Rib Dry Rub

This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 84 Calories

Ingredients

• 1 teaspoon ground allspice
• 1 teaspoon ground white pepper
• ½ teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon celery salt
• ½ teaspoon cayenne pepper
• 2 teaspoons mustard powder
• 1 tablespoon onion powder
• 1 tablespoon coarse kosher salt
• 1 ½ teaspoons ground paprika
• 1 cup loosely packed dark brown sugar

Recipe Instructions

Step 1

Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.

Step 2

Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.

Step 3

Use as desired on beef or pork ribs.