This spare rib dry rub combines brown sugar with black, white, and red peppers for a delicious sweet and savory flavor experience!
This is one of the best dry rub recipes for ribs. It’s quick and easy to assemble and calls for simple ingredients. What stands out the most about this rib rub are the three types of peppers. The black pepper lends a complex, rich, and floral flavor profile. The white pepper is less pungent but hot, and the cayenne offers an element of fiery goodness that pulls it all together.
How much rub to use on pork ribs?
While this recipe was designed for spare ribs, it can be adapted for any type, including baby back and country-style pork ribs. Use 1/2 cup of rub for a full rack of spare ribs, 1/3 cup for St Louis cut, and 1/4 cup of rib rub for baby back ribs. For country-style pork ribs, use 1 tablespoon per pound of meat.
How long should a dry rub stay on ribs before cooking?
It all depends on the flavor profile you’re trying to achieve. We recommend applying a rib rub for 30-90 minutes before cooking. You can leave the rub on for as long as 8-12 hours. Any longer, the salt will begin to cure the meat, resulting in a ham-like flavor.
Ingredients
Please refer to the recipe card below for complete measurement of each ingredient.
- Dark brown sugar
- Paprika (not smoked paprika)
- Morton Kosher Salt
- Black pepper
- White pepper
- Onion powder
- Granulated garlic (sub with garlic powder)
- Cayenne pepper
How to make it
- Combine the spice mixture in a medium bowl. Whisk with a fork to break apart any clumps.
- Use the rub immediately or store it in an airtight container or lidded mason jar in your pantry for up to 6 months. Check on it occasionally, and give it a good stir.
Using a spare rib dry rub
- Membrane: Remove the membrane (silver skin) from the bone side of f the ribs.
- Apply a binder: Start with a thin coat of binder like yellow mustard, mayonnaise, or oil, applied to the both sides of the rack of ribs.
- Season: Apply 1/2 cup of rub for a full rack of spare ribs, 1/3 cup for St. Louis cut, or 1/4 cup for baby back ribs. Remember to season the sides of the ribs.
- Practice food safety: Discard any leftover rub that has come into contact with raw meat.
About Ribs
Spare Rib Dry Rub
Ingredients
- 1 cup dark brown sugar
- 1/2 cup paprika
- 1/4 cup Morton Kosher Salt
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon onion powder
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon cayenne pepper use less if preferred
Instructions
- Combine all ingredients in a medium bowl. Store in an airtight container in the cupboard. The mixture can be stored for up to 6 months.
- See notes section below for how to apply this rub.
Notes
- Start with a binder like mustard or oil. Some folks swear by mayonnaise. The binder should be thin and applied on the meat side of the ribs.
- Next, apply 1/2 cup of rub for a full rack of spare ribs, 1/3 cup for St. Louis Cut, or 1/4 cup for baby back ribs.
- Season the sides of the ribs too!
- Do not save any rub that has come into contact with raw meat.
One response to “Spare Rib Dry Rub”
I will be trying this tomorrow for Sunday dinner. Will prolly pair the ribs with a homemade bbq sauce. Will let you know the results