therealrsr
Well-Known Member
3 slabs of loin back ribs on saturday, leftovers made a great Sunday breakfast. Anyway in the holidy spirit of giving and jump starting the new section, here is my "top secret" dry rib rub recipe. Nothing too unique, but my theory is if it ain't broke don't fix it. (this is Rib specific, I use a different recipe for butts/shoulders, a couple others for brisket, several for turkey, etc.)
1/3 cup brown sugar (dark preferred)
3 tbs sweet paprika
2 tbs fresh ground black pepper (slightly course)
1 tbs celery salt
1 tbs onion powder
1 to 2 tsp garlic powder (usually 1)
1 to 2 tsp mustard powder (usually 2)
1 to 1.5 tsp ground cumin (usually 1)
1 tsp ground cayenne (to taste, can omit)
I alter the garlic and cumin depending on the sides, Saturday was traditional beans, slaw and cornbread so usual applied.
1/3 cup brown sugar (dark preferred)
3 tbs sweet paprika
2 tbs fresh ground black pepper (slightly course)
1 tbs celery salt
1 tbs onion powder
1 to 2 tsp garlic powder (usually 1)
1 to 2 tsp mustard powder (usually 2)
1 to 1.5 tsp ground cumin (usually 1)
1 tsp ground cayenne (to taste, can omit)
I alter the garlic and cumin depending on the sides, Saturday was traditional beans, slaw and cornbread so usual applied.
