Rib Rub

Rib Rub

Made  times
sal 28

"Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture."
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10 m servings 48 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5232 mg
  • 209%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place salt, white sugar, lemon pepper, monosodium glutamate (MSG), ground black pepper, paprika, chili powder and onion powder in a medium container. Seal container and shake vigorously to mix. Use as desired when grilling spareribs.


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Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great, trying it on Steak and Pork loin next.

This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder, and ...

Very good rub. i took a hint from the other reviews and made modefications myself. i changed the salt content to two tablespoons, substituted the white sugar for brown sugar, went to a table sp...

I like this recipe, it's a good starting point for a rub. I left out MSG and added a little meat tenderizer instead. Also a dash of ground ginger and ground allspice. Has a lot of possibilities.

Waay to much salt

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