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Spareribs - Rub (Dry?)

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“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.”

Ingredients Nutrition


  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.

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