It’s the first weekend in May and I think Spring has finally arrived for good in northeast Ohio! Just last weekend we had snowflakes, and today’s sunny skies will get us to the perfect ambient temperature of 72° F. Ideal weather for all outdoor activities, including smoking ribs on my new smoker! I’ll actually do the smoking tomorrow, but today I’ll prep the ribs with a delicious homemade dry rub full of mouthwatering goodness and of course, a lotta love!
I started making my own dry rubs years ago, even before the name-brand spice companies started offering the savory blends themselves. Believe me when I tell you making your own is far more economical, especially if you roast, grill or smoke a lot of meats any time of year. Plus, you can control the ingredients and make your rubs as spicy, tangy, salty, sweet or just doggone hot as you like!
For ribs and pulled pork made from the butt or shoulder, this recipe is the perfect blend of savory and sweet with just a touch of heat!
This mixture makes about 1 full cup of dry rub, which is enough to use on 6-8 racks of ribs or pork roasts. Simply sprinkle and rub a couple tablespoons all over the meat and allow to marinade overnight in the refrigerator.
Ingredients
- 1 C Brown Sugar
- 2 Tbs Course Sea Salt
- 2 Tbs Chili Powder
- 2 Tbs Cayenne
- 2 Tbs Paprika (I usually use 1 tbs regular and 1 tbs smoked)
- 2 Tbs Garlic Powder
- 2 Tbs Onion Powder
Instructions
- In a small mixing bowl, add all ingredients and blend with a whisk until completely incorporated
- Pour mixture into a glass jar and store in a cool dry place, right along side your other spices.
