SPARERIBS - RUB (DRY?)
Rub seasoning for spare ribs. Almost "dry", but molasses does add moisture to the rub. See reviews for a substitute - brown sugar to make it dry.
Provided by Kevin L.
Categories Meat
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix molasses and sugar together stir.
- Add all other ingredients and mix well.
- Pull membrane off of ribs - found on site an easy way to remove the membrane is to work a spoon, into the bottom center of the membrane, work it back and forth to form a "pocket" then slide thumbs in and work the membrane off from the center outward to the ends.
- Use rub generously on spare ribs (I prefer cooking slowly at 200°F for about 4 to 5 hours, wrapped in heavy foil, finishing on outdoor grill).
- Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
- I have retained juices from cooking as extra sauce when serving ribs.
Nutrition Facts : Calories 285.5, Fat 2.2, SaturatedFat 0.4, Sodium 3574.6, Carbohydrate 69.9, Fiber 5.1, Sugar 54.1, Protein 2.6
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