Dry rub

This is the dry rub we use whenever we make Baby Back Ribs — it’s so good. You can mix it all up ahead of time and then add fresh orange zest as needed. It’s also great as a seasoning for chicken, shrimp, beef, or pretty much any protein. MAKES ¼ CUP

PREP TIME: 5 minutes

COOK TIME: None

2 teaspoons (10 ml) ground paprika

1½ teaspoons salt

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) freshly ground black pepper

¾ teaspoon freshly ground white pepper

½ teaspoon ground cayenne pepper

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon ground cinnamon

Zest of 1 orange

1. In a mason jar or other container with a tightly fitting lid, shake or mix to combine the paprika, salt, chili powder, onion powder, black and white pepper, cayenne pepper, coriander, cumin, garlic powder, and cinnamon.

2. Add the freshly grated orange zest when you want to use the rub.

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Dry rub is what turns a rack of baby back ribs from good to unforgettable - paprika, chili, cumin, and a whisper of cinnamon shaken together in a jar. Mix the full quarter-cup ahead and keep it ready on the shelf. Fresh orange zest goes in at the very last minute, every time.

Pro Tips

• Add the orange zest only when you apply the rub - zest mixed into the jar goes damp and clumps within a day.
• Blend it in a mason jar and shake rather than stir; the peppers and cumin distribute far more evenly.
• Built for baby back ribs, but it seasons chicken, shrimp, and beef beautifully - start with about 1 tablespoon per pound.
• Grind whole cumin and coriander for this if you can; the fragrance beats pre-ground by a mile.

Frequently Asked Questions

How much rub does a rack of ribs need?

About 2-3 tablespoons coats a full rack of baby back ribs, so one batch covers a rack with a little to spare.

How long does the dry rub keep?

Without the zest it keeps for months in a sealed jar. Add the orange zest fresh each time you use it.

Is this rub spicy?

The cayenne and chili powder give a warm background glow rather than a burn. Halve the cayenne for a mild version.

Recipe Card

Stav Kogan

Dry rub

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Calories: 15

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 tsp ground paprika
• 1 tsp chili powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• ¾ tsp freshly ground white pepper
• ½ tsp ground cayenne pepper
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp ground cinnamon

Method

 

1. Zest of 1 orange
2. 1.
3. In a mason jar or other container with a tightly fitting lid, shake or mix to combine the paprika, salt, chili powder, onion powder, black and white pepper, cayenne pepper, coriander, cumin, garlic powder, and cinnamon.
4. 2.
5. Add the freshly grated orange zest when you want to use the rub.

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 1g

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