![]() Now that all of the serious barbecue folk have left the room, I have got to tell you what I did with these same principles (dry rub, oven-style, no shame) last week: I made chicken. There, I said it and I feel absolutely liberated now by the admission.) Gasp, WHY DEB, WHY? Guys, maintaining coals and smoker chips at an even temperature for four to five hours straight is an epic amount of work keeping an oven at 175 to 200 degrees is not. (And if we are being completely honest, sometimes when they are. Sure, smoke chambers and natural hardwood charcoal make for dreamy barbecue, but you’ll be amazed by what you can pull off in the oven when they’re not available to you. Three years ago, I learned something even cooler, which is that you can make amazing, excellent, just about falling-off-the-bones (but not quite go all the way you’ll ire the barbecue gods) ribs in the oven, which was a dream of a revelation for us balcony- and deck-less city dwellers without grills at our disposal. ![]() You might have some barbecue sauce around when you’re done as a dip for the meat, but there’s so much flavor from that spice crust, you probably won’t need it. It loses none of its punch, no matter how long it cooks. While a wet sauce just wants to roll or evaporate off your meat as it cooks, the dry rub spices adhere themselves to it, almost crusting in the meltingly tender meat within as it cooks slow-and-low over a the grill. The thing is, no matter how unappealing the word “dry” may sound against meat of any sort, the results are anything but. Under my friend Molly’s tutelage, I learned the error of my ways. I know, I know, silly Deb, but what can you really expect from a Yankee? Prior to the summer of 2008, I naively believed that the only way to make ribs deliciously on the grill was to mop them with copious amounts of a wet, tomato-based barbecue sauce. ![]() Five years ago, I fell in love with dry-rub barbecue. ![]()
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