Sweet & Spicy Rib Rub
Transform your ordinary rack of ribs into a mouthwatering masterpiece with this perfectly balanced dry rub that combines sweet, savoury, and spicy elements. At its heart lies a generous helping of brown sugar, which creates a gorgeous caramelised crust when cooked, whilst sweet paprika adds depth and a rich colour. The marriage of garlic and onion powders provides a robust savoury foundation, enhanced by the pungent warmth of yellow mustard powder. A liberal dose of coarsely ground black pepper and chilli flakes brings a wonderful heat that cuts through the sweetness, whilst kosher salt ties all the flavours together, ensuring each bite is perfectly seasoned. This versatile rub works brilliantly on both pork and beef ribs, creating a delectable bark that will have your guests reaching for seconds.
- Serving size: 100g
- Calories: 156 kcal
- Fat: 14g
- Saturated fat: 3.3g
- Carbohydrates: 3.4g
- Sugar: 2.3g
- Sodium: 0.52g
- Fiber: 0.5g
- Protein: 4.6g
- Brown sugar – ¼ cup
- Sweet paprika powder – 2 teaspoons
- Black pepper (coarsely ground) – 2 teaspoons
- Garlic powder – 1 teaspoon
- Kosher salt – 2 teaspoons
- Yellow mustard powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Chilli flakes – 2 teaspoons (see note)
- Place all ingredients in a spice grinder with the exception of the chilli flakes. Grind until any lumps have been removed
- Add chilli flakes and mix well
- Use as required and store any remaining rub in an airtight container
Using hot flakes like Birds-eye, Serrano’s or Cayenne may mean that you want to tone down how much you want to use. When working with the hotter chillies, start with a teaspoon. You can always add more when you serve the ribs but certainly won’t be able to remove the heat if you have put in too much
Keywords: Rib rub with chilli flakes