Page 96 - Amazing Ribs - Book

Then, when properly impressed guests ask “What’s your se- cret?” you can answer, as the pros do, “It’s my rub, man.”
After you use it on Last Meal Ribs try it on Perfect Pulled Pork, smoked salmon, raw celery stuffed with cream cheese, on the rim of a Bloody Mary, and even popcorn.
Makes. About 3 cups. At about 2 tablespoons per slab of ribs, this is enough for 24 slabs. Store the extra in a zipper bag or a jar with a tight lid at room temperature.
Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together.
Ingredients
3/4 cup firmly packed dark brown sugar 3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder
2 teaspoons rosemary powder
About the sugar. We appreciate that many of you feel the need to reduce sug- ar in your diets but sugar is in this recipe for more than flavor enhancement,
it helps form the bark, an important part of the texture of the surface of ribs and smoke roasted pork. It mixes with the moisture and caramelizes, creating special unique flavors.
There are only about 2 tablespoons of rub on a large slab. Of that about 1 tablespoon is sugar. Some of it falls and drips off during cooking. If you eat half a slab, you’re eating about 1 teaspoon of sugar. The glycemic load (GL) is about 3. Compare that with a slice of white bread with a GL of 10.
And for those of you who object to white sugar for non-dietary reasons, and use brown sugar instead, you need to know brown sugar is just white sugar with molasses added. It is not unrefined sugar as many people believe. We use brown sugar for the flavor and white sugar because it improves the bark.
96