No-Burn Rib Rub

I’ve become more and more a believer in cooking ribs over high heat. Now, I still love my low-and-slow smoked ribs, don’t get me wrong, but high-and-fast ribs are great too. They are still tender, still have great taste, and often have a nice little crust to them that I really like.

But, you have to be careful what rub you use on ribs when you are cooking them over high heat. Anything with brown sugar in it will burn, and burn bad. That’s why I use this great no-burn rib rub. It packs seriously good flavor, but without having to worry about it charring.
No-Burn Rib RubI am a huge fan of celery seeds in my rubs, so I have to warn you, this rub has a LOT of celery seed in it. If you’re not as big a fan of it as I am, I suggest adding just a bit of celery seed at a time. Taste as you go, until you get the flavor you want.

I apply a generous amount of this rub to the ribs the night before I’m going to cook them. I wrap them in foil to let them get happy in the fridge. This is the perfect rub for cooking ribs on a charcoal grill over direct heat, or on a Char-Broil Big Easy.

No-Burn Rib Rub

Course Spice Rub
Cuisine American
Author Mike

Ingredients

  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon celery seed or less, to taste
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Kosher salt

Instructions

  • Combine all ingredients. Keep in an airtight container until ready to use.

Copycat Famous Dave’s Rib Rub

I was hankerin’ for some tender, almost-fall-off-the-bone smoked ribs, and lo and behold, spareribs were on sale at our grocery store. So I grabbed a few racks, trimmed them up St. Louis-style and started contemplating how I was going to cook them. Normally, it means an overnight rub down with some Memphis rib rub, then onto my Weber Smokey Mountain smoker using the 3-2-1 cooking method. This time, I decided to try a copycat of Famous Dave’s rib rub (the one they use in the restaurants for making their totally outstanding ribs) and cook the ribs low-and-slow for 6 hours.
Copycat Famous Dave's Rib RubThis copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub. And just a hint of cloves, which I don’t think I’ve seen in a rub before. It’s amazingly complex, and oh so good.

Although I sauced my ribs, I easily could’ve eaten them ‘dry’, without sauce. I cannot wait to use this same rub on a pork butt in the very near future. With just one cook it has become my go-to rub.

Copycat Famous Dave's Rib Rub

Course Spice Mixture
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 cups
Author Mike

Ingredients

  • 2 cups light brown sugar
  • 1 cup Kosher salt
  • 3/4 cup sugar
  • 1/2 cup garlic powder
  • 1/4 tablespoon chili powder
  • 1/4 cup lemon pepper
  • 1/4 cup onion salt or powder
  • 1/4 teaspoon celery salt
  • 2 tablespoon coarsely ground black pepper
  • 2 tablespoon celery seeds
  • 1 teaspoon crushed or ground cloves
  • 1 tablespoon cayenne pepper
  • 1/2 teaspoon Mrs. Dash Original

Instructions

  • Note: The version of this rub stated above uses less salt than the version you'll find on the internet. Add more (or use less) salt as you desire.
  • Combine all ingredients.
  • Store in an airtight container until ready to use.
  • To use, spread liberally on ribs (or pork shoulder or butt), wrap in foil, and let refrigerate 12 hours before smoking or grilling.

Memphis Rib Rub

There was a time when I purchased many of the rubs I used for cooking, specially when it came to smoking pork butt or ribs. Now, I just use this simple but very tasty version of a Memphis rib rub based on a recipe from Myron Mixon.

Memphis Rib RubA little sweet, and a little heat (add more cayenne if you like) makes this Memphis rib rub perfect. It made my St. Louis-style ribs (and tips) something great. This recipe makes a nice big batch. Just store any extra in an air-tight container out of the light and away from heat.

I keep my homemade spice mixes in resealable containers. To identify them I write the name of the mix and the date on painter’s blue tape. The tape comes off easily when I’m done with the mix so I can re-use the containers for other things.

Memphis Rib Rub

Course Spice Mixture
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups

Ingredients

  • 1 cup packed light brown sugar
  • 2 tablespoons mild chili powder
  • 2 tablespoons dry mustard
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • Smoked paprika optional, to taste

Instructions

  • Combine all ingredients.