Go to the Recipe: Apartment Rib Rub
How well does this keep?
Pretty much indefinitely. Although we recommend storing it sealed (vacuum sealed is best) and in a dark, cool place. UV from light will break down the pigments of the paprika and can slowly destroy aroma molecules.
So... blackened aka Cajun style or burned to a crisp? I just want to be sure I understand.
- originally posted by PosterGirl
They will be black and dry all the way through. They should crumble into a powder when handled.
Monosodium glutamate? I thought that was so bad for you.
Any reason you switched from 2 whole garlic bulbs to 2 garlic cloves? I cannot see where you could get 33g burnt garlic powder out of 2 garlic cloves..
There is no scientific proof that MSG is bad for you in realistic dosages. If a chef indiscriminately tossed mounds of MSG on your food, sure it would be bad for you... but you would have the same experience if your food had too much salt. You would be surprised how frequently you have had dinners that contained MSG at traditional fine dining restaurants without knowing it, once you get to know the distinctive umami flavor experience that MSG provides, its something that you will start to notice that some chefs quietly use this ingredient more frequently. Its what makes so many "special sauces" special!
http://diningwithfoodies.com/2013/04/24/message-about-msg/
It says bulbs now but I would say it should be 4 bulbs and 4 onions. I only got 9g powder from 1 bulb of garlic and about 28g from two medium to large onions.
@Rob similar. The recipe really needs to be adjusted. I got 20g powder from 2 cloves garlic and 2 whole onions. Im sure there's a ratio for how much fresh product you need for the desired amount of powder. As it stands now, I need to quadruple my onions and 2.5x my garlic.Tangentially, I was able to get both the garlic and onions black and dry within 1.25 hours in a 375 oven.
- originally posted by ericdfields
How can we incorporate the burnt onion and garlic into our existing rub recipes?
The video shows the rub being applied to what looks like a rib already cooked and covered in sauce. How and when should the rub be applied during the cooking process, and what else do you need to do to the meat?
In the apartment rib recipe, they salted, vacuum packed and sous vide the meat at 67 Celsius for 4 hours. Once out of the sous vide, molasses/liquid smoke was applied (and rub) and it was put into a 400 degree oven for five minutes.
Similar results here. 2 whole garlic bulbs yielded me about 16g powder, and 2 medium sized onions about 26g powder. Doubling up on both is probably the way to go.
My garlic got black and dry about 20min quicker than my onions, but both were done in about 1hr 30min @ 375F
In fact, tomatoes and parmesan cheese both contain MSG.
In this video https://www.youtube.com/watch?v=dK9NtpS3_RI Grant describes how they tweaked this recipe to, instead of burning the onions and garlic, doing a slow cook overnight, could this please be updated .
Can a brown it and not fully burn it and dehydrate it. I think that would work. (it is sort of like the video below) Or maybe cryovac onions with liquid smoke and cook it and dehydrate? thanks.
It's an interesting approach and not unlike methods I've seen for making vadouvan. In the latter, I've always had an issue with the shallot mixture not drying out enough and having in the end more of a paste than something I could powder. I wonder if this could be adapted, or if the char on the onions would be too much....
Hello, this rub was great. However, I wish I knew it would yield enough for making 14 ribs! Indeed, even after I halved the recipe I ended with close to 210g of rubs and all I needed was 30g for one rack of St-Louis Cut ribs! Also, you guys are usually so precise with everything and I wish you had provided weight for onions and garlic.
In order to help the community, I will provide details about my rubs.
So I cut the recipe in half using your online scaling tool.
ONIONS: I used 2 small onions which weighted a total of 361 grams. I cut the onions using a mandoline set at 1.5mm. The onions slices were entirely burned in 50 minutes. The result was 26 grams of burned onion powder.
GARLIC: I used 2 small medium bulb which weighted a total of 84 grams. I cut the garlic using a mandoline set at 1.5mm. The garlic slices were entirely burned in 42 minutes. The result was 15 grams of burned garlic powder.
So far the best ribs in my life Thank you guys
A Suggestion to make things easier. Couldn,t you burn bio garlic and onion powder on the baking she tray.
I have tried it already with onion powder and compared it with my self made one. not difference at all in taste.
Im suprised about burnt onion and garlic. I want to try it with Ribye
The overview states 1 hour, but then in step 4 it says to roast for 2 hours. Is one a typo or am I reading this incorrectly?
Hmmm 150g of bonfire salt that is 2 x 2.5 oz jar and they sell 15$ each.. is 150 g a typo?
MSG overstimulates our nervous system — exciting our nerves and causing an inflammatory response. With time, these repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be. I wouldn't go so far to say that there is no scientific proof... because naturally occurring glutamates in food aren’t dangerous, processed free glutamic acids like MSG are and there is plenty of scientific proof behind this. Not only do they cause brain damage and lead to nervous disorders, but they also cause radical hormone fluctuations. Mice injected with MSG become rapidly obese, inactive, and have other hormonal issues. You do bring up such a great point though, it is in so many foods in many restaurants chef's everywhere use it without your knowledge.
Why do we have to grind the onions and garlic separately?
No, 150 g is not a typo.
Mice injected with msg???? Normally msg is eaten not injected - if I inject hot sauce it will likely cause me harm as well but eating it is harmless. Scientists need to be more realistic in their approach to get correct results.
Mice injected with msg???? Msg is eaten not injected. If I inject hot sauce into my body I will likely experience problems too. Msg is eaten and scientists need to be more realistic in their approach to get correct results. We are humans not mice - dogs should not eat chocolate does that mean chocolate is evil and we should not eat it? Whatever harms mice (being injected!!!) may be completely harmless to us. Let's be realistic......
I have done this too, with very satisfactory result. I just bake the onion/garlic powder, stirring frequently, until it turns black.
