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Pork ribs are quite often cooked with the addition of a dry rub to add flavor and to help tenderize the ribs. This rub recipe, created specifically for use with oven cooked baby back ribs, will add a deep smokey flavor to the ribs as they cook in the oven. It comprises brown sugar, chile powders, smoked and sweet paprika, garlic, onion and a few other goodies.
Pork Dry Rub Board
So give it a try and let us know what you think. Enjoy!
Ingredients
  • 1 c brown sugar - packed
  • 2 T Gebhardt chili powder - or substitute your favorite chili powder
  • 2 t ancho chili powder -
  • 1 t chipotle chili powder -
  • 2 T smoked paprika -
  • 1 T sweet paprika -
  • 1 T kosher salt -
  • 1 t gramulated onion - can substitute powdered
  • 1 t granulated garlic - can substitute powdered
  • 1 t ground black pepper -
  • 1 t ground mustard -
Instructions
1.  Mix all ingredients and whisk together until well blended.
2.  Store in an airtight container for up to 3 months.
Summary
Recipe Yield: Serves 1
Prep Time - Active: 10
Prep Time - Inactive:    0
Cooking Time: 0
Cooking Method: None, Uncooked
Category: Marinade, Dry Rub
Cuisine: American, Barbecue
Suitable for Diet:
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Comments
tom boyles -- December 18, 2014 8:47 pm
This rub for ribs looks outstanding and I love smoked paprika, especially for slow cooked pulled pork. With the smoked paprika in the rib rub will it work as well on the grill with the addition of smoke from the mesquite or whatever wood is being used and do you recommend a wood? Or will it "over" smoke it if that is possible? I know that too much salt and/or pepper, especially hot or spicy pepper, can literally bury the taste of the food itself. Can the same occur here with natural smoke on top of smoked spice? Thank you, Tom
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