Wow! Really good! I am only rating the dry rub as I didn't bother with the sauce - the ribs were so moist and sticky that I didn't feel I needed it. I followed the recipe but only used 1/2 of the cayenne. It had a bite but wasn't really hot so I'll probably use more next time. Also, I used 1 cup white sugar and 1/2 cup brown. Then I wrapped packages of 4-5 ribs in foil pouches and baked them all at about 250 for 3 1/2 hours. I unwrapped them and placed them on a rack (over a pan) in the same oven for about 30 minutes, to dry out a bit. So excellent and gooey! One big suggestion - this recipe makes ALOT! I cooked 8lbs of ribs, both pork and beef, and had fully 1/2 of the rub mix left. So I saved it in a ziplock and have used it twice more, on some boneless pork ribs, and spareribs. It'd be ashame to waste this rub so either make a smaller amount, or be prepared to store it for further use, (sprinkle it on - don't contaminate it with meat juices). This will be my dry rub from now on!
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Wow! Really good! I am only rating the dry rub as I didn't bother with the sauce - the ribs...