Way to sweet, it over powered the ribs. Not a good rub for ribs. Pass.
We loved these ribs!! Followed all the directions including the foil and juice part but did them in the oven. Not too sweet at all, and I registered just to say so!!
DH made this rib rub and dry-marinated 2 lbs. pork spare ribs for 24 hours. We grilled them on medium-high heat for 10 minutes meat-side-down and 8 minutes bone-side down, and they turned out perfectly flavored, caramelized from the brown sugar and juicy. The flavor is more sweet than savory with a little kick from the cayenne and chili peppers. We enjoyed them emensely as did our 18 month old DD, who said "mmm" with every bite. Thanks for a winning recipe, which we will be sure to use again.
We LOVE this recipe. Recently I have started reducing the brown sugar and juice b/c my son was diagnosed as diabetic. I also reduce the heat b/c of our toddlers. My husband does not like BBQ, so this is our alternative. I use this on pork chops, too.
have alot of rub recipes...used only 3/4cup of brown sugar...good as any...I usually rotate the recipes...there a few my daughters ask for ...this is one of them...not that sweet,,,