| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rubs, Rubs and sp |
1 |
servings |
INGREDIENTS
| 1 |
c |
Maple sugar |
| 1/4 |
c |
Kosher salt |
| 1/4 |
c |
Dried chiles; ground |
INSTRUCTIONS
I smoked two racks of spare-ribs yesterday using the maple sugar in
the rub.Usually I use (this is aproximate, I don't really measure)3/4
C. brown sugar, 1/4 C. white sugar, 1/4 C. Kosher salt, and 1/4 C. of
whatever dried chillies I grind up.The maple sugar was VERY sweet
when I tasted some, so I just used the maple sugar, salt, and ground
chillies(no brown or white sugar).I then smoked them for about five
hours at around 200 deg.F, using lump, hickory, and apple wood,
spritzing with apple juice whenever I thought of it.They were very
tender,the meat pulled cleanly from the bones.The maple sugar added a
nice flavor, but lost most of the sweetness.I will have to try this
again, adding some brown sugar with the maple next time.
Recipe by: Charlie
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