Chris's Rib Rub - Master Cookbook Recipe # 598
If you want ribs that taste like they came straight from a championship BBQ pit, this is the rub for you. Chris’s blend perfectly balances the sweetness of two types of sugar with the bold flavors of paprika, onion, and a serious triple-pepper punch. It creates that beautiful, dark crust (or "bark") on the outside of the meat that every pitmaster dreams of.
This is recipe #598 in Tammy’s Master Cookbook.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup kosher salt
- 1/2 cup coarse ground black pepper
- 1/2 cup paprika
- 2 Tbsp onion powder
- 2 Tbsp cayenne pepper (omit for a mild rub)
Instructions
- Measure: Add the sugars, salt, peppers, paprika, and onion powder into a medium mixing bowl.
- Blend: Use a whisk or a fork to blend the spices thoroughly. Make sure to break up any clumps in the brown sugar so the rub is consistent throughout.
- Store: Transfer the mixture to an air-tight container or a large spice shaker.
- Apply: Generously coat your ribs (or pork butt) with the rub at least 30 minutes before cooking,or even better, let it sit overnight in the refrigerator to really let those flavors penetrate the meat.
Notes
Chris’s Tips
The coarse ground black pepper and kosher salt are key here,they provide a texture that fine table salt just can't match. If you're cooking for a crowd that isn't fond of heat, you can leave out the cayenne, and the rub will still be incredibly flavorful thanks to the paprika and onion powder. This isn't just for ribs; try it on a brisket or even grilled chicken for a true Southern BBQ experience!