Name: Pork Rib Dry Rub Recipe
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: ½ cup smoked paprika; ¼ cup fine sea salt; ¼ cup garlic powder; 2 tbsp ground black pepper; 2 tbsp ground ginger; 2 tbsp onion powder; 2 tsp ground rosemary; ¼ tsp Cayenne pepper

This all-purpose, homemade dry rub recipe for pork ribs is ideal for those looking to add a smoky and spicy flavor to their BBQ. The rub accentuates the natural meaty flavor of the ribs and enhances it with a blend of simple yet powerful spices.

Photos of Pork Rib Dry Rub Recipe

The main ingredients of this dry rub are fairly common, and you'll most likely have them in your kitchen. However, smoked paprika and fine sea salt might not be readily available. Smoked paprika has a unique, smoky flavor, and it's a quintessential element in this recipe. Make sure to purchase it from a well-stocked supermarket or a gourmet food store. Fine sea salt is another ingredient that might need a special trip to the grocery store, as it has a more refined taste compared to regular table salt.

Ingredients for Dry Rub Recipe for Pork Ribs

Smoked paprika: A type of paprika that's slow-smoked for a distinctive smoky flavor.

Fine sea salt: Sea salt that has been finely ground, offering a more delicate flavor than kosher or table salt.

Garlic powder: A common spice made from dried, ground garlic.

Ground black pepper: A spice produced by grinding peppercorns.

Ground ginger: A spice made from dried, ground ginger root.

Onion powder: A spice made from ground, dehydrated onions.

Ground rosemary: Rosemary that has been dried and ground into a powder.

Cayenne pepper: A type of chili pepper that's ground into a spicy powder.

One reader, Bobby Koch says:

This dry rub recipe for pork ribs is a game-changer! The blend of smoked paprika, garlic, and spices creates an explosion of flavor. It's perfect for grilling or smoking, and it gives the ribs a mouthwatering, savory taste. I highly recommend trying it for your next barbecue - you won't be disappointed!

Bobby Koch

Techniques for Applying Dry Rub to Pork Ribs

How to prepare the dry rub: Mix the smoked paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl until well combined.

How To Make Pork Rib Dry Rub

This dry rub recipe is perfect for pork ribs. It has a mix of various herbs and spices, such as dried rosemary, paprika, ground ginger, and onion powder.

Preparation: 5 minutes

Cooking:

Total: 5 minutes

Serves:

Ingredients

½cupsmoked paprika
¼cupfine sea salt
¼cupgarlic powder
2tbspground black pepper
2tbspground ginger
2tbsponion powder
2tspground rosemary,dried
¼tspcayenne pepper

Instructions

Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition

Calories: 66.94kcal
Fat: 1.41g
Saturated Fat: 0.30g
Monounsaturated Fat: 0.20g
Polyunsaturated Fat: 0.77g
Carbohydrates: 14.22g
Fiber: 4.98g
Sugar: 1.33g
Protein: 3.00g
Sodium: 51.57mg
Calcium: 47.74mg
Potassium: 363.05mg
Iron: 2.96mg
Vitamin A: 225.87µg
Vitamin C: 0.82mg

Technique Tip for Achieving Perfectly Seasoned Pork Ribs

When applying the dry rub to your pork ribs, make sure to do so generously and evenly. Don't be afraid to really massage the rub into the meat, ensuring it gets into every nook and cranny. This will not only maximize flavor, but also create a delicious crust on the ribs as they cook. For best results, let the ribs sit with the rub on them for at least an hour, or even overnight in the fridge, before cooking. This allows the flavors to really penetrate the meat.

Time-Saving Tips for Preparing Dry Rub Pork Ribs

Prep ahead: Prepare the dry rub in advance and store it in an airtight container. This way, when you're ready to cook the pork ribs, you can simply rub the seasoning on and proceed with the recipe.

Uniform coating: Ensure the ribs are evenly coated with the dry rub by using your hands to massage the seasoning into the meat. This will help to distribute the flavors more evenly and enhance the overall taste of the dish.

Slow cooker: Consider using a slow cooker for the ribs. This method allows for a hands-off approach and results in tender, flavorful ribs with minimal effort.

Marinate: For even more flavor, marinate the ribs with the dry rub overnight in the refrigerator. This will infuse the meat with the delicious seasoning, saving time on the day of cooking.

Substitute Ingredients For Pork Rib Dry Rub Recipe

smoked paprika - Substitute with regular paprika: Smoked paprika has a distinct smoky flavor, while regular paprika has a milder taste. If you prefer a less smoky flavor, regular paprika can be a suitable substitute.
fine sea salt - Substitute with kosher salt: Both salts have a similar texture, but kosher salt has larger grains, so you may need to adjust the quantity used in the recipe.
garlic powder - Substitute with minced garlic: Fresh minced garlic can be used as a substitute for garlic powder. Use approximately 1 clove of minced garlic for every 1/8 teaspoon of garlic powder.
ground black pepper - Substitute with white pepper: White pepper has a milder and slightly different flavor compared to black pepper. It can be used as a substitute if you prefer a less pronounced pepper flavor.
ground ginger - Substitute with fresh grated ginger: Fresh grated ginger can be used as a substitute for ground ginger. Use approximately 1 tablespoon of fresh grated ginger for every 1 teaspoon of ground ginger.
onion powder - Substitute with finely chopped fresh onions: Finely chopped fresh onions can be used as a substitute for onion powder. Use approximately 1 tablespoon of fresh onions for every 1 teaspoon of onion powder.
ground rosemary - Substitute with dried thyme: Dried thyme can be used as a substitute for ground rosemary. It has a similar earthy and slightly floral flavor that can complement the pork ribs.
cayenne pepper - Substitute with paprika and a pinch of chili flakes: Paprika can provide a similar color and mild heat, while a pinch of chili flakes can add a touch of spiciness to the dry rub. Adjust the quantity based on your heat preference.

Presentation Tips for Serving Pork Ribs with Dry Rub

Elevate the ribs: Arrange the pork ribs on a large platter, ensuring they are positioned in a visually appealing manner. Consider stacking them for a dramatic effect.
Garnish with fresh herbs: Sprinkle the ribs with freshly chopped parsley or cilantro to add a pop of color and freshness to the dish.
Accompany with vibrant sides: Serve the ribs alongside vibrant and visually appealing sides such as grilled vegetables or a colorful slaw to enhance the overall presentation.
Use elegant serving ware: Choose sophisticated and elegant serving ware to present the ribs, such as a sleek platter or a rustic wooden board for a touch of sophistication.
Incorporate height and dimension: Consider using props such as small wooden crates or stacked plates to add height and dimension to the presentation of the ribs.
Add a finishing glaze: Just before serving, brush the ribs with a glossy barbecue glaze to give them a beautiful sheen and an irresistible aroma.

Essential Tools for Making a Dry Rub for Pork Ribs

Smoked paprika: A flavorful spice made from dried and smoked red peppers, adding a smoky and slightly sweet taste to the dry rub.
Fine sea salt: Used to enhance the natural flavors of the pork ribs and the other spices in the dry rub.
Garlic powder: Adds a savory and aromatic flavor to the dry rub.
Ground black pepper: Provides a mild heat and pungent flavor to the dry rub.
Ground ginger: Adds warmth and a slightly spicy flavor to the dry rub.
Onion powder: Imparts a sweet and savory onion flavor to the dry rub.
Ground rosemary: Adds a pine-like aroma and earthy flavor to the dry rub.
Cayenne pepper: Adds a spicy kick to the dry rub, balancing the other flavors with heat.

Storing and Freezing Dry Rub Pork Ribs

Store the dry rub in an airtight container, such as a glass jar or a resealable plastic bag, to maintain its freshness and potency. Make sure the container is completely sealed to prevent moisture from entering and clumping the mixture.
Label the container with the date you made the dry rub to keep track of its freshness. When stored properly, the dry rub can last for up to 6 months at room temperature.
Keep the container in a cool, dry place away from direct sunlight and heat sources. Avoid storing the dry rub in the refrigerator, as the moisture can cause the spices to clump and lose their flavor.
If you want to make a large batch of the dry rub for future use, consider dividing it into smaller portions and storing them in separate airtight containers. This way, you can use one portion at a time while keeping the rest fresh.
To freeze the dry rub, place the mixture in a freezer-safe, airtight container or a resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn. Label the container with the date and contents.
When properly frozen, the dry rub can last for up to 1 year. However, keep in mind that the spices may lose some of their potency and flavor over time.
To use the frozen dry rub, remove the desired amount from the freezer and let it thaw at room temperature. Once thawed, use the dry rub immediately, as refreezing can affect the quality of the spices.

How To Reheat Leftover Pork Ribs

Preheat your oven to 250°F (120°C). Wrap the pork ribs in aluminum foil and place them on a baking sheet. Reheat the ribs in the oven for about 30 minutes or until they reach an internal temperature of 165°F (74°C). This low and slow method helps to preserve the moisture and tenderness of the ribs.
If you have a sous vide machine, you can reheat the pork ribs by placing them in a sealed bag and submerging them in a water bath set to 165°F (74°C). This method ensures even heating and maintains the original texture of the ribs. Reheat the ribs for about 45 minutes to 1 hour.
For a quicker option, you can use the microwave. Place the pork ribs on a microwave-safe plate and cover them with a damp paper towel. Microwave the ribs on high for 2-3 minutes, or until they are heated through. Be careful not to overheat the ribs, as this can cause them to become tough and dry.
If you have a grill, you can reheat the pork ribs over indirect heat. Preheat your grill to 250°F (120°C) and place the ribs on the cooler side of the grill. Close the lid and let the ribs reheat for about 30 minutes or until they reach an internal temperature of 165°F (74°C). This method can help to reinvigorate the smoky flavor of the ribs.
For a stovetop option, place the pork ribs in a large skillet or Dutch oven with a small amount of water or barbecue sauce. Cover the pan and heat the ribs over low heat for about 20-25 minutes, or until they are heated through. This method helps to keep the ribs moist and can infuse them with additional flavor from the liquid.

Interesting Fact About Dry Rub Pork Ribs

Pork ribs are a popular choice for barbecues and gatherings. They are a good source of protein and essential nutrients such as iron and zinc. Pork ribs are often enjoyed with a variety of seasonings and sauces, making them a versatile dish for different flavor preferences.

Is Making Dry Rub Pork Ribs at Home Cost-Effective?

This dry rub recipe for pork ribs is highly cost-effective for a household. The ingredients are commonly found in most kitchens, making it an affordable option. The combination of smoked paprika, garlic powder, and other spices creates a flavorful rub that enhances the taste of the pork ribs. The approximate cost for a household of 4 people is around $10, making it a budget-friendly choice. The overall verdict rating for this recipe is 9/10, considering its affordability and delicious outcome.

Is This Dry Rub Recipe for Pork Ribs Healthy?

The dry rub recipe for pork ribs is a flavorful blend of spices, but it may not be the healthiest option. Here's why:

The recipe contains a significant amount of salt (¼ cup), which can contribute to high sodium intake. Excessive sodium consumption is linked to increased risk of hypertension and cardiovascular diseases.
While the spices used in the recipe, such as smoked paprika, garlic powder, and onion powder, offer some health benefits, they are used in small quantities compared to the salt content.
The recipe lacks any significant sources of nutrients, as it primarily consists of spices and seasonings.

To make this dry rub recipe healthier, consider the following suggestions:

Reduce the amount of salt used in the recipe. Start by cutting the salt content in half and adjust to taste. You can also experiment with using low-sodium alternatives like potassium chloride or herb blends.
Incorporate more nutrient-dense ingredients into the dry rub. For example, you could add dried herbs like thyme or oregano, which are rich in antioxidants and have anti-inflammatory properties.
When using the dry rub on pork ribs, pair the dish with healthy side options like grilled vegetables, fresh salads, or whole grain dishes to balance out the meal and add more nutrients.
Consider using leaner cuts of pork, such as pork loin or tenderloin, which are lower in fat and calories compared to ribs.

Editor's Opinion on This Dry Rub Recipe for Pork Ribs

The dry rub recipe for pork ribs is a well-balanced blend of smoky, savory, and spicy flavors. The combination of smoked paprika, garlic, and onion powder creates a rich base, while the ginger and rosemary add depth and complexity. The hint of cayenne pepper provides a subtle kick without overpowering the other flavors. This versatile rub is perfect for pork ribs, infusing them with a delicious smoky aroma and a robust taste. It's a great choice for grilling or slow cooking, and it's sure to impress your guests with its mouthwatering flavor.

Enhance Your Pork Rib Dry Rub Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and chives, topped with a dollop of butter.

Grilled Vegetables: Colorful assortment of grilled vegetables drizzled with a balsamic glaze and sprinkled with fresh herbs.

Cornbread: Moist and fluffy cornbread muffins, served warm with a honey butter spread.

Coleslaw: Crunchy coleslaw with a tangy dressing, mixed with shredded carrots and purple cabbage for a pop of color.

Similar Recipes to Try If You Love Dry Rub Pork Ribs

Grilled Vegetable Skewers: Marinate the vegetables in a mixture of olive oil, balsamic vinegar, and your favorite herbs before threading them onto skewers and grilling to perfection.

Braised Beef Stew: Slow cook tender beef chunks with carrots, potatoes, and onions in a rich and flavorful broth for a comforting and hearty stew.

Fresh Fruit Salad: Combine a variety of fresh fruits such as strawberries, blueberries, and kiwi, then drizzle with a honey-lime dressing for a refreshing and colorful salad.

Creamy Tomato Basil Soup: Simmer ripe tomatoes, onions, and garlic in a creamy broth, then blend until smooth and finish with a swirl of fresh basil for a comforting and satisfying soup.

Appetizer and Dessert Pairings for Dry Rub Pork Ribs

Appetizers:

Stuffed Mushrooms: These savory bites are filled with a delicious mixture of cheeses, herbs, and breadcrumbs, creating a perfect balance of flavors and textures.

Bruschetta: Slices of toasted baguette are topped with a vibrant mixture of tomatoes, garlic, basil, and olive oil, creating a refreshing and flavorful appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse topped with fresh berries for a decadent and elegant dessert option.

Apple Crisp: Savor the warm and comforting flavors of a spiced apple crisp, served with a scoop of vanilla ice cream for a delightful and homestyle dessert experience.

Why trust this Pork Rib Dry Rub Recipe:

This dry rub recipe for pork ribs is a guaranteed winner, crafted by a seasoned chef with a passion for flavorful and succulent dishes. The combination of smoked paprika, garlic powder, and ground ginger creates a rich and aromatic base, while the fine sea salt and ground black pepper enhance the savory profile. The addition of ground rosemary and a hint of cayenne pepper adds depth and a subtle kick. Trust in the expertise behind this recipe and prepare to elevate your pork ribs to a whole new level of deliciousness.

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FAQ:

How long should I let the dry rub sit on the pork ribs before cooking?

I recommend letting the dry rub sit on the pork ribs for at least 1-2 hours, or even better, overnight in the refrigerator. This will allow the flavors to penetrate the meat more deeply.

Can I use this dry rub for other meats besides pork ribs?

Absolutely! This versatile dry rub can be used on various cuts of pork, chicken, or even beef. It adds a delicious smoky and savory flavor to any meat.

Is the cayenne pepper in the dry rub very spicy?

The amount of cayenne pepper used in this dry rub provides a subtle heat without being overpowering. However, if you prefer a milder flavor, you can reduce the amount of cayenne pepper or omit it altogether.

Can I store the leftover dry rub for future use?

Yes, you can store the remaining dry rub in an airtight container in a cool, dark place for up to 6 months. Make sure to label the container with the date and the contents.

Should I remove the membrane from the back of the pork ribs before applying the dry rub?

It's a good idea to remove the membrane from the back of the pork ribs before applying the dry rub. This allows the flavors to penetrate the meat more effectively and results in a more tender and flavorful end product.