I highly recommend putting together a homemade dry rub for ribs yourself. Super easy-to-make, this flavour-packed blend of dried herbs and spices will add superb taste and season your meat beautifully, can be made in just minutes and is far superior to any commercial mix. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp paprika
2 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried thyme
1 tbsp mustard powder
4 tsp brown sugar
4 tsp dried basil
2 tsp salt (see note 2 below)
2 tsp chili powder
2 tsp garlic powder
1 tsp ginger
tbsp = tablespoon
tsp = teaspoon
Store your dry rib rub in an airtight jar away from direct sunlight and in a cool place. Use within 3 months.
Note: If you have a few minutes to spare, you could dry toast the cumin and peppercorns before grinding. The heat from the toasting releases more of the spices flavours which will enhance your blend, and therefore your meat, even more.
Click here for tips and photos on this recommended cooking technique. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt for this recipe as they are less processed and therefore healthier. However, you can use regular table salt if that's all you have available.
Ingredient Note: To get the best flavours from this dry rub for ribs, I recommend using a few whole spices if you have them. If not use pre-ground powders and reduce the quantities in the recipe by half. So instead of 2 tablespoons of peppercorns you would use 1 tablespoon of ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.