Ray’s Supersweet Rib Rub

Rib rub
Leigh Beish


  • 1/2 Cup  Sugar in the Raw
  • 1/2 Cup  packed light brown sugar
  • 1/2 Cup  kosher salt
  • 3 Tablespoons  chili powder
  • 1 Tablespoon  ground cumin
  • 2 Teaspoons  black pepper
  • 2 Teaspoons  onion powder
  • 1 Teaspoon  garlic powder
  • 1 Teaspoon  dried grated orange peel
  • 1/4 Teaspoon  ground thyme
  • 1/4 Teaspoon  cinnamon
  • 1/4 Teaspoon  ground chipotle or cayenne

This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn’t recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.

Click here for the Barbecue Championship Ribs recipe


Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months. 


Calories per serving:

234 calories

Dietary restrictions:

Low Fat Low Fat Abs, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 5g 8%
  • Carbs 233g 78%
  • Saturated 1g 4%
  • Fiber 12g 47%
  • Sugars 209g
  • Monounsaturated 2g
  • Polyunsaturated 2g
  • Protein 6g 12%
  • Sodium 2,061mg 86%
  • Calcium 280mg 28%
  • Magnesium 85mg 21%
  • Potassium 879mg 25%
  • Iron 10mg 55%
  • Zinc 2mg 12%
  • Phosphorus 143mg 20%
  • Vitamin A 363µg 40%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 15µg 4%
  • Vitamin E 9mg 47%
  • Vitamin K 34µg 42%
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