Smoked Rib Rub Recipes

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BEST DRY RUB FOR RIBS



Best Dry Rub for Ribs image

This dry rub for ribs will amplify the flavor on any rack of ribs you're cooking. I've packed classic BBQ flavors into my rib rub recipe so you get finger-licking results!

Provided by Susie Bulloch (heygrillhey.com)

Categories     Seasonings

Time 5m

Number Of Ingredients 10

1/4 cup brown sugar
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper

Steps:

  • Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

THE BEST DRY RUB FOR RIBS



The Best Dry Rub for Ribs image

This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.

Provided by Irvin Lin

Categories     BBQ     Grill     Make-ahead

Time 5m

Number Of Ingredients 9

3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon allspice

Steps:

  • Mix: Place all the spices in an airtight glass jar and shake gently to combine.
  • Store: Store in an airtight container for up to a year.

Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g

CCRYDER'S SMOKER RIB RUB



CCRyder's Smoker Rib Rub image

This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.

Provided by ccryder81

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 36

Number Of Ingredients 15

½ cup white sugar
½ cup packed brown sugar
⅓ cup sea salt
3 tablespoons New Mexico red chile powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Hungarian paprika
2 tablespoons ancho chile powder
2 tablespoons ground black pepper
1 tablespoon dried thyme, or more to taste
1 tablespoon ground cumin, or more to taste
1 tablespoon dried rosemary
1 tablespoon ground nutmeg, or more to taste
1 tablespoon ground allspice
1 teaspoon cayenne pepper, or more to taste

Steps:

  • Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
  • Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 790.8 mg, Sugar 6.1 g

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