Bobby Flay Inspired Baby Back Rib Dry Rub

  • After applying dry rub to ribs, refrigerate for 24 hours before baking.

    After applying dry rub to ribs, refrigerate for 24 hours before baking. Courtesy of Don Mauer

 

2 tablespoons ground cumin

2 tablespoons sweet paprika paprika

2 tablespoons granulated garlic

2 tablespoons granulated onion

2 tablespoons medium chili powder

2 tablespoons light brown sugar

4 tablespoons kosher (flake) sea salt (or 2 tablespoons regular sea salt)

1 tablespoon smoked paprika

2 teaspoons fresh-ground black pepper

2 teaspoons ground white pepper

Measure out all ingredients into a small bowl. Cut and place a sheet of wax paper on your kitchen counter. Place a medium-mesh wire strainer on the wax paper and transfer the rub mixture to the strainer. Shake the strainer over the wax paper to mix the rub, as well as break up any small clumps. Transfer and mixture that didn't make it through the strainer into the strained rub mixture and return the rub mixture to the bowl. Using a wire whisk, whisk the rub mixture together until well combined.

Makes about 18 tablespoons or 1 cup (plus 2 tablespoons); enough for about four full baby back rub slabs (coating them front and back).

Nutrition values per 2 tablespoons: 44 calories(19 percent from fat), 0.9 g fat(0 g saturated fat), 9.2 g carbohydrates, 3.5 g sugars, 2.2 g fiber, 1.4 g protein, 0 mg cholesterol, 770 mg sodium.

Recipe notes: I use organic herbs and spices for my rub; the rub will taste just as good using non-organic regular herbs and spices.

0 Comments
 
Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.