Step 2: The Dry Rub

Picture of The Dry Rub
So I did a lot of looking around on the internets the day of cooking the ribs. Most recipes I found used these ingredients in varying amounts, and I just couldn't decide, so I made up my own. I have to say it's pretty amazing. Smells fantastic and tastes even better!
  • 2 1/2 T chili powder
  • 2 T ground cumin
  • 1 T ground coriander
  • slightly less than 1 T if using table or sea salt OR 1 T kosher salt
  • 1 T paprika
  • 1 T dark brown sugar
  • 1/2 T freshly ground black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp mustard
  • 1/2 tsp garlic powder
This makes about a cup of rub. You'll have enough left over for another use. I bet it would be fantastic on chicken too, and I'm kinda wanting to try it on roast potatoes. :)
DCMooney2 years ago
This is a great rub recipe! It's the first I used, so when I lost it, I just picked another recipe from allrecipes.com, thinking they are all about the same. Wrong! It wasn't nearly as good as this one. Glad I tracked this down. Thanks!!! I've printed it out and put it in my book!!
cbuck22 years ago
I used this recipe on 02/02/2013
You'd want to be careful not to let the excess rub touch the raw ribs if you want to save leftover rub for another use -- otherwise the cross-contamination from the raw meat germs could give someone food poisoning.