Captain's Quarters Inn Rib Rubs

Last year, we went to the Captain's Quarters Inn in Edenton, NC for a Rib University Class and B&B stay.  It was great fun, and we learned a lot of great grilling tips and tricks. Award-winning pit master and inn co-owner, Don Pariseau, helped us prepare our own rack of ribs, St. Louis style, using in-house rubs.

Below are some of the recipe mixes he recommended.  I just found the handout he gave us--splattered, folded, ripped, and otherwise well-loved--in the coffee bar where all our mugs are stored. I'm sure there would be great grief if it were ever permanently lost, so I'm reproducing it here for posterity's sake.

DPQ Carolina Rib Rub

2 1/4 tsp. paprika
1/4 C. brown sugar
4 tsp. garlic salt
2 tsp. salt
1 tsp. celery salt
4 tsp. chili powder
1 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. cumin
1/4 tsp. cinnamon


DPQ Lucky 13

3 Tbsp. paprika
1/4 C. brown sugar
1 1/4 tsp. black pepper
2 1/2 Tbsp. salt
2 tsp. lemon pepper
3 tsp. garlic salt
5 tsp. dry mustard
3 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne pepper
1/2 lemon peel
1/2 orange peel
1 tsp. smoked paprika


DPQ BBQ Rub
www.penzeys.com

1/4 C. Penzeys Northwoods Fire
(blend of salt, paprika, black pepper, garlic, chipotle pepper, rosemary, thyme, cayenne)
2 tsp. Penzeys Bangkok Blend
(blend of ancho chili, garlic, ginger, black pepper, lemon grass, paprika, basil, cilantro)
1/4 tsp. arbol chili
1/2 Tbsp. ground orange rind
1/2 tsp. salt


RUB Co. Original
www.therubco.com

(Original is a blend of salt, paprika, onion, spices, garlic powder, red pepper.)
Mix half and half with turbinado sugar.


Weber KC Style BBQ Rub

(Kansas City Style is a blend of turbinado sugar, salt, chili pepper, dehydrated onion, dehyrdrated garlic, spices, paprika, red pepper, and "other stuff".)

Another valuable resource for BBQ equipment is www.thebbqguru.com

Nancy Olson's Cheesecake (via Kate Chuckney)

I have no idea who Nancy Olson is. She must be a friend of my friend Kate Chuckney, who made this delicious cheesecake years ago when I was in college and would babysit her children. Her recipe card said Nancy Olson's Cheesecake, so that's what my family has called it ever since. Whoever you are, Nancy Olson, you make a mean cheesecake!

Combine and press into spring-form pan:
1 sleeve graham crackers, crushed (1 3/4 C. graham cracker crumbs)
1 stick softened butter (or more, 3/4 C.)
1 Tbsp. brown sugar
1/2 C. chopped pecans
Bake at 350° for 5 minutes.

Combine in stand mixer and beat 25 minutes:
4 blocks cream cheese (2 lbs.)
4 eggs
1 C. sugar
1 tsp. vanilla
Bake at 325° for 40 minutes. Cool and top with this topping.

Beat 15 minutes:
1 pint sour cream
1/2 C. sugar
Bake 10  minutes at 400°.

Janet's Yummy Homemade Brownies

3/4 C. melted butter (1 1/2 sticks), cooled
1 2/3 C. sugar (I use 1 1/2)
2 eggs
2 tsp. vanilla
2 Tbsp. water
3/4 C. cocoa
1 1/3 C. flour
1/2 tsp. baking powder
1/4 tsp. salt

Cream sugar and butter.  Add eggs, vanilla, water. Stir in dry blend of cocoa and rest of ingredients.

Spread into 9x13 pan and bake at 350 degrees as directed below:
If pan is metal, bake 15-18 minutes.
If pan is glass or stoneware, bake 18-22 minutes.