Name: Kc Rub
Ingredients: 1 c Brown sugar; 1 1/2 tb Chili powder; 1/2 c Paprika; 1 1/2 tb Garlic powder; 2 1/2 Tbs.ground black pepper; 1 1/2 tb Onion powder; 2 1/2 tb Salt; 1 ts Cayenne pepper (up to 2)

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	c	Brown sugar
1 1/2	tb	Chili powder
1/2	c	Paprika
1 1/2	tb	Garlic powder
2 1/2		Tbs.ground black pepper
1 1/2	tb	Onion powder
2 1/2	tb	Salt
1	ts	Cayenne pepper (up to 2)

INSTRUCTIONS

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 bbq-digest V5 #516 by Wiley Mixon <wmix65@arn.net> on Sep 08,
1997

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