Rib Rub

Rib Rub

sal 20

"Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture."

Ingredients 10 m {{adjustedServings}} servings 48 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5232 mg
  • 209%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place salt, white sugar, lemon pepper, monosodium glutamate (MSG), ground black pepper, paprika, chili powder and onion powder in a medium container. Seal container and shake vigorously to mix. Use as desired when grilling spareribs.
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Reviews 5

  1. 7 Ratings


Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great, trying it on Steak and Pork loin next.

Pam Ziegler Lutz

This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder, and more paprika and black pepper. I may add some cayenne for some heat. For a smoky flavor I used smoked paprika (the recipe didn't state what type of paprika to use, and I have four different varieties.) Thanks for a good base recipe.


Very good rub. i took a hint from the other reviews and made modefications myself. i changed the salt content to two tablespoons, substituted the white sugar for brown sugar, went to a table spoon of chili powder and a table spoon of onion powder, then added a tablespoon of flour because i anticipate the brown sugar to harden when stored. here's hoping the flour works. oh, i omitted the MSG because my body does not like that stuff and i hear that from many others. i hear that MSG is not good for you. now that i look at it, i made more than just a few changes, but that is just me. Enjoy all!!