Rib Rub Recipe
(from ksox’s recipe box)
Prep time: 10 minutes
Cook time: 0 minutes
Serves 20 people
- 1 Cup Dark Brown Sugar
- 1/2 Cup Paprika (Regular, Hungarian or smoked are all good)
- 2-1/2 TBS Coarse (Salad Grind) Black Pepper
- 1-1/2 tsp Chili Powder (commercial brand like McCormick’s)
- 1-1/2 TBS Garlic Powder
- 1-1/2 TBS Onion Powder
- 1 tsp Cayenne (Red Pepper)
- 2 TBS Kosher Salt
This recipe is unbelievably a very simple recipe as far as ingredients but the amounts and process are absolutely paramount.
In a large shallow dish measure out the dark brown sugar and the paprika. At this stage it is necessary to make sure all lumps are worked out and that the paprika is mixed evenly with the brown sugar.
Once the mixture is smooth in texture continue to add 1 dry ingredient at a time mixing well and removing the lumps each time either with a fork or a pair of clean hands works well also.
Makes 2 cups of rub, enough to coat 2 slabs of spare ribs…feel free to double the recipe. Make sure the rub stays dry and airtight until ready to use.
Wash the ribs thoroughly, lay on a flat surface and remove membrane. With boney side up, apply a light coat of regular yellow mustard to the ribs then sprinkle enough rub on the entire surface of the meat so that you can no longer see the meat.
Wait a couple of minutes for the rub to start looking wet then very carefully and tenderly turn the slab over to a meaty side up configuration. Once again, apply a light coat of regular yellow mustard then sprinkle enough rub to where you can no longer see the meat and wait for the “wet” appearance.
Note: The yellow mustard acts as a sticking agent for the rub and loses its mustard flavor during the smoking process.
These babies are now ready for the smoker… meaty side up of course at optimum temp of 230 degrees for 6-7 hours or until the ribs are tender enough to your liking.
You will not need sauce with these…. trust me! This rub is also excellent on beef and poultry.