Traditional Rub for Pork Ribs – The Secret to Smoky, Flavorful Perfection
A perfectly balanced blend of sweet, smoky, and savory spices, this Traditional Rub for Pork Ribs adds incredible depth and flavor to any barbecue dish. Ideal for grilling, smoking, or baking.
Ingredients
- ¼ cup brown sugar
- 2 tablespoons paprika (sweet or smoked)
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground mustard (optional)
Instructions
- In a small bowl, combine all ingredients thoroughly.
- Pat your pork ribs dry with paper towels.
- Generously coat both sides of the ribs with the rub, pressing it into the meat.
- Let the ribs rest for at least 30 minutes (or refrigerate overnight) to absorb the flavors.
- Cook ribs using your preferred method — smoke, grill, or bake — until tender and caramelized.
Notes
- Use dark brown sugar for a richer molasses flavour.
- Store leftover rub in an airtight jar for up to 6 months.
- Adjust cayenne for your desired heat level.
- This rub works well on chicken, pork shoulder, or brisket too.
- Add a touch of cumin for a deeper, smoky note.