Best Dry Rub for Ribs
Susie Bulloch (heygrillhey.com) published this recipe on heygrillhey.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Naomi Kimbler on SeeMeCook
A perfect balance of sweet and savory BBQ flavors with a hint of cinnamon and celery salt for a unique depth of flavor. This versatile rub creates a beautiful crust and works on any rack of ribs.
- Time
- 5 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 12 g
- 5 g
- 5 g
- 3 g
- 2 g
- 2 g
- 1 g
- 3 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 85 g before cooking, which is about 9 g per serving.
Steps
Place the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, cinnamon, celery salt, and cayenne pepper into a small mixing bowl.
Mix all ingredients thoroughly in the bowl. Use a fork to crush any clumps of brown sugar or seasonings to ensure a uniform blend.
Apply the rub immediately to your ribs or transfer to an airtight container for storage.
Store in an airtight container for up to a month. You may need to shake or mix the container before use to break up any brown sugar clumps that form during storage.
Notes
The cinnamon adds a subtle 'lip-smacking' quality that keeps guests guessing, while the celery salt provides an earthy balance to the sweetness of the brown sugar. This rub is flavorful enough that you don't even need sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 27
- Protein
- 0 g
- Carbs
- 7 g
- Fat
- 0 g
- Fiber
- 0 g
Where the calories come from
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