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Danny Gaulden's Pork Spare Rib Rub

none

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

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, I baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor. Works great for me, and when you open your BBQ House, you might want to give it a try! - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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