# A good rib recipe? (dry rub kind) **URL:** \ **Category:** Cafe Society\ **Created:** [April 21, 2002, 7:21pm UTC](https://boards.straightdope.com/t/a-good-rib-recipe-dry-rub-kind/104841 "2002-04-21T19:21:15Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![Miss\_Gretchen](https://avatars.discourse-cdn.com/v4/letter/m/b9e5f3/32.png) [@Miss\_Gretchen](https://boards.straightdope.com/u/Miss_Gretchen)\ **Post date:** [April 21, 2002, 7:21pm UTC](https://boards.straightdope.com/t/a-good-rib-recipe-dry-rub-kind/104841/1 "2002-04-21T19:21:15Z")
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? Thanks! ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 21, 2002, 7:33pm UTC](https://boards.straightdope.com/t/a-good-rib-recipe-dry-rub-kind/104841/2 "2002-04-21T19:33:03Z")
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. ---
**Author:** ![Miss\_Gretchen](https://avatars.discourse-cdn.com/v4/letter/m/b9e5f3/32.png) [@Miss\_Gretchen](https://boards.straightdope.com/u/Miss_Gretchen)\ **Post date:** [April 25, 2002, 1:13am UTC](https://boards.straightdope.com/t/a-good-rib-recipe-dry-rub-kind/104841/3 "2002-04-25T01:13:01Z")
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!☹ ---
**Author:** ![reprise](https://avatars.discourse-cdn.com/v4/letter/r/ea666f/32.png) [@reprise](https://boards.straightdope.com/u/reprise)\ **Post date:** [April 25, 2002, 1:31am UTC](https://boards.straightdope.com/t/a-good-rib-recipe-dry-rub-kind/104841/4 "2002-04-25T01:31:26Z")
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. ---
**Author:** ![bdgr](https://avatars.discourse-cdn.com/v4/letter/b/a87d85/32.png) [@bdgr](https://boards.straightdope.com/u/bdgr)\ **Post date:** [May 4, 2002, 1:57pm UTC](https://boards.straightdope.com/t/a-good-rib-recipe-dry-rub-kind/104841/5 "2002-05-04T13:57:48Z")
Zensters recipie for cooking ribs should be used as well. [http://boards.straightdope.com/sdmb/showthread.php?postid=750221#post750221](http://boards.straightdope.com/sdmb/showthread.php?postid=750221#post750221) Here the link for the dry rub [http://boards.straightdope.com/sdmb/showthread.php?threadid=88571&highlight=zenster](http://boards.straightdope.com/sdmb/showthread.php?threadid=88571&highlight=zenster)