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Dry Rub for Ribs
SUBMITTED BY:
Denise Smith
PHOTO BY:
Kelly W.
"Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too."
RECIPE RATING:
Read Reviews
(193)
Review/Rate This Recipe
PREP TIME
10 Min
READY IN
10 Min
Original recipe yield 1 /2 cup
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder
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DIRECTIONS
Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
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REVIEWS
Reviewed on Nov. 27, 2005 by
Brooksie
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Brooksie
Nov. 27, 2005
This rub was O.K. but it has a fundamental flaw. Never, EVER rub salt into the meat until just (10-20 mins.) before cooking time! This really dries out whatever meat you are using and adds to the overall saltiness of your dish. I grew up in the midwest and cooked at a rib joint for four years, making literally tons of ribs. Please do not make potentially great BBQ average by salting it too early!
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19 users found this review helpful
This rub was O.K. but it has a fundamental flaw. Never, EVER rub salt into the meat until...
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Reviewed on Jan. 25, 2004 by sunnyday
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sunnyday
Jan. 25, 2004
Every year I make baby-back ribs for about 60 people for the 4th of July. This dry rub has perfected my recipe! (First, sprinkle ribs generously with liquid smoke, then add dry rub - wrap individually in foil and bake slowly in oven - add some BBQ sauce and throw on the grill for a few minutes!
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12 users found this review helpful
Every year I make baby-back ribs for about 60 people for the 4th of July. This dry rub has...
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Reviewed on Sep. 30, 2006 by
Nicole
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Nicole
Sep. 30, 2006
I used it today for our pork steaks and OMG, it was SOOO yummy. It kept the steaks juicy and was perfect. I did like all the suggestions said and added dried onion and some red pepper. I let it sit in the fridge for 5.5 hours. My husband was raving about it and even my "no, I'll wait and eat pizza at the party" son ate some. I'll be making this OFTEN. I put it in the blender and mixed it all together so I could put it in a seasoning jar. Makes it easier to apply and store.
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10 users found this review helpful
I used it today for our pork steaks and OMG, it was SOOO yummy. It kept the steaks juicy and...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
Wonderful, Denise! Yummy rub for any beef, pork or chicken cuts.
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10 users found this review helpful
Wonderful, Denise! Yummy rub for any beef, pork or chicken cuts.
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Reviewed on Jan. 25, 2004 by STRIKA
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STRIKA
Jan. 25, 2004
This a very nice dry rub. So easy and fast to prepare. A person is also very likely to have all the ingredients on hand. A real plus in my house! I used this dry rub as a base for BBQ country ribs. I tasted the ribs with only the dry rub and then after the BBQ was added. My family and I liked better with just this dry rub on it. Give this recipe a whirl, you'll be glad you did.
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9 users found this review helpful
This a very nice dry rub. So easy and fast to prepare. A person is also very likely to have...
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Reviewed on Sep. 27, 2003 by 00SUZYQQ
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00SUZYQQ
Sep. 27, 2003
I have made this over and over again. It is wonderful. With only 5 ingredients, it tastes too good to be true. ***** 5 stars all the way.
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8 users found this review helpful
I have made this over and over again. It is wonderful. With only 5 ingredients, it tastes...
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Reviewed on Aug. 7, 2007 by umich91
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umich91
Aug. 7, 2007
We really loved this rub. For years I had used one from Cuisine Magazine, but couldn't find the recipe anymore. I tried this one and my family raved that they were the best ribs yet. I made some alterations... * Cut back to about 1 Tbsp kosher salt * Used 1 teaspoon pepper * Used 1/2 Tablespoon garlic powder * Added about 1 tsp of dry mustard powder I cooked the ribs in a slow oven (about 250 degrees) for 3 1/2 hours. This was for 2 2 slabs. Then, grilled them and added some BBQ sauce while grilling
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7 users found this review helpful
We really loved this rub. For years I had used one from Cuisine Magazine, but couldn't find...
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Reviewed on Feb. 13, 2003 by LYPPZ
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LYPPZ
Feb. 13, 2003
This was a wonderful rub! I did take suggestions from other reviews and added chili powder and onions, and I also used fresh pressed garlic in place of the powder. We Love this rub on all meats! Thanks Denise!
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7 users found this review helpful
This was a wonderful rub! I did take suggestions from other reviews and added chili powder and...
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Reviewed on Nov. 10, 2006 by Maxwell
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Maxwell
Nov. 10, 2006
My food tasted like brine after using only a tiny amount of this rub. I'd recommend people halve or quarter the amount of salt in the recipe.
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6 users found this review helpful
My food tasted like brine after using only a tiny amount of this rub. I'd recommend people...
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Reviewed on Dec. 17, 2005 by baglady215
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baglady215
Dec. 17, 2005
This is delicious! I've tried it on ribs that have marinated for 3 hours, and on ribs that I just rubbed down and threw in the oven. Tastes the same! It comes out a little spicy, so next time I might cut the black pepper in half. But still finger lickin' good!
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6 users found this review helpful
This is delicious! I've tried it on ribs that have marinated for 3 hours, and on ribs that I...
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