0 people want to try | 7 have favorited
This may be a little hot for some folks, so one may want to reduce the cayenne a little...but thats the way they likeem 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! P.S. 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! Posted to bbq-digest V5 #059 From: Danny/Carolyn Gaulden
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Pork Spare Rib Rub. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!