Ray’s Supersweet Rib Rub

Ray’s Supersweet Rib Rub
Staff Writer
Rib rub

Leigh Beish

Rib rub

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

4
Servings
180
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
4g
6%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
34g
26%
Protein
8g
17%
Vitamin A, RAE
176µg
25%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
154mg
15%
Choline, total
9mg
2%
Fiber, total dietary
9g
36%
Fluoride, F
1µg
0%
Folate, total
405µg
100%
Iron, Fe
10mg
56%
Magnesium, Mg
57mg
18%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Phosphorus, P
189mg
27%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
463mg
31%
Water
50g
2%
Zinc, Zn
4mg
50%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.