Sandra This Bobby Flay Rib Rub Recipe is a smoky and flavorful recipe, which is made with cumin and paprika. It’s the perfect BBQ rub, ready in about 5 minutes.
Bobby Flay Rib Rub Ingredients
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
How To Make Rib Rub
- Combine ingredients: In a large bowl, combine all the ingredients (cumin, paprika, garlic, onion, chili powder, brown sugar, salt, and all peppers) and mix well.
- Store the rub: Pour the mixture into an airtight container and store in a cool, dry place.
- Apply to ribs: When ready to use, generously pack the rub onto your rack of ribs before cooking.
Recipe Tips
- How much rub should I use? Be generous! For a full rack of ribs, you’ll want to use several tablespoons of the rub. The goal is to create a thick, flavorful “crust” on the meat, so “pack” it on (as the recipe says) by pressing it in with your hands.
- How can I make the rub stick better? For a “wet” application that helps the rub adhere, you can first slather the ribs with a thin layer of yellow mustard or a light coating of olive oil before packing on the dry rub.
- How can I adjust the heat level? This rub has a good kick from the cayenne and pepper. If you prefer a milder rub, reduce the cayenne pepper to 1/4 or 1/2 teaspoon. For a spicier rub, increase the cayenne.
- What’s the purpose of the brown sugar? The brown sugar is key. It balances the heat from the cayenne and the savory spices, and it helps create a beautiful, dark, caramelized “bark” on the ribs as they cook.
What To Use Rib Rub On
This is a classic BBQ rub, perfect for smoking or grilling. It’s fantastic on:
- Pork Spareribs or Baby Back Ribs
- Pulled Pork (Pork Shoulder/Butt)
- Beef Brisket
- Grilled Chicken Wings or Thighs
How To Store Rib Rub
- Room Temperature: This dry rub is completely shelf-stable. Store it in an airtight container (a glass jar with a tight lid is perfect) in a cool, dry, and dark place, like a pantry or spice cabinet. It will stay fresh for up to 6 months.
Bobby Flay Rib Rub Nutrition Facts
(Per 1 tablespoon of dry rub)
- Calories: ~25 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: ~1100mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, but for the best flavor, apply the rub, wrap the ribs tightly in plastic wrap, and let them “marinate” in the rub in the refrigerator for at least 4 hours, or overnight.
White pepper has a more earthy, less pungent heat than black pepper. Using both adds a more complex, well-rounded “peppery” flavor to the rub.
It is not recommended. This recipe already has 2 tablespoons of kosher salt, which is a lot. Using garlic salt or onion salt will make the final rub extremely salty and likely inedible. You must use granulated powder.
Try More Recipes:
- Bobby Flay Rib Eye Roast Recipe
- Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano Recipe
- Bobby Flay Short Rib Ragu Recipe
Bobby Flay Rib Rub Recipe
Description
A classic, 10-spice BBQ dry rub that is perfectly balanced with smoky, sweet, and spicy flavors. The ultimate rub for pork ribs, brisket, or chicken.
Ingredients
Instructions
- In a medium bowl, combine all ten ingredients.
- Whisk or stir very well to ensure everything is evenly distributed.
- Transfer to an airtight container (like a jar) for storage.
- To use, pat your meat dry and apply the rub generously, pressing it into the surface.
Notes
- This rub is spicy! For a milder version, reduce the cayenne pepper.
- For best results, apply the rub to your ribs and let them rest in the fridge for 4-12 hours before cooking.
- Store in a cool, dark, and dry place for up to 6 months.
