CCRyder's Smoker Rib Rub

CCRyder's Smoker Rib Rub

ccryder81

"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."
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Ingredients

10 m servings 31 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

Print
  • Prep

  • Ready In

  1. 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.
  2. Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

Footnotes

  • Cook's Note
  • This recipe makes enough rub to generously season two slabs of baby back ribs.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 55
  1. 68 Ratings

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Most helpful positive review

We made these ribs a few nights ago, and were the best we ever had. We smoked them for six hours, and they were perfect!!!!! Thanks

Most helpful critical review

The chili and cumin added a taste we didn't care for and it was very dominant. If to use again would not add these ingredients for our taste preferences.

Most helpful
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Least positive
Newest

We made these ribs a few nights ago, and were the best we ever had. We smoked them for six hours, and they were perfect!!!!! Thanks

AWESOME!!! Made a few adjustments based on preference and what I had in my spice cabinet... VERY forgiving :) Instead of ancho chile powder (only had regular), I put a large whole dried ancho c...

Excellent. Wonderful flavour, and now the only rub we use! I haven't used a smoker, but it works well cooked slowly in the oven covered with foil, and adding a touch of liquid smoke.

Impressive mixture of flavours, this one hits all the right notes. I will caution any newbie 'rub'-ers out there: 1) Using table salt is a no-no - the coarse salt used in the recipe should b...

Oh Yeah, this is THE rub! Make sure you mortar and pestle it before using to crush some of the spices and make them refreshed! AND ya gotta remove the membrane on the back of the babybacks or th...

Used this on smoked brisquette and it came out succulent and incredibly tasty, the family loved it. Also used it on grilled chicken breasts and they were some of the tenderest, most flavorful g...

wow. what a great 4th anniversary meal. i cooked them in the slow cooker for 4 hours and then transferred the ribs to the barbeque, using the juice to baste them with. served with coconut rice,...

I have to admit: nutmeg and allspice in a rid rub made me skeptical of the whole thing. I keep trying different rubs on my back ribs and enjoy my ribs without sauce. Rub only with that perfect c...

This was a good rub and doesn't have to be exact when measured. But the nutmeg I will leave out next time, just had an aftertaste that didn't sit well with ribs....Omit the nutmeg and you will r...

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