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		<title>Givin&#8217; Away Some BBQ Secrets</title>
		<link>https://www.riveted-blog.com/2013/07/givin-away-some-bbq-secrets/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=givin-away-some-bbq-secrets</link>
					<comments>https://www.riveted-blog.com/2013/07/givin-away-some-bbq-secrets/#comments</comments>
		
		<dc:creator><![CDATA[Laura Domela]]></dc:creator>
		<pubDate>Sun, 28 Jul 2013 17:43:01 +0000</pubDate>
				<category><![CDATA[Cooking/Food & Drink]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Airstream]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[Traeger]]></category>
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					<description><![CDATA[We&#39;re getting low on our supply of our homemade BBQ rub (and we have a brisket on the big Traeger at home right now) so we decided to make a couple big batches of it today. We headed over to Penzey&#39;s to pick up the bulk spices we needed, and&#8230;<div class="more-link-wrapper"><a class="more-link" href="https://www.riveted-blog.com/2013/07/givin-away-some-bbq-secrets/">Continue Reading<span class="screen-reader-text">Givin&#8217; Away Some BBQ Secrets</span></a></div>]]></description>
										<content:encoded><![CDATA[<p>
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<p>We&#39;re getting low on our supply of our homemade BBQ rub (and we have a brisket on the big Traeger at home right now) so we decided to make a couple big batches of it today. We headed over to <strong><a href="http://www.penzeys.com/" target="_blank">Penzey&#39;s</a></strong> to pick up the bulk spices we needed, and got two large jars so we could make a double batch for home and a double batch for the Airstream. We&#39;re feeling generous, so we thought we&#39;d share the recipe with you. We use it on chicken, pork, brisket, baby back ribs, and even occasionally on salmon.</p>
<p><strong>Riveted&#39;s Rowdy Rub</strong> (we made that up right this second)</p>
<div>1/3 c coarse sea salt</div>
<div>1/2 c coarse ground pepper</div>
<div>1/4 c smoked paprika</div>
<div>3T chili powder</div>
<div>1T cayenne</div>
<div>1 T chipotle</div>
<div>2T garlic</div>
<div>1T cumin</div>
<div>1T oregano</div>
<div>1T thyme</div>
<p>Mix everything together in a jar or tupperware, shake well, and you&#39;re ready to go. You&#39;re welcome! <img src="https://s.w.org/images/core/emoji/13.1.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
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			<slash:comments>3</slash:comments>
		
		
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		<item>
		<title>Oklahoma Joe&#8217;s in Kansas City</title>
		<link>https://www.riveted-blog.com/2012/11/oklahoma-joes-in-kansas-city/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oklahoma-joes-in-kansas-city</link>
					<comments>https://www.riveted-blog.com/2012/11/oklahoma-joes-in-kansas-city/#comments</comments>
		
		<dc:creator><![CDATA[Laura Domela]]></dc:creator>
		<pubDate>Thu, 15 Nov 2012 13:32:01 +0000</pubDate>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Road Trips]]></category>
		<category><![CDATA[Airstream]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Kansas City]]></category>
		<category><![CDATA[Oklahoma Joe's]]></category>
		<category><![CDATA[road trips]]></category>
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					<description><![CDATA[We seem to be continuing the barbeque smackdown. Last night we went over to Oklahoma Joe&#39;s. Oklahoma Joe&#39;s is a barbeque joint inside a gas station in Kansas City, KS on the corner of Mission and 47th. It&#39;s not quite as gritty as it sounds, though it really is a&#8230;<div class="more-link-wrapper"><a class="more-link" href="https://www.riveted-blog.com/2012/11/oklahoma-joes-in-kansas-city/">Continue Reading<span class="screen-reader-text">Oklahoma Joe&#8217;s in Kansas City</span></a></div>]]></description>
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<p>We seem to be continuing the barbeque smackdown. Last night we went over to <strong><a href="http://www.oklahomajoesbbq.com/" target="_blank">Oklahoma Joe&#39;s</a></strong>. Oklahoma Joe&#39;s is a barbeque joint inside a gas station in Kansas City, KS on the corner of Mission and 47th. It&#39;s not quite as gritty as it sounds, though it really is a barbeque joint in a gas station. But it&#39;s Zagat rated (28/30) and it&#39;s on Anthony Bourdain&#39;s list of &quot;<strong><a href="http://www.menshealth.com/nutrition/must-visit-restaurants" target="_blank">13 Places to Eat Before You Die</a></strong>&quot; so for that, we figured we&#39;d extend the barbeque contest just one more meal before we go back to fish and veggies.&#0160;</p>
<p>When we walked in there was a long line all the way to the front door of the place, but it moved fast and was no big deal.&#0160;</p>
<p>
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<p>We ordered ribs, pulled pork, and burnt ends. The ribs were the best. They were fantastic, though not <em>clearly</em> superior to the past two rounds of ribs in St. Louis. They were less &quot;falling off the bone&quot; tender than the ribs at <strong><a href="http://www.theshavedduck.com/" target="_blank">Shaved Duck</a></strong>, but more tender than <strong><a href="http://pappyssmokehouse.com/" target="_blank">Pappy&#39;s</a></strong>. They had a bit more smoky flavor than either Shaved Duck or Pappy&#39;s, but the best bark of any of the ribs we&#39;ve tried. The batch we got at least, was a tad too salty for our taste. Just a tad. Apart from that: nearly the perfect rib.</p>
<p>Today after we finish up some work we&#39;re heading out to see Kansas City in the daylight. On our agenda: the <strong><a href="http://www.1856.com/" target="_blank">Steamboat Arabia Museum</a></strong>, the <strong><a href="http://www.nelson-atkins.org/" target="_blank">Nelson-Atkins Museum of Art</a></strong>, and wandering around wherever looks good in between.</p>
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