Dry Rubs for Ribs

ColemanMeats2024©Merriam190 |

SERVINGS
4
PREP TIME
5 min
COOK TIME
N/A min
Dairy-Free

INGREDIENTS

Sugar and Spice Dry Pork Rub
  • 4 tablespoons dark brown sugar
  • 2 tablespoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon New Mexico red chile powder
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
Korean BBQ Rub
  • 4 tablespoons coconut sugar
  • 4 tablespoons spicy paprika
  • 2 tablespoons coarse salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons cinnamon
  • 2 teaspoons fennel seed
  • 1 teaspoon garlic salt
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame seeds
  • 1 teaspoon dried orange zest
  • 1 teaspoon ground anise
  • 1 teaspoon ground cloves
  • 1 teaspoon Szechuan pepper
  • ½ teaspoon cayenne pepper
Espresso and Warm Spice Rub
  • 4 tablespoons dark brown sugar
  • 4 tablespoons instant espresso
  • 2 tablespoons coarse salt
  • 2 tablespoons chipotle chili powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper

INSTRUCTIONS

  1. Combine all spices and herbs in a bowl and mix very well. (You can also combine them in a jar with a lid, close the lid and shake well to mix.)
  2. Dry rubs can be used right away or stored for up to 6 months.
  3. To use: Spread mixed dry rub on a rimmed baking sheet or place in a large bowl, whichever best fits the meat you are using. Add meat and generously rub it all over with the dry rub. Massage the rub into every nook and cranny of the meat. Cook ribs as desired.

Find this recipe at:

https://colemannatural.com/kitchen/dry-rubs-for-ribs/