Spare Rib Dry Rub
This spare rib dry rub combines brown sugar with black, white, and red peppers for a delicious sweet and savory flavor experience!
Print PinServings: 2 cups
Calories: 468kcal
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
How to apply the rub:
- 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.
Nutrition
Calories: 468kcal | Carbohydrates: 119g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 7014mg | Potassium: 350mg | Fiber: 3g | Sugar: 109g | Vitamin A: 1599IU | Vitamin C: 50mg | Calcium: 137mg | Iron: 2mg