Dry-Rubbed Ribs

June 25, 2014

A dry rub that can be adapted to suit anyone's heat preference. It glazes the ribs beautifully and virtually never fails.

1 rack of ribs (back or spare, your choice), trim the silver membrane off the back if you'd like
3/4 cup brown sugar
1/4 cup paprika
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons chili powder or cayenne pepper
2 teaspoons dry, ground mustard

Make a foil packet large enough to wrap up the ribs (make it double, alternating the edges so it won't leak) In a large bowl, combine the brown sugar with all the seasonings. Place the ribs on the foil and...
See the full directions on my site

Nutritions

Calories
170

Sodium
1235mg
51% DV

Fat
3g
4% DV

Protein
2g
4% DV

Carbs
38g
12% DV

Fiber
3g
15% DV