Big John's BBQ Ribs and Dry Spice Rub

BigJohn 1

"This is an awesome barbequed rib recipe. You can double or triple the amounts to serve a large group."


7 h 20 m servings 509 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 4825 mg
  • 193%

Based on a 2,000 calorie diet

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  1. In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
  2. Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
  3. In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
  4. Prepare an outdoor grill for indirect heat. Lightly oil grate.
  5. Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
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  1. 18 Ratings


This recipe SUCKED! I made it for the people at my work and when I had finished cooking, they were so nasty that I had to stop by Ralph's the next morning to buy some of their already made ribs...

I have never had ribs better than these. Not even in a restaurant! They were tender, juicy and very flavorful. Believe me, they are well worth the time to make them. My family inhaled them!

This was awesome. I only used the rub in this recipe, and I added a little brown sugar to the mix. I used a store bought sauce with it and it turned out great. A really good mix of spicy and ...

Great combination of spices. It may look like it takes a long time, but marinating is so simple, and the seasonings are great. Wonderful recipe! Make it for friends and watch them finish it a...

The sauce was absoulutely too salty and just tasted wrong. I even tried tweaking this and the salt was so overpowering

You know, this was good. It was fun making my own grilling sauce for a change. The meat came out really good but not a tangy as I would have thought.

Wonderful rub - I made it exactly as Big John said, and rubbed it into a slab of pork spareribs. Let them sit in the frig for 17 hours. Then baked them, covered with foil, at 300 degrees for 2-1...

Big John, I shamelessly stole your dry rub and adjusted it to make my own. Thank-you, Sir!

I liked it. I added more garlic and onion powder. Plus added fresh cracked black pepper all of this is to taste. I also used this on beef back rib and spayed them with apple juice I grilled them.