Spareribs - Rub (Dry?)
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
718
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).