Evan'S Rib Rub

Name: Evan'S Rib Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup paprika; 1/2 cup light brown sugar; 1/4 cup dark brown sugar; 1/4 cup white sugar; 1 tablespoon sea salt; 1 tablespoon ground black pepper; 1 tablespoon garlic powder; 1 teaspoon iodized salt; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper

Eats Now Editorial Team · 302 kcal · General

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Evan'S Rib Rub – a delicious recipe with paprika, light brown sugar, dark brown sugar, white sugar, salt, ground black pepper. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/2 cup paprika
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup white sugar
1 tablespoon sea salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 teaspoon iodized salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper

1
Whisk paprika, light brown sugar, dark brown sugar, white sugar, sea salt, ground black pepper, garlic powder, iodized salt, onion powder, cumin, and cayenne pepper together in a bowl until smooth.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1/2 cup paprika, 1/2 cup light brown sugar, 1/4 cup dark brown sugar, 1/4 cup white sugar, and more.

Yes, Evan'S Rib Rub falls under the General 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.

Quick Info

Servings
4 servings
Calories
302 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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