Dry Rub for Barbecue Meats and Ribs

"From an article on Kansas City famous for it's barbecue."
 
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Ready In:
10mins
Ingredients:
13
Yields:
3 cups
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ingredients

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directions

  • Sift everything together in a large bowl, blend well using a wire whisk.
  • Stores for ages in a jar.
  • Sprinkle onto, not into, meat.
  • I added one tsp.
  • each of cardomom and cumin, and a half tsp.
  • of freshly grated nutmeg to a recent batch.
  • Friends that I have given this to, tell me they are using it on just about anything they put on the grill, from fish and poultry to steak and baby back ribs.

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Reviews

  1. I put this rub on beef ribs for my husband and daughter and they loved it! When I make barbequed tofu I will try this. Thanks for a good tasting rub!
     
  2. Used on babyback ribs. Do NOT recommend. Chili powder was overpowering.
     
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RECIPE SUBMITTED BY

My family is from London, UK. We have been living in Michigan for about 16 years. I am a self taught cook, and it seems the longer we are here, the more I am asked to cook some of the old English traditional favourites that we and our American friends have come to love and miss. I am addicted to FoodTV, and cook most cuisines from around the world, we love Indian food, Italian, authentic Chinese, Thai, Spanish paellas and tapas. The list is endless, there isn't much we won't try at least once! Cooking has become quite a hobby, as I also love to collect the plates, serving ware, and unusual cooking pots and pans that different cuisines traditionally use. Storing all this stuff has become quite a problem!
 
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