Community Pick
Kittencal's Dry Rub for Pork Ribs, Roasts or Chops
photo by Elaniemay
- Ready In:
- 2mins
- Ingredients:
- 14
- Yields:
-
1.75 cups (approx)
ingredients
- 5 tablespoons kosher salt (use only kosher salt!)
- 6 tablespoons brown sugar
- 6 tablespoons chili powder
- 3 tablespoons paprika
- 2 1⁄2 tablespoons black pepper
- 2 1⁄2 tablespoons garlic powder
- 3 teaspoons dried tarragon
- 1 tablespoon onion powder
- 1 tablespoon lemon pepper
- 1 tablespoon rosemary
- 1 tablespoon dried thyme
- 1 tablespoon mustard powder
- 1 teaspoon cumin
- 1⁄2 teaspoon cayenne (or adjust to heat level)
directions
- Mix all ingredients together and store in an airtight glass jar in the fridge.
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Reviews
-
This is worth the list of ingredients!!! We have used this rub for years....We do increase a few things. Garlic Powder, and Black Pepper. We use this on ribs, Boston butt, and tenderloin. It is awesome. You can use yellow mustard to make the dry rub stick...the mustard will cook off with no taste. Perfect!
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Thumbs up on your recipe - it was really good on spare ribs, but even better on chicken thighs which were both done in the oven - can‘t wait to try it on something I am going to do on the grill. I gave it a 4 as opposed to a 5 because of the need to seriously reduce the salt - used only 2 tablespoons and next time may only use 1 1/2 tablespoons (you always add more). The only kind of paprika I had was smoked and plus did not have any lemon pepper so I used the lime pepper I had. The cayenne is a must in my opinion, yet it was not hot. This is fantastic and I will defiantly be keeping some on hand. Thanks Kittencal, love your recipes.
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This was a great rub! I put it on pork chops and let them sit for 7 hours before grilling. My entire family raved about how good the chops were. The only changes I made were to reduce the salt to 2 Tbs and the thyme to 1/2 Tbs because of my family's preference. I made the full recipe and have enough left over that we're going to try it on grilled chicken next.
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