I need a good dry rub recipe for pork ribs

Just go buy some bad byrons

i buy bad byruns butt rub and add brown sugar to taste. i can still make my own rub, but its just easier going this route. i like the flavor of the bad byrons by itself.... so i just add the brown sugar for doing pork.

2 tblsp salt
2 tblsp pepper
1 tspn garlic powder
1 tspn onion powder
1 tblsp paprika

Add brown sugar to your liking

LINK

This is the recipe from Big Bob Gibson BBQ. I use it all the time and it's great with pork.

1 tablespoon granulated sugar
1/2 tablespoon dark brown sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper

3 tablespoon granulated sugar
2 tablespoon dark brown sugar
2 tablespoons garlic salt
2 tablespoons kosher salt
2 tablespoons smoked paprika
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon celery salt
1 tablespoon black pepper

Take all the ingredients and put them in a high speed blender and mix until you have a fine, powdery flour like consistency. Then you will use about 1/3 of the mix per slab, coating both sides.

Before putting on the rub, remove the membrane from the inside of the slab. Take 2 lemons. Remove all the seeds and take the fruit out of each lemon and blend in a food processor to make a mash. Add some bottled lemon juice if mash us too thick. Coat the ribs on each side of the slab with the mash. Let sit for ten minutes, then apply the rub.

To apply the rub, use a fine mesh sieve and add a tablespoon or two of the rub mix in it. Then shake it over the rib slab, bottom first, then flip over and coat the outside. Do this until you have an even coating on the slabs. Cover with foil and allow to marinate for an hour and a half in the refrigerator at minimum. Remove from the fridge about an hour before cooking and allow them to come to room temperature before cooking.

The smoked paprika will permeate through the meat with a nice smokey flavor, but you can add soaked wood on top of your briquettes or in a smoker box in a gas grill.



*edit: the reason for the lemon is the break down the meat fibers a bit to tenderize the rib meat.

I use this for pork & people seem to love it

Coffee Rub

1/2c new orleans blend coffee
3/4c smoked paprika
1/4c five spice powder
1/8c granulated garlic powder
1/8c onion ppwder
1 tbsp coarse black powder
1.5 tsp white pepper
2 tsp red pepper flakes
1 tsp cayenne
2 tsp cumin
1/c tsp dark brown sugar
2 tbsp kosher salt

Put in blender or food processor pulse until mixed well though don't mke it fine consistency at all.

This is Memphis BBQ Company's 2010-12 championship rub

Memphis BBQ Co. Basic Rub

1 cup Turbinado Sugar (ground fine)
1/2 cup white sugar
1/2 cup Kosher salt
1 tablespoon onion powder
2 tablespoon granulated garlic
1 1/2 teaspoons cayenne
1 teaspoon finely ground blk pepper
2 teaspoons dry mustard
1/4 cup light chili powder
1 ts. ground cumin
1/4 cup +2 tbl paprika

Competition Rub

5 cups basic rub ABOVE
1 cup turbinado sugar
1/2 cup light chili powder
1/4 cup granulated garlic
1 teaspoon cayenne