Kc Rub

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Kc Rub Ingredients

1 c Brown sugar	2 1/2 Tbs.ground black pepper
1 1/2 tb Chili powder	1 1/2 tb Onion powder
1/2 c Paprika	2 1/2 tb Salt
1 1/2 tb Garlic powder	1 ts Cayenne pepper (up to 2)

Instructions for Kc Rub

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 Ive 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. Ive 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 havent met Danny yet) and Im not telling anyone how its 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 on Sep 08, 1997

Main Ingredient: Cuisine: Uncategorized