This is a terrific dry rub that is easy to make and adds a ton of flavor to ribs. This dry rub is equally delicious on roasted chicken and grilled salmon.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine chili powder, paprika, brown sugar, mustard powder, seasoned salt, black pepper, curry powder, garlic powder, cinnamon, and cayenne pepper in a container with a lid. Seal container and shake until rub is well combined. Generously coat ribs with rub and place in a roasting pan. Loosely cover pan with aluminum foil.

  • Bake in the preheated oven for 1 hour 30 minutes.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer ribs to grill.

  • Cook ribs on the preheated grill until browned, 5 to 10 minutes per side.

Nutrition Facts

299 calories; 21.4 g total fat; 78 mg cholesterol; 352 mg sodium. 10.1 g carbohydrates; 17.7 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2015
This is a fantastic rub. I let it sit overnight with my spareribs tightly wrapped in plastic. I did these slow & low in the oven for 2.5 hours then finished them up on the grill. Fabulous flavor! Read More
(3)

Most helpful critical review

Rating: 3 stars
10/18/2017
I did have to omit the garlic due to an allergy but I don't think it would have improved this much. It's edible but really nothing special and it took a lot of spices to make it. The cooking method did make a nice tender rib though. Read More
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/24/2015
This is a fantastic rub. I let it sit overnight with my spareribs tightly wrapped in plastic. I did these slow & low in the oven for 2.5 hours then finished them up on the grill. Fabulous flavor! Read More
(3)
Rating: 5 stars
05/24/2015
This is a fantastic rub. I let it sit overnight with my spareribs tightly wrapped in plastic. I did these slow & low in the oven for 2.5 hours then finished them up on the grill. Fabulous flavor! Read More
(3)
Rating: 5 stars
01/27/2018
Loved this (kids less so). Doubled the recipe for two racks to make it nice and thick. Cut chili powder in 1/4. Changed cooking to 3.5 hours at 225 with grill finish. Mmmmm! Read More
(2)
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Rating: 4 stars
03/05/2017
I went by what the rub recommended and was skeptical by the ingredients. Did the rub last night and just got done with dinner. I'll start by saying the ribs were great. Everyone agreed they were very sweet. I think maybe letting them sit over night and then remove a significant portion of the rub and brush with BBQ sauce then wrap and cook. I run mine at 265 degrees for a full 3 hours. Jump them to the grill for 5 on each side and put them out. Read More
(2)
Rating: 4 stars
06/04/2016
This is a review for the rub only since we didn't follow the cooking method. I was a little wary of some of the rub ingredients but our spareribs had a really good flavor. Read More
(1)
Rating: 4 stars
12/02/2016
Good rub - decreased the spice as was for company - used in stuffed ribs. Good flavour. Read More
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Rating: 4 stars
02/19/2019
I took the suggestion of many and cut down on the amount of chili powder. I add too much seasoning salt but that worked out. also added some smoked spice. My boyfriend loved this recipe and devoured them next time i would cook them on a rack. Read More
Rating: 3 stars
10/18/2017
I did have to omit the garlic due to an allergy but I don't think it would have improved this much. It's edible but really nothing special and it took a lot of spices to make it. The cooking method did make a nice tender rib though. Read More
Rating: 1 stars
06/10/2016
I cut the chili powder in half and it burned my mouth so bad I couldn't eat the ribs. Read More
Rating: 1 stars
09/04/2017
The ribs were too hot to eat. I love spicy food and I could not handle these ribs. Read More