Rub for Pork Ribs

    (530)
    8 hours 10 minutes

    Here's a simple dry rub for pork ribs. Works great with chicken, too.


    476 people made this

    Ingredients
    Serves: 8 

    • 3 tablespoons brown sugar
    • 1 1/2 tablespoons paprika
    • 1 1/2 tablespoons salt
    • 1 1/2 tablespoons freshly ground black pepper
    • 1 teaspoon garlic salt

    Directions
    Preparation:10min  ›  Extra time:8hours marinating  ›  Ready in:8hours10min 

    1. Mix together the brown sugar, paprika, salt, black pepper and garlic salt. Rub into pork ribs.
    2. For best results, allow ribs to marinate overnight. Barbecue or cook ribs as desired.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (530)

    Reviews in English (410)

    by
    1421

    This rub was O.K. but it has a fundamental flaw. Never, EVER rub salt into the meat until just (10-20 mins.) before cooking time! This really dries out whatever meat you are using and adds to the overall saltiness of your dish. I grew up in the midwest and cooked at a rib joint for four years, making literally tons of ribs. Please do not make potentially great BBQ average by salting it too early!  -  27 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    504

    Every year I make baby-back ribs for about 60 people for the 4th of July. This dry rub has perfected my recipe! (First, sprinkle ribs generously with liquid smoke, then add dry rub - wrap individually in foil and bake slowly in oven - add some BBQ sauce and throw on the grill for a few minutes!  -  12 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    265

    I used it today for our pork steaks and OMG, it was SOOO yummy. It kept the steaks juicy and was perfect. I did like all the suggestions said and added dried onion and some red pepper. I let it sit in the fridge for 5.5 hours. My husband was raving about it and even my "no, I'll wait and eat pizza at the party" son ate some. I'll be making this OFTEN. I put it in the blender and mixed it all together so I could put it in a seasoning jar. Makes it easier to apply and store.  -  08 Apr 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate