Dry Rub Recipe – Eats Now

Name: Dry Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub:; 8 tablespoons light brown sugar, tightly packed; 2 tablespoons kosher salt (Morton's brand - other brands may vary in strength); 1 tablespoon chili powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika or regular paprika; 1/2 teaspoon Old Bay seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1-2 cups BBQ sauce (I love this homemade version)

Servings: persons

Dry Rub:
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt (Morton's brand - other brands may vary in strength)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1-2 cups BBQ sauce (I love this homemade version)

1
DIRECTIONS
2
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
3
When ready to bake the ribs, preheat oven to 250 degrees F.
4
Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
5
Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

118

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dry Rub:, 8 tablespoons light brown sugar, tightly packed, 2 tablespoons kosher salt (Morton's brand - other brands may vary in strength), 1 tablespoon chili powder, and more.

Yes, Dry Rub falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Rub

How did you like this recipe?

Frequently Asked Questions