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JT's Rib Rub

This rub recipe is for slow cooking (smoking or the oven method described in the Chinese Ribs recipe. It is best if you apply the rub the night before and keep in an airtight container in the refrigerator until about an hour before cooking. The recipe is inspired by the rubs of John Willingham, champion smoker, but also reflects my years of working on the perfect rib.

Combine the following in glass jar:

1 cupbrown sugar
2 tbspturbinado sugar*
1/2 cupsweet paprika
1 tbspcracked black pepper
2 tbspkosher salt
1 tbspchili powder
1 tbspcumin
1/2 tbspgarlic powder
1/2 tbsponion powder
1 tspmustard powder
1 tsplemon pepper
1 tspcayenne pepper

*Turbinado sugar does not caramelize as quickly as white sugar. Can be found in health food stores or Caribbean markets.
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URL:http://users.ipfw.edu/tankel/recipe7.htm
Revised: October 10, 1997
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