Well, it's not as serious as that. Yet.
Maybe I'm just a recipe hoarder. I will go to great lengths to clip and save any recipe I can get my hands on. And I blame my Mom. She did the same growing up and has since given a large tin of her own collection on to me.
In 2009, I happened upon the cookbook Cooking with Mickey and the Disney Chefs while shopping in Mickey's Pantry, Downtown Disney, Orlando.
I don't usually go through and make every single recipe in every single book--that would be insane. I don't have that kind of time or the money for all the ingredients.
Three years into owning this book, I decided to throw together the Pork Rib Rub. This is a recipe used at Disney's Fort Wilderness Resort & Campground at their Hoop-Dee-Doo Musical Revue.
Coming from a family that still holds on to old school kitchen ethics, I don't "do" measuring. I "eyeball" most of my recipes and taste things frequently. I've also made some adjustments to this recipe to make it my own and to make it easier to throw together, since I don't always have all of the ingredients.
I start out with an empty Won Ton Soup container from Chinese takeout. Other types of Redneck Tupperware may be used as well!
Fill the container halfway with plain white sugar. Then layer the following spices based on your tastes, it really doesn't matter how much or how little so long as you can't see the white of the sugar after the first 4 ingredients: paprika, salt, instant minced onion, marjoram.
Next, you want to sprinkle these ingredients in smaller amounts: chili powder, black pepper, thyme, garlic powder, cumin powder and (as crazy as it sounds) pumpkin pie spice. I use this in place of ground ginger because I usually have pumpkin pie spice and not the ginger. It just made sense at the time...and it works!
Now these ingredients you don't want to go crazy with, for obvious reasons: cayenne pepper, cinnamon, and celery salt. The recipe calls for 1 1/2 teaspoons of dry mustard as well, but all I had was mustard seed...and that worked too! And it gives the rub a little more texture.
Put the lid on the container and shake well.
I use this rub on ribs, pork chops, chicken, you name it! If you're going to use it in the oven, be sure to line your pan with aluminum foil because the sugar WILL caramelize and turn your pan black and sticky. No Brillo pad will be able to cut through that mess right away; my pans usually have to soak for days :(
Truly delicious (as in, holy crap, did I make that?!) and extremely easy to throw together!
Feedback is welcomed!
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