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dry mustard

Crab Cake Poppers

These past few weeks I’ve spent an absurd amount of time with some amazing food bloggers. Absurd to me only because I’m not sure I could have ever imagined the reality of my journey from an office stiff to a travel-when-the-opportunity-strikes online content creator.

Crab Cake Poppers | FoodieCrush.com

While the time I spend ensconced in my home office or toiling away at the library allows me plenty of alone time, these blogging trips and the relationships I’ve created with my fellow bloggers are the glue that binds my love for what I do.

I love creating ebooks, magazines and photography, but creating recipes is the part of the job that truly, mainly because it’s part of my life, it’s what I do to survive. To make food and eat it.

Crabcake Poppers FoodieCrush.com 005

continue to the recipe… about Crab Cake Poppers

The Secret to Grilled Babyback Spare Ribs

Foodie Crush Barbeque Pork Spare Ribs

This weekend we’re packing the coolers, loading up the truck with big boy toys and heading out of town with friends to the mountains.

It’s one of our favorite weekends filled with deep breaths in the stunning outdoors, leisurely morning coffee time on the aspen tree-lined deck and way too much laughter. More than most could possibly bear.

Afterall, we’re a funny and sarcastic group. Or at least we think so.

Besides hanging, hiking and harrassing, it’s the perfect occasion to get together and cook. Our grocery list takes precedence over the contents of our weekend-packed bags. Memorial day calls for chillin’ and grillin’ and nothin’ says grillin’ like RIBS!

My husband has spent many a day trying various methods to create the most succulent ribs to suckle and savor upon. So what’s his big secret?

Take them to the oven before they ever hit the fire. Most think ribs need to be cooked over an open grilled flame, but using the grill as a finishing agent instead of your main cooker is the key.

We season then refrigerate, and bake the ribs low and slow until its time for an introduction to the open flame. Sounds like most dating gigs right?

Heat the ribs on the grill first then baste with sauce. If you add the sauce too early you’ll be sure to end up with blackened crusty outtards thanks to the potential for burning the sugar in the barbecue sauce rather than the savory and delicious variety we all crave.

This rub is from my brother-in-law, a Virginian cum Texan with a penchant and passion for grilling and smoking. We first tasted this rub over Easter 2 years ago and its been a go-to for us ever since. I think my husband dreams of this rub as he covets my brother-in-law’s ultimate smoker.

Foodie Crush BBQ RIbs

5 from 2 votes
Print

Barbeque Pork Ribs with Magic Dust

Ingredients

  • 4 racks baby back pork ribs 9 to 12 pounds
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce

Instructions

  1. 1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. 2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. 3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

from Ardie Davis and Paul Kirk

 

Ribs, they’re the main event, right? But we all need a little somethin’ extra to complement the Q. Here’s a complete Q-fest menu, ready to be prepped, rattled and rolled into your awaiting belly.

Foodie Crush Pink Vodka Lemonade

Let’s get this party started and bring out our inner hillbilly with Jen and Keep It Simple Foods Blueberry Infused Vodka Lemonade featuring our favorite weekend delivery vessel that withstands the strongest shot: the basic Mason jar.

Foodie Crush Sippity Sup Grilled CornSweet corn gets an even sweeter kick in the drawers with Greg’s adaptation of SippitySup’s Grilled Corn with Feta and Lime thanks to a spicy hit of chili powder, salty cheese and puckerish citrus

Foodie Crush Classic Potato SaladCue the flurry of backyard friends and hungry eaters, Brooklyn Summers’ Classic Potato Salad keeps it basic but loaded with tons of flavor thanks to crunchy celery and salty brined capers

Foodie Crush London Bakes Rhubarb GaletteAdd a simple but elegant ending to your BBQ with Kathryn’s sweet hot mess called London Bakes Rhubarb and Basil Galette. Oh, and don’t you dare forget the vanilla ice cream.

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Foodie Crush mag is just around the corner. Don’t forget to submit your frozen treat recipe to be included in the issue. Because you could rub frozen shoulders with some of the web’s best and brightest. Yes, I mean you too!

5 from 2 votes
Print

Barbeque Pork Ribs with Magic Dust

Ingredients

  • 4 racks baby back pork ribs 9 to 12 pounds
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce

Instructions

  1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack, cover with aluminum foil and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

from Ardie Davis and Paul Kirk

Barbeque Pork Ribs with Magic Dust
Ingredients
  • 4 racks baby back pork ribs (9 to 12 pounds)
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce
Instructions
  1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack, cover with aluminum foil and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.
Notes
from Ardie Davis and Paul Kirk

5 from 2 votes
Print

The Secret to Grilled Babyback Spare Ribs

Ingredients

  • 4 racks baby back pork ribs 9 to 12 pounds
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce

Instructions

  1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack, cover with aluminum foil and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

from Ardie Davis and Paul Kirk

5 from 2 votes
Print

Barbeque Pork Ribs with Magic Dust

Ingredients

  • 4 racks baby back pork ribs 9 to 12 pounds
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce

Instructions

  1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

from Ardie Davis and Paul Kirk

 

5 from 2 votes
Print

Barbeque Pork Ribs with Magic Dust

Ingredients

  • 4 racks baby back pork ribs 9 to 12 pounds
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce

Instructions

  1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack, cover with aluminum foil and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

from Ardie Davis and Paul Kirk

 

Barbeque Pork Ribs with Magic Dust
Ingredients
  • 4 racks baby back pork ribs (9 to 12 pounds)
  • 2 cups apple cider
  • ¼ cup sweet paprika
  • 3 tablespoons dark brown sugar
  • 2 tablespoons pepper
  • 1 tablespoon chile powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • Your favorite barbeque sauce
Instructions
  1. Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
  2. Preheat oven to 250 degrees. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
  3. Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.
Notes
from Ardie Davis and Paul Kirk

Ham and Cheese Baked Egg Cups

FoodieCrush Magazine Baked Ham and Cheese Egg Cups

I’ve been a bit obsessed with food in cups. You could say its due to my uber-busy life right now that I’m looking for ways to maximize my family’s food/eating/nutrition schedule while keeping it nutritious and delicious but fast and portable. Those start-of-school-bells ring early!

I first discovered a version of these egg strata cups 3 years ago at a local bakery that is no more (damn economy), that I’d drop into after dropping off my daughter for pre-school.

I was just going in for a latte, but those breakfast cups would always draw me in, flirting from the deli case, batting their baked bread, cheese, eggey-ness until I would at the last minute tell the cashier, “I’ll have one of those too.”

continue to the recipe… about Ham and Cheese Baked Egg Cups

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