for the dry rub: *tip: this will make enough rub for more than the recipe; store the extra in an airtight container and save it for the next time |
1/2 cup pimenton |
1/4 cup kosher salt |
1/4 cup celery salt |
1/2 cup brown sugar |
1/2 cup granulated garlic |
2 tablespoons cayenne pepper |
2 tablespoons whole cumin, toasted and ground |
2 tablespoons whole coriander, toasted and ground |
2 teaspoons ground cinnamon |
1 tablespoon dry mustard powder |
2 racks pork spareribs |
1 to 2 beers (plus more for drinking, if desired) |
2 cups apple cider vinegar |
3 cloves garlic, smashed and finely chopped |
1 teaspoon crushed red pepper flakes |
1/2 cup tomato paste |
2 tablespoons creole mustard |
1/4 cup brown sugar |