spicy pork ribs
Rotation and slow grilling, spices, and smoking will give us a very unique result. An American roast, the Greek way.
We will need
40 grams (1.4 oz) sea salt
20 grams (0.7 oz) black pepper
10 grams (0.35 oz) sweet paprika
10 grams (0.35 oz) hot paprika
5 grams (0.18oz) onion powder
8 grams (0.28 oz) garlic powder
1 gram (0.04 oz) cayenne pepper
3 grams (0.11 oz) pul piber
3 teasp sweet dijon mustard
1 teasp tomato paste
4 tablesp sunflower oil
Preparation
Baste the meat externally with the mustard mix. Then, spread a layer of the spice mix, use as much of the mix as needed to stick evenly on the mustard. Cover with plastic wrap. Refrigerate for 24 hours, at least.
Roast on your grill, the Greek way.
Light the charcoals (remember to place the alcohol-soaked cotton on top of the pile). Meanwhile, place the piece of the meat in the spinning double grate. Start grilling once the charcoals are fully lit. Smoke once in the very beginning with 3-4 sticks of rosemary. Repeat once more in about the middle of the process. The roast will be ready as soon as the internal temperature hits 85-90°C (185-194°F). Then, remove the roast from fire, cover with aluminum foil for 6-7 minutes and thinly slice your roast. Complement with seasonal salads. A good wine and a great company are essential!
Happy grilling!
Rotation and slow grilling, spices, and smoking will give us a very unique result. An American roast, the Greek way.
We will need
40 grams (1.4 oz) sea salt
20 grams (0.7 oz) black pepper
10 grams (0.35 oz) sweet paprika
10 grams (0.35 oz) hot paprika
5 grams (0.18oz) onion powder
8 grams (0.28 oz) garlic powder
1 gram (0.04 oz) cayenne pepper
3 grams (0.11 oz) pul piber
3 teasp sweet dijon mustard
1 teasp tomato paste
4 tablesp sunflower oil
Preparation
Baste the meat externally with the mustard mix. Then, spread a layer of the spice mix, use as much of the mix as needed to stick evenly on the mustard. Cover with plastic wrap. Refrigerate for 24 hours, at least.
Roast on your grill, the Greek way.
Light the charcoals (remember to place the alcohol-soaked cotton on top of the pile). Meanwhile, place the piece of the meat in the spinning double grate. Start grilling once the charcoals are fully lit. Smoke once in the very beginning with 3-4 sticks of rosemary. Repeat once more in about the middle of the process. The roast will be ready as soon as the internal temperature hits 85-90°C (185-194°F). Then, remove the roast from fire, cover with aluminum foil for 6-7 minutes and thinly slice your roast. Complement with seasonal salads. A good wine and a great company are essential!
Happy grilling!