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 1g 2%
  • Carbs 58g 19%
  • Saturated 0g 1%
  • Fiber 3g 12%
  • Sugars 52g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 1g 3%
  • Sodium 515mg 21%
  • Calcium 70mg 7%
  • Magnesium 21mg 5%
  • Potassium 220mg 6%
  • Iron 2mg 14%
  • Zinc 0mg 3%
  • Phosphorus 36mg 5%
  • Vitamin A 91µg 10%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 4µg 1%
  • Vitamin E 2mg 12%
  • Vitamin K 8µg 11%
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