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On top of the meat counter, Laurel Meat Market has a line of ground spices -- a "sweet BBQ" rub, a Cajun mix, and a "Western steak" seasoning. I assume they've arranged for someone to package their private label line.
I'm a complete amateur when it comes to cooking meat. I cook it rarely, and rarely do more than run a steak or burgers on the grill or a cast iron pan. I love Laurel Meat Market for exceptional ground beef -- including the "firecracker" mixture where they will special-grind you some ground chuck with their house-made pork sausage.
The quality of the meats makes me think that the spices are probably worth checking out. I don't really know how to use rubs or big seasonings on meat. I'd love any suggestions.
1 comment:
If you're uncertain, talk to the slightly older guy there with the mustache. He's nice and will be able to tell you a lot of advice.
That said, the easiest thing is to get the baby backs that they typically have on sale there. Rub the ribs (generously... when the fat cooks out it takes some seasoning with it) using any of those seasonings, and cook it low and slow in the oven.
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