Rub of the week #6 - Baby Back Rib Rub
Ok folks, we are heading into the 6th week of rubs. We’ve had hot, sweet, a little Cuban flair… Lots of talk around roasts, turkeys, etc. Now that the big holiday family festivities are over, we can put away the briskets and butts for feeding the masses and break out that cry-o-vac of baby back ribs that have been calling you all week…
So, just in time for some New Year’s football, why not treat yourself to some fingerlickin’ good ribs? Here’s what I like to put on my wife’s baby backs (I prefer a St. Louis cut spare rib myself…).
Rub #6 – Baby Back Rib Rub
- 1/4 cup dark brown sugar
- 1/2 cup turbinado sugar (Medium grind)
- 1/2 cup sea salt
- 1/3 cup black pepper
- 1/4 cup paprika
- 2 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon celery salt
- 1 tablespoon hickory salt
- 1 teaspoon ground cumin
- 1 teaspoon ground sage
- 1/2 teaspoon chipotle pepper
Instructions:
- Put all ingredients in airtight container. Stir to mix.
Application:
- After skinning your ribs, pat dry, then coat with thin layer of binder/glue. (A mixture of 2:1; Mustard to Honey works great)
- Rub liberally and allow ribs to marinate in their own juices for 6 hours minimum before cookiing.
