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Dry Rub for Ribs

Yield: Yields 1-1/2 cups, enough for 4 to 5 slabs spareribs or 8 to 10 slabs back ribs.



  • 1/4 cup packed light brown sugar (spread on a baking sheet to dry for an hour or two)
  • 1/4 cup sugar
  • 1/4 cup seasoned salt
  • 2 Tbs. garlic salt
  • 1 Tbs. onion salt
  • 1-1/2 tsp. celery salt
  • 1/4 cup sweet Hungarian paprika
  • 1 Tbs. chili powder
  • 1 Tbs. freshly ground pepper
  • 1-1/2 tsp. rubbed dried sage
  • 1/2 tsp. ground allspice
  • 1/4 tsp. cayenne
  • Pinch ground cloves


  • Combine all ingredients in a small bowl. Store dry spice rubs in the pantry for two to three weeks. Apply rubs just before grilling, or for more flavor, rub the mix into the meat and refrigerate for several hours before grilling.


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