Dry Rub for Ribs
A simple dry rub for pork ribs made with brown sugar, paprika, salt, pepper, and garlic powder. Apply to ribs and refrigerate overnight for best flavor.
Ingredients
- 44.4 ml brown sugar
- 22.2 ml paprika
- 22.2 ml salt
- 22.2 ml ground black pepper
- 4.93 ml garlic powder
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 182 mg
- Iron: 7.4 mg
- Magnesium: 83.9 mg
- Phosphorus: 126 mg
- Potassium: 898 mg
- Zinc: 1.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml brown sugar
- 22.2 ml paprika
- 22.2 ml salt
- 22.2 ml ground black pepper
- 4.93 ml garlic powder
Let's Cook
-
Step 1.
In a small bowl, combine 3 tablespoons brown sugar, 1 1/2 tablespoons paprika, 1 1/2 tablespoons salt, 1 1/2 tablespoons ground black pepper, and 1 teaspoon garlic powder. Stir with a fork or whisk until evenly mixed.
-
Step 2.
Rub the spice mixture all over the pork ribs, coating all sides thoroughly. For best results, wrap the ribs in plastic wrap or place in a sealed container and refrigerate overnight to allow the flavors to penetrate the meat.
-
Step 3.
When ready to cook, remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes. Grill the ribs over medium heat, turning occasionally, until cooked through and charred to your liking, about 45 minutes to 1 hour depending on thickness.