Danny's Pork Spare Rib Rub And Finishing Sauce

Title:
Danny's Pork Spare Rib Rub And Finishing Sauce

Yield:
1 Servings

Categories:
Rubs,
Ribs,
Sauce
(b) -,
Sauce
(u) -




Ingredients:





     1 tb Granulated garlic


     1 tb Onion powder


     2 tb Salt


     1 tb Cayenne


     1 tb Black pepper


     1 tb White pepper


   1/2 c  Paprika


     1 c  Brown sugar





------------------------------FINISHING
SAUCE------------------------------


   1/4 c  Vinegar


   1/4 c  Mustard


   1/3 c  Brown sugar





 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. Sauce should be more on the thick side, than thin.


 Apply with a pastry brush 2 or 3 inches wide. 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. I love that color.


 


 If the color is not deep enough, add more brown sugar.


 


 Recipe by: Danny Gaulden


 


 Posted to bbq-digest by "Glenn Manning" 
on Nov 6,


 1998, converted by MM_Buster v2.0l.