"Jeff's Naked Rib Rub" Recipe

By drinkfairy

Ingredients

• 1 Cup Dark Brown Sugar
• 1/2 Cup Paprika
• 2-1/2 TBS Course (Salad Grind) Black Pepper
• 1-1/2 tsp Chili Powder
• 1-1/2 TBS Garlic Powder
• 1-1/2 TBS Onion Powder
• 1 tsp Cayenne (Red Pepper)
• 2 TBS Kosher Salt

Preparation

Step 1

This recipe is unbelievably a very simple recipe as far as ingredients but the amounts and process are
absolutely paramount.
In a large shallow dish measure out the dark brown sugar and the paprika. At this stage it is necessary to
make sure all lumps are worked out and that the paprika is mixed evenly with the brown sugar.
Once the mixture is smooth in texture continue to add 1 dry ingredient at a time mixing well and removing
the lumps each time either with a fork or a pair of clean hands works well also.
Note: It is imperative that you use the course ground black pepper and the course grain kosher salt to
obtain the right texture.
Note: Run ingredients through a blender or use a manual flour sifter to remove brown sugar
lumps and produce a smooth mixture.
Makes enough rub to coat 2 slabs of spare ribs...feel free to double the recipe. Make sure the rub stays
dry and airtight until ready to use.
To Use
Wash the ribs thoroughly, lay on a flat surface and remove membrane. With boney side up, sprinkle
enough rub on the entire surface of the meat so that you can no longer see the meat.
Wait about 10 minutes or for the rub to start looking wet then very carefully and tenderly turn the slab over
to a meaty side up configuration. Once again sprinkle enough rub to where you can no longer see the
meat and wait for the "wet" appearance.
These babies are now ready for the smoker... meaty side up of course at optimum temp of 230 degrees
for 6-7 hours or until the internal temperature of the meat reaches 172 degrees.
You will not need sauce with these.... trust me! This rub is also excellent on beef and poultry