Remember how I said I was going to work my way through drafts and archives? This is one of those, draft started Feb 2013, recipe longer ago than that. I’ve subsequently run out of this rub and now need to make more.
Summer is here and summer — no matter what side of the world you are on — means barbeque, barbecue, bbq.
I created and photographed this rub ages ago. It was for ribs that made it to the dinner table but never made it any further because they needed refinement.
The rub however was spot on, and now needs to be shared as a precursor to something coming your way very soon.
Spice Rub for Ribs
A little bit sweet and smokey and spicy and herbal. Make more than you need, add to whatever you desire.
- 1 Tbsp coconut/rapadura/panela sugar
- 2 Tbsp sweet paprika
- 2 tsp hot chili powder
- 1 tsp cumin
- 1 tsp dry mustard
- 1 tsp sea salt
- 1/2 tsp allspice
- 1/2 tsp fresh ground pepper
- 1 tsp thyme
- 1 tsp oregano
Combine all ingredients and mix well. Makes a heaped 1/4 cup. Multiply recipe as necessary and store in an airtight jar.
If you have a good rib method under your belt use approx 1 1/2 Tbsp per rack of pork ribs. The rub is also fantastic when sprinkled on roasted potatoes or mixed into burgers or veggie burgers.
Lizzy (Good Things) says
Glad to know I’m not the only one with various draft posts… love this spice rub, JJ. Delicious!
Brenda Hayes says
Sounds delicious. I think I’ll try it when our summer arrives. I had some st. Martin ribs this week and they are pretty good. I’ll bet yours are better
Sara | Belly Rumbles says
I am the queen of drafts. Nice looking rub.