Pork Spare Rib Rub

rubs

1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne
1 tablespoon black pepper
1 tablespoon white pepper
1/2 cup paprika
1 cup brown sugar

This may be a little hot for some folks, so one may want to reduce the cayenne a little.  The brown sugar, when it caramelizes, produces that rich dark cherry-red color, and it taste good.  After the ribs come off the pit, baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor.