Black Powder Rub Food

BLACK POWDER COWBOY RIB EYES WITH BLUE CHEESE BUTTER AND ROSEMARY SMOKE

Steps:

• For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.
• For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
• For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
• Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
• Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)
• Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.

BLACK POWDER RUBBED DRY-AGED RIB-EYE WITH BLACK GARLIC CHIMICHURRI, CRISPY PICKLED FRESNOS AND MELTING SWEET POTATOES

Steps:

• Preheat the oven to 225 degrees F.
• For the steak: In a dry pan, toast the sesame seeds, peppercorns, poppy seeds and mustard seeds over medium-high heat for 1 to 2 minutes, or until fragrant. Transfer to a spice grinder or a small food processor along with the salt, brown sugar, dehydrated onion and granulated garlic and pulse until finely ground.
• Completely coat the steaks in the black powder rub. Place on wire-racked sheet pan. Place in the oven for about 1 hour, or until the internal temperature reaches 115 to 120 degrees F. Heat a large cast-iron skillet or griddle pan over high heat. Sear each side of the steak (including the "sides") for 3 to 4 minutes a side, or until super charred.
• For the chimichurri: Pulse the parsley, cilantro, vinegar, red pepper flakes, black garlic, salt and pepper to taste in a food processor until roughly chopped, 8 to 10 pulses (scraping the sides of the bowl in between pulses). Transfer to a bowl and stir in the olive oil. Season to taste and set aside.
• For the melting potatoes: Preheat the oven to 425 degrees F. In a medium bowl, add the potatoes, butter, cinnamon and salt and toss to coat. Arrange the potatoes in a single layer on a sheet pan, then bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and return to the oven for 15 to 18 more minutes; the potatoes should be golden brown with a nice crisp on the outside and soft on the inside. When ready to serve, arrange on a platter and sprinkle with the pecans and chives.
• For the crispy Fresnos: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, sugar, red pepper flakes, salt and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the sliced chiles. Let cool and allow to sit for at least 30 minutes.
• Set up a deep fryer with vegetable oil and heat to 350 degrees F. Combine the flour and cream of tartar in a bowl, then toss in the pickled chiles to coat, dusting off any excess. Deep fry until crispy, 1 to 2 minutes. Drain on a paper towel-lined plate and season immediately with salt.
• To serve, using a sharp knife, remove the bone from the steaks and slice off the collar or spinalis. Cut into 1/2-inch slices. Slice the rest of the steak into 1/2-inch slices. Fan out the sliced meat onto a plate and sprinkle with some additional black powder rub. Drizzle with chimichurri. Top with crispy Fresnos. Serve with melting potatoes on the side.

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

BBQ SPICE RUB

Steps:

• Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.