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. 

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!