On Jan 17, 7:52*pm, Wayne Boatwright wrote:
On Thu 17 Jan 2008 08:24:32p, Denny Wheeler told us...





On Wed, 16 Jan 2008 20:05:34 GMT, Wayne Boatwright
wrote:

I like my ribs spicy and dry, and since I don't like barbecue sauce, the
spiciness has to come from the rub. *I also like a bit of sweetness and
use brown sugar. *I also use a wash of water, white vinegar, red pepper
flakes, and a bit of sugar periodically through the process.

You'd probably like Danny Gaulden's Rib Rub, Wayne. *If you've not
tried it, it's pretty simple (I use it on ribs, butts, and chicken)

(copied from Danny's site:http://www.dannysbbq.com/recipes.asp?rid=57
)
* * * ****************
Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce

1 * * * *tablespoon * * * granulated garlic
1 * * * *tablespoon * * * onion powder
2 * * * *tablespoons * * * salt
1 * * * *tablespoon * * * cayenne
1 * * * *tablespoon * * * black pepper
1 * * * *tablespoon * * * white pepper
1/2 * * * *cup * * * paprika
1 * * * *cup * * * brown sugar
* * * * * * * ****FINISHING SAUCE***
1/4 * * * *cup * * * vinegar
1/4 * * * *cup * * * mustard
1/3 * * * *cup * * * brown sugar

This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but that's the way they like'em out here. I believe
the brown sugar is a must, and when it caramelizes, it produces that
rich dark cherry-red color, plus it tastes 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.
Posted to the BBQ List in Nov. 1998 by Rock McNelly - - - - - - - -- -
- - - - - - - -
NOTE - Danny updated his glaze to be 1/4 cup mustand, 1/4 - 1/3 cup
vinegar, and 1 cup brown sugar.
* * * ****************

I tend to put the finishing sauce on for the last 5 min or so in the
pit. *I'm a wimp wrt spicy, so I cut the cayenne down, but from what
you say, you might conceivably raise the level of it.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

Denny, this looks great! *Thanks... *I will definitely give it a try for my
next rack or two.


I'd tell you I started out with this, but ended up with simple s&P
(lots of cracked pepper). But different
strokes...........................
Once you figure you got the process down, do try the simple method
once. You might be suprised.