Dry Rib Rub
We love smoked ribs. We wrote a blog detailing how to smoke ribs, and contacted some of the barbecue restaurants we supply in order to get an insider’s view on what it takes to make a dry rub for ribs. While breaking down the data we have regarding which ingredients go into a top-notch rib rub, we even joke that sooner or later people are going to want to try their hands at creating their own rub.
And we were right, we couldn’t help ourselves. Even with our own array of blends available to us, when we made the ribs we talked about in our blog, we made a Dry Rib Rub just for the occasion. It’s sweet and spicy, aromatic from garlic and onion, with a firmly savory finish thanks to the herbaceous pungency of celery seed. It incorporates all the basic spices that make a rib rub great, with a few second-tier seasonings that show off a little bit of personality and a lot of fun. We liked it so much we put it on our Smoked Ribs, and then decided we needed to try it on some babybacks, too. Then we paired this with a quick and easy Homemade Barbecue Sauce that highlights the rich, smoky flavors of the rub and meat, without overpowering them with sugar. This blend will go beautifully on pork shoulder for a terrific pulled pork, or on smoked chicken wings or brisket. Don’t hold back! We’ll see you at the smoker.
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Granulated Honey
- 1 Tablespoon Vermont Maple Sugar
- 1 Tablespoon California Granulated Garlic
- 1 Tablespoon Black Pepper Medium Grind
- 1 Tablespoon Smoked Sweet Paprika
- 1 Tablespoon ground Celery Seed Powder
- 1 Tablespoon Ground Jamaican Allspice
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon New Mexico Green Chile Powder
- 1 Tablespoon Tamari Soy Sauce Powder
- 1 Tablespoon Pineapple Juice Powder
1. Place all ingredients in a mixing bowl.
2. Whisk together until ingredients are evenly combined.
3. Use as needed. Store leftover Smoked Rib Dry Rub in an airtight container.