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Dry Rub for Ribs
Mix sweet, salty, spicy and savory in your rib rub, and your taste buds will rejoice.
Course
Condiment
Cuisine
American
Prep Time
3
minutes
minutes
Total Time
3
minutes
minutes
Servings
6
servings
Calories
638
kcal
Author
Justin McChesney-Wachs
Ingredients
2
Tbsp.
Diamond kosher salt
2
Tbsp.
ground black pepper
1/4
cup
packed brown sugar
1/4
cup
white sugar
1/4
cup
smoked paprika
1
Tbsp.
dark chili powder
2
Tbsp.
garlic powder
2
Tbsp.
onion powder
1
tsp.
cayenne pepper
(optional)
Instructions
Combine all ingredients with a whisk or a fork to break up any clumps.
Use immediately, or store in a sealed container for up to 6 months.
Notes
Makes almost one cup dry rub, which is enough for about 4 racks of ribs.
Store in a sealed container in a cool, dry place away from light.
It's best to use the rub within a month, but it can last up to 6 months.
Label the rub container with the date.
Nutrition
Calories:
638
kcal
|
Carbohydrates:
154
g
|
Protein:
11
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
14141
mg
|
Potassium:
1377
mg
|
Fiber:
19
g
|
Sugar:
108
g
|
Vitamin A:
16568
IU
|
Vitamin C:
5
mg
|
Calcium:
266
mg
|
Iron:
10
mg