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Name: Dannys Pork Spare Rib Rub And Finishing Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Cayenne; 1 tb Black pepper; 1 tb White pepper; 1/2 c Paprika; 1 c Brown sugar; 1/4 c Vinegar; 1/4 c Mustard; 1/3 c Brown sugar; 1 tb Garlic powder; 1 tb Onion powder; 2 tb Salt

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INGREDIENTS

1 tb Cayenne
1 tb Black pepper
1 tb White pepper
1/2 c Paprika
1 c Brown sugar
FINISHING SAUCE
1/4 c Vinegar
1/4 c Mustard
1/3 c Brown sugar
1 tb Garlic powder
1 tb Onion powder
2 tb Salt

Servings

INSTRUCTIONS

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! 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 shinny, 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. Recipe by: Danny Gaulden Posted to bbq-digest by "Glenn Manning" on Nov 6, 1998,

NOTES

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Dannys Pork Spare Rib Rub And Finishing Sauce

1 tb Cayenne
1 tb Black pepper
1 tb White pepper
1/2 c Paprika
1 c Brown sugar
 FINISHING SAUCE
1/4 c Vinegar
1/4 c Mustard
1/3 c Brown sugar
1 tb Garlic powder
1 tb Onion powder
2 tb Salt

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!    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 shinny, 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.    Recipe by: Danny Gaulden    Posted to bbq-digest by "Glenn Manning" <gmanning@ionet.net> on Nov 6,  1998,

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Nutrition

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Serving Size: 1 Serving (907g)
Recipe Makes: 1

Calories: 2976
Calories from Fat: 271 (9%)

Amt Per Serving		% DV

	Total Fat 30.1g	40 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 16.9g
Cholesterol 0mg		0 %
Sodium 956.2mg		33 %
Potassium 5829.6mg		153 %
Total Carbohydrate 720.1g		212 %
	Dietary Fiber 81.4g	325 %
	Sugars, other 638.7g
Protein 36.8g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2976

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