SPARERIBS - RUB (DRY?)

Spareribs - Rub (Dry?) image

Provided by Kevin L.

Categories Meat

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons salt
2 tablespoons ground black pepper
2 teaspoons cayenne
1 tablespoon cumin
2 teaspoons allspice
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon Old Bay Seasoning
3/4 cup sugar
1/3 cup molasses

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