Pork Ribs Rub
My Dad’s famous Dry Rub for Pork Ribs is the top-secret ingredient you need to make the best pork ribs recipe. The secret is all in the spice blend; it creates the perfect balance of sweet, smoky, and savory flavors while forming a delicious crust as the ribs cook low and slow, locking in juiciness and giving you tender, fall-apart meat with a caramelized finish.
Servings: 8 (about 1/2 cup)
Ingredients
- ¼ cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder or cayene peper
- 2 teaspoons finely ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- 1 teaspoon celery powder
Instructions
- Add all the dry rub ingredients together in a small bowl. Use a fork or small whisk and mix to combine.
- Transfer the dry rub to an airtight jar or spice container and store in a cool, dark place for up to 3 months. Shake well before each use!
Notes
- Mix Thoroughly: Whisk all the spices together well so the flavors are evenly distributed before applying to the meat.
- Use the Right Amount: Coat the meat generously but evenly. Too little and the flavor won’t shine, too much and it can overpower the ribs.
- Store Properly: Keep any leftover rub in an airtight container in a cool, dry place to preserve its freshness and bold flavors for future use.
Nutrition
Serving: 8servings | Calories: 32kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 585mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg
