If you follow me a lot, you know I love to cook and try new things. I have been working on my “World Famous” rib rub for many years. I think I have finally come up with what I think is the best ever rib rub and I wanted to share it with you.
It is most important to rub the ribs and let them rest for a few hours before you cook them. And DON’T put the sauce on until the last 30 - 40 minutes and make sure you are cooking on low heat.
Danny’s Rib Rub
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1/4 cup paprika
- 2 tablespoons Essence, recipe follows
- 4 tablespoons Course Kosher salt
- 2 tablespoons onion powder
- 1 tablespoon garlic salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper - Add more if wanted!!!
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Best to set for at least a day before use.
Danny’s Sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 tablespoon cane syrup
- 2 teaspoons chopped garlic
- 1/2 teaspoon finely grated onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground cayenne pepper
Combine all ingredients in a blender and process until thoroughly blended and smooth. Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container. DO NOT USE NOT A METAL MIXING BOWL.
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Chat:

Danny - that looks great!
What kind of essence, vanilla or something else? Are those my ribs on the grill? :->
I use Emeril's Essence
Danny,
I am always looking for new rub and sauce. Thanks for sharing.