A Simple Dry Rub Recipe for Ribs

NOTE: This recipe works for any beef or pork you wish to barbecue. However, this recipe was formulated for the "low and slow" method of barbecue!

Mix together thoroughly the following:

• 4 tblsp paprika (Smoked Paprika, if you can find it)
• 2 tblsp Turbinado Sugar/"sugar in the raw" (or light Muscavado/demerara sugar, for our British cousins)
• 2 tblsp ground pepper (fresh peppercorns recently ground, if you can)
• 1 tblsp kosher salt (coarse cooking salt)
• 1 tblsp celery salt
• 1 tblsp garlic powder (not garlic salt)
• 1 tblsp onion powder
• 1 tsp dry mustard
• 1 tsp cayenne pepper (add more if you like it spicier)
• 1 tsp MSG (this is a great flavor enhancer, and significantly decreases the need for more salt)

Apply liberally to both sides, barbecue, reap the accolades.

This is enough for 2 1/2 to 3 1/2 pound rack of pork spareribs, and can be stored in an airtight container in the refrigerator for up to 4 months.

If you would like to know more on how to use a dry rub, or for more "tried 'n true" dry rub recipe winners, go to our Dry Rub Recipes page.

Grab "braggin'-rights" with our barbecue pork rib recipe, for your barbecue grill, or smoker, so you can enjoy one of life's greatest pleasures.

Our barbecue beef rib recipe will show you how to barbecue the fast becoming popular, succulent, super flavorful alternative to our barbecue pork rib recipe.

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