Spice Rub and Sweet Chili Sauce
Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ | Houston
Adapted by StarChefs | December 2019
INGREDIENTS:
Rub:
Yield: 8 quarts
1 ounce MSG
3 ounces mustard powder
3 ounces ground coriander
12 ounces cayenne pepper
1 ounce ground cumin
2 ounces granulated garlic
2 ounces granulated onion
6 ounces dark chili powder
1 ounce cinnamon
2¾ pounds salt
15 ounces coarse black pepper
12 ounces paprika
5¾ light brown sugar
1⅔ pounds Turbinado sugar
Glaze:
Yield: 3.3 kilograms
1.474 kilograms Kikkoman sweet chili sauce
1.64 kilograms white vinegar
160 grams salt
30 grams black pepper
To Assemble and Serve:
Yield: 1 rack pork ribs
1 rack Niman Ranch pork ribs, back membrane removed
METHOD:
For the Rub:
In a storage container, combine all ingredients.
For the Glaze:
To a Vitamix blender, add all ingredients; purée.
To Assemble and Serve:
Prepare and heat smoker to 250°F. Season rack with Rub. Smoke 3 hours. Remove ribs from smoker, coat in Glaze, wrap in foil, and smoke 2 hours more. Remove foil and return ribs to smoker. Baste with Glaze every 15 minutes for 1 hour. Glaze once more before serving.
