Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).



Ingredient Checklist


Instructions Checklist
  • Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or refrigerated for up to 2 hours.

  • Prepare a charcoal grill for indirect heat. (If oven-roasting, see below.)

  • Place the ribs on the grill, on very low heat, 250 degrees or less. Remember, don't cook ribs over direct flames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly. They should be perfectly cooked within 1 1/2 to 2 hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side.


To Oven-Roast Ribs: Add one tablespoon each of cocoa powder and instant coffee to the rub. Place rub-seasoned ribs on a baking sheet and cook for 1 1/2 to 2 hours at 350 degrees. Increase the heat to 425 degrees, brush over barbecue sauce, and cook for 15 more minutes until caramelized.

Reviews (4)

43 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 23
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
I love this rub to. Great ribs!
Rating: Unrated
I would like to try this recipe. The ins coffee and cocoa is not listed in the ingredient list. I would like to know if I should delete these ingredients also?
Rating: Unrated
Excellent recipe. Followed the recipe and they turned out perfectly. Nice smokey flavor.
Rating: Unrated
These ribs looked so good when Lucinda made them on her show that I had to make them. With my own little tweaks they came out sooooo delicious. I added a little liquid smoke to the rub as I didn't have espresso powder. I made them in the oven and they came out great. Thank you Lucinda for another great recipe. I will make these again.