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Seattle, WA.


Spare Rib Rub



  • 1 cup brown sugar
  • 1/2 cup paprika
  • 2 1/2 tablespoons ground black pepper
  • 2 1/2 tablespoons salt
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1 -2 tablespoon cayenne pepper


1. The night before you plan to grill, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs, reserving the rest. Place the slabs in a plastic bag and refrigerate them overnight.
2. Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
3. Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking. In the last 45 minutes of cooking. Finish with mopping on the BBQ sauce.
4. Allow the ribs to sit about 10 minutes before serving with more sauce alongside.
5. Note: cooking time is approximate grilling time. Since not everyone has a smoker, I allowed for that — smoking will take much longer. I also like to parboil the ribs a bit before grilling as it makes them more tender — obviously before marinating and applying any rub.

Yield: 2 Cups

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