Photo: Hector Sanchez; Styling: Buffy Hargett
Yield
Makes 1/2 cup

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.

How to Make It

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.

Ratings & Reviews

Bold flavours

Barney
August 18, 2015
This rub has a nice proportion of spices. Just enough heat, but if you really want it super spicy add more red pepper. I replaced onion salt with powder and omitted celery salt

PieQueen's Review

PieQueen
August 11, 2013
N/A