Barbecue-Style Dry Rub for Ribs
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INGREDIENTS
- 1 tablespoon Black Pepper ; ground
- 2 teaspoons Cayenne pepper powder
- 2 tablespoons Mild chili powder
- 2 tablespoons Cumin
- 2 tablespoons dark brown sugar ; packed
- 1 tablespoon Granulated white sugar
- 1 tablespoon Ground dried oregano
- 4 tablespoons Paprika
- 2 tablespoons Salt
- 1 tablespoon Ground white pepper
- 3 tablespoons Celery salt
- 3 tablespoons Garlic powder
INSTRUCTIONS
To prepare the rub, simply mix all ingredients together. This rub yields enough to coat about 4 slabs. Store leftover rub in an airtight jar or in the freezer.
NOTES
Cooks Illustrated, July/Aug. 1994, Page 13. Credit: A. Cort Sinnes. Nationality: USA Course: preparation Season:any Method: mixed Start to Finish 5 minutes Preparation a minute or less Attention 5 minutes Finishing a minute or less Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook NOTES : Makes 1 1/2 cup. This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or to add or subtract ingredients.
Recipe by: Cooks Illustrated, July/Aug. 1994, Page 13 Posted to MC-Recipe Digest by "Hobbs, D B USO"
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (51g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 148 | ||
| Calories from Fat: 27 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3g | 4 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2584mg | 89 % | |
| Potassium 502.3mg | 13 % | |
| Total Carbohydrate 32.2g | 9 % | |
| Dietary Fiber 7.8g | 31 % | |
| Sugars, other 24.4g | ||
| Protein 4.3g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 148
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