Best Dry Rib Rub
Yield: 4 servings
Calories: 37kcal
Here's an irresistible dry rub that will elevate your barbecue game. My homemade rib rub recipe combines a perfect balance of smoky, sweet, and savory flavors that will leave your guests begging for more.
Ingredients
- ¼ cup (50 g) brown sugar, packed
- 1 tablespoon smoked paprika, or sweet
- 1 tablespoon (18 g) kosher salt
- 2 teaspoons (3 g) black pepper
- 1 teaspoon (2 g) mustard powder
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (3 g) onion powder
- ½ teaspoon (1 g) cayenne pepper, or chili powder
- ½ teaspoon ground nutmeg
Instructions
- Make the Seasoning – In a medium bowl, mix together the brown sugar, paprika, salt, pepper, mustard powder, garlic powder, onion powder, cayenne, and nutmeg. Break up any sugar clumps with a spoon.
- Prepare the Ribs – Remove the silverskin from the ribs if still attached. Dry the surface with a paper towel.
- Season the Ribs – Evenly apply the rub to the underside and then to the top, rubbing to adhere. Add just enough so that it sticks to the ribs, and stop once it begins to fall off.A single rack needs about ½ cup of rib rub; adjust to your desired level. Let it sit for 15 minutes before cooking and up to 12 hours covered in the refrigerator.
- Storing – If not using immediately, store the rib rub seasoning in an airtight container or mason jar.
Notes
- Recipe Yield: About 1/2 cup
- Use: A 2 to 3-pound single rack requires about 1/2 cup of rib rub, depending on size and type.
- Less Spicy: Reduce the cayenne pepper to 1/4 teaspoon, or omit.
- Storing: Store in an airtight container or glass jar for up to 6 months.
Nutrition
Calories: 37kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 875mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 538IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.4mg
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Recipe Video