Yield: 1 Servings
|1 tablespoon||Granulated garlic|
|1 tablespoon||Onion powder|
|1 tablespoon||Black pepper|
|1 tablespoon||White pepper|
|1 cup||Brown sugar|
|⅓ cup||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" <gmanning@...> on Nov 6, 1998, converted by MM_Buster v2.0l.