- 3 rack Spare ribs
- Mustard for a binder
- 9 tbsp Unsalted butter
Dry Rub
- ½ cup Dark brown sugar
- 2 tbsp Black pepper
- 1 tbsp Kosher salt
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Dry mustard powder
- 2 tsp Cayenne powder
Maple Cayenne Glaze
- 1 cup Maple syrup
- 3 tbsp Unsalted butter
- 2 tbsp Ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tbsp Maple vinegar
- 2 tsp White vinegar
- 2 tsp Cayenne