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This versatile rib run works for pork as well as beef.
Versatile Rib Rub
I make a lot of ribs because I enjoy them so much. My guests enjoy them too. Over the years, I’ve done many rubs, but this is my go-to basic recipe for a dry rub.
This dry rib rub will work with pork as well as beef. It’s even good on chicken if you’re adventurous. As this is a basic recipe that’s a good all-around rub, it’s easily tailored to your own individual tastes by using different herbs and spices. For instance, a bit of cayenne with spice it up and an addition of a bit of sage will make the taste more interesting.
Using A Rub
A rub is very similar to a marinade. As with marinades, it has to sit for a while in the fridge. The length of time varies but the longer you let it sit, the better the flavor will be. But unlike marinades, your meat will not get tough if it sits too long.
When applying a rub, you really have to rub it in with gusto. The reasoning behind this is that a coarse rub with make microscopic tears in the meat that will break down any toughness. Of course it cannot penetrate thick pieces of meat but it will impart flavor that goes deeper than the surface.
I use coarse or kosher salt in my rubs for the reason above.
As I mentioned before, this rub is very basic that will flavor beef or pork nicely.
However, you can tailor it all to your personal taste. While the brown sugar, salt and pepper are the necessary part, if you change the herbs and spices, it will become something different. For example you can add cayenne for some heat or change the thyme for Italian seasoning. The possibilities are endless.
- 1 cup brown sugar
- 3 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp dry mustard
- 1/2 tsp pepper
- 1 1/2 tsp salt kosher preferred
- Mix all ingredients together and store in an air-tight container