Rib Dry Rub

Recipe courtesy Central BBQ

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

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  • on May 12, 2013

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    Excellent recipe as written, or as a starting point for experimentation to suit your personal tastes.

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  • on April 30, 2013

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    Very good. I poured over some cider before putting in the oven and then twice more during cooking, put the ribs on a grill rack and covered in a foil tent. For the last hour I put on some BBQ sauce and they tasted amazing - so tender! I Had them in for 2 hours at 175c and another 2 at 125c.

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  • on April 21, 2013

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    A little too salty for my taste. This my first time using a dry rub. What I'll do next time is pack the ribs in rock salt for half an hour, dry them off and rub in this recipe without the salt. I think I'll step up the paprika, cayenne, white and black pepper too.

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  • on January 31, 2013

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    This makes a good base rub. I grind cummin seeds for that ingredient. I also grind and add 1Tbs each ground fennel and corriander seeds along w/fresh ground peppers (perfer multi pepper seed grind. Leave the salt portion, it is diluted by the extra ingredients. Use dark brown sugar. Apply w/latex gloves.

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  • on January 20, 2013

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    Doubled the recipe and used on 2 racks of pork ribs. Baked in the oven at 400 for an hour. Covered ribs in BBQ sauce and put back in the oven for 20 min at 350.

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  • on January 08, 2013

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    Best dry rub ever. I cut the salt in half. Used it on pork spare ribs tonight. Gonna use it on chicken tomorrow.

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  • on January 06, 2013

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    Kick butt rub! Thanks Bobby!!!!

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  • on December 31, 2012

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    Used this rub for the 1st time yesterday and the ribs turned out pretty good. I think the Jack Daniel's BBQ sauce from TGIF's had something to do with the success as well. I substituted onion powder for the granulated onion so next time I'll stick to the recipe.

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  • on August 19, 2012

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    My husband used this rub on Chicken and OMG! Very tasty. We soaked the chicken in a salt brine and then rubbed the chicken down and then roasted it. Amazing!

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  • on July 06, 2012

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    This rub is excellent. The little something you might be looking for is worcestershire sauce. I rub down the ribs the night before and drizzle with w. sauce. The quantity of rub is perfect for 6 racks. Smoke them 3 hours at 200° with a little hickory or mesquite wood, then finish and carmelize on the grill with good sauce until bones easily tear when flexing the rack.

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