Kc rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar |
| 1½ | tablespoon | Chili powder |
| ½ | cup | Paprika |
| 1½ | tablespoon | Garlic powder |
| 2½ | Tbs.ground black pepper | |
| 1½ | tablespoon | Onion powder |
| 2½ | tablespoon | Salt |
| 1 | teaspoon | Cayenne pepper (up to 2) |
Directions
for Kansas City Sloppy Ribs from the Smoke & Spice book.
This is enough rub for 3 full slabs of spareribs The night before, I covered the ribs real good with some rub, wrapped them in plastic wrap and put in the fridge. About 1 hour before I put the ribs on the pit I applied some more rub and let set out on the kitchen counter.
About halfway through cooking (2 hours) I sprinkled the rest of the rub on the ribs.
I also sprayed the ribs with apple juice every hour ( a tip I read on the list). This seemed to help keep the ribs moist and really helped the rub to stick when I sprinkled it on during cooking.
About 45 minutes before I planned to take the ribs of I put a heavy coat of the glaze on. Then about 15 minutes before I took them out I put a second coat of the glaze on them.
These were some of the best ribs I've eaten. Being new to this type of cooking I was real suprised that I made something so good. I did nine racks for a party and everyone wanted to know what was in the sauce. I've got everyone in my family wanting me to just make them some of "that sauce". I told them that it was a secret sauce from a friend ( even though I haven't met Danny yet) and I'm not telling anyone how it's made. A word of warning, have ALOT of paper towels on hand. These ribs are messy.
Posted to bbq-digest V5 #516 by Wiley Mixon <wmix65@...> on Sep 08, 1997