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Dry Rub for Ribs

Dry Rub for Ribs

  • Prep

    10 m
  • Ready In

    10 m
Denise Smith

Denise Smith

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 27 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
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Reviews

Brooksie
1333

Brooksie

11/27/2005

This rub was O.K. but it has a fundamental flaw. Never, EVER rub salt into the meat until just (10-20 mins.) before cooking time! This really dries out whatever meat you are using and adds to the overall saltiness of your dish. I grew up in the midwest and cooked at a rib joint for four years, making literally tons of ribs. Please do not make potentially great BBQ average by salting it too early!

sunnyday
429

sunnyday

1/25/2004

Every year I make baby-back ribs for about 60 people for the 4th of July. This dry rub has perfected my recipe! (First, sprinkle ribs generously with liquid smoke, then add dry rub - wrap individually in foil and bake slowly in oven - add some BBQ sauce and throw on the grill for a few minutes!

Nicole
234

Nicole

9/30/2006

I used it today for our pork steaks and OMG, it was SOOO yummy. It kept the steaks juicy and was perfect. I did like all the suggestions said and added dried onion and some red pepper. I let it sit in the fridge for 5.5 hours. My husband was raving about it and even my "no, I'll wait and eat pizza at the party" son ate some. I'll be making this OFTEN. I put it in the blender and mixed it all together so I could put it in a seasoning jar. Makes it easier to apply and store.

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