Rib Dry Rub Recipe

Rib Dry Rub Recipe

Dry Rub Recipe for Ribs

I finally found a dry rib rub recipe to substitute a rub my husband used to get from our local meat department that was simply called, No. 5 Rub.  I’m not sure if it was a personal recipe of the butcher but it’s known to be a recipe a lot of folks around here seem to clamor for when they fire up the smokers! Why do I say that? Well because, when we went to purchase more, they always were out of stock and we would have to wait for the next shipments. 2 or 3 years ago, we were not able to find ANY! So I set out to do one DIY style and after many attempts, this is the one my husband says is the closest to the ole No. 5.

Ingredients:

  • 1/4c Brown Sugar
  • 2t Smoked Paprika
  • 2t Black Pepper
  • 2t Kosher Salt
  • 1t Garlic Powder
  • 1t Onion Powder
  • 1t Ground Mustard
  • 1/2t Cinnamon
  • 1/2t Celery Seed
  • 1/4t Cayenne Pepper 

Directions:

  1.  Mix all ingredients into a small glass bowl.
  2. Use a fork to break up any lumps in the sugar or spices.
  3. Store in an air-tight glass container for up to 1 month.
  4. Rub the dry rub onto meat 20-30 minutes prior to chosen cooking method. (Grillin’ or smokin’ is the best!)