Danny's Pork Spare Rib Rub & Finishing Sauce
April 29, 2019
Ingredients
- 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
Directions
- Step 1 This may be a little hot for some folks, so one may want to reduce the cayenne a little…but that’s the way they like’em out here. I believe the brown sugar is a must, and when it caramelizes, it produces that rich dark cherry-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 sauce for an added deeper, richer, cherry appearance, and flavor.
- Step 2 Sauce should be more on the thick side, than thin.
- Step 3 Apply with a pastry brush 2 or 3 inches wide.
- Step 4 Must be brushed on AS SOON as the ribs come off the pit, not even 2 min. later…immediately. This lets it burn in, and will give them a shinny, glazed appearance, and turns them into an even deeper cherry-red color.
- Step 5 If the color is not deep enough, add more brown sugar.