Try this Barbecue-Style Dry Rub for Ribs recipe, or contribute your own.
Suggest a better descriptionTo 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.
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"
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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 % | |
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. |
Calories per serving: 148
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