Scott's Dry Pork and Rib Rub

READY IN: 5mins
Recipe by Scott Rhoades

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

Top Review by cahartley

I wanted to try something different than just Sweet Baby Rays (hard to beat that stuff) so looked around here until I saw this recipe.
I'm glad I stopped when I did because this rub is fantastic!
I made a half batch, rubbed down some pork ribs, left them in a pan in the fridge under foil over night.
I baked them in a 300? oven for three hours adding a 1/4 cup of water after the first and second hours.
I'd have baked them another hour but the power went out!
Still they were almost "fall off the bone" tender and NEXT time they WILL be "fall off the bone" tender too!
My wife loved them, so did I and I think you will too.

Ingredients Nutrition

Directions

  1. Sift all ingredients together.I use a food processor to get a fine powder.
  2. Put a liberal amount of the dry rub on the meat you wish to season.
  3. Rub seasoning into the meat, covering entire surface.
  4. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
  5. Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
  6. Enjoy.

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