Need good dry rib rub


 
Monty House

Monty House

TVWBB Pro
Most rib rubs I've tried are too light on salt for my taste.... I often like to eat ribs dry. I recently used Dr. BBQ's #68 rub, and, by itself, it had almost no zing when eaten dry. I want some salt....and maybe some heat.

Any other dry rib fans with a great recipe?
 
Google Steven Raichlen's Cajun Rub recipe or his basic rub recipe, they are both my go to, but I'm on my phone and can't give you a direct link. You will like if not love both
 
I only do dry rub on ribs no sauce. I've tried a few and this is the only one I use and have used for 15 years now. From smoke and spice, Jamison:

KC rib rub
1/2 Cup paprika
1 Cup brown sugar
2 1/2 Tbsp pepper
2 1/2 Tbsp salt
1 1/2 Tbsp chili powder
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1 tsp cayenne
Sprinkle heavy
 
John Solak said:
SPOG Seasoning salt, pepper, onion powder, granulated garlic. I like to keep things simple.
Click to expand...
Agreed, you can't go wrong with SPOG

1 cup Seasoned Salt
1/4 cup Fresh-ground Black Pepper
1/2 cup Granulated Garlic
1/2 cup Onion Powder

Or basically, the Seasoned Salt = 45% of total your quantity. I have heard of people doing a 1/2 cup of the Ground Pepper, but that's a bit much (imho)
 
Those are 2 excellent ones tht Jim recommended. I use those as well. I also use this one quite a bit:

2 tablespoons firmly packed dark*brown sugar (can also use coconut palm sugar)
1/2 cup*paprika (1/2 smoked 1//2 Hungarian)
2 tablespoons ground black pepper
2 tsp kosher salt
2 tablespoons ground ginger
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin

**to add heat:

2-3 teaspoons cayenne or
1-2 tablespoons Ancho chili powder
 
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