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Rib Rub

Rating: 3.25 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture.

By sal

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
1.5 cups
Nutrition Info
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Ingredients

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

Directions

  • Place salt, white sugar, lemon pepper, monosodium glutamate (MSG), ground black pepper, paprika, chili powder and onion powder in a medium container. Seal container and shake vigorously to mix. Use as desired when grilling spareribs.

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Nutrition Facts

Per Serving:
48 calories; protein 0.3g; carbohydrates 10.1g; fat 0.2g; sodium 581.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Pam Ziegler Lutz
Rating: 4 stars
02/23/2011
This has promise but needs a little tweaking. As is it's very salty. I made the full batch but didn't use it all. I'll be adding some additional sugar (maybe brown sugar) garlic powder and more paprika and black pepper. I may add some cayenne for some heat. For a smoky flavor I used smoked paprika (the recipe didn't state what type of paprika to use and I have four different varieties.) Thanks for a good base recipe. Read More
Helpful
(22)

Most helpful critical review

DAMEON1
Rating: 2 stars
03/17/2004
Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great trying it on Steak and Pork loin next. Read More
Helpful
(30)
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
DAMEON1
Rating: 2 stars
03/17/2004
Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great trying it on Steak and Pork loin next. Read More
Helpful
(30)
Pam Ziegler Lutz
Rating: 4 stars
02/23/2011
This has promise but needs a little tweaking. As is it's very salty. I made the full batch but didn't use it all. I'll be adding some additional sugar (maybe brown sugar) garlic powder and more paprika and black pepper. I may add some cayenne for some heat. For a smoky flavor I used smoked paprika (the recipe didn't state what type of paprika to use and I have four different varieties.) Thanks for a good base recipe. Read More
Helpful
(22)
dshane
Rating: 4 stars
12/18/2011
Very good rub. i took a hint from the other reviews and made modefications myself. i changed the salt content to two tablespoons substituted the white sugar for brown sugar went to a table spoon of chili powder and a table spoon of onion powder then added a tablespoon of flour because i anticipate the brown sugar to harden when stored. here's hoping the flour works. oh i omitted the MSG because my body does not like that stuff and i hear that from many others. i hear that MSG is not good for you. now that i look at it i made more than just a few changes but that is just me. Enjoy all!! Read More
Helpful
(13)
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Anna Kozma
Rating: 4 stars
04/27/2013
I like this recipe it's a good starting point for a rub. I left out MSG and added a little meat tenderizer instead. Also a dash of ground ginger and ground allspice. Has a lot of possibilities. Read More
Helpful
(3)
ChantaleDoyle
Rating: 2 stars
11/06/2016
First time making rib rub & this one was way too salty! Read More
demendo
Rating: 1 stars
04/22/2015
Waay to much salt Read More
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