Spareribs - Rub (Dry?)

Submitted by Kevin L Chef #166548

"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."

 

• Ready In: 10mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 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

directions

1. Mix molasses and sugar together stir.
2. Add all other ingredients and mix well.
3. 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.
4. 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).
5. Rub is sufficient for two to three full rack of ribs or more - I tend to put a lot on.
6. I have retained juices from cooking as extra sauce when serving ribs.

Reviews

[kcookinnbakin]

I love this rub! It's always a hit. It works equally well on ribs and chicken, and I personally don't need to add any other sauce to the meat when I use this rub. I like this rub so much, I've even tried to make savory cookies with it... Ubfortunately, that did not work out as well ;)

 

[janetsyogurt]

Made for a memorial bbq it was an amazing hit. It says 4-6 servings but the rub covered 8 pounds of ribs.

 

[Tom E.]

Sounds delicious but, obviously, this is not a dry rub since it calls for molasses. I'd suggest changing the recipe name. For a true dry rub, I substituted about a cup of brown sugar for the sugar and molasses and it was great!