Ay, there’s the rub

While Ryan Ford isn’t exactly Sam, his Organic Butcher shop in Main Street Market “takes pride in resuscitating the traditional butcher shop of days past,” with oneon- one customer service, a knowledgeable staff, and freshly cut and specialty dry-aged meats. The modern twist is that the meats are free of antibiotics and additives, and full of natural flavor and nutritional benefits.

    Just in time for summer grilling, you’ll find locally raised beef, pork, chicken, lamb and baby-back ribs. And speaking of ribs, Ford is letting us in on the secret to his signature dry spice rub, which not only makes the ribs taste great, but can also be used for “identical savory results” with the Butcher’s other organic meats and chicken. Organic Butcher offers pre-brined (soaked in a saltwater bath to add moisture and tenderness) and pre-rubbed meats, or you can do the rub part yourself by using this recipe, or buying it pre-mixed in the shop. In addition, look for the Butcher to start carrying organic wines in the next few weeks. And for those heading towards D.C., you can check out OB’s sister location in McLean, which sells organic meat and wine, as well as fresh seafood, local produce and a variety of artisan cheeses.
– Pam Jiranek

Organic Butcher’s Baby-Back Ribs

2 racks of ribs, 2 lbs. each, or other meat of your choice

Spice Rub
1 tbs. and 1/2 tsp. sweet paprika 3/4 tsp. dried oregano
1 1/2 tsps. chili powder 3/4 tsp. ground black pepper
1 3/4 tsps. ground cumin 1 tsp. ground white pepper
1 1/2 tsps. dark brown sugar 1/2 tsp. cayenne pepper
1 1/2 tsps. kosher salt 1 tsp. granulated sugar

Combine all ingredients in a small bowl. After meats are dry and ready to cook, rub both sides of your meats with spice rub. Refrigerate at least 30 minutes before grilling.

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