Rib Dry Rub

Total Time:
10 min
Prep:
10 min

Yield:
about 9 tablespoons, enough for 4 servings
Level:
Easy

Ingredients
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
Directions

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.4 100
Way too much cayenne pepper, you have tu use 1/3 teaspoon to make it work, other than that perfect.(you can also put a little less salt) item not reviewed by moderator and published
This is a great rub, but the other reviewers are right about the salt, sugar and heat. I cut the salt to about 2 teaspoons (add at end and taste as you go), cut the chili powder and cayenne back about 1/3, and quadrupled the brown sugar. It was very tasty, but still a bit hot for our tastes. I'll just cut the chili powder and cayenne in half next time. It's a good rub. I tent the ribs in foil and cook dry at 300 for 2 1/2 to 3 hours till they are falling off bone. Last half hour to hour, I open up and brush with BBQ sauce. They are good! item not reviewed by moderator and published
As written, inedible. If the salt were left out, it would be a 5-star rub. This turned our expensive rack of ribs into an absolute salt lick; the recipe is tailor-made for middle America's whacked-out desensitization to salt due to processed foods. But the other spices were a good combination; we like spicy and this would be great without the salt. Will try again with perhaps 1t of salt (1/6 the original amount called for). And an indication as to how many racks of ribs this would work for, would be helpful. item not reviewed by moderator and published
The flavor was wonderful but it was extremely salty. I had to scrape the rub off before eating them because of the salt. Next time I'll cut the salt back to 2 teaspoons. item not reviewed by moderator and published
This is a great rub when used in a 3-2-1 cooking method on ribs. For the braise (the "2" part) I use apricot beer, brown sugar and honey. I don't cut the salt like others here but then again my braise is pretty sweet. Rub is put on 1 hour before and wrapped air tight, don't want to leave the rub in too long with that amount of salt. I've been making ribs this way for years now and friends often describe them as "life changing" item not reviewed by moderator and published
Good flavor, but FAR TOO SALTY. I would try again however I would reduce the amount of salt from 2 tablespoons to perhaps 1 teaspoon. item not reviewed by moderator and published
Way too salty and needs more brown sugar. Otherwise good. item not reviewed by moderator and published
Awesome rub! item not reviewed by moderator and published
Well I adjusted after reading all the reviews. I used half the kosher salt, omitted the chili powder, doubled the brown sugar and found the heat to overpower the ribs to the point I couldn't tell they were ribs. I too am disappointed that I wasted the ribs but we live and learn. item not reviewed by moderator and published
Simple and very tasty! Might be a little spicy for some but I know WE won't be using BBQ sauce anymore! item not reviewed by moderator and published

This recipe is featured in:

Have a Backyard BBQ