This is a classic Dry Rub recipe for pork ribs, butts, loins, and chops. Start with this recipe and then adjust the ingredients, spices, and quantities to make it your own special barbeque rub. Mix together 1/4 cup Paprika, 1/8 cup Fresh Ground Black Pepper, 1-2 tablespoons Garlic Powder, 1-2 tablespoons Onion Powder, 1 tablespoon or more Cayenne Pepper, 1/4 cup Coarse Salt. 1/4 cup Brown or White Sugar. Adjust quantities or add additional ingredients to make this your own secret barbecue …
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November 21st, 2009 at 6:11 pm
huh?
November 21st, 2009 at 6:11 pm
a little more than 50 ml
November 21st, 2009 at 6:11 pm
A fourth of a cup.
November 21st, 2009 at 6:11 pm
please me of a barbecue of this p/eu to do these delights, for favorrrrrrrrrrrrrrrrrrrrrrrrrrrrrbjusssssssssssss,there is clue his voice speaks a thing is a lot of sex.
November 21st, 2009 at 6:11 pm
great job but how much salt 1/4 cup?
November 21st, 2009 at 6:11 pm
walmart
November 21st, 2009 at 6:11 pm
cool voice!
November 21st, 2009 at 6:11 pm
yea, don’t buy at your local grocer, in that amount.
November 21st, 2009 at 6:11 pm
Try Cosco or GSF for the spices in that quanity.
November 21st, 2009 at 6:11 pm
A personal preference is using brown sugar in place of the white sugar. AWESOME rub, keep up the awesome vids!!!
November 21st, 2009 at 6:11 pm
There’s a Sam’s Club in Gardena on Artesia near the 90 fwy. and Western. You can also find large quantities of spices at any local Smart & Final and those are located everywhere.
Sam’s Club
1399 W Artesia Boulevard
November 21st, 2009 at 6:11 pm
never hurd of it i live in LA so the only place is vons or ralphs but there expensive it takes like 30$ worth of spices for this
November 21st, 2009 at 6:11 pm
idk where you live but you can find them at most ware house store such as Sam’s club, Restaurant depot etc…
November 21st, 2009 at 6:11 pm
idk where to buy those big quatitys of spices
November 21st, 2009 at 6:11 pm
Thanks for posting this. Can’t wait to try it.
November 21st, 2009 at 6:11 pm
hi.
November 21st, 2009 at 6:11 pm
there was a peta link on the bottom of your video mmmmmmmmm i love People Eating Tasty Animals
November 21st, 2009 at 6:11 pm
it’ll be 45 deg today and I’m going to try this out today!
November 21st, 2009 at 6:11 pm
I tried the rub!
Dam those were some good ribs!!!
November 21st, 2009 at 6:11 pm
Thats alot of seasoning but still looks good
November 21st, 2009 at 6:11 pm
I made and used this rub. Wonderful UMMMMMM HMMMMMMM!! We loved it just as he did it! TY BBQ Pit GUY!
November 21st, 2009 at 6:11 pm
hey jhny69, in a glass jar and cool dry place for a month or two should be fine! -BBQ Pit Boys
November 21st, 2009 at 6:11 pm
How long does this last in the pantry? Thanks!
November 21st, 2009 at 6:11 pm
hey Jeder, you’re spot on,… but we always say it’s all relative when it comes to the types of spices and the amounts you use. Learn the basics, the technique, and then it’s up to the Q chef to find the taste he/she’s after. -BBQ Pit Boys
November 21st, 2009 at 6:11 pm
I have to say, you used a wet measure for DRy ingredients, which may give too little or too much of an ingredient.