Platte River Rib Rub has a brown sugar base, which helps give your BBQ pork ribs the perfect caramelized crust. This sweet and smoky dry brown sugar rub also gets its barbecue flavor from seasonings like paprika, toasted onion, chili powder and hickory smoke flavoring.
This paprika and brown sugar-based dry rib rub is bittersweet, sweet & salty, peppery, aromatic, and sweet-spiced with smoky notes.
Use Platte River Rib Rub for perfect BBQ ribs. Also great for seasoning chicken, pork and beef. When using as a dry rib rub, use 1-2 t of spices per lb. of meat. For a homemade brown sugar BBQ sauce, mix 1-2 T per cup of tomato sauce or ketchup.
Use on chicken, pork, steak, turkey, and of course, ribs. When using as a rub, 1-2 tsp. per pound of meat should be thoroughly rubbed in; reapplication can be done toward the end of grilling.
For sauce, mix 1-2 Tbsp into 1 cup tomato sauce or ketchup. Add a little molasses for some sweetness (optional). This sauce can be used for sloppy joes or as a dipping sauce for wings.
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Corn-Free
Sesame-Free
Vegetarian
Vegan
Spanish paprika, salt, brown sugar, black pepper, medium chili powder, roasted garlic, toasted onion, nutmeg, hickory smoke flavoring
We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.
St. Louis BBQ is famous for its smoky spare ribs slathered with sticky sweet barbecue sauce. Have a pack of moist towelettes handy when you serve these...you're gonna need 'em!
This is a backyard grilling method where you cook over direct, high heat. While the backyard enthusiast can’t hit the high temps the barbecue pros use, the high heat grilling principles are the same. You get great char and flavor on the ribs and you don't need to spend all day babysitting them.
When buying a rack of spare ribs, don't skip over the rib tips -- the meaty cartilage that often gets trimmed away. Rib tips are heavily marbled and therefore full of flavor.
Notes of onion, paprika, rosemary, and dill add a rustic flavor to these easy skillet potatoes—great for steak dinners, breakfast hash, or campfire meals.
A family classic, this is a great base recipe to try with one of your favorite BBQ-inspired seasonings in place of the suggestions we make here.
We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.
St. Louis BBQ is famous for its smoky spare ribs slathered with sticky sweet barbecue sauce. Have a pack of moist towelettes handy when you serve these...you're gonna need 'em!
This is a backyard grilling method where you cook over direct, high heat. While the backyard enthusiast can’t hit the high temps the barbecue pros use, the high heat grilling principles are the same. You get great char and flavor on the ribs and you don't need to spend all day babysitting them.
When buying a rack of spare ribs, don't skip over the rib tips -- the meaty cartilage that often gets trimmed away. Rib tips are heavily marbled and therefore full of flavor.
Notes of onion, paprika, rosemary, and dill add a rustic flavor to these easy skillet potatoes—great for steak dinners, breakfast hash, or campfire meals.
A family classic, this is a great base recipe to try with one of your favorite BBQ-inspired seasonings in place of the suggestions we make here.
