Whether you grill, smoke, or bake your ribs, this is a great rub if you’re looking for something that’s not sugar based. We prefer to put the sweet note for ribs on a glaze, rather than in the rub – If that appeals to you, this is a good choice.
It works well with a 2-1 cooking regime, (2 hours in foil, 1 hour unwrapped then a quick broiled glaze), or a 2-1-1 scheme if you’re smoking them.
This blend stores well – since it doesn’t have sugar, it doesn’t clump up. Works great on chicken or beef as well.
Urban’s Go To Dry Rib Rub
1/4 Cup Black Pepper
2 Tablespoons Dry Mustard
1 Tablespoon Smoked Paprika
1 Tablespoon Mild Hatch Chile Powder
1 Tablespoon granulated Garlic
1 Tablespoon Powdered Mesquite Smoke
Combine all ingredients thoroughly, Rub in to the ribs thoroughly and deeply, and give them about 15 minutes to get to work before you cook.
Here’s ribs with the rub and a Blueberry-Chile glaze.