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
238
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
13g
14%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
48g
37%
Protein
11g
24%
Vitamin A, RAE
176µg
25%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
131mg
13%
Choline, total
10mg
2%
Fiber, total dietary
10g
40%
Fluoride, F
8µg
0%
Folate, total
213µg
53%
Iron, Fe
16mg
89%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Phosphorus, P
224mg
32%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
691mg
46%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
32g
1%
Zinc, Zn
2mg
25%

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.