Best Bbq Dry Rub Beef Short Rib London
Angry BBQ is reader supported. We may earn a small commission through products purchased using links on this page.
My friend Brad Korber was kind enough to lend another recipe to our site. He created this homemade rib rub over several years drawing inspiration from various cooking shows. I recently published Brad's BBQ sauce recipe where I explain how Brad is a "Foodie" and someone to listen to when it comes to finding the right restaurants in any city. His recipe obviously goes well with pork ribs but also chicken, so this is quite a universal rub. I even put it on my chopped, foil cooked BBQ potatoes.
Here is what Brad had to say about his rub recipe:
"Not much story to the rub other than watching food channel for years and trying stuff over and over to get the right mix. I usually don't measure so I whipped up a batch with actual measurements to offer this to you…..a great rub for ribs, whether smoking, or slow roasting and finishing on the grill. I make no suggestions of how much to use, it depends on the method and your own preference (whether you like heavy rub or just a light dusting)."
I've bought amazing rib rubs from local BBQ joints before and I feel Brads is as good, or better. He figured out the secret ingredients that work so well for pork and chicken. I believe those ingredients are Chinese 5-Spice and ginger. They take the rub in a great direction which helps compliment pork and chicken.
Equipment:
- Mixing Bowl
- Measuring Cup
- Fork
- Spice Shaker
Ingredients:
- 1/2 Cup Brown Sugar
- 1/4 Cup Garlic Powder
- 1/4 Cup Onion Powder
- 1/4 Cup Lowry's Seasoning Salt
- 1/4 Cup Paprika (not smoked paprika)
- 1-2 TBSP Cayenne (add to taste)
- 2 TBSP Kosher Salt
- 2 TBSP Fine Ground Pepper
- 1/2 TBSP Ginger Powder
- 1/2 TBSP Chinese 5-Spice (this is one of those spices that makes all the difference – adds a depth and unique flavor)
Instructions:
- Measure all ingredients to exact portions.
- Add to a mixing bowl and use a fork to mix together. Make sure all brown sugar lumps are pressed out.
- Add to a Spice Shaker for easy application.
Enjoy the rub and experiment with it. I find it tastes great on potatoes, popcorn, our pork belly burnt ends, chicken wings, and pork tenderloin. It's very universal and will probably become a staple in your household. Enjoy!
Dry Rub Recipe for Ribs
Universal Rib and Chicken Rub that rivals the best Pitmasters secret recipe. I use it on pork ribs, chicken, potatoes, and popcorn.
Servings: 30
Calories: 27 kcal
Cost: $10
Equipment
-
Mixing bowl
-
Measuring Cup
-
Fork
-
Spice Shaker
Ingredients
- 1/2 Cup Brown Sugar
- 1/4 Cup Garlic Powder
- 1/4 Cup Onion Powder
- 1/4 Cup Lowry's Seasoning Salt
- 1/4 Cup Paprika not smoked paprika
- 2 TBSP Cayenne add to taste, this will add some heat
- 2 TBSP Kosher Salt
- 2 TBSP Fine Ground Pepper
- 1/2 TBSP Ginger Powder
- 1/2 TBSP Chinese 5-Spice this is one of those spices that makes all the difference- adds a depth and unique flavor
Instructions
-
Measure all ingredients to exact portions.
-
Add to a mixing bowl and use a fork to mix together. Make sure all brown sugar lumps are pressed out.
-
Add to a Spice Shaker for easy application.
Nutrition
Calories: 27 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1411 mg | Potassium: 55 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 180 IU | Vitamin C: 2 mg | Calcium: 12 mg | Iron: 1 mg
Related Articles
Recipes
December 21, 2020 No Comments
Grills
June 17, 2021 2 Comments
Beef
How To Cook Ribeye Steak
The universally popular "Ribeye" or "Rib Steak" is a favorite among BBQ beginners and enthusiasts alike thanks to the wonderful flavor profile, tenderness, and juicy
Read More »
April 9, 2022 No Comments
Michael Haas
Michael is the President of Angry BBQ and self proclaimed Pitmaster. He is always striving to make his brisket better than the last. If he's not tweaking a rub, buying a different smoker or researching online you'll find him playing guitar or tinkering in the garage. Michael continues his culinary education by reading the latest BBQ books from masters such as Myron Mixon, Meathead Goldwyn and completing Master Class courses. Michael is a graduate of the Electronics Technology program from Saskatchewan Polytechnic which aids in the review of electrically assisted Grilling and Smoking equipment.
Join us at the Grill!
Amazon Associates Disclaimer
Angrybbq.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertisng and linking to Amazon.com.
To support our work we earn a commission if you purchase through some of the links listed above at no extra cost to you.
Navigation
Categories
Source: https://www.angrybbq.com/best-dry-rub-for-ribs/
0 Response to "Best Bbq Dry Rub Beef Short Rib London"
Post a Comment