Prep 2 mins
Cook 40 mins
It is so easy to throw these spices together, store in a tight fitting shaker lid, and refrigerate. Rub this Dry Rub on pork baby back ribs and marinate over night. Many raves!!!!!
- 226.79 g brown sugar
- 113.39 g kosher salt
- 56.69 g fresh ground pepper
- 28.34 g chili powder
- 28.34 g onion powder
- 28.34 g garlic powder
- 28.34 g ground cumin
- 28.34 g sweet paprika
- 14.17 g cayenne pepper
- Combine ingredients in a shaker jar with lid.
- Apply dry rub liberally to rinsed and dried baby back ribs (membrane removed of course) covering completely.
- Refrigerate overnight.
- Reserve any left over for up to 3 months in a sealed container.
- For that real “wood cooked” barbecue flavor we recommend plank cooking the ribs.
- Soak a cedar plank in water for at least 30 minutes; place on the grill over low or indirect heat.
- Cook the ribs slow and low until they are tender.
I tried this dry rub today (7/12/2009) on some ribs. Putting the ingredients together, no problem. I had most of the ingredients on hand. Put the dry rub on my ribs & cooked away! Sat down to dinner, and bit into some of the worst tasting ribs I have ever eaten in my life! The dry rub was extremely salty, salty, salty! And I used only half the amount of salt the recipe called for! Beware! Do not, I plead, do not use this dry rub recipe! I actually threw the ribs out & we settled for sandwiches. I beg of you, do not use this recipe! Learn from my mistake! I repeat, do not use this recipe...you will regret it! This recipe doesn't deserve even one star!
Wow! Spicy with a hint of sweet and oh so good! DH and his friends went nuts for this. Made as directed and used on about 6 lbs of pork spare ribs and still had some left over. I did not put this in a shaker jar bc I did not have one. Mixed it all right in a mason jar. Put the lid on and shook it up! Sprinkled and rubbed all over the ribs. Put the screw cap back on and stored in the fridge along with the ribs. Grilled the ribs the next day for about 4 hours- low and slow. Stored in fridge again overnight wrapped in foil. Next day put them in the oven just above warm and let them heat up slowly. These were fallin' off the bone finger lickin' scrumptious! Moist and tender meat with tons of flavor and a hit of heat laced with a touch of sweetness. Thanks V for another amazing recipe! *Made for Bevy Tag- Tailgating*