Simple Pork Rib Dry Rub

Simple Pork Rib Dry Rub

79 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Bob Goldsmith
Recipe by  Bob Goldsmith

“I have used this simple rub to make ribs on the barbi in both Memphis, where I learned, and England, where I now live. The dry rub will stop the ribs from burning on the outside, as happens with some wet sauces. This rub is hot and sweet, which makes it perfect for ribs. The proportions of ingredients can be adjusted to taste. On two continents, I've received nothing but compliments for this recipe. I use this for approximately 2 kilograms ribs. ”

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Adjust Servings

Original recipe yields 2 cups



  1. In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.

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Reviews (79)

Rate This Recipe


Addicted! I use this as a rub on pork loin and pork chops. I adjusted the recipe to 3/4 c. brown sugar, 2 T. Cayenne, 2 T. Black pepper, 1 T. Salt. Goes perfectly with sweet potatoes.



This is an excellent recipe! I adjusted it slightly and added garlic powder and onion powder which made the ribs truly spectacular and the flavor was incredible!



This recipe did just what it claimed to do and more. Easy to prepare - no muss, no fuss. No burnt spots on the pork ribs, even after being on the BBQ for 45 minutes. Held all the juices inside, by far the juiciest ribs I've ever BBQ'd. The best compliment came from my 8 year old who could not get enough -- she even gave up her dessert to have more of these ribs... and that is a 1st for her to eat my BBQ ribs like that.

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Amount Per Serving (8 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2626 mg
  • 105%

Based on a 2,000 calorie diet



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BBQ Dry Rub


next recipe:

Ann's Sweet and Spicy BBQ Rub