Continuing the week with the Super Bowl food, I’ve decided to do a dry rub on the ribs mainly because I am not a hug fan of sloppy BBQ sauce dripping all over. I was originally going to do a Chai inspired rub, but then changed my mind to a Tex-Mex rub because it was such a success the last time. Again the photos did not turn out well, so I apologize for the absence!
I’ll assume you have your favourite cooking method for the ribs, whether it’s boiling them first, or just grilling them or even baking them and then grilling them. So prepare those babies as you would but finish them off with this rub instead. You can use this rub effectively for salmon and chicken.
You’ll thank me. You will.
Tex-Mex Dry Rub
Ingredients:
- 1/4 cup brown sugar
- 2 tbsp granulated garlic or dehydrated garlic (not garlic powder)
- 2 tbsp dehydrated onion flakes
- 1 tbsp smoked paprika (you can use hot, I used sweet but add a pinch of cayenne)
- pinch of cayenne pepper
- 1 tsp salt
Directions:
- Add all of the above to a spice grinder* and grind until fine.
- Dry off the ribs and sprinkle the ground spice mix onto it, both sides.
- Grill but be ever so careful, the sugar can catch flame very easily.
*I purchased an inexpensive electric coffee grinder which I have labelled as my “spice grinder” after all, who wants coffee that tastes like garlic?
I have one coffee grinder dedicated to sesame seeds only, one dedicated to spices and NONE for coffee. Love your rub blend.
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THIS is why I love bloggers!!! Fantastic Norma!
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Dry rubs work so well – I use them a lot in the summer on the bbq. Love the paprika in this one – yum!
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Thanks Kelly, I’m loving the smoked paprika these days.
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Haha, oh dear – you weren’t having a good day with the camera were you?! 😀
Fabulous sounding rub, full of flavours which complement ribs perfectly! (Garlic-flavoured coffee… yummy! :p)
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Not good at all, Charles! 😦
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My coffee grinder has only ever been used for spices cause I drink Nescafe. 🙂 You can tell where my priorities are … spices yes, coffee no.
Sounds like a great finishing rub.
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Excellent Maraia. Instant coffee has come a long way since 30 years ago when it was brown slop water! I particularly love the instant espresso!
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I love a dry rub with the sauce too. But over in Memphis, a whopping two hours east, they hate the idea of ruining a good rub with sauce. Your recipe sounds great.
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Interesting Greg, those southerners really take their ribs seriously. But to be honest, I find the sauce to be too much, and too sloppy.
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this would be wonderful on meat, chicken and even seafood as a blackened version! I love it
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I’ve used it on salmon before Jessica, and it is wonderful! I hope you share a recipe for blackened seafood, I’ve never made it before.
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Having a coffee grinder dedicated to spices is a must! I love dry rub on ribs and your mixture sounds delicious and like it makes a little glaze, too.
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It totally does, Betsy. I made them for a street party last year and they were such a hit even with the kids!
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I, too, recently bought a new coffee grinder that I use for spices. Funny, thinking about it, the few times I’ve used it thus far have been for dry rubs. They really do bring a lot of flavor to meat and your recipe here is a good one. I will definitely try it the next time I’m in the mood for some ribs. Thanks, Eva.
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Thanks John. I don’t think I would put anything too wet in mine, not really made for that. Pass sling your dry rub recipes, I’d love to see what flavours you’re doing.
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I just bought a spice grinder too because I was using my coffee grinder to grind dry roasted rice for Thai beef salads but it was too risky – coffee flavour in a beef salad isn’t good! And I love the idea of your dry rub. I don’t often cook ribs because of the dripping and all the mess but these I think I could handle – nobody wants a stressful dining experience!
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I keep meaning to make some roasted Thai rice, Charlie, thanks for the reminder.
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