A good rib recipe? (dry rub kind)

It’s BBQ season up here, finally! I’d like to make a big ol’ slab of ribs (pork) but lack a good dry rub recipe. I used to have a fabulous one, but an in-law “borrowed” it and it hasn’t been seen in years (grrrrrr…)
I can’t stand gloppy sauces on ribs and would like to have a nice, flavourful, smoky plate of ribs.

Any ideas?


I’ve used this with GREAT success on slow-grilled spare ribs in a smoky grill, and on pork tenderloin too. I leave out the sage, though.
From Aidells & Kelly; THE COMPLETE MEAT COOKBOOK, Houghton Mifflin, 1998:

Spice Rub for Pork or Beef (makes about 1 cup, enough for 2-4 slabs of ribs)

2 tblsp paprika
2 tblsp chile powder
1-2 tsp cayenne (optional)
2 tblsp granulated garlic
2 tblsp dark brown sugar
1 tblsp ground cumin
1 tblsp dry mustard
1 tsp ground sage
1 tsp dried oregano
1/4 cup salt
1 tblsp freshly ground black pepper

Let the meat marinate in the rub for 2 hours at room temperature or overnight in the fridge.

Thanks, Ike! Those were some mighty fine ribs, I must say. Although the SNOW falling on the barbeque left a little to be desired in terms of BBQ’n weather!:frowning:

If you do a search on the username Zenster, he finally revealed his dry-rub recipe in appreciation for some nice things people on the board did for him.

Zensters recipie for cooking ribs should be used as well.

Here the link for the dry rub