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Dana Myers
 
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A. Kesteloo wrote:

> Hi there
>
> I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will
> this not burn? I aim for 250 F range


It doesn't burn so much as caramelize. After trying it
both ways for a while, I've decided I prefer no brown
sugar in the rub, and glaze the ribs after cooking with a
tangy-sweet sauce.

My dry rub is something like:

Approximately equal quantities of:
- Sea salt
- Fresh ground black pepper
- Ground Coriander
- Paprika
- Garlic powder
- Onion powder

Smaller doses of:
- Celery seed
- Ground ginger
- Sometimes ground cumin

If I use a tablespoon each of salt, etc., I use
about 1/4 to 1/2 teaspoon of the above.

I sprinkle and gently rub the ribs. Then I mop with
olive oil, and then apply a sprinkling of:

Approximately equal doses of:
- Dill seed
- Fennel seed
- Coriander seed

that have been freshly cracked.

I make a sauce by reducing one bottle of white
whine (usually Sauv Blanc or Gewurtztraminer)
with onions and garlic, some sugar and white
wine vinegar, and glaze the ribs when they're
cooked.

Since my son is allergic to nightshade vegetables
(peppers and tomatoes), I go easy on pepper. Sure,
I use paprika but the quantity used doesn't seem to
bother him. He used to complain that he could not
have sauce; now he wonders why people put sauce on
ribs. For those that like it spicier, I usually
offer sauces on the side.

Most everyone will have their own rub recipe.
My experience with commercial rubs is that they're
often too high in salt, but I was surprised how
well it worked once to mix Pappy's with brown sugar.

Cheers,
Dana