1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Spicy Rub for pork ribs

Discussion in 'Sauces, Rubs & Marinades' started by Builderofthings, Sep 14, 2018.

  1. I tried searching for spicy rubs for pork ribs but couldn't find anything. Does anyone have any recipes? I have made a few myself but was wondering what any of you came up with.
  2. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    I'd take my basic pork rub and spice it up with chile powders, cracked peppercorns and granulated garlic as desired.
    And then I'd balance it out as needed with some sugars and/or some dried citrus zest.
  3. I never thought about adding citrus. Thats a good idea thanks!
  4. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    I keep dried orange and lemon zest, great for many uses, e.g. my version of Montreal Chicken seasoning.
  5. That is a great idea! I will go get a bunch of fruit tomorrow and start drying the zest! Thanks for the tip.
  6. ksblazer

    ksblazer Meat Mopper

    Here is a spicy rub recipe I have

    1/2 cup salt
    1/2 cup turbinado sugar
    1/2 cup brown sugar
    1 1/2 T of garlic powder
    1 T of onion powder
    2 T of paprika
    3 T of chili powder
    2 T of black pepper
    1 1/2 T cayenne
    1 T dry thyme
    1 T of cumin
    1 t of nutmeg
  7. Thanks, the addition of the nutmeg seems like a nice touch.
  8. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Below is my Goto rub. You control the Heat. Add Cayenne, Chipotle or even Ghost Pepper to taste...JJ

    Cajun Rib Tickler

    1C Tubinado or Dried Brown Sugar*

    1/4C Paprika**

    2T Kosher Salt

    2T Garlic Powder

    2T Onion Powder

    2T Mustard Powder

    2T Chili Powder

    2tsp Black Pepper

    1-2tsp Cayenne

    2tsp Dry Oregano

    2tsp Dry Thyme

    2tsp Cry Celery Flakes

    1tsp Celery Seed

    1/2tsp Allspice

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

    Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

    ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

    Mix and store in an air tight container...JJ
    ksblazer likes this.
  9. That sounds pretty great, thanks!
  10. MeatSkull

    MeatSkull Meat Mopper

    Get a bottle of habanero sauce and mix with canola oil, why do everyone go with dry rub?
  11. I prefer a dry rub on pork because I don't like my ribs to be slathered in sauce and I think rub makes them look better. That's just my opinion but honestly habanero sauce and canola oil just sounds like a bit of a mess to me. But if that works for you go for it.