Recipe - Kc Rub

1 cup Brown sugar
1 One half tablespoon Chili powder
One half cup Paprika
1 One half tablespoon Garlic powder
2 One half Tbs.ground black pepper
1 One half tablespoon Onion powder
2 One half tablespoon Salt
1 teaspoon Cayenne pepper (up to 2)

for Kansas City Sloppy Ribs from the Smoke & Spice book.

This is enough rub for 3 full slabs of spareribs

The night before, I covered the ribs real good with some rub, wrapped them
in plastic wrap and put in the fridge. About 1 hour before I put the ribs
on the pit I applied some more rub and let set out on the kitchen counter.
About halfway through cooking (2 hours) I sprinkled the rest of the rub on
the ribs.

I also sprayed the ribs with apple juice every hour ( a tip I read on the
list). This seemed to help keep the ribs moist and really helped the rub to
stick when I sprinkled it on during cooking.

About 45 minutes before I planned to take the ribs of I put a heavy coat of
the glaze on. Then about 15 minutes before I took them out I put a second
coat of the glaze on them.

These were some of the best ribs I've eaten. Being new to this type of
cooking I was real suprised that I made something so good. I did nine racks
for a party and everyone wanted to know what was in the sauce. I've got
everyone in my family wanting me to just make them some of "that sauce". I
told them that it was a secret sauce from a friend ( even though I haven't
met Danny yet) and I'm not telling anyone how it's made. A word of warning,
have ALOT of paper towels on hand. These ribs are messy.

Posted to bbqdigest V5 #516 by Wiley Mixon wmix65@arn.net on Sep 08,
1997