Kansas City Sloppy Ribs Rub

  • 1 cup brown sugar
  • 1-1/2 Tbsp Chili powder
  • 1/2 cup Paprika
  • 1-1/2 Tbsp garlic powder
  • 2-1/2 Tbs.ground Black pepper
  • 1-1/2 Tbsp Onion powder
  • 2-1/2 Tbsp Salt
  • 1 tsp Cayenne pepper (up to 2)
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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.

Servings: 3 full slabs of spareribs
Source: Smoke and Spice book
Submitted by: Recipe Group Member