Real Recipes From Real Home Cooks ®

sweet and spicy dry rub

(1 rating)
Recipe by
Anne Brennan
Amherst, VA

My boyfriend loves ribs, but prefers his dry with his sauce on the side. I like mine just dry with the flavor of BBQ, not the sauce. I emptied my cabinet and this is what I came up with. Hope you enjoy!

(1 rating)
prep time 15 Min
cook time 10 Min
method No-Cook or Other

Ingredients For sweet and spicy dry rub

  • 1 c
    brown sugar (i use dark, light works well too)
  • 1/2 c
    kosher salt
  • 1 Tbsp
    cayenne pepper
  • 1 Tbsp
    cumin seeds (lightly toasted then ground)
  • 1 Tbsp
    dry mustard
  • 1/2 c
    chili powder (hot or mild)
  • 1 Tbsp
    liquid smoke flavoring
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    onion powder
  • 2 Tbsp
    paprika ( i use smoked hot)
  • 1 Tbsp
    red pepper flakes
  • 1 Tbsp
    italian seasoning

How To Make sweet and spicy dry rub

  • 1
    Place all the dry ingredients into the bowl of a food processor or a blender. While blending (whip setting is all you need), drizzle in the liquid smoke slowly. This will allow the liquid smoke to incorporate without clumping.
  • 2
    I normally rinse off and dry my meat (normally ribs), rub lightly with EVOO, sprinkle generously with the dry rub, rubbing it into the entire surface well. Wrap meat in plastic wrap well and refrigerate 8 to 24 hours before grilling/roasting.
  • 3
    I cook in a slow oven (300-325) for an hour, then pour a bottle of beer with the meat for another 2 hours. Then I remove from the liquid, let cool. If you want to add sauce, baste meat, turning often (every 5 minutes). Since the meat is cooked already, you will simply be required to caramelize the sauce and heat through. Enjoy
  • 4
    Any remaining rub can be stored in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 3 months. I make a batch for about 4 recipes at one time.
  • 5
    For a quick mopping sauce, mix 1/2 recipe of rub, 1 cup tomato ketchup, 1/2 cup white vinegar, 2 Tablespoons honey in a saucepan. Bring to simmer and cook for 10 minutes or until consistency you want. Baste onto meat on grill or in oven turning regularly.