Here It Is
quote:Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce
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
***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.
I think it's obvious (?) that this is done on a logburner and wonder how it might work on an 008 or AQ. Sounds great.. but.. the question I have is where he talks about the rub caramelizing.. I don't think that will happen (?) in the CS because we are cooking ribs at a bit lower temp and high moisture.
What do you think???
