Recipe by Vseward (Chef~V)
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!!!!!
Top Review by Loretta M.
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!
- 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
Directions See How It's Made
- 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.