iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Buffalo Salmon

Ingredients:
5 tablespoons unsalted butter
"1/4 cup hot sauce such as Franks Redhot", 1/3 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
1 (2-pound) piece salmon fillet with skin

Instructions:
Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side.
Grilled Glazed Steak and Asparagus

Ingredients:
1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Instructions:
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
Elderflower Jelly with Honeydew Melon

Ingredients:
3 cups orange Muscat wine (750 ml)
2/3 cup sugar
3 (3-inch) strips orange zest
2 cups water, divided
2 (1/4-ounce) envelopes unflavored gelatin (about 5 teaspoons)
3/4 cup plus 1 tablespoon white elderflower syrup (not cordial)
1/2 honeydew melon
a small melon-ball cutter (preferably 3/8 inch)

Instructions:
Simmer wine, sugar, and zest in a 2- to 3-quart saucepan, stirring occasionally, 4 minutes.
Meanwhile, put 1 cup water in a small bowl and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
Discard zest from wine mixture, then add gelatin mixture and cook over medium heat, stirring occasionally, just until gelatin has dissolved. Remove from heat and stir in elderflower syrup and remaining cup water. Pour into a 13- by 9-inch glass baking dish and chill, covered, until softly set, at least 8 hours.
Scoop melon balls with cutter and divide among glasses. Cut jelly into squares and serve over melon.
Black Cod with Mushrooms and Sansho Pepper

Ingredients:
1 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
1 shallot, sliced
3 garlic cloves, thinly sliced, divided
2 teaspoons vegetable oil
7 ounces fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
5 ounces fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded
6 (6-ounce) pieces black cod fillet with skin
1 teaspoon vegetable oil
thinly sliced scallion greens

Instructions:
Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Ingredients:
2 ounces snow-pea shoots, halved (2 cups)
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder

Instructions:
Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch pea shoots until color brightens, about 10 seconds. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry.
Peel kohlrabi bulbs with a small sharp knife, then cut into matchsticks with slicer. Toss together with shoots in a serving dish.
Finely grind sesame seeds in suribachi or grinder, then transfer to a bowl and stir in remaining ingredients. (Dressing will be thick; thin slightly with additional water if desired.)
Serve salad drizzled with some of dressing and serve remainder on the side.
Spicy Glazed Eggplant

Ingredients:
1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
3 tablespoons vegetable oil
1 tablespoon finely chopped chives

Instructions:
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.
Cucumbers with Wasabi and Rice Vinegar

Ingredients:
1 pound Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce
an adjustable-blade slicer

Instructions:
Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
Shrimp and Daikon Salad with Ume-Shiso Dressing

Ingredients:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

Instructions:
Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.
Lemon Curd Tart with Olive Oil

Ingredients:
2 tablespoons almonds with skins, toasted and cooled
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French)
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (preferably French)
a 9-inch round tart pan with removable side; a small offset spatula

Instructions:
Preheat oven to 425°F with rack in middle.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
Remove from heat and whisk in butter and oil until smooth.
Pour lemon curd into cooled shell and chill until set, at least 2 hours.
Green Bean and Hazelnut Salad

Ingredients:
1 ounce hazelnuts (2 tablespoons)
3/4 pound green beans, trimmed and halved diagonally
2 1/4 teaspoons grainy mustard
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon flaxseed oil
1 teaspoon hazelnut oil
1/4 cup finely chopped red onion

Instructions:
Preheat oven to 325°F with rack in middle.
Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.
Parsleyed Potatoes with Saffron

Ingredients:
1 1/2 pounds small red potatoes (preferably 1 1/2 inches in diameter; 20 to 24), peeled
2 tablespoons unsalted butter
Small pinch of saffron threads, crumbled
1 tablespoon finely chopped parsley

Instructions:
Steam potatoes in a steamer rack, covered, over boiling water until tender, 18 to 20 minutes.
Melt butter with saffron in a medium skillet over medium heat until it foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, shaking skillet to coat potatoes well, until heated through, about 1 minute.
Chicken Breasts Provençal

Ingredients:
1 pound ripe plum tomatoes
4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken stock or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil

Instructions:
Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
Spicy Crab Spaghettini With Preserved Lemon

Ingredients:
1/2 pound spaghettini (thin spaghetti)
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
1 to 2 teaspoons sambal oelek or Sriracha sauce
1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
2 pieces preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tablespoon)
1/3 cup finely chopped flat-leaf parsley
2 tablespoons salted butter

Instructions:
Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.
Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.
Georgian Cheese Bread

Ingredients:
2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
7 tablespoons warm water (105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 pound Havarti cheese, coarsely grated
1/4 pound salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
a floured pizza pan (at least 12 inches) or a floured large baking sheet

Instructions:
Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
Preheat oven to 500°F with rack in middle.
Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
Serve cut into wedges.
Grilled Asparagus

Ingredients:
1 pound fresh asparagus
4 tablespoons olive oil
1 teaspoon kosher salt (use salt according to taste)

Instructions:
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness—usually two-thirds of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Alternatively, you can cut the ends off with a knife.
Coat each spear with olive oil by placing clean, dry spears in a resealable plastic bag, pour in the oil, and massage spears to coat each one. Sprinkle with salt and massage again. Leave the asparagus in the bag until ready to cook.
Place on the cooking grate crosswise so it won't fall through. Grill for 10 to 15 minutes (depending on the size and thickness of the stalks), turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char.
Remove from grill and serve immediately—eating spears with your fingers enhances the experience.
Basic Barbecue Sauce

Ingredients:
3 tablespoons vegetable oil
1 medium-size onion, minced
1 clove garlic, minced
1/4 green bell pepper, cored, seeded, and minced
1/2 cup ketchup
1/2 cup tomato sauce
3 tablespoons cider vinegar, or more to taste
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons pineapple juice (optional)
1 teaspoon of your favorite hot sauce, or more to taste
1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings
2 tablespoons molasses
3 tablespoons dark brown sugar, or more to taste
2 tablespoons prepared mustard of your choice
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Salt

Instructions:
1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes.
2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water.
3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned.
4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
Basic Barbecue Rub

Ingredients:
1/4 cup firmly packed brown sugar, 1/4 cup sweet paprika, 3 tablespoons black pepper, 3 tablespoons coarse salt, 1 tablespoon hickory-smoked salt or more coarse salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoon celery seeds, 1 teaspoon cayenne pepper

Instructions:
Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does. Use your fingers to break up any lump of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.
Texas-Style Barbecued Brisket

Ingredients:
Indirect grilling
4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained
1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Instructions:
1. Rinse the brisket under cold running water and blot it dry with paper towels.
2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this—it will be plenty flavorful, even if you cook it right away.
3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
The best Texas-style barbecue sauce combines the sweetness of Kansas City–style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version—mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
Memphis-Style Ribs

Ingredients:
Indirect grilling
4 to 8 hours for marinating the ribs
1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
1/4 cup sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
2 cups cider vinegar
1/2 cup yellow (ballpark) mustard
2 teaspoons salt

Instructions:
1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
4. Set up the grill for indirect grilling and place a large drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat it to medium.
5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.