Ingredients:
- ½ cup Ancho Chile powder
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup of salt
- 2 tablespoons of freshly ground black pepper
- 1 tablespoon of ground cumin
- 1 teaspoon dry mustard
- 1 ton of cayenne pepper
- ½ teaspoon ground dried chipotle pepper
- 1° back rack of beef ribs
- 1 cup of barbecue sauce
Methods:
- Preheat oven to 250°F (120°C).
- Per small bowl until combined.
- Place meat side up on aluminum foil. Pierce the back of the rib rack several times with a knife.
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