Best BBQ Rib Rub
This easy spice blend makes fabulous ribs, complementing their flavor with the perfect mix of savory, salty, smoky, spicy, and sweet. Makes enough for 5-6 pounds ribs. You can use it on other roasted and grilled meats, too.
Servings: 1 /2 cup
Calories: 11kcal
Ingredients
- 3 tablespoons (36 grams) light brown sugar
- 1 ½ teaspoons fine sea salt
- 1 ½ teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon celery salt
- ½ teaspoon ground mustard
- ¼ teaspoon ground cayenne
- ¼ teaspoon freshly ground black pepper
Instructions
- Place all ingredients in to a mixing bowl.
- Mix well with a fork, ensuring all ingredients are well distributed and no large lumps remain.
- At this point, you can use the rub right away or place it into an airtight container and store for up to 6 months.
- To use, sprinkle over the surface of ribs and pat to adhere.
Notes
- To use, sprinkle it liberally over a rack of ribs before cooking and pat gently to adhere. You can cook the ribs right away, let them sit at room temperature for 30 minutes, or leave them for up to 24 hours tightly covered in the fridge before cooking.
- Whether to include salt in a dry rub is a great next-level question. For thicker cuts of meat, it pays to salt separately and liberally in advance (i.e. dry brine) to give the salt a chance to penetrate the meat. In that case, you could use exclude the salt from the rub (but keep the celery salt). For ribs, I don't find it makes a bit of difference, especially when cooked low and slow. It's easier and more efficient to mix everything together.
- Rub will keep well in an airtight container at room temperature for six months. If it clumps up a bit due to the brown sugar, simply press out the lumps with a fork before using.
Nutrition
Serving: 1 | Calories: 11kcal | Carbohydrates: 2g | Sodium: 475mg | Sugar: 1g