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Dry Rub for Pork Ribs
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Dry Rub for Pork Ribs

Please note: This makes enough rub for up to 5 pounds of ribs. If you are only using 1 rack of ribs, you are going to have some rub left over to use for another time. :) If you choose to use the whole amount of rub on one rack of ribs, get ready to pucker up. Mouths are not made to be brined. However, mouths ARE made to enjoy the beautiful sweet, smoky, and yes, salty, flavor combination in this rub. Attn: Please see "Notes" at end of recipe for an important discussion of Kosher salt vs. table salt. 
Author: Terri @ that's some good cookin'

Ingredients

  • 1/3 cup Kosher salt or 2 tablespoons plus 2 teaspoons regular table salt see notes
  • 2 tablespoons brown sugar
  • 2 tablespoons white granulated sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon ancho chile powder
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dry mustard
  • up to 5 pounds pork ribs

Instructions

  • Mix all of the ingredients together (except the ribs) until well blended. The brown sugar has a tendency to clump. Break up clumps by rubbing them between your fingers or break them up by pressing them with the back of a spoon against the side of the bowl.
  • Sprinkle the ribs generously with the rub. Press the rub firmly into the meat. Cover ribs with plastic wrap or put them in a large plastic bag, press out the air, and tie closed. Place in refrigerator overnight or for at least 8 hours.
  • Cover the remaining rub in an airtight container or seal in a plastic bag. (I store mine in a jar.)
  • Remove ribs from refrigerator about 30 minutes before cooking and allow to come to room temperature.
  • Preheat oven to 275 degrees F.
  • Line baking pan(s) with foil. Set aside. Unwrap ribs, place bone side down on baking pans and again sprinkle generously with rub.

If Cooking Completely in the Oven:

  • Bake, uncovered, for 1 1/2 hours. If using more than one pan, rotate pan positions after the first hour of cooking.
  • Remove ribs from oven. Turn oven to broil. Set oven rack 5-7 inches below broiler. If using barbecue sauce, apply the sauce prior to broiling. Return ribs to oven. Broil on each side just until some of the rub (or sauce, if using) begins to caramelize. Remove ribs from oven and allow to rest for 5-10 minutes before cutting into individual portions.

If Starting Indoors in Oven and Then Grilling Outside:

  • Bake uncovered for 1 1/2 hours, rotating pans half way through the baking process if using more than one pan of ribs.
  • Remove from oven. Heat outdoor grill to hot.
  • If using barbecue sauce, apply it before grilling. Place ribs on grill, cook 5-7 minutes on each side; just enough to get a bit of caramelization in a few spots.
  • Remove ribs from grill and allow to sit for 5-10 minutes prior to cutting into portion sizes.
  • Store any leftover rub in an airtight container.

Notes

  • Kosher salt vs. Table salt. A reader, Petra, left the following information in the comments for the this blog post: About the salt: If one is NOT using kosher salt, then the amount of regular salt should be cut in half. Regular salt is finer than kosher and, therefore, it will more densely fill the measuring cup. For 1/3 cup kosher you would only use 8 teaspoons of regular salt or 2 Tablespoons plus 2 teaspoons. I have updated the ingredient list to reflect this change.
  • For best flavor development, it is important to season the ribs and allow them sit, covered, in the refrigerator for at least 8 hours and up to 24 hours prior to baking.
  • If your oven has a convection feature, convect bake at 250 degrees F for 1 1/2 hours.
  • If using a barbecue sauce with the dry rub, add the sauce prior to putting the ribs under the broiler or placing them on the grill.