Scott's Dry Pork and Rib Rub

Submitted by Scott Rhoades

"None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy."

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photo by Smoking Dave

Ready In:: 5mins
Ingredients:: 12
Yields:: 3-4 Racks of ribs or pork butts

ingredients

1 cup light brown sugar
3 tablespoons paprika
2 teaspoons seasoning salt (like Lawry's)
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons black pepper
¹⁄₂ teaspoon cayenne pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
¹⁄₂ teaspoon onion powder
1 tablespoon chili powder
¹⁄₂ teaspoon dry mustard

directions

Sift all ingredients together.I use a food processor to get a fine powder.
Put a liberal amount of the dry rub on the meat you wish to season.
Rub seasoning into the meat, covering entire surface.
Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
Enjoy.

Questions & Replies

Anyone know how much water to add to the crock pot for the recipe? The last one I used was like 3/4 cup? Im not sure if i should just put just water or add anything else

lopeti m.
The salt ratio seems low to me if you use Alton Brown's 8+3+1+1 (62% Sugar + 23% Salt + 8% Chili Pwd + 8% Spices) method for making a rub. He says you need a 23% salt ratio. I'm not criticizing, as I am no chef. Just asking because I'm doing my first pig roast and in search of a good rub. Thanks for any advise. Your Recipe Ratio: SUGAR 67%, SALT 3%, CHILLI 18%, SPICE 12%.

Lola S.

Reviews

I wanted to try something different than just Sweet Baby Rays (hard to beat that stuff) so looked around here until I saw this recipe. I'm glad I stopped when I did because this rub is fantastic! I made a half batch, rubbed down some pork ribs, left them in a pan in the fridge under foil over night. I baked them in a 300? oven for three hours adding a 1/4 cup of water after the first and second hours. I'd have baked them another hour but the power went out! Still they were almost "fall off the bone" tender and NEXT time they WILL be "fall off the bone" tender too! My wife loved them, so did I and I think you will too.

cahartley
Wow is all I can say. Very good rub! I had to make a couple of adjustments Since it was a last minute idea, I boiled my country ribs for about 20 minutes.. I had all ingredients except dry mustard, so I used some mustard from the fridge. Rubbed it on the ribs and then dipped the ribs in the seasoning. Cooked them for about 10 minutes on each side in a toaster oven at 300.. I then put some spicy BBQ sauce on them and cooked them again for another 10 minutes. These might be too spicy for some, but adjust the seasonings and BBQ sauce and everyone will enjoy them. This will be my go to rub from now on. Thank you so much!!!! Gonna use at my next big BBQ.

leeza-66
This is the second time I made this recipe. All I can say is AMAZING and thank you for sharing! I had friends over for a BBQ feast and everyone commented that these were restaurant quality! I didn't change anything in the recipe. You can't mess with perfection!

tcorder2
A great blend of flavors! Warning... makes ALOT of rub. I used only half the recipe and had too much for a 3lb pork loin. Next time I'll use only 1/4 of the recipe. Roasted a pork center cut loin in my convection oven 375 degrees F until the internal temp of meat was 175 degrees F ($6 digital thermometer from IKEA is a lifesaver!!). Meat had a great crust from the rub, with meat perfectly moist and tender. Served with green-chili enchilada sauce. Excellent!!

EppiRN
made 1/2 batch for boneless pork chops...nice balance of sweet/heat...used smoked hot paprika...will be making this again

pigtailone

see 23 more reviews

Tweaks

Dark Brown sugar, onion granules, new Mexico chilli powder, skip season salt, sub with coarse sea salt, rub meat with yellow mustard first

Red4868
I used twice the cayenne pepper, and replaced the 1/2 tbsp of chili powder (I had scaled the recipe down to 1.5 racks of ribs and had about half left over)with 1 tsp cayenne and 1 tsp cumin since I was out of chili powder. I used it on a pork tenderloin that I then put in an indoor rotisserie, no time for letting it sit. The flavor was really interesting, sweet at first and then some kick, everyone loved it so will definately use it again.

CoCaShe