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My review
CCRyder's Smoker Rib Rub
ccryder81
"This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use."
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Ingredients
10 m servings 31 calsOriginal recipe yields 36 servings (2 1/4 cups of rub)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
- Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
Footnotes
- Cook's Note
- This recipe makes enough rub to generously season two slabs of baby back ribs.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 31 calories; 0.3 g fat; 7.5 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 795 mg sodium. Full nutrition
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Reviews
Read all reviews 6175 Ratings
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Most helpful positive review
4/12/2008
We made these ribs a few nights ago, and were the best we ever had. We smoked them for six hours, and they were perfect!!!!! Thanks
Most helpful critical review
8/12/2010
The chili and cumin added a taste we didn't care for and it was very dominant. If to use again would not add these ingredients for our taste preferences.
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4/12/2008
We made these ribs a few nights ago, and were the best we ever had. We smoked them for six hours, and they were perfect!!!!! Thanks
7/17/2009
AWESOME!!! Made a few adjustments based on preference and what I had in my spice cabinet... VERY forgiving :) Instead of ancho chile powder (only had regular), I put a large whole dried ancho c...
8/14/2010
Excellent. Wonderful flavour, and now the only rub we use! I haven't used a smoker, but it works well cooked slowly in the oven covered with foil, and adding a touch of liquid smoke.
6/20/2011
Impressive mixture of flavours, this one hits all the right notes. I will caution any newbie 'rub'-ers out there: 1) Using table salt is a no-no - the coarse salt used in the recipe should b...
3/4/2011
Oh Yeah, this is THE rub! Make sure you mortar and pestle it before using to crush some of the spices and make them refreshed! AND ya gotta remove the membrane on the back of the babybacks or th...
7/13/2008
Used this on smoked brisquette and it came out succulent and incredibly tasty, the family loved it. Also used it on grilled chicken breasts and they were some of the tenderest, most flavorful g...
8/21/2008
wow. what a great 4th anniversary meal. i cooked them in the slow cooker for 4 hours and then transferred the ribs to the barbeque, using the juice to baste them with. served with coconut rice,...
11/27/2011
I have to admit: nutmeg and allspice in a rid rub made me skeptical of the whole thing. I keep trying different rubs on my back ribs and enjoy my ribs without sauce. Rub only with that perfect c...
10/29/2010
This was a good rub and doesn't have to be exact when measured. But the nutmeg I will leave out next time, just had an aftertaste that didn't sit well with ribs....Omit the nutmeg and you will r...