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

Rub both sides of your rib slabs with our Smoky Dry Rub for a bold, flavorful crust that seals in the juices to these pork ribs.

Pam Lolley
Recipe by Southern Living June 2013

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett

Recipe Summary test

Yield:
Makes 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together dark brown sugar, paprika, kosher salt, garlic salt, chili powder, ground black pepper, onion salt, celery salt, ground red pepper, and cumin. Store in an airtight container at room temperature up to 1 month.

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