This is a tasty dry rub for BBQ pork ribs, pork belly, butt or shoulder. You can use it on chicken, too! All the best flavors for BBQ are included. You can make it ahead, and store it for later. The quantities here work as a rub for 3 racks of baby backs, or for a whole pork belly (cut into 1 ½ inch squares), or three pork butts or shoulders.

First, gather your ingredients. You will need:

Dark brown sugar
Smoked paprika
Garlic powder
Onion powder
Dry ground mustard
Celery salt
Cinnamon
Cayenne peper
Kosher salt (like Diamond Crystal)
Black pepper

Measure the ingredients into a bowl. Mix well, using a fork or spoon. If there are any clumps of spices or brown sugar, break them up, but it doesn’t have to be perfect.

Put aside any rub that you think you will not use, and cover your meat with the rub. You can apply the rub the day before, and refrigerate the meat, or you can apply the rub just before barbecuing. I’ve done both, and it doesn’t make enough of a difference to matter.

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Dry Rub for BBQ Pork Ribs

This is a tasty dry rub for BBQ pork ribs, pork belly, butt or shoulder. You can use it on chicken, too! All the best flavors for BBQ are included. You can make it ahead, and store it for later.

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Course Main Course

Ingredients

1 cup dark brown sugar
3 Tablespoons smoked paprika
1 1/2 Tablespoons garlic powder
1 1/2 Tablespoons onion powder
1 1/2 Tablespoons dry ground mustard
2 teaspoons celery salt
2 teaspoons cinnamon
1 teaspoon cayenne pepper
3 Tablespoons Kosher salt If you use regular salt, cut this in half, then taste and adjust.
3 Tablespoons black pepper