provided by Food52<\/span>\u00a0Magic Spice Blend<\/span><\/span><\/p>\n<p dir=\"ltr\">Magic Spice Blend\u00a0by\u00a0Eric Kim<\/p>\n<p dir=\"ltr\">In a world of unknowns, this spice blend is the one constant in my life. It\u2019s smoky and sweet, savory and familiar. It lives in a Mason jar by my stove next to the olive oil, salt, and pepper. That&#8217;s the thing about &#8220;secret&#8221; dry rubs: When you&#8217;ve found the perfect mix, it becomes a part of you and your daily cooking. It&#8217;s good and reliable, even signature, because you feel somehow that you&#8217;ve been seasoning with it all along.<\/p>\n<p dir=\"ltr\">Where other dry rubs&#8217; ingredients lists tend to fall into the\u00a0&#8220;11 herbs and spices&#8221;\u00a0territory, mine hits those classic barbecue notes with sugar, salt, and five efficient spices:<\/p>\n<ul dir=\"ltr\">\n<li><strong>Brown sugar<\/strong>\u00a0for sweetness<\/li>\n<li><strong>Salt and pepper<\/strong>\u00a0for taste<\/li>\n<li><strong>Paprika<\/strong>\u00a0for smokiness<\/li>\n<li><strong>Garlic powder<\/strong>\u00a0for savoriness<\/li>\n<li><strong>Cayenne pepper<\/strong>\u00a0for heat<\/li>\n<li><strong>Celery seed<\/strong>\u00a0for herbal lightness<\/li>\n<\/ul>\n<p dir=\"ltr\">When you&#8217;re as maladroit as I am, the reward of an all-purpose spice mix is tenfold. I\u2019m telling you, it works on\u00a0<em>everything<\/em>:<\/p>\n<p dir=\"ltr\"><iframe loading=\"lazy\" id=\"instagram-embed-0\" class=\"instagram-media instagram-media-rendered\" src=\"https:\/\/www.instagram.com\/p\/BhvCiTuh4GC\/embed\/?cr=1&amp;wp=799&amp;rd=www.msn.com#%7B%22ci%22%3A0%2C%22os%22%3A11726.599999999962%7D\" width=\"300\" height=\"704\" frameborder=\"0\" scrolling=\"no\" data-instgrm-payload-id=\"instagram-media-payload-0\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<ul dir=\"ltr\">\n<li><strong>Pork chops.<\/strong>\u00a0Dust both sides with my Magic Spice Blend and grill over high heat, a few minutes per side, or until the internal temperature reaches at least 145\u00b0 F.<\/li>\n<\/ul>\n<ul dir=\"ltr\">\n<li><strong>Chicken thighs.<\/strong>\u00a0Sprinkle it on the underside of bone-in, skin-on chicken thighs, place on a sheet pan (skin-side up), then season the skins lightly with some more rub. Roast at 400\u00b0 F for 30 minutes, or until cooked through. (Bake a whole tray of these, because leftovers make for the most delicious chicken quesadillas later.)<\/li>\n<\/ul>\n<ul dir=\"ltr\">\n<li><strong>Salmon fillets.<\/strong>\u00a0Shazam! A pinch of my dry rub over the flesh side of center-cut salmon fillets goes a long way. Roast at 400\u00b0 F for 20 to 25 minutes (depending on the thickness of the fish), and eat with white rice, which necessarily sops up the fatty Omega-ness characteristic of salmon.<\/li>\n<\/ul>\n<p dir=\"ltr\"><span class=\"storyimage fullwidth inlineimage\" data-aop=\"image\"><span class=\"image\" data-attrib=\"Provided by Food52\" data-caption=\"Cucumber Salad With Magic Spice Blend\" data-id=\"58\" data-m=\"{&quot;i&quot;:58,&quot;p&quot;:56,&quot;n&quot;:&quot;openModal&quot;,&quot;t&quot;:&quot;articleImages&quot;,&quot;o&quot;:2}\"><img class=\"loaded\" src=\"https:\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuwsi.img?h=533&amp;w=799&amp;m=6&amp;q=60&amp;o=f&amp;l=f\" alt=\"a plate of food: Cucumber Salad With Magic Spice Blend\" data-src=\"{&quot;default&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;80&quot;,&quot;h&quot;:&quot;53&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuwsi.img?h=533&amp;w=799&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size3column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;42&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuwsi.img?h=416&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size2column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;42&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuwsi.img?h=416&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;}}\" \/><\/span><span class=\"caption truncate\"><span class=\"attribution\">\u00a9 Provided by Food52<\/span>\u00a0Cucumber Salad With Magic Spice Blend<\/span><\/span><\/p>\n<p dir=\"ltr\">Cucumber Salad With Magic Spice Blend\u00a0by\u00a0Eric Kim<\/p>\n<ul dir=\"ltr\">\n<li><strong>Cucumbers.<\/strong>\u00a0Yes, cucumbers. This is where my spice mix meets its vegetable match. With a touch of spiky lime juice and a\u00a0&#8220;Salt Bae&#8221;\u00a0throw of Magic dust, this tastes not unlike cucumbers with\u00a0Taj\u00edn. Addictive, in other words. Plus, it&#8217;s a three-ingredient salad when you need it the most (on busy weeknights like tonight).<\/li>\n<\/ul>\n<ul dir=\"ltr\">\n<li><strong>Eggs.<\/strong>\u00a0I have one soft-boiled, six-minute egg every morning. Guess what I season it with? Fried eggs also taste great with a light dusting of the spice. Its rounded sweetness is a welcome first bite on harsh, bitter mornings pre-coffee.<\/li>\n<\/ul>\n<ul dir=\"ltr\">\n<li><strong>Baby back ribs.<\/strong>\u00a0Though it&#8217;s great on everything, I will say that Magic Spice Blend&#8217;s greatest home, its raison d&#8217;\u00eatre if you will, lies very much in the barbecue pork rib. As we rush steadfastly into the\u00a0cookout months, it&#8217;s important to keep reliable recipes like this one in your back pocket.<\/li>\n<\/ul>\n<p dir=\"ltr\"><span class=\"storyimage fullwidth inlineimage\" data-aop=\"image\"><span class=\"image\" data-attrib=\"Provided by Food52\" data-caption=\"Baby Back Ribs With Magic Spice Blend\" data-id=\"59\" data-m=\"{&quot;i&quot;:59,&quot;p&quot;:56,&quot;n&quot;:&quot;openModal&quot;,&quot;t&quot;:&quot;articleImages&quot;,&quot;o&quot;:3}\"><img class=\"loaded\" src=\"https:\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuFwk.img?h=533&amp;w=799&amp;m=6&amp;q=60&amp;o=f&amp;l=f\" alt=\"a piece of cake with a knife and fork: Baby Back Ribs With Magic Spice Blend\" data-src=\"{&quot;default&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;80&quot;,&quot;h&quot;:&quot;53&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuFwk.img?h=533&amp;w=799&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size3column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;42&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuFwk.img?h=416&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size2column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;42&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzuFwk.img?h=416&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;}}\" \/><\/span><span class=\"caption truncate\"><span class=\"attribution\">\u00a9 Provided by Food52<\/span>\u00a0Baby Back Ribs With Magic Spice Blend<\/span><\/span><\/p>\n<p dir=\"ltr\">Baby Back Ribs With Magic Spice Blend\u00a0by\u00a0Eric Kim<\/p>\n<p dir=\"ltr\">There&#8217;s no easier way to feed a crowd: Take a slab of baby back ribs, rub some of my Dark Arts dust onto both sides, wrap tightly in heavy-duty aluminum foil, and bake for three full hours in a low, low oven (250\u00b0 F should do it).<\/p>\n<p dir=\"ltr\">Mind you, these ribs aren&#8217;t going to look and taste like the sticky, saucy, lacquered ribs of Southern yore\u2014they&#8217;re a bit cleaner in taste. As you&#8217;ve basically steamed them in their own juices, they&#8217;ll be fall-off-the-bone succulent, and in this you may find a new appreciation for the flavor of pork as it should be: not drowned in a saccharine BBQ sauce, but rather powdered with a smoky-sweet, savory Invisibility cloak that lets the meat\u00a0<em>be<\/em>meat.<\/p>\n<p dir=\"ltr\">Feel free to eat this with\u00a0your usual cookout sides: corn, tomatoes, potato salad, the like. I always serve my Magic ribs with hot, fluffy white rice,\u00a0the cucumber salad, and devastatingly cold beer.<\/p>\n<p dir=\"ltr\"><span class=\"storyimage fullwidth inlineimage\" data-aop=\"image\"><span class=\"image\" data-attrib=\"Provided by Food52\" data-caption=\"\" data-id=\"60\" data-m=\"{&quot;i&quot;:60,&quot;p&quot;:56,&quot;n&quot;:&quot;openModal&quot;,&quot;t&quot;:&quot;articleImages&quot;,&quot;o&quot;:4}\"><img class=\"loaded\" src=\"https:\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzurdg.img?h=502&amp;w=735&amp;m=6&amp;q=60&amp;o=f&amp;l=f\" alt=\"a piece of cake with a knife and fork\" data-src=\"{&quot;default&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;74&quot;,&quot;h&quot;:&quot;50&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzurdg.img?h=502&amp;w=735&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size3column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;43&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzurdg.img?h=427&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;},&quot;size2column&quot;:{&quot;load&quot;:&quot;default&quot;,&quot;w&quot;:&quot;62&quot;,&quot;h&quot;:&quot;43&quot;,&quot;src&quot;:&quot;\/\/img-s-msn-com.akamaized.net\/tenant\/amp\/entityid\/AAzurdg.img?h=427&amp;w=624&amp;m=6&amp;q=60&amp;o=f&amp;l=f&quot;}}\" \/><\/span><span class=\"caption truncate\"><span class=\"attribution\">\u00a9 Provided by Food52<\/span><\/span><\/span><\/p>\n<div id=\"baby-back-ribs-with-magic-spice-blend\" class=\"index-title\"><\/div><h3 dir=\"ltr\">Baby Back Ribs With Magic Spice Blend<\/h3>\n<p dir=\"ltr\">By\u00a0Eric Kim<\/p>\n<div dir=\"ltr\">\n<ul>\n<li>2 pounds pork baby back ribs<\/li>\n<li>4 tablespoons Magic Spice Blend, recipe follows<\/li>\n<\/ul>\n<p><strong>For the Magic Spice Blend<\/strong><\/p>\n<ul>\n<li>1\/3 cup brown sugar, dark or light<\/li>\n<li>3 tablespoons kosher salt<\/li>\n<li>3 tablespoons smoked paprika (you can use regular sweet paprika if you don&#8217;t like the taste of smoked)<\/li>\n<li>1 tablespoon garlic powder<\/li>\n<li>1 tablespoon freshly cracked black pepper<\/li>\n<li>2 teaspoons cayenne pepper<\/li>\n<li>1 teaspoon celery seed, crushed in the palm of your hand<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Some people like to meal prep; I don&#8217;t. Or rather, I don&#8217;t know that I have the dexterity or mental wherewithal to plan a week&#8217;s worth of groceries for myself. I&#8217;m much too disorganized, much too lazy, and\u2014living in New York City without a car\u2014much\u00a0too weak to carry more than\u00a0a single eggplant\u00a0home. Instead, I like &hellip;<\/p>\n","protected":false},"author":1,"featured_media":18570,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5951],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>My Lip-Smacking BBQ Ribs &amp; the Secret Spice Blend That Makes Them Sing - Nasim Word<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nasimword.ir\/?p=18569&#038;lang=en\" \/>\n<meta property=\"og:locale\" content=\"fa_IR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My Lip-Smacking BBQ Ribs &amp; the Secret Spice Blend That Makes Them Sing - Nasim Word\" \/>\n<meta property=\"og:description\" content=\"Some people like to meal prep; I don&#8217;t. Or rather, I don&#8217;t know that I have the dexterity or mental wherewithal to plan a week&#8217;s worth of groceries for myself. I&#8217;m much too disorganized, much too lazy, and\u2014living in New York City without a car\u2014much\u00a0too weak to carry more than\u00a0a single eggplant\u00a0home. 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