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| Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce |
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| 1 |
tablespoon |
granulated garlic |
| 1 |
tablespoon |
onion powder |
| 2 |
tablespoons |
salt |
| 1 |
tablespoon |
cayenne |
| 1 |
tablespoon |
black pepper |
| 1 |
tablespoon |
white pepper |
| 1/2 |
cup |
paprika |
| 1 |
cup |
brown sugar |
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|
***FINISHING SAUCE*** |
| 1/4 |
cup |
vinegar |
| 1/4 |
cup |
mustard |
| 1/3 |
cup |
brown sugar |
This may be a little hot for some folks, so one may want to reduce thecayenne a little...but that's the way they like'em out here. I believe thebrown sugar is a must, and when it caramelizes, it produces that rich darkcherry-red color, plus it taste good! After the ribs come off the pit,baste them with a quick coat of an old Southern recipe for finishing saucefor an added deeper, richer, cherry appearance, and flavor. Sauce shouldbe more on the thick side, than thin. Apply with a pastry brush 2 or 3inches wide. Must be brushed on AS SOON as the ribs come off the pit, noteven 2 min. later...immediately. This lets it burn in, and will give thema shinny, glazed appearance, and turns them into an even deeper cherry-redcolor. I love that color. If the color is not deep enough, add more brownsugar. Posted to the BBQ List in Nov. 1998 by Rock McNelly - - - - - - - -- - - - - - - - - -
NOTE - Danny updated his glaze to be 1/4 cup mustand, 1/4 - 1/3 cupvinegar, and 1 cup brown sugar.
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