spring hill ranch's pork rib rub

Name: Spring Hill Ranch's Pork Rib Rub
Prep time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 cup(s) granulated white sugar; 2 tablespoon(s) packed brown sugar (dark brown is best); 1 tablespoon(s) chili powder; 1 tablespoon(s) ground cumin seed (freshly ground is best); 1 tablespoon(s) garlic powder; 1 tablespoon(s) smoked Spanish paprika; 2 teaspoon(s) ground ginger; 2 teaspoon(s) mustard powder; 2 teaspoon(s) onion powder; 2 teaspoon(s) freshly ground black pepper; 2 teaspoon(s) freshly ground white pepper; 2 teaspoon(s) table salt

18 Pinches 2 Photos

Wiley P

Sierra Vista, AZ

Updated on Feb 8, 2024

Among other things, Kansas City is renowned for its regional style of barbecue. Arguably the best pork ribs in town will be found at the wonderful Q-joint named Oklahoma Joe's. We've tried hundreds of combinations and frankly think you'll find it difficult to differentiate between the rub they use on their ribs and this one. Now it's up to you to cook these puppies right! This recipe makes enough for 2 racks of spare ribs or 3 of baby back ribs. It can also be divided or multiplied with no adjustments.

Rate

We do love our St. Louis cut pork ribs here! It takes just a bit more time, but you get great ribs and bonus rib tips to snack on!

prep time 15 Min

cook time

method No-Cook or Other

yield 1 cup(s)

Ingredients

1/4 cup granulated white sugar
2 tablespoons packed brown sugar (dark brown is best)
1 tablespoon chili powder
1 tablespoon ground cumin seed (freshly ground is best)
1 tablespoon garlic powder
1 tablespoon smoked Spanish paprika
2 teaspoons ground ginger
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
2 teaspoons table salt

How To Make spring hill ranch's pork rib rub

Step 1

In a medium bowl, whisk all the ingredients together.

Step 2

Apply liberally to both sides of your pork ribs, pressing gently to make sure it adheres well. The ribs can be barbecued right away. It's even better if you use it as a dry marinade by wrapping them tightly in plastic wrap and refrigerating them 12-18 hours.
Step 3

Rub may be made ahead of time. Store in an airtight container in a cool, dark place for 6 months...maybe more.
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