Rib Dry Rub
Recipe courtesy Central BBQ
Show: BBQ with Bobby Flay
Episode: What's the Rub?
Rate This RecipeRead users' reviews (79)
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Average Rating:
Total Reviews: 79
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By Tony Rockton
Rockton, IL
on May 12, 2013
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Excellent recipe as written, or as a starting point for experimentation to suit your personal tastes.
By twotarts
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.
By npunk42
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.
By chaillejohn
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.
By cz3mfinical_5550526
Traer, IA
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.
By marc.brodsky
Hillsborough, NJ
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.
By scubagal88
on January 06, 2013
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Kick butt rub! Thanks Bobby!!!!
By kauaikid19231_1...
Walnut, 58
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.
By charstephenson_...
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!
By dfschaller
Brighton, MI
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.