Re: Dry rub for ribs

On Sun, 29 Jun 2008 08:21:18 -0700, "Ivan Weiss"
<ivan.weiss@xxxxxxxxxxxxxx> wrote:

Someone in an earlier thread mentioned a dry rub for ribs.

Possibly me. I'm fond of Danny Gaulden's rib rub (and his finishing
glaze). Here 'tis, copied from his website
( http://www.dannysbbq.com/recipes.asp?rid=57 )

Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce

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

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 shiny, 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. Posted to the BBQ
List in Nov. 1998 by Rock McNelly - - - - - - - -- - - - - - - - - -

NOTE - Danny updated his glaze to be 1/4 cup mustand, 1/4 - 1/3
cupvinegar, and 1 cup brown sugar.

<denny's notes>
I'm a wimp when it comes to heat, so I use only 1 tsp of cayenne
(that's 1/3 of a TBSP).
On the glaze--I like to brush it on and leave the ribs in the pit for
5-10 minutes to ensure it burns in. That short a time, it won't
scorch.

This rub is also excellent on butts for pulled pork. The recipe
amounts listed above make enough for many slabs of ribs.

--

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman

-denny-
(not as curmudgeonly as I useta be)
.

Relevant Pages

  • Re: throwdown and other Food Network Rib Massacres
    ... his "formula" to some extent from that episode to make my rib rub. ... Am I the only one who doesn't want my meat to fall off the bone? ... you are not the only one that doesn't like mushy ribs. ...
    (alt.food.barbecue)
  • Whole loin packed in solution
    ... my mom asked me to smoke 4 racks of ribs for a family gathering ... plenty of salt in it - can I rub it overnight with my rib rub for more ... cook faster. ...
    (alt.food.barbecue)
  • Re: Alternate rib WSM recipies plz
    ... currently the ribs come out a bit dry, ... to dry out spares, but it's very easy with baby backs (not to mention ... Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce ... turns them into an even deeper cherry-red color. ...
    (alt.food.barbecue)